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瓜子汁微过:优化以最大限度地增加抗氧化化合物并影响矿物质含量
Frederico Lovato1, Jussara Kowaleski2, Sabrine Zambiazi da Silva3
1Federal Technological University of Paraná, Cristo Rei Street, 19 Toledo, Toledo, Parana Brazil.
Journal of food science and technology
|September 8, 2025
概括
温和的膜过可以保存西瓜汁中的有益化合物. 优化的条件产生了14天的保质期和高消费者接受度的缩果汁,这表明商业可行性.
科学领域:
- 食品科学 食品科学 食品科学
- 生物技术是生物技术.
- 化学工程是化学工程的重要组成部分.
背景情况:
- 传统的果汁保存方法,如巴氏杀菌,由于高温而降低有益的营养素.
- 膜过提供了一个更温和的替代方案,在温和的操作温度下保存营养.
研究的目的:
- 为了评估温度和压力对西瓜汁微过的影响.
- 为了优化微过条件以最大限度地提高透的流量,烯,糖,化合物和黄类化合物.
- 评估微过对矿物质含量和微生物负载的影响.
主要方法:
- 为了研究微过参数,使用了具有中心值的2^2复合设计.
- 使用可取性函数来确定最佳操作条件 (压力和温度).
- 分析包括透流,烯,糖,化合物,黄,矿物质,微生物负载和感官评估.
主要成果:
- 最佳的微过条件被确定为 1.0 bar 的压力和 37°C 的温度.
- 该过程有效地缩了利科,糖,化合物和黄.
- 缩果汁的保质期为14天,相当于巴氏杀菌果汁,64%的消费者购买意图.
结论:
- 膜微是一种可行的方法,可以在西瓜汁中保存有益的化合物.
- 优化的微过产生了具有商业潜力的缩产品,并且具有较高的胡卜素保留率.
- 缩的果汁适合作为一种功能性食品成分.
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