通过葡萄酒丰富,对水友性降解化合物的质量和安全的影响 通过葡萄酒丰富将其整合到taralli中
Antonio F Caputi1, Giacomo Squeo2, Roccangelo Silletti1
1Department of Soil, Plant and Food Sciences (DiSSPA), University of Bari Aldo Moro, Bari, Italy.
NPJ science of food
|August 8, 2025
概括
用葡萄树增强白葡萄酒的功效使得taralli中的烯胺 (AA) 减少了40%. 这种富含抗氧化剂的葡萄酒还改善了tarallialli.
科学领域:
- 食品科学 食品科学 食品科学
- 食品化学 食品化学
- 食品加工 食品加工 食品加工
背景情况:
- 塔拉利的生产涉及热处理,导致不必要的氧化和烯胺 (AA) 的形成.
- 天然抗氧化剂可以减轻热损伤,并提高烤制品的质量,如taralli.
- 将功能性成分纳入食品矩阵是提高营养和安全概况的关键策略.
研究的目的:
- 调查用葡萄芽强化白葡萄酒作为天然抗氧化剂来源在塔拉利生产中的使用.
- 通过实验设计 (DoE) 方法来优化葡萄酒强化过程.
- 评估强化葡萄酒对塔拉利的化学成分,氧化稳定性,烯胺含量和感官特征的影响.
主要方法:
- 使用实验设计 (DoE) 方法优化葡萄酒强化,改变葡萄树与葡萄酒的比率和超声波时间.
- 对强化葡萄酒中总性降解化合物 (THRC) 和抗氧化活性进行分析.
- 将强化葡萄酒纳入塔拉利菜谱,并与对照组进行比较.
- 评估塔拉利的氧化稳定性,烯胺含量,颜色,纹理和感官特性.
主要成果:
- 最佳的强化包括1:5的葡萄芽/葡萄酒比率和5分钟的超声波,显著增加葡萄酒的THRC和抗氧化活性.
- 与对照组相比,用强化葡萄酒生产的塔拉利表现出明显更高的THRC,抗氧化活性和氧化稳定性.
- 当使用强化葡萄酒时,taralli中的烯胺 (AA) 含量减少了约40%.
- 强化的塔拉利在颜色 (更深) 和质地 (更硬) 中出现了轻微的变化,但保持了类似的整体感官质量.
结论:
- 用葡萄芽强化的白酒有效地作为taralli的天然抗氧化剂.
- 这种强化方法显著提高了taralli的氧化稳定性,并减少了有害的烯胺的形成.
- 强化葡萄酒的使用是提高制品质量和安全性的有希望的策略,而不会对消费者接受产生负面影响.
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