Food and Bioproducts Processing最新文献

Biocompounds recovery from purple corn cob by-product: extraction kinetics, thermal and physicochemical stability of liquid and powdered anthocyanin-rich extract 从紫色玉米芯副产品中回收生物化合物：富含花青素的液体和粉末提取物的提取动力学、热稳定性和理化稳定性

IF 3.5 2区农林科学 Q2 BIOTECHNOLOGY & APPLIED MICROBIOLOGY

Food and Bioproducts Processing

Pub Date : 2024-11-13 DOI: 10.1016/j.fbp.2024.11.010

Meliza Lindsay Rojas , Karla Ramirez , Guillermo Linares

This study evaluated the thermal degradation kinetics of total monomeric anthocyanins (TMA) from in-natura purple corn cob and the recovery of bioactive compounds from their by-products. The TMA and antioxidant capacity (AC) extraction kinetics were evaluated by conventional (CE) and ultrasound-assisted extraction (UAE, 25°C, 40 kHz, 32 W/L) methods. The stability of liquid and powdered extract by using maltodextrin (M) [M(2 %)] and corn starch (C) [M(1.5 %) + C(0.5 %)], was evaluated. Thermal degradation kinetics (65–90 °C) showed that TMA are relatively stable at high temperatures, with a half-life of 5.3 h at 90 °C and an activation energy of 949.2 J·mol⁻¹. The TMA and AC extraction kinetics from corn cob by-product, described by the Peleg model, showed that the UAE had the highest extraction rate (<k₁) and equilibrium yield (<k₂), reducing CE times by up to 58 % and 67 %, for TMA and AC respectively. Furthermore, the stability of this extract was greater at pH ≤ 3, decreasing at neutral and alkaline pH. On the other hand, the water adsorption isotherms modeled by GAB model showed that the powder [M(1.5 %) + C(0.5 %)] had greater stability (Xm = 5.97 g/100 g d.m.) compared to the powder [M(2 %)] (Xm = 3.71 g/100 g d.m.). Additionally, significant differences were observed between treatments in terms of color density, polymeric color, and % tannin contribution, where the powder [M(1.5 %) + C(0.5 %)] demonstrated greater stability. These results highlight the effectiveness of the UAE method for recovering TMA and AC from purple corn cob by-products and the importance of storage conditions and pH in the stability of anthocyanin-rich extracts and powders with potential applications in food and non-food industries.

本研究评估了紫色玉米芯中总单体花青素（TMA）的热降解动力学以及从其副产品中回收生物活性化合物的情况。采用常规（CE）和超声辅助萃取（UAE，25°C，40 kHz，32 W/L）方法对 TMA 和抗氧化能力（AC）萃取动力学进行了评估。使用麦芽糊精（M）[M(2 %)]和玉米淀粉（C）[M(1.5 %) + C(0.5%)]对液体和粉末提取物的稳定性进行了评估。热降解动力学（65-90 °C）表明，TMA 在高温下相对稳定，90 °C 时的半衰期为 5.3 h，活化能为 949.2 J-mol-1。用 Peleg 模型描述了玉米芯副产品中 TMA 和 AC 的萃取动力学，结果表明 UAE 的萃取率（<k1）和平衡产率（<k2）最高，TMA 和 AC 的 CE 时间分别缩短了 58% 和 67%。此外，这种提取物的稳定性在 pH 值≤ 3 时更高，在中性和碱性 pH 值时降低。另一方面，用 GAB 模型建立的水吸附等温线表明，与粉末[M(2%)]（Xm = 3.71 g/100 g d.m.）相比，粉末[M(1.5 %) + C(0.5 %)]的稳定性更高（Xm = 5.97 g/100 g d.m.）。此外，在色密度、聚合色和单宁成分百分比方面，不同处理之间存在明显差异，其中粉末[M(1.5 %) + C(0.5%)]表现出更高的稳定性。这些结果凸显了阿联酋方法从紫色玉米芯副产品中回收 TMA 和 AC 的有效性，以及储存条件和 pH 值对富含花青素的提取物和粉末稳定性的重要性，这些提取物和粉末在食品和非食品行业具有潜在的应用价值。

