皮副产品的价值化:营养丰富的果生产的可持续方法
Monica Negrea1, Ileana Cocan1, Calin Jianu1
1Faculty of Food Engineering, University of Life Sciences "King Mihai I" from Timisoara, Calea Aradului No. 119, 300645 Timisoara, Romania.
Foods (Basel, Switzerland)
|April 26, 2025
概括
在果中提升果皮的价值,提高了营养价值,减少了浪费. 皮果显示出最高的抗氧化活性,而皮果则是消费者最喜欢的.
科学领域:
- 食品科学 食品科学 食品科学
- 可持续化学 可持续化学
- 营养生物化学 营养生物化学
背景情况:
- 类果皮是水果产业丰富的生物活性副产品.
- 目前的处置方法导致环境问题和资源利用不足.
- 加入果皮可以提高食品的营养和功能.
研究的目的:
- 为了研究果皮在果配方中的潜力.
- 提高水果制品的营养和功能性质.
- 为了评估不同的皮品种用于果生产.
主要方法:
- 用于制作果的传统加工技术 (TP).
- 测试的品种:葡萄,,,克莱门丁,,葡萄果皮.
- 分析包括:化学成分,TSS,可定位酸度,元素,TPC,TFC和FRAP测定.
主要成果:
- 果含有高水平的多,黄和维生素C,这表明它具有重要的抗氧化特性.
- 皮果 (LePJ) 显示出最高的抗氧化活性和多含量.
- 在感官分析中,皮果 (OPJ) 获得了最高的消费者偏好.
结论:
- 果皮的结合是废弃物利用和果营养增强的可行策略.
- 皮提供卓越的功能益处,由于高抗氧化剂含量.
- 皮果由于消费者接受,具有强大的市场潜力.
关键词:
类副产品中的类副产品.功能上的好处是功能上的好处.,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,.营养素 营养素 营养素感官属性 感官属性 感官属性更多相关视频
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