探索离心器透作为一个创新的外部力量,在块结缩技术应用到薄荷注液的中心离心器透
Indira Pérez-Bermúdez1, Nandis Fiallos-Maravilla1, Mauricio Opazo-Navarrete2
1Grupo de Crioconcentración de Alimentos y Procesos Relacionados, Departamento de Ingeniería en Alimentos, Facultad de Ciencias de la Salud y de los Alimentos, Universidad del Bío-Bío, Av. Andrés Bello 720, Chillán 3780000, Chile.
Food research international (Ottawa, Ont.)
|November 4, 2025
概括
离心透阻冷度 (CP-BFC) 有效地缩胡丁注入,保持生物活性化合物和抗氧化能力. 这种新的方法提高了各种应用的溶液提取和度.
科学领域:
- 食品科学与技术 食品科学与技术
- 生物化学工程 生物化学工程
- 自然产品化学 自然产品化学
背景情况:
- 传统的缩液体食品的方法往往导致生物活性化合物的损失.
- 结缩技术,如块结缩 (BFC),为保护敏感化合物提供了潜在的潜力.
- 整合额外的分离步骤可以进一步优化度效率和产品质量.
研究的目的:
- 调查离心-透块冷度 (CP-BFC) 的有效性,以缩薄荷输液.
- 评估CP-BFC对工艺参数,物理化学性质,生物活性化合物和抗氧化能力的影响.
- 评估CP-BFC作为高质量液体食品度的新战略的潜力.
主要方法:
- 胡香精输液使用CP-BFC的三个周期来缩.
- 监测过程参数,包括分离效率和溶液产量.
- 分析了物理化学性质,总多含量 (TPC),总黄含量 (TFC),化合物概况 (HPLC) 和抗氧化能力 (DPPH和FRAP测定).
主要成果:
- 在三个循环后,CP-BFC实现了高分离效率 (~95%) 和溶液产量 (~66%).
- 缩分数显示出显著的TPC (13.21毫克GAE/毫升) 和TFC (15.93毫克CE/毫升).
- 观察到抗氧化活性升高,DPPH和FRAP值分别达到47和206μmol TE/mL. 香草酸,路丁和坎菲罗尔是占主导地位的化合物.
结论:
- CP-BFC是一种有前途的技术,用于缩液体食品,有效地增加溶液和生物活性化合物度,同时保持质量.
- 透系统与离心机的整合提供了一个共生策略,用于增强提取和度.
- 这种方法有可能在半工业规模生产用于食品,医疗和制药应用的缩溶液.
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