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引用次数: 0

Simultaneous optimization approach for UV-C radiator to enhance mechanical properties of semi-finished potato tuber (Innovator) for extended storage period 紫外线辐射器的同步优化方法，以提高半成品马铃薯块茎（创新者）的机械性能，延长贮藏期

IF 3.5 2区农林科学 Q2 BIOTECHNOLOGY & APPLIED MICROBIOLOGY

Food and Bioproducts Processing

Pub Date : 2024-11-10 DOI: 10.1016/j.fbp.2024.11.002

Addis Lemessa Jembere , Tomasz Jakubowski

The efficacy of surface treatment technology is highly dependent on the dimensional and operational parameters. UV-C as a commonly used surface treatment technology required fine-tuning to achieve maximum storability of semi-finished products. This study therefore applied a simultaneous optimization approach for the multi-objective function to obtain the best possible combination of variables in the irradiation process (dose (15–45mJ/cm², storage period (3–9d), and distance from the light (40–80 cm)) that offer maintained properties of semi-finished potato tuber for extended storage life. The optimum values are obtained at the ∼40.5mJ/cm², 7 days, and 48 cm granting a 756 N, 6.7 N, and 9 N for compressive, bending, and cutting force resistance, respectively. Further insight into the surface functionality was studied using FT-IR and SEM analysis as a result similar spectral makeup was noted but a shift of absorption peak was observed in the irradiated sample at 30 and 45mJ/cm². Also, a similar granular structure was observed from the morphologies.

表面处理技术的效果在很大程度上取决于尺寸和操作参数。紫外线-C 作为一种常用的表面处理技术，需要进行微调以实现半成品的最大储存性。因此，本研究采用了多目标函数的同步优化方法，以获得辐照过程中变量的最佳组合（剂量（15-45mJ/cm2）、贮藏期（3-9d）和光照距离（40-80 cm）），从而保持马铃薯块茎半成品的特性，延长其贮藏寿命。最佳值出现在 ∼40.5mJ/cm2、7 天和 48 厘米处，抗压、抗弯和抗切割力分别为 756 N、6.7 N 和 9 N。利用傅立叶变换红外光谱和扫描电镜分析进一步深入研究了表面功能，结果发现在 30mJ/cm2 和 45mJ/cm2 的辐照下，样品的光谱组成相似，但吸收峰有所移动。此外，从形态上也观察到类似的颗粒结构。

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引用次数: 0

Impact of pulsed electric fields and ultrasound on the frying characteristics of sweet potato chips 脉冲电场和超声波对红薯片油炸特性的影响

IF 3.5 2区农林科学 Q2 BIOTECHNOLOGY & APPLIED MICROBIOLOGY

Food and Bioproducts Processing

Pub Date : 2024-11-10 DOI: 10.1016/j.fbp.2024.11.009

Caiyun Liu , Haoyu Deng , Minming Lv , Huihui Du , Baoguo Li , Nabil Grimi , Yijun Liu , Wanxu Chen

Sweet potato fries and chips are a popular snack worldwide. However, as the high oil and acrylamide contents in fried foods may contribute to increased risks of obesity, diabetes, hypertension and cancer, methods to reduce these harmful components have become a research focus. In this study, the impacts of pulsed electric fields (PEF) and ultrasound (US) on the frying kinetics and characteristics of sweet potato chips were investigated. The intensity of PEF treatment was set at E = 1.0 kV/cm with a total duration of t_PEF = 0.2 s; the energy applied in the PEF pre-treatment was 9.47 ± 0.5 kJ/kg. US treatment was performed at 53 kHz (10 s ON/1 s OFF), 180 W, and 25 °C for 30 min. Low-field nuclear magnetic resonance (LF–NMR) revealed that both PEF and US pre-treatment influence the binding force between water molecules in sweet potatoes. Reducing sugars in raw products treated with PEF, US, and PEF + US were significantly (p < 0.05) reduced by 33.3 %, 20.0 %, and 53.3 %, respectively. The first-order kinetics model provided a good fit for water evaporation during frying. The PEF, US, and PEF + US treatments resulted in oil content reductions of 32.3 %, 37.0 %, and 40.3 %, respectively, compared with the untreated samples. Pre-treatments also improved the color and textural characteristics of fried sweet potato chips. Furthermore, the acrylamide content was reduced by 55.28 % (549 µg/kg) with PEF + US pre-treatment. These results reveal a potential method for producing high-quality fried products.

