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释放 (Sambucus nigra L.) 果皮的潜力:利用响应表面方法优化生产和评估生物活性含量和生物可访问性

Zehra Deniz¹, Senem Suna¹

¹Department of Food Engineering, Faculty of Agriculture, Bursa Uludag University, Gorukle Campus, 16059 Bursa, Türkiye.

|September 2, 2025

概括

果皮革的生产优化了干燥温度和糖含量, 以保持和素等有益的化合物. 这种功能性零食在消化后仍然具有营养价值,具有很高的市场潜力.

科学领域:

食品科学与技术
营养生物化学
农产品加工

背景情况:

但加工可能会影响其营养质量.
对于产品开发至关重要的是了解加工参数对树的功能性质的影响.
在模拟消化过程中使用胃肠道消化模型来评估营养稳定性.

研究的目的:

通过响应表面方法 (RSM) 优化果皮革生产.
评估热空气干燥,糖度和厚度对生物活性化合物的影响.
评估这些化合物在体外消化过程中的稳定性.

主要方法:

使用RSM生产的长果皮肤具有变量:热空气干燥 (60-70°C),糖糖 (12-16%),厚度 (2-4mm).
在消化前和后评估的总含量 (TPC),总抗氧化能力 (TAC) (DPPH,CUPRAC,FRAP) 和总单质 (TMA).
使用UPLC-ESI-MS/MS识别了特定的酸和素.

主要成果:

消化减少了TPC,TAC (DPPH除外) 和TMA. 增加了糖分增强后胃/肠道TAC-DPPH.
在未消化的样本中,较高的干燥温度增加了TAC,但减少了TPC.
确定了关键的化合物 (protocatechuic acid,p-salicylic acid,鲁丁,酸) 和酸 (cyanidin-3-glucoside).

结论:

最佳条件 (70°C,15. 5%糖,厚度为4mm) 可以最大限度地保留生物活性化合物.
果皮是一种可行的非季节性功能性零食,具有改善的营养特性.
处理增强颜色属性 (L*,色度),同时减少红色,黄色和和.

关键词:

氨酸长树水果皮革胃肠道消化营养问题类化合物

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