用蜂蜜面包加热汁:通过ANFIS-RSM优化增强营养和功能性质
Seydi Yıkmış1, Aylin Duman Altan2, Melikenur Türkol3
1Department of Food Technology, Tekirdag Namık Kemal University, Tekirdag, Türkiye.
Frontiers in nutrition
|August 20, 2025
概括
用蜂增强汁中的生物活性化合物增强了它的营养价值. 这种可持续的方法提高了无防腐剂果汁的抗氧化能力和功能性质.
科学领域:
- 食品科学
- 营养生物化学
- 工艺工程
背景情况:
- 果汁含有丰富的营养成分,
- 蜜蜂面包提供独特的生物活性化合物和健康益处.
- 需要新的加工技术来保护和增强这些组件.
研究的目的:
- 研究热对蜂面包增强汁中的生物活性成分的影响.
- 使用响应表面方法 (RSM) 和自适应神经模糊推理系统 (ANFIS) 来优化热声学参数.
- 评估经过处理的果汁的功能和营养特性.
主要方法:
- 用蜜蜂面包增强的汁进行热化.
- 使用RSM和ANFIS优化处理参数.
- 分析FRAP,总,总和酸水平.
主要成果:
- 热显著增加了化合物和酸含量.
- 热后的含量有所下降.
- 根据ANFIS模型,预测的准确性高于RSM.
- 用蜂蜜面包处理的基维果汁 (TS-KJB) 显示出增强的抗氧化能力,总黄和食纤维.
结论:
- 热化是一种有效和可持续的方法,可以增强蜜蜂面包增强基维汁的功能和营养特征.
- 这种技术支持生产无添加剂和防腐剂的功能性饮料.
- 优化热声化为食品工业提供了一个有前途的方法.
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