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通过纳米过缩的黑果汁:在果汁中表征,稳定性和应用

Taís Andreza Batista de Jesus¹, Luiz Carlos Corrêa-Filho¹, Manuela Cristina P de Araujo²

¹Graduate Program in Food Science and Technology, Federal Rural University of Rio de Janeiro, Rio de Janeiro 23890-000, Brazil.

|February 26, 2026

概括

纳米过有效地集中了黑汁中有益的抗素和化合物. 这种温和的技术保护了水果的质量,并增强了功能性食品应用的抗氧化特性.

科学领域:

食品科学与技术食品科学与技术
生物化学生物化学
分离科学分离科学

背景情况:

黑 (Rubus spp.) 是一种红. 富含安托素和化合物,以其健康益处而闻名.
这些生物活性化合物容易降解,因为黑的易腐坏性很高.
需要轻度加工技术来集中这些化合物而不会影响质量.

研究的目的:

研究纳米过作为一种温和的技术,用于缩黑果汁中的化合物,特别是氨酸.
评估度对抗氧化剂能力和稳定性的影响.
为了评估将缩的黑果汁纳入其他饮料.

主要方法:

使用螺旋式伤口模块 (DOW® NF90-2540) 进行试点规模的纳米过.
测量单体酸,总含量 (TPC) 和抗氧化能力 (ABTS+,DPPH).
在冷储存和纳入果汁混合物中的稳定性评估.

主要成果:

获得的度系数为2.2的安东素和1.9的TPC.
抗氧化能力显著增加 (CF 1.9 和 1.7).
缩的果汁在冷储存90天内保持稳定,并增强了果汁混合物的特性.

结论:

纳米过是一种可行和温和的策略,用于从黑汁中缩有价值的化合物.
该过程保留了物理化学质量和颜色属性.
缩的黑汁可以用于加强其他饮料,增强其功能和感官特性.

关键词:

鲁布斯 (Rubus spp.) 的其他种类.生物可访问性生物可访问性膜分离的分离方式非热处理的非热加工类化合物类化合物类化合物

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