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用封装的番茄副产品增强梨泥. 处理方法对生物活性质量保留的影响
Laleh Mozafari1, Lorena Martínez-Zamora1,2, Marina Cano-Lamadrid1
1Postharvest and Refrigeration Group. Department of Agricultural Engineering and Institute of Plant Biotechnology, Universidad Politécnica de Cartagena, Cartagena, Spain.
Journal of the science of food and agriculture
|March 13, 2025
概括
这项研究表明,用番茄废物的封装化合物丰富的梨泥的高水压 (HHP) 处理改善了质量和保质期. 这种方法有效地将园艺副产品重塑为功能性食品成分.
科学领域:
- 食品科学与技术 食品科学与技术
- 生物技术是生物技术.
- 可持续的粮食系统可持续的粮食系统
背景情况:
- 研究利用番茄废弃物作为封装生物活性化合物的来源.
- 旨在开发一种富含胡卜素的可散布梨泥.
- 评估各种加工处理方法,包括常规巴氏杀菌,高水压 (HHP),超声波 (US) 和联合US+HHP.
研究的目的:
- 评估不同加工方法对梨泥质量的有效性.
- 为了确定番茄废物中生物活性化合物 (和胡卜素) 的保留.
- 评估加工对在保质期内的微生物负载和物理化学性质的影响.
主要方法:
- 使用常规巴氏杀菌 (CP),高水静压 (HHP),超声波 (US) 和US + HHP处理梨泥.
- 从番茄废物中封装生物活性化合物.
- 在4°C下22天的保质期研究,监测物理化学性质,微生物负载,自由多含量 (FPC) 和胡卜素含量.
主要成果:
- 高水静压 (HHP) 处理显著改善了色彩稳定性 (50-75%比其他方法更好),并降低了微生物负载 (2-4日志CFUg-1).
- 与HHP相比,超声波 (美国) 在减少微生物负载方面效率较低.
- 封装保证了和胡卜素的高保留率,HHP样本显示了最高的保存率 (比对照组高25-35%).
结论:
- 非热HHP加工,与番茄副产品的封装化合物相结合,在整个保质期内提高了梨泥质量.
- 这种方法提供了一种有价值的方法,用于将园艺副产品重塑为功能性食品成分.
- 这项研究强调了创建新型食品矩阵的潜力,这些矩阵中含有来自食物浪费的有益化合物.
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