用甜菜皮的价值化开发营养丰富的脱水果零食
Ioana Buțerchi1, Liliana Ciurlă1, Iuliana-Maria Enache1
1"Ion Ionescu de la Brad" Iasi University of Life Sciences, 3 Mihail Sadoveanu, Alley, 700490 Iasi, Romania.
Foods (Basel, Switzerland)
|August 14, 2025
概括
通过将其纳入果零食中,使甜菜皮具有价值,大大提高了它们的营养和抗氧化特性. 这种可持续的方法提高了零食的质量,减少了食品行业的浪费.
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
- 可持续的粮食系统可持续的粮食系统
背景情况:
- 甜菜皮是一种未充分利用的食品工业副产品,富含生物活性化合物和天然颜料.
- 食品浪费的价值化提供了创造增值产品和减少环境影响的机会.
研究的目的:
- 通过将其纳入脱水果零食中,研究甜菜皮的可持续价值化.
- 为了提高果零食的营养和功能质量,使用甜菜皮.
主要方法:
- 准备了五种果切片的实验配方,包括不同度的甜菜皮粉 (RBPP) 和汁的处理,加上肉.
- 进行生物化学分析以确定总含量和抗氧化活性.
- 感官评估评估了果零食的颜色,风味和整体可接受性.
主要成果:
- 加入甜菜皮显著增加了果零食的总含量 (2780.01 ± 68.38 mg GAE/100 g DM) 和抗氧化活性 (503.96 ± 1.83 μmol TE/g DM).
- 用甜菜皮粉和汁配制的果零食在颜色,风味和可接受性方面获得了最高分.
- 该研究表明,果零食的营养和功能属性得到了显著的改善.
结论:
- 升值甜菜皮是一种可行的策略,以减少农业工业废物.
- 加入甜菜皮粉可以显著提高脱水果零食的营养和功能质量.
- 甜菜皮显示出作为一种具有成本效益的天然成分的潜力,可以在循环经济框架内开发更健康,附加值的食品产品.
相关概念视频
02:22Introduction to Plant Diversity
From Water to Land
01:57Adaptations that Reduce Water Loss
Though evaporation from plant leaves drives transpiration, it also results in loss of water. Because water is critical for photosynthetic reactions and other cellular processes, evolutionary pressures on plants in different environments have driven the acquisition of adaptations that reduce water loss.
01:58Fruit Development, Structure, and Function
Fruits form from a mature flower ovary. As seeds develop from the ovules contained within, the ovary wall undergoes a series of complex changes to form fruit. In some fruits, such as soybeans, the ovary wall dries; in other fruits, such as grapes, it remains fleshy. In some cases, organs other than the ovary contribute to fruit formation; such fruits are called accessory fruits.
01:27Microbes in the Production of Fermented Foods
Lactic acid bacteria (LAB) and molds are instrumental in fermenting plant-based foods to enhance preservation and ensure year-round availability. These microbial processes convert plant carbohydrates into organic acids and other metabolites that inhibit spoilage organisms and contribute to the sensory qualities of the final product.In sauerkraut production, cabbage goes through a microbial succession that starts with cocci such as Leuconostoc mesenteroides. These microbes begin fermentation by...
01:27Principles of Food Preservation
Food spoilage results from microbial growth, enzymatic activity, and environmental factors that gradually degrade the sensory, nutritional, and safety qualities of food. Preservation techniques aim to slow or halt these processes to extend shelf life and maintain product quality.A key concept in food microbiology is the microbial growth curve, which includes four phases: lag, exponential (log), stationary, and death. During the lag phase, bacteria adjust to their environment without significant...
01:26Methods of Controlling Food Spoilage
Food spoilage is caused by microbial growth or by chemical and physical changes, all of which affect the taste, texture, and safety of food.Temperature-Based PreservationRefrigeration at 0–4 °C slows microbial growth and enzyme activity, making it ideal for short-term storage. However, certain spoilage organisms—such as psychrotrophs like Listeria monocytogenes—can still proliferate at these temperatures. Freezing below -18 °C further slows biological processes by forming ice crystals, which...