温度驱动的梅拉德结合和变化在干燥的李奇果肉质:对抗氧化增强的影响
Supakit Chaipoot1,2, Kanokwan Kulprachakarn3, Pairote Wiriyacharee2,4
1Multidisciplinary Research Institute, Chiang Mai University, Chiang Mai 50200, Thailand.
Foods (Basel, Switzerland)
|February 13, 2026
概括
在60-70°C的温度下,干燥的李子肉的热老化通过增强抗氧化化合物和梅拉德结合物来优化功能性质. 较高的温度会降低有益的成分,降低整体质量.
科学领域:
- 食品科学与技术 食品科学与技术
- 营养生物化学 营养生物化学
- 农业化学 农业化学
背景情况:
- 热老化通过物理化学变化改变水果成分.
- 百合肉是一种丰富的生物活性化合物的来源.
研究的目的:
- 为了研究热老化对干燥的李子肉的物理化学,抗氧化和梅拉德结合性质的影响.
- 为了确定热老化的最佳温度范围,以提高功能质量.
主要方法:
- 干燥的李子果肉在50,60,70和80°C的温度下老化了20天.
- 分析包括总含量 (TPC),总黄含量 (TFC),形状,糖化物,氨基酸,糖化程度 (DG),分子量和抗氧化活性 (ABTS,DPPH,FRAP).
- 主要成分分析 (PCA) 用于将组成变化与抗氧化剂反应相关联.
主要成果:
- 适度的老化温度 (60-70°C) 显著增加了TPC,TFC,抗氧化活性和DG,在70°C (DG~47%) 达到峰值.
- 在80°C的温度下老化会导致,糖和氨基酸的降解,降低抗氧化活性.
- PCA证实了组成变化和抗氧化能力之间的强烈联系.
结论:
- 在梅拉德结合和果肉中的热降解之间存在着温度依赖的平衡.
- 最佳的热老化,以提高干燥的李奇肉的功能在60-70°C之间.
- 控制的热老化为从水果来源开发具有附加值的功能性食品成分提供了潜力.
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