甘薯薯条和薯片是一种风靡全球的零食。然而，由于油炸食品中的高油和丙烯酰胺含量可能会增加肥胖、糖尿病、高血压和癌症的风险，因此减少这些有害成分的方法已成为研究重点。本研究调查了脉冲电场（PEF）和超声波（US）对甘薯片油炸动力学和特性的影响。脉冲电场处理的强度设定为 E = 1.0 kV/cm，总持续时间为 tPEF = 0.2 s；脉冲电场预处理的能量为 9.47 ± 0.5 kJ/kg。US 处理在 53 kHz（10 s ON/1 s OFF）、180 W 和 25 °C 下进行，持续 30 分钟。低场核磁共振（LF-NMR）显示，PEF 和 US 预处理都会影响甘薯中水分子之间的结合力。经 PEF、US 和 PEF + US 处理的原产品中的还原糖分别显著减少了 33.3%、20.0% 和 53.3%（p < 0.05）。一阶动力学模型非常适合油炸过程中的水分蒸发。与未经处理的样品相比，PEF、US 和 PEF + US 处理的含油量分别降低了 32.3 %、37.0 % 和 40.3 %。预处理还改善了油炸甘薯片的颜色和质地特征。此外，经 PEF + US 预处理后，丙烯酰胺含量降低了 55.28 %（549 微克/千克）。这些结果揭示了一种生产高质量油炸产品的潜在方法。

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引用次数: 0

Effect of ultraviolet irradiation on the shelf life and chemical composition of cold brew coffee 紫外线照射对冷萃咖啡保质期和化学成分的影响

IF 3.5 2区农林科学 Q2 BIOTECHNOLOGY & APPLIED MICROBIOLOGY

Food and Bioproducts Processing

Pub Date : 2024-11-07 DOI: 10.1016/j.fbp.2024.11.007

Maria Alejandra Orjuela , Fabian Leonardo Moreno , Nancy Córdoba , Coralia Osorio , Ruth Yolanda Ruiz-Pardo

Cold brew coffee is a beverage prepared at low temperatures, usually consumed immediately after preparation or after a short storage period due to its short shelf life. Different technologies are required to increase the shelf life without affecting its sensory and functional properties. In this work, the effect of ultraviolet light (UV-C) treatment on the shelf life of cold brew coffee was studied. The physicochemical characteristics, polyphenolic content by Folin–Ciocalteu method, chlorogenic acids contents by RP-HPLC analysis, and selected volatile compounds by HS-SPME and GC–MS were studied for 28 days, at 4°C and 18°C storage temperatures. Applying UV-C to selected samples stored at 4°C extended the microbiological shelf life from up to 14 days compared to less than 7 days for samples without treatment. The samples treated with UV-C presented total polyphenol content around 1.6 times higher than the controls and chlorogenic acid content around 1.4 times higher than controls on day 14. No significant differences were observed in most of the volatile compositions among the different samples. Thus, UV-C technology is a promising non-thermal alternative to extend the shelf life of cold-brewed coffee.

