设计,生产和质量评估使用农业食品副产品的抗氧化剂丰富橄油膏浸泡剂
Efimia Dermesonlouoglou1, Athanasios Limnaios1, Ioanna Bouskou1
1Laboratory of Food Chemistry and Technology, School of Chemical Engineering, National Technical University of Athens, 5 Heroon Polytechniou Str., 157 72 Athens, Greece.
Molecules (Basel, Switzerland)
|September 13, 2025
概括
这项研究开发了一种使用番茄和橄副产品的耐用橄糊浸泡. 含有封装生物活性化合物的丰富版本,证明了其稳定性和作为富含抗氧化剂的食品产品的潜力.
科学领域:
- 食品科学与技术 食品科学与技术
- 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:
- 食品加工副产品的价值化对于可持续性至关重要.
- 番茄和橄果汁是生物活性化合物的丰富来源.
- 开发可保存的,功能性食品产品可以提高营养价值.
研究的目的:
- 设计和开发一款创新的,持久的橄油膏浸泡剂 (OPD).
- 为了利用番茄加工和橄油生产的副产品.
- 为增强抗氧化性质而制造一种含有封装生物活性化合物的丰富版本 (OPDEnr).
主要方法:
- 从番茄和橄果汁中提取生物活性化合物 (总胡卜素和).
- 将封装的生物活性化合物纳入橄油膏浸泡配方.
- 使用加速保质期测试 (ASLT) 和微生物分析进行质量评估.
- 评估脂质氧化,生物活性化合物的稳定性和感官属性.
主要成果:
- 与标准OPD (20.0 mg/kg和1.62 mg GAE/g) 相比,富含橄糊浸泡 (OPDEnr) 的总胡卜素含量 (30.2 mg/kg) 和总含量 (3.05 mg GAE/g) 较高.
- 这两种产品在微生物学上都稳定,并且在储存期间没有显著的脂质氧化.
- 生物活性化合物含量 (TC,TPC,AA) 保持稳定,OPDEnr的保质期为120天,OPD在25°C时为211天.
- 高的感官分数表明两种产品的颜色,纹理和整体可接受性都很好.
结论:
- 开发的橄糊浸泡剂,特别是丰富版,是稳定的,安全的,并具有有价值的生物活性化合物.
- 这一创新有效地将食品加工副产品提升为功能性食品产品.
- 富含抗氧化剂的橄油膏浸泡为寻求健康和可持续食物选择的消费者提供了一个有前途的选择.
关键词:
生物活跃物是生物活跃物通过缩进行缩.橄果汁的果汁是橄的果汁.质量质量质量质量质量质量.耐用期稳定性 耐用时间稳定性蔓延 蔓延 蔓延 蔓延 蔓延番茄果汁:番茄果汁是番茄果汁中的一种.价值化的价值化更多相关视频
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