来自混合果汁残留物的面粉的物理化学特征和化合物含量
Letícia da Cunha Espinosa1, Aldrey Nathália Ribeiro Corrêa2, Adriano Brandelli2
1Bioactive Compounds Laboratory, Food Science and Technology Institute, Federal University of Rio Grande do Sul, Porto Alegre, Brazil.
Journal of the science of food and agriculture
|February 19, 2026
概括
果汁残留物可以转化为营养丰富的面粉. 在70°C的温度下干燥会产生富含纤维和生物活性物质的面粉,适用于消费者高度接受的食品.
科学领域:
- 食品科学 食品科学 食品科学
- 农业科学 农业科学
- 营养科学 营养科学
背景情况:
- 果汁生产产生了大量的农业产业残留物 (皮,种子,果汁).
- 这些残留物含有有价值的营养化合物,如纤维和生物活性物质.
- 价值化这些废弃物提供了可持续的食品工业解决方案.
研究的目的:
- 评估干燥条件,将混合果汁残留物 (果,甜菜,,生) 转化为面粉.
- 描述产生的面粉的物理,化学和功能性质.
- 评估面粉在食品产品开发中的适用性.
主要方法:
- 混合果汁残留物在不同温度 (50°C,60°C,70°C) 下干燥.
- 分析了物理性质 (颜色),化学成分 (化合物,贝塔) 和功能性质 (抗真菌活性).
- 剩余面粉被纳入蛋糕配方,用于感觉和营养分析.
主要成果:
- 在70°C的温度下干燥产生了具有优越色彩,更高的含量和更高的β氨酸度的面粉.
- 鉴定了10种化合物,面粉对类动物有抗真菌活性.
- 80%的消费者接受的蛋糕含有残留面粉,其纤维含量比对照蛋糕高40%.
结论:
- 农业产业残留物可以成功地转化为具有营养价值和感官吸引力的食品成分.
- 这项研究表明,一种可持续的方法可以利用废弃的食品成分.
- 开发的水果残留面粉显示出作为天然防腐剂和纤维丰富成分的潜力.
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