冷萃咖啡是一种在低温条件下制作的饮料，由于保质期较短，通常在制作完成后立即饮用或在短时间储存后饮用。要在不影响其感官和功能特性的前提下延长保质期，需要采用不同的技术。在这项工作中，研究了紫外线（UV-C）处理对冷萃咖啡保质期的影响。在 4°C 和 18°C 的储存温度下，研究了 28 天的理化特性、Folin-Ciocalteu 法测定的多酚含量、RP-HPLC 法测定的绿原酸含量，以及 HS-SPME 和 GC-MS 法测定的部分挥发性化合物。在 4°C 下储存的部分样品中使用紫外线-C 可延长微生物保质期长达 14 天，而未使用紫外线-C 的样品保质期不到 7 天。经紫外线-C 处理的样品在第 14 天的总多酚含量比对照组高出约 1.6 倍，绿原酸含量比对照组高出约 1.4 倍。不同样品的大部分挥发性成分没有明显差异。因此，紫外线-C 技术是延长冷泡咖啡保质期的一种很有前景的非热敏替代技术。

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引用次数: 0

Particle impact in high-pressure homogenizer valves – A step towards understanding wear and cell breakup in food and beverage processing 高压均质机阀门中的颗粒影响--了解食品和饮料加工过程中的磨损和细胞破碎的一个步骤

IF 3.5 2区农林科学 Q2 BIOTECHNOLOGY & APPLIED MICROBIOLOGY

Food and Bioproducts Processing

Pub Date : 2024-11-05 DOI: 10.1016/j.fbp.2024.11.001

Eva Ransmark , Andreas Håkansson

In many liquid food processing applications using high-pressure homogenizers (HPHs), particles impact with the solid surfaces of the homogenization device. This may lead to costly wear. For some applications, impact is also postulated to control the desired cell disruption. This contribution uses computational fluid dynamics to study impact of particles on solid surfaces in HPHs, as a step towards design optimization. Effects of particle diameter, density, homogenizing pressure, and impact distance are studied. Results show impacts both on the forcer and on the impingement ring. Few particles hit the forcer, at low velocities and with low angles (‘bracing impacts’). More particles hit the impact ring. These impacts are with higher velocities and typically occur head-on. The effect of both homogenizing pressure and impact ring distance scales according to a previously suggested stagnation pressure model. Results are discussed in the light of wear and cell disruption observations.

在许多使用高压均质机（HPH）的液态食品加工应用中，颗粒会撞击均质装置的固体表面。这可能会导致昂贵的磨损。在某些应用中，撞击还被认为可以控制所需的细胞破坏。本文利用计算流体动力学研究了颗粒对高压均质装置中固体表面的影响，以此作为优化设计的一个步骤。研究了颗粒直径、密度、均质压力和冲击距离的影响。结果表明，颗粒既会撞击锻造器，也会撞击撞击环。很少有颗粒以低速和低角度（"支撑撞击"）撞击锻造器。撞击环的颗粒较多。这些撞击速度较高，通常是正面撞击。匀化压力和撞击环距离的影响根据之前提出的停滞压力模型进行缩放。根据磨损和细胞破坏观察结果对结果进行了讨论。

引用次数: 0

Extraction of betalaine from red pitaya peel using deep eutectic solvent and its research in films 利用深共晶溶剂萃取红塔果皮中的甜菜碱及其在薄膜中的研究

IF 3.5 2区农林科学 Q2 BIOTECHNOLOGY & APPLIED MICROBIOLOGY

Food and Bioproducts Processing

Pub Date : 2024-11-05 DOI: 10.1016/j.fbp.2024.11.005

Yanhong Liu , Xiwang Mu , Hui Wang , Mingyue Wang , Lingling Zhang , Guangrao Chen , Shuo Wang

