黑 (Myrtus communis L.) 果汁的优化和生物可访问性评估:抗氧化特性和加工效果
1Department of Food Engineering, Faculty of Engineering, Mersin University, Mersin, Turkiye.
Chemistry & biodiversity
|February 3, 2026
概括
优化黑果汁的加工提高了有益化合物的生物可访问性. 温和的热处理,如巴氏杀菌,增加了含量,而度方法影响了氨酸,这表明了麦的价值化潜力.
科学领域:
- 食品科学与技术 食品科学与技术
- 营养药化学 营养药化学
- 植物化学 植物化学
背景情况:
- 黑 (Myrtus communis L.) 富含具有抗氧化特性的生物活性化合物,对功能性食品有价值.
- 对于工业加工和消化如何影响这些化合物的生物可用性,人们的了解有限.
研究的目的:
- 优化黑果汁的提取和加工.
- 在加工过程中评估含量,黄含量和抗氧化能力的变化.
- 在体外胃肠道消化后评估这些特性的生物可访问性.
主要方法:
- 响应表面方法 (RSM) 用于优化提取.
- 在体外胃肠道 (GI) 消化模拟.
- 多变量分析包括主要成分分析 (PCA).
- 检测总含量 (TPC),总黄含量 (TFC) 和抗氧化能力 (DPPH,ABTS,FRAP,CUPRAC) 的方法.
主要成果:
- 优化的提取条件最大限度地提高了生物活性化合物的回收率.
- 与缩果汁相比,巴氏杀菌显著增加了的生物可访问性.
- 热度导致了显著的氨酸降解.
- 黑木耳的果汁保留了高的抗氧化剂潜力,这表明有价值化的机会.
结论:
- 温和的热处理,如巴氏杀菌,是提高黑的生物活性化合物的生物可访问性的一种战略方法.
- 加工条件显著影响植物化学品的稳定性和生物可用性.
- 黑木耳是潜在的增值应用中抗氧化剂的宝贵来源.
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