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揭示了由高压加工和巴氏杀菌加工加工的非缩汁中少量的ACE抑制

Kewen Wang^1,2, Lei Xu², Xiaojun Liao¹

¹College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China.

NPJ science of food

|October 24, 2025

概括

这项研究揭示了果汁加工如何影响生物活性. 在550MPa的高压加工 (HPP) 增强了血管素转化酶 (ACE) 抑制性活性,比巴氏杀菌更强.

科学领域:

食品科学食品科学食品科学
生物化学生物化学
分析化学分析化学

背景情况:

对果汁中的内源生物活性和加工效应的研究有限.
了解变化对于优化水果制品生物活性至关重要.

研究的目的:

开发一种伪向方法来分析果汁中的新.
调查不同加工方法 (HPP和巴氏杀菌) 对抑制ACE的影响.
为了将加工参数与丰度和生物活性相关联.

主要方法:

采用伪准分析方法,在果汁中识别出150种新.
汁样品经历了不同的高压加工 (HPP) 和消毒条件.
测量了 ангиотензин转化酶 (ACE) 抑制活性,并与型相关联.

主要成果:

预测有78种ACE抑制性,其中65种在加工的汁样本中被确定.
HPP汁显示了特定集群的丰富度增加,压力高达550MPa.
消毒的果汁显示了温度依赖的丰度,在不同的80°C和95°C处具有最佳活性.
在550MPa的HPP中,与巴氏化果汁相比,ACE抑制活性显著提高.

结论:

加工方法显著影响果汁内源性的丰度和生物活性.
高压加工 (HPP) 提供了一种有前途的方法,可以提高果汁中ACE抑制性的含量和生物活性.
这项研究为量身定制果汁加工提供了基础,以最大限度地提高有益的形状.

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