Perishable food poses significant food safety hazards and threatens public health. Consequently, pH indicator films have garnered considerable interest due to their potential for early detection of food spoilage. This research used red-fleshed pitaya peel powder as raw material, and betalaines were extracted using DES composed of choline chloride and citric acid as hydrogen bond donors and acceptors, respectively. The extraction conditions were optimized by response surface experiment, and the content of betalaine (BT) extracted in the verification experiment was 4.39 mg/g. The film was prepared using the solvent casting technique. The above DES/BT solution (DES/BT) was added into sodium alginate (SA) and sodium carboxymethyl cellulose (CMC) pH indicator films, and the effects of DES/BT on the physicochemical, optical and surface properties of the films were studied. The results showed that the film with 0.7 mL (1.4 %, v/v) DES/BT had the best tensile strength(23.14 MPa), water solubility(16.02 %), and water vapor permeability (7.64×10⁻⁵g*m*m⁻²*Pa*h⁻¹). The addition of DES and DES/BT made the film surface texture uniform and wrinkle-free and the UV transmittance decreased from 73.27 % to 61.83 %. Experiments on the film in different pH solutions showed that the film had a colorimetric response. Overall, the incorporation of DES/BT into the films presents significant potential for monitoring food freshness.

易腐食品会对食品安全造成严重危害，并威胁公众健康。因此，pH 指示膜因其在早期检测食品变质方面的潜力而备受关注。本研究以红皮番木瓜果皮粉为原料，分别以氯化胆碱和柠檬酸为氢键供体和受体的 DES 提取甜菜碱。通过响应面实验对提取条件进行了优化，验证实验中提取的甜菜碱（BT）含量为 4.39 mg/g。薄膜采用溶剂浇铸技术制备。将上述 DES/BT 溶液（DES/BT）添加到海藻酸钠（SA）和羧甲基纤维素钠（CMC）pH 指示剂薄膜中，研究 DES/BT 对薄膜理化性质、光学性质和表面性质的影响。结果表明，添加 0.7 mL（1.4 %，v/v）DES/BT 的薄膜具有最佳的拉伸强度（23.14 MPa）、水溶性（16.02 %）和水蒸气渗透性（7.64×10-5g*m*m-2*Pa*h-1）。添加 DES 和 DES/BT 后，薄膜表面纹理均匀且无褶皱，紫外线透过率从 73.27 % 下降到 61.83 %。在不同 pH 值溶液中对薄膜进行的实验表明，薄膜具有比色反应。总之，在薄膜中加入 DES/BT 有助于监测食品的新鲜度。

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引用次数: 0

Synthesis, characterization, and evaluation of antibacterial properties of silver/ carboxymethyl cellulose/ bacterial cellulose/ Clitoria ternatea extract aerogel composites 银/羧甲基纤维素/细菌纤维素/三棱菊提取物气凝胶复合材料的合成、表征和抗菌性能评估

IF 3.5 2区农林科学 Q2 BIOTECHNOLOGY & APPLIED MICROBIOLOGY

Food and Bioproducts Processing

Pub Date : 2024-10-30 DOI: 10.1016/j.fbp.2024.10.023

Putri Styaningrum , Anastasia Wheni Indrianingsih , Ria Suryani , Suratno , Nur Alim Bahmid , Moh. Farid Rahman , Eka Noviana

Food packaging for meat, processed food, and fresh food is often equipped with adsorbent pads to regulate moisture. However, most adsorbents are derived from synthetic polymer materials. There has been increasing demand for functional packaging materials that are not only durable, cost-effective, and well-designed, but also capable of extending the product shelf-life. Butterfly pea (Clitoria ternatea L.) flowers and silver nanoparticles have been reported to exhibit antibacterial activity in several studies. This study aimed to synthesize novel aerogel composites made of carboxymethyl cellulose (CMC), bacterial cellulose (BC), and C. ternatea flower extracts as adsorbent material in food packaging. BC was used as a reinforcing agent. The composites were synthesized by reacting silver solution and carboxymethyl cellulose, and then adding bacterial cellulose and C. ternatea extracts. Three different ratios of C. ternatea extract i.e. 0.5 %, 1 % and 2 % were used in this study (AT1, AT2, AT3). These aerogel composites were tested against four pathogenic bacteria i.e. Staphylococcus aureus, Eschericia coli, Pseudomonas aeruginosa, and Salmonella Typhimurium using disk diffusion and microdilution methods. The aerogel composites were characterized using X-ray diffraction (XRD), scanning electron microscope (SEM), X-ray fluorescence (XRF), Fourier-transform infrared (FTIR) spectroscopy, and color analysis. The results showed that AT3 had good antibacterial activity against P. aeruginosa, S. Typhimurium, and S. aureus with inhibition zones of 10.14 mm, 11.63 mm, and 7.69 mm, respectively, while composite AT2 had good inhibition against E. coli with the value of 9.82 mm. Equipped with good antibacterial activity, these aerogel composites have excellent potential to be used as adsorbent pads in food packaging to prolong the food shelf-life.

