真空蒸汽脉冲漂白增强了维格纳 unguiculata 的干燥,营养保留和反营养因子减少
Samuel Ariyo Okaiyeto1, Shi-Han Yu1, Haiou Wang2
1College of Engineering, China Agricultural University, P.O. Box 194, 17 Qinghua Donglu, Beijing 100083, China.
Food chemistry
|September 14, 2025
概括
真空蒸汽脉冲漂白 (VSPB) 有效地减少了反营养因素,并保留了Vigna unguiculata中的营养素. 这种预处理提高了干燥效率和质量,对工业应用有希望.
科学领域:
- 食品科学与技术 食品科学与技术
- 农业工程 农业工程
- 营养生物化学 营养生物化学
背景情况:
- 无豆 (Vigna unguiculata) 是一种有价值的食物来源,但需要有效的预处理才能进行最佳加工.
- 传统的漂白方法可能会导致营养损失和低效的干燥.
- 真空蒸汽脉冲漂白 (VSPB) 为应对这些挑战提供了一种新的方法.
研究的目的:
- 为了评估VSPB作为Vigna unguiculata的预处理.
- 研究其对干燥动力学,营养质量和反营养因素的影响.
- 确定最佳的VSPB条件,以提高处理和质量保持.
主要方法:
- 维格纳紫外线受到了0-4周期的VSPB.
- 在50,60和70°C的温度下进行热空气干燥.
- 使用Midilli方程建模干燥动力学;分析营养和反营养因素;采用纹理,SEM和TEM.
主要成果:
- VSPB显著降低过氧化酶活性 (至4.8%) 和硬度 (85.6%).
- 米迪利模型准确地描述了干燥动力学 (R2 ≥0.9979),降低了能耗 (高达40%).
- 关键的营养素 (酸,维生素A,叶绿素) 被保留,而红素 (29.63%) 和乳素 (71.01至8.88 Hu/mg) 被减少.
结论:
- VSPB是Vigna unguiculata豆的有效预处理,可以显著减少反营养因素.
- 它增强了营养保留,提高了干燥效率,具有工业扩展的潜力.
- 由VSPB引起的微观结构变化有助于在干燥过程中改善湿度扩散性.
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