不同的干燥方法对果的质量,营养成分和体外生物可获得性的影响
Mengdi Hao1,2, Zhaoqing Yu2, Liying Niu2
1School of Food and Biological Engineering Jiangsu University Zhenjiang China.
Food science & nutrition
|October 20, 2025
概括
真空微波冷干燥 (MVD-FD) 最好保持果的质量,增强营养保留和活性化合物的生物可访问性. 这种方法在干果产品中提供了卓越的物理性能和营养价值.
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
- 农业工程 农业工程
背景情况:
- 基维果富含营养素和生物活性化合物.
- 干燥方法显著影响水果的质量和营养储存.
- 优化干技术对于保护果的营养和感官属性至关重要.
研究的目的:
- 系统地比较真空冷干燥 (FD),真空微波干燥 (MVD),热空气干燥 (HAD) 和果的组合方法 (MVD-FD,HAD-FD,MVD-HAD).
- 评估这些干燥方法对活性化合物的物理性质,营养成分和生物可访问性的影响.
- 确定最佳的干燥方法,以生产高质量的干果.
主要方法:
- 基维果 (Zespri绿色和SunGold) 受到FD,MVD,HAD,MVD-FD,HAD-FD和MVD-HAD的影响.
- 物理属性的分析:颜色,纹理和微观结构.
- 营养成分的量化:总酸,总糖,多,酸,黄,和紫丁.
- 在体外消化以评估活性化合物的生物可访问性.
主要成果:
- FD和MVD-FD有效地保存了果的颜色.
- MVD-FD样本表现出中度硬度和具有压缩孔的有利纹理.
- 在FD和MVD-FD中,总酸,总糖,多, Askorbic 酸,黄蛋白和Zeaxanthin 的含量保持在最高水平.
- 与FD相比,MVD-FD显著提高了聚醇,甲酸,黄蛋白和氨酸的体外生物可访问性.
结论:
- 真空微波冷干燥 (MVD-FD) 是一种非常有效的方法来保持果的质量.
- 在保留营养成分和提高活性化合物的生物可访问性方面,MVD-FD超越了其他方法.
- 推使用MVD-FD来生产具有优越营养价值的高品质干.
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