肉类、加工食品和新鲜食品的食品包装通常配有吸附垫，以调节湿度。然而，大多数吸附剂都来自合成聚合物材料。人们对功能性包装材料的要求越来越高，这些材料不仅要耐用、经济、设计合理，还要能延长产品的保质期。有多项研究报告称，蝴蝶豌豆（Clitoria ternatea L.）花和银纳米粒子具有抗菌活性。本研究旨在合成由羧甲基纤维素（CMC）、细菌纤维素（BC）和蝶形花提取物制成的新型气凝胶复合材料，作为食品包装中的吸附材料。BC 用作增强剂。复合材料是通过银溶液和羧甲基纤维素反应，然后加入细菌纤维素和 C. ternatea 提取物合成的。本研究使用了三种不同比例的 C. ternatea 提取物，即 0.5%、1% 和 2%（AT1、AT2、AT3）。采用磁盘扩散法和微量稀释法对这些气凝胶复合材料进行了针对四种致病菌（金黄色葡萄球菌、大肠杆菌、绿脓杆菌和鼠伤寒沙门氏菌）的测试。利用 X 射线衍射（XRD）、扫描电子显微镜（SEM）、X 射线荧光（XRF）、傅立叶变换红外光谱（FTIR）和颜色分析对气凝胶复合材料进行了表征。结果表明，AT3 对绿脓杆菌、伤寒杆菌和金黄色葡萄球菌具有良好的抗菌活性，抑菌区分别为 10.14 毫米、11.63 毫米和 7.69 毫米；而复合 AT2 对大肠杆菌具有良好的抑菌作用，抑菌区为 9.82 毫米。这些气凝胶复合材料具有良好的抗菌活性，可用作食品包装中的吸附垫，延长食品的保质期。

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引用次数: 0

Performance analysis of the activated sludge model number 1 in a two reactor cascade 双反应器级联中 1 号活性污泥模型的性能分析

IF 3.5 2区农林科学 Q2 BIOTECHNOLOGY & APPLIED MICROBIOLOGY

Food and Bioproducts Processing

Pub Date : 2024-10-30 DOI: 10.1016/j.fbp.2024.10.019

S.D. Watt , M.I. Nelson , H.S. Sidhu , F.I. Hai

We provide theoretical insights into the activated sludge process by utilising the activated sludge model number 1 in a two reactor cascade with an ideal settling unit. The process configuration contains a settling unit and a recycle unit. We investigate how the removal of organic carbon and total nitrogen depend upon the hydraulic retention time as well as the process configuration, namely the impact of aeration, the presence of a settling unit, and recirculation of mixed liquor from the second reactor to the first reactor. As the hydraulic retention time increases from zero there are two critical values. Organic carbon can only be removed for values of the retention time higher than the first critical value. Removal of organic nitrogen occurs in conjunction with the removal of organic carbon.

Heterotropic and autotrophic biomass are only viable for values of hydraulic retention larger than the first and second critical values, respectively. Inorganic nitrogen can only be significantly removed when autotrophic biomass are present. However, the removal of inorganic nitrogen is significantly influenced by the process configuration.

