不同的温度储存条件和包装类型会影响Moringa oleifera的颜色参数,氨基酸成分,微生物污染和关键生物活性分子. 粉末 粉末 粉末 粉末
Ashwell R Ndhlala1,2, Gladness T Ngobeni1, Rofhiwa Mulaudzi1
1Department of Life and Consumer Sciences, College of Agriculture and Environmental Sciences, University of South Africa, Private Bag X6, Florida 1710, South Africa.
Molecules (Basel, Switzerland)
|October 29, 2025
概括
在黑暗中以4°C的温度储存Moringa oleifera叶粉最好保存其药用化合物和营养质量. 更高的温度和光线暴露会降解植物化学物质,增加微生物的风险.
科学领域:
- 农业科学 农业科学
- 食品科学 食品科学 食品科学
- 药理学是指药理学,即药理学是指药理学.
背景情况:
- 莫林加 (Moringa oleifera) 以其重要的药用特性而闻名.
- 有效的储存对于保持M. oleifera叶粉的质量和功效至关重要.
研究的目的:
- 评估不同储存温度 (4°C,25°C,40°C) 和光照条件 (黑暗,明亮) 在12个月内对M. oleifera叶粉质量的影响.
- 评估植物化学水平,营养含量,微生物负载和颜色的变化.
主要方法:
- M. oleifera叶粉在受控条件下储存了12个月.
- 进行了植物化学分析,营养分析,微生物测试和色度测量.
- 使用统计分析来确定显著差异 (p < 0.05).
主要成果:
- 与较高温度相比,较低的温度 (4°C) 显著保留了诸如奎尔-3-鲁酸,鲁和酸等生物活性化合物.
- 更高的温度 (25°C,40°C),特别是光线,加速了降解和增加了微生物的繁殖.
- 在透明包装中在40°C时观察到显著的颜色变化 (轻度L*),在较低温度下变化较小.
结论:
- 控制的储存条件,特别是低温 (4°C) 和减少光照,对于保持M. oleifera叶粉的植物化学稳定性和营养完整性至关重要.
- 建议包括严格的温度控制和光屏蔽,以防止降解和微生物污染.
- 需要进一步的研究来了解颜色变化机制和长期影响.
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