控制血糖的绿色技术:通过超声波和冷解处理来开发粉红米聚烯复合物
Naphatrapi Luangsakul1, Sandra Kusumawardani1
1School of Food Industry, King Mongkut's Institute of Technology Ladkrabang, Bangkok, 10520, Thailand.
International journal of biological macromolecules
|October 9, 2025
概括
绿色加工的米多与粉增强复合,降低估计的血糖指数. 这促进了农业副产品的零废物利用,用于功能性食品成分.
科学领域:
- 食品科学 食品科学 食品科学
- 农业副产品的利用 农业副产品的利用
- 绿色化学 绿色化学
背景情况:
- 米富含多,可以降低粉的消化能力.
- 聚醇与粉形成复合物,可能产生低血糖食品.
- 农业废物的可持续利用对于循环经济至关重要.
研究的目的:
- 调查超声波和冷解处理对大米粉多复合物的影响.
- 评估这些处理对复合物的功能性质的影响.
- 评估红米的零废物利用潜力.
主要方法:
- 从红米中提取多醇.
- 用单一或组合的超声波和冷解周期,用提取的多来处理大米粉.
- 使用FTIR和X射线衍射分析复杂化的分析.
- 功能性质的确定和估计的血糖指数.
主要成果:
- 结合超声波和冷解处理显著提高了粉多复合指数.
- 处理改变了功能性质,改变了粉颗粒形态.
- FTIR证实了黄酸盐的存在,X射线衍射表明非包含性复杂性.
- 估计的血糖指数从79.78 (对照) 降至63.47在双处理和三个冷解周期后.
结论:
- 绿色加工方法,特别是结合超声波和冷解的方法,有效地增强了米粉-多复合.
- 这种方法促进了功能性,低血糖食品成分的开发.
- 这项研究突出了大米多的零废物价值化潜力.
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