我们利用带有理想沉淀单元的双反应器级联中的 1 号活性污泥模型，对活性污泥法进行了理论探讨。工艺配置包括一个沉淀单元和一个循环单元。我们研究了有机碳和总氮的去除率如何取决于水力停留时间和工艺配置，即曝气、沉淀单元的存在以及混合液从第二反应器到第一反应器的再循环的影响。随着水力停留时间从零增加，有两个临界值。只有当水力停留时间高于第一个临界值时，才能去除有机碳。只有当水力停留时间大于第一个和第二个临界值时，异养生物质和自养生物质才能存活。只有自养生物量存在时，无机氮才能被大量去除。不过，无机氮的去除受工艺配置的影响很大。

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引用次数: 0

Freeze, spray, and vacuum dried Camelina sativa protein powders and their physicochemical and functional properties 冷冻、喷雾和真空干燥荠菜蛋白粉及其理化和功能特性

IF 3.5 2区农林科学 Q2 BIOTECHNOLOGY & APPLIED MICROBIOLOGY

Food and Bioproducts Processing

Pub Date : 2024-10-28 DOI: 10.1016/j.fbp.2024.10.022

Ceren Mutlu , Fatma Korkmaz

The objective of this study was to examine the effect of different drying methods on the physicochemical and functional properties of camelina protein. Camelina protein was extracted using the alkaline extraction and isoelectric precipitation method and subsequently dried by freeze, spray, and vacuum-drying. The protein contents of camelina protein powders ranged between 62.5 and 64.1 g/100 g (dry basis). Glutamic acid was the most dominant amino acid for spray-dried and vacuum-dried proteins, while proline was for freeze-dried camelina protein. Camelina proteins had a peak denaturation temperature between 100.5 and 104.3 °C. The surface hydrophobicity of freeze-dried camelina protein (5.8 µg/mg) was lower than others (9.1–19.1 µg/mg). The spray-dried protein showed the highest water-holding capacity (2.9 g/g), emulsion activity (0.53 mL/mL) and stability (0.96 mL/mL), as well as foaming capacity (0.48 mL/mL) and stability (0.92 mL/mL) among camelina proteins. Moreover, spray-dried camelina protein formed gel at a lower concentration (10 %). Consequently, camelina protein powders produced by different drying methods demonstrated different physicochemical and functional properties.

本研究旨在探讨不同干燥方法对荠菜蛋白质理化和功能特性的影响。采用碱提取和等电沉淀法提取荠菜蛋白，然后通过冷冻干燥、喷雾干燥和真空干燥进行干燥。荠菜蛋白粉的蛋白质含量介于 62.5 至 64.1 克/100 克（干基）之间。谷氨酸是喷雾干燥和真空干燥蛋白质中最主要的氨基酸，而脯氨酸是冷冻干燥荠菜蛋白质中最主要的氨基酸。荠菜蛋白质的变性峰值温度在 100.5 至 104.3 ℃ 之间。冻干荠菜蛋白质的表面疏水性（5.8 µg/mg）低于其他蛋白质（9.1-19.1 µg/mg）。在荠菜蛋白中，喷雾干燥蛋白的持水量（2.9 g/g）、乳化活性（0.53 mL/mL）和稳定性（0.96 mL/mL）以及发泡能力（0.48 mL/mL）和稳定性（0.92 mL/mL）都是最高的。此外，喷雾干燥的荠菜蛋白在较低的浓度（10%）下也能形成凝胶。因此，采用不同干燥方法生产的荠菜蛋白粉具有不同的理化和功能特性。

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引用次数: 0

Effect of Pulsed Electric Field (PEF) and cryoconcentration (c) in aqueous extracts of maqui (Aristotelia chilensis (Mol.) Stuntz) and calafate (Berberis microphylla G.) on physicochemical properties, microbiological quality, and bioactive compounds 脉冲电场（PEF）和低温浓缩（c）对马葵（Aristotelia chilensis (Mol.) Stuntz）和红叶小檗（Berberis microphylla G.）水提取物的理化性质、微生物质量和生物活性化合物的影响

