提升黄瓜饮料中的抗氧化剂质量,使用囊式番茄胡卜素
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, 30203 Cartagena, Murcia, Spain.
Antioxidants (Basel, Switzerland)
|April 14, 2025
概括
番茄的副产品可以创造稳定的,富含抗氧化剂的黄瓜饮料. 封装的番茄提取物与高水压 (HHP) 处理相结合,提高了饮料的质量和保质期.
科学领域:
- 食品科学 食品科学 食品科学
- 营养生物化学 营养生物化学
- 可持续的加工可持续的加工
背景情况:
- 番茄加工产生了丰富的副产品,富含有价值的生物活性化合物.
- 这些副产品的再利用为新型食品配方提供了可持续的解决方案.
- 封装技术可以在食品加工过程中保护敏感的生物活性化合物.
研究的目的:
- 探索番茄副产品作为调味黄瓜饮料的颜料和抗氧化剂的来源.
- 通过使用不同的提取和封装方法,从番茄残渣中制造封装的胡卜素.
- 评估高水静压 (HHP) 和封装在储存期间对饮料质量的影响.
主要方法:
- 超声辅助提取 (USAE) 和加速溶剂提取 (ASE) 用于获得番茄果汁提取物.
- 提取物使用喷雾干燥与胰岛素 (I),麦芽素 (M) 或麦芽素-胰岛素混合物 (MI) 进行封装.
- 含有封装的黄瓜饮料经过HHP处理,在4°C下存储28天,监测物理化学特性,微生物负载和生物活性化合物含量.
主要成果:
- 含有马尔托德素 (M) 和马尔托德素-胰岛素 (MI) 封装的饮料表现出优越的颜色和pH稳定性.
- 超声波辅助提取与马尔托德素-胰岛素混合物 (USAE-MI) 配方实现了最高的总抗氧化能力 (TAC),并确保了微生物安全.
- 胡卜素含量保持稳定,自由含量 (FPC) 减少,在储存期间TAC增加.
结论:
- 将HHP加工与封装番茄副产品相结合,是提高蔬菜饮料质量,稳定性和抗氧化性能的有希望的策略.
- 这种方法为利用番茄加工废物提供了一种可持续的方法.
- 开发的饮料显示了改善保质期和营养价值的潜力.
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