水果蔬菜草药混合基聚丰富食品粉:物理化学,功能,抗氧化和感官评价
Pramod K Prabhakar1, Sanket Yadav1, Yogesh Kumar2
1Department of Food Science and Technology, National Institute of Food Technology Entrepreneurship and Management, Sonipat, Haryana, India, niftem.ac.in.
International journal of food science
|October 1, 2025
概括
这项研究从水果,蔬菜和草药混合物中开发了富含多的粉末,实现了高产量和出色的物理和生物活性特性. 这些功能性粉末显示出强大的消费者吸引力和各种应用的潜力.
科学领域:
- 食品科学与技术 食品科学与技术
- 营养科学 营养科学
- 材料科学 材料科学 材料科学
背景情况:
- 功能性食品因其健康益处而引起消费者的兴趣.
- 从自然来源开发稳定,营养丰富的粉末对于食品强化和产品创新至关重要.
研究的目的:
- 创建和表征从果,甜菜,子和薄荷果汁混合物中富含多的颗粒系统.
- 评估开发的粉末的物理,热,生物活性和感官特性.
主要方法:
- 使用颗粒系统进行果汁混合和粉末生产.
- 物理性质的表征 (密度,流动性,湿度,可溶性等). ) 的情况.
- 评估生物活性化合物 (,抗氧化活性) 和热性质.
- 里埃变换红外光谱 (FTIR) 和感官评估.
主要成果:
- 高粉末产量 (>90%) 具有理想的物理特性 (低湿度,良好的流动性).
- 总含量 (101.81-160.11毫克GAE/100克) 和DPPH激素清除活性 (46.91-59.33%) 的显著保留.
- 一种配方在外观,质地和整体吸引力方面获得了高消费者接受度评分.
结论:
- 果蔬草药混合物可以有效地转化为功能性,营养密集的粉末.
- 开发的粉末具有适用于食品应用的有利特性.
- 这些粉末为创造有吸引力和健康的食品提供了有希望的途径.
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