通过膨胀增强大的抗氧化和抗炎活性
Hye-Jung Yang1, Jae-Sung Shin1,2, Seon-Min Oh1,3
1Department of Food Science and Biotechnology, Institute of Life Science and Resources, Graduate School of Biotechnology, Kyung Hee University, Seoul 17104, Republic of Korea.
Molecules (Basel, Switzerland)
|May 14, 2025
概括
膨胀大 (Allium sativum L.) 增强了它的健康益处,抗氧化和抗炎性质. 这种新的加工方法为传统方法提供了一个有前途的替代方案,可以提高功能,同时保持风味.
科学领域:
- 食品科学与技术 食品科学与技术
- 营养生物化学 营养生物化学
- 基于植物的药物 植物医学
背景情况:
- 大 (Allium sativum L.) 具有显著的健康益处,但受到强烈的风味和香味的限制,导致胃肠道不适.
- 黑 (BG) 已知具有增强的特性,但加工需要大量的时间.
- 需要新的加工方法来改善大的健康益处和消费者接受度.
研究的目的:
- 评价膨胀作为的新型加工方法.
- 为了比较膨胀大与生和黑大 (BG) 的物理化学和功能性质.
- 为了评估膨胀压力对大特性的影响.
主要方法:
- 在调整湿度后,在各种压力下膨胀大样本.
- 分析了物理化学变化,包括色,质地,提取产量和梅拉德反应产物 (MRPs).
- 总含量 (TPC),总黄含量 (TFC) 和抗氧化活性 (DPPH,ABTS) 被量化.
- 通过测量IL-6生产抑制来评估抗炎活性.
主要成果:
- 膨胀诱导了显著的物理化学变化,创造了一个多孔的,脆脆的质地,增加了色.
- 提取产量随着膨胀而改善,除了196kPa,MRPs增加,与色相关.
- 与生相比,TPC和TFC分别增加了三倍和八倍;抗氧化活性增加了22倍 (DPPH) 和61倍 (ABTS).
- 膨胀大表现出显著的抗氧化和抗炎 (IL-6抑制) 活性,与BG相比,但实现速度更快.
结论:
- 膨胀是一种高效的加工方法,可以增强大的功能性质,包括抗氧化和抗炎作用.
- 膨胀大在更短的时间内提供与黑大相比的健康益处.
- 这种方法提高了大的功能和感官属性,使其成为消费者有希望的替代品.
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