IF 3.5 2区农林科学 Q2 BIOTECHNOLOGY & APPLIED MICROBIOLOGY

Food and Bioproducts Processing

Pub Date : 2024-10-28 DOI: 10.1016/j.fbp.2024.10.021

Carla Vidal - San Martín, José Miguel Bastías-Montes, Yanara Tamarit-Pino, Juan Esteban Reyes-Parra, Mario Pérez-Won

The objective of this study was to evaluate the effect of PEF treatment followed by cryoconcentration (c) in aqueous extracts of maqui (Aristotelia chilensis (Mol.) Stuntz) and calafate (Berberis microphylla G.) on their physicochemical properties, microbiological quality, and bioactive compounds. Extracts of maqui and calafate were obtained by aqueous extraction of water-soluble compounds, and then samples were treated by PEF (10 kV/cm, 70 Hz and a pulse width of 10 µs) and pasteurization (90°C/30 s); untreated samples were used as controls. The treated extracts were cryoconcentrated using centrifugation-filtration, and the cryoconcentration parameters included separation efficiency (EFF) and recovered solute (RS). Physicochemical properties were also evaluated, such as soluble solids (SS), titratable acidity (TTA), and viscosity (ƞ), as well as bioactive compound content: total polyphenols (TP), total anthocyanins (TA), total flavonoids (TF) and antioxidant capacity (AOXC). Microbiological quality was evaluated by the counts of the mesophilic aerobic microorganism (MAM) and molds and yeasts (M&Y). The results showed that the EFF of the solutes was higher than 95 % in maqui and 97 % in calafate. As expected, the cryoconcentration process increased TA, ƞ, and SS content. It also significantly increased (p<0.05) in TP, TF, TA, and AOXC content. The microbiological results showed that PEF treatment, together with cryoconcentration and refrigerated storage, maintained the microbiological quality of maqui cryoconcentrates for more than 50 days, whereas in calafate cryoconcentrates, it was maintained for ∼20 days. Moreover, the physicochemical parameters and bioactive compounds of both cryoconcentrates remained stable during the refrigerated storage period. These results demonstrate that the combined use of PEF with cryconcentration seems to be a good option for microbiological and physiochemical stabilization of fruit juices with a high AOXC and for increasing the content of bioactive compounds.

本研究的目的是评估在马葵（Aristotelia chilensis (Mol.) Stuntz）和红叶小檗（Berberis microphylla G.）的水提取物中进行 PEF 处理和低温浓缩 (c) 对其理化性质、微生物质量和生物活性化合物的影响。通过水萃取水溶性化合物的方法获得马桑子和卡拉夫特的提取物，然后用 PEF（10 kV/cm，70 Hz，脉宽 10 µs）和巴氏杀菌法（90°C/30 秒）对样品进行处理；未处理的样品用作对照。处理后的提取物通过离心过滤进行低温浓缩，低温浓缩参数包括分离效率（EFF）和回收溶质（RS）。此外，还评估了理化性质，如可溶性固形物（SS）、可滴定酸度（TTA）和粘度（ƞ），以及生物活性化合物含量：总多酚（TP）、总花青素（TA）、总黄酮（TF）和抗氧化能力（AOXC）。微生物质量通过嗜中性需氧微生物（MAM）以及霉菌和酵母菌（M&Y）的计数进行评估。结果表明，溶质的有效成分在马葵中高于 95%，在卡拉法特中高于 97%。不出所料，低温浓缩过程增加了 TA、ƞ 和 SS 的含量。同时，TP、TF、TA 和 AOXC 含量也明显增加（p<0.05）。微生物学结果表明，PEF 处理以及低温浓缩和冷藏贮存可使马魁低温浓缩果的微生物质量保持 50 天以上，而 Calafate 低温浓缩果的微生物质量保持时间为 20 天。此外，两种低温浓缩物的理化参数和生物活性化合物在冷藏储存期间保持稳定。这些结果表明，将 PEF 与低温浓缩结合使用，似乎是对高 AOXC 果汁进行微生物和理化稳定化处理以及增加生物活性化合物含量的一个不错的选择。

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