从新鲜到保存:深入了解加工和储存对紫色激情果的影响
Alexandre Ma Fonseca1,2, Carlos A Pinto1, Jorge A Saraiva1
1LAQV-REQUIMTE and Department of Chemistry, University of Aveiro, Campus Universitário de Santiago, Aveiro, Portugal.
Journal of the science of food and agriculture
|November 21, 2025
概括
高压加工保存紫色的激情果汁质量比热巴氏杀菌更好. 这种方法在储存期间保留了诸如含量,抗氧化活性和挥发性资料完整性等关键属性.
科学领域:
- 食品科学 食品科学 食品科学
- 分析化学 分析化学
- 感官科学 感官科学
背景情况:
- 紫色的激情果是因为其独特的风味和香气而受到重视的.
- 果汁的热巴氏杀菌会影响其物理化学性质和挥发性成分.
- 了解加工和储存期间的挥发性变化至关重要.
研究的目的:
- 为了描述紫色激情果的挥发性化合物,从水果到果汁.
- 为了比较高压加工 (HPP) 与热巴氏杀菌用于保存果汁.
- 评估加工对果汁质量和感官属性的影响.
主要方法:
- 二维气体染色学与飞行时间质谱学 (GC×GC-TOFMS) 结合,用于挥发性分析.
- 对关键质量参数的分析:含量,抗氧化活性,色和颜色.
- 评估反应动力学 (梅拉德,斯特雷克,氧化).
主要成果:
- 在全果和半果中发现了80种新的挥发性化合物.
- 在冷藏60天后,HPP在保持总含量,抗氧化活性和挥发性资料完整性方面显著优于热巴氏杀菌.
- 与热巴氏杀菌相比,HPP最大限度地减少了与热巴氏杀菌相比,棕色和颜色变化等不良变化.
结论:
- 在维护紫色激情果汁的质量方面,HPP优于热巴氏杀菌.
- 这项研究提供了化学数据,以了解消费者对激情果特征的看法.
- HPP为生产具有增强感官特性的最小加工果汁提供了科学基础.
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