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Nutritional assessment and GC analysis of rice bran and bran oil of north Bengal: A prominent nutritive byproduct 北孟加拉米糠和糠油的营养评估和气相色谱分析:一种重要的营养副产品
Pub Date : 2024-06-22 DOI: 10.1016/j.focha.2024.100762
Shabiba Parvin Shandhi

The rice bran (BRRI 28) and the bran oil of north Bengal have not been studied previously. The yield of the oil extracted from the bran was much higher (20.30 %) than some previously reported data. The fatty acid analysis by GC-FID found that the percentage of palmitic, stearic, and arachidic acids was higher than previously published data. Caprylic and behenic acids were also found in this rice bran oil, which was not reported in the previous work. The oleic acid content of the bran oil in this study was found to be 35.69 %, which is higher than other edible oils. The nutritional value of the bran such as carbohydrates, fats, fiber, and protein content was 38.78 %, 20.30 %, 1.42 %, and 9.45 % respectively. Moisture and ash content were found at 9.49 % and 20.5 % respectively. The important minerals were found like Fe, Zn, Ca, Mg, K, Na, etc. The higher saponification (110.13 mg KOH/g) value of the oil indicated that it could be used as raw materials in good quality soap. The low iodine (46.25 I2/100 g) value of the oil indicated that it was stable and could be used for cooking purposes. This research recommends this rice bran as a prominent nutritive byproduct.

此前尚未对孟加拉北部的米糠(BRRI 28)和糠油进行过研究。从米糠中提取的油的产量(20.30%)远高于之前报告的一些数据。通过 GC-FID 进行的脂肪酸分析发现,棕榈酸、硬脂酸和花生四烯酸的比例高于之前公布的数据。在这种米糠油中还发现了辛酸和山嵛酸,这在以前的研究中没有报道过。这项研究发现米糠油的油酸含量为 35.69%,高于其他食用油。麦麸的营养价值,如碳水化合物、脂肪、纤维和蛋白质含量分别为 38.78 %、20.30 %、1.42 % 和 9.45 %。水分和灰分含量分别为 9.49 % 和 20.5 %。重要的矿物质有铁、锌、钙、镁、钾、钠等。油的皂化值(110.13 毫克 KOH/克)较高,表明它可用作优质肥皂的原料。米糠油的碘值较低(46.25 I2/100 g),这表明其性质稳定,可用于烹饪。这项研究建议将米糠作为一种重要的营养副产品。
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引用次数: 0
Amylopectin content rather than amylose or protein content is critical to determining the starch digestion rate in high-amylose rice 决定高直链淀粉大米淀粉消化率的关键是直链淀粉含量,而不是直链淀粉或蛋白质含量
Pub Date : 2024-06-21 DOI: 10.1016/j.focha.2024.100758
Min Huang , Zhengwu Xiao , Liqin Hu , Jiana Chen , Fangbo Cao

The starch digestion properties of cooked rice are associated with the chemical compositions of the rice grain. However, limited information is available on the chemical composition governing starch digestion properties in high-amylose rice. To overcome this knowledge gap, correlation plot analysis and partial correlation analysis were utilized to assess the correlations between active digestion duration, total glucose production, and glucose production rate of cooked rice to amylose, amylopectin, and protein content of rice grains throughout 17 high-amylose varieties. The correlation plot analysis identified significant positive or negative linkages between total glucose production and the glucose production rate of cooked rice with grain amylose, amylopectin, and protein content. Nevertheless, partial correlation analysis only characterized a significant positive correlation between glucose production rate and grain amylopectin content. The findings of this study indicate that grain amylopectin content rather than grain amylose or protein content is critical for the determination of the rate of starch digestion in high-amylose rice.

熟米的淀粉消化特性与米粒的化学成分有关。然而,有关高淀粉大米淀粉消化特性的化学成分的信息非常有限。为了填补这一知识空白,我们利用相关图分析和偏相关分析来评估熟米的活性消化持续时间、总葡萄糖产量和葡萄糖产量与 17 个高淀粉大米品种的淀粉、直链淀粉和蛋白质含量之间的相关性。通过相关图分析发现,总葡萄糖产量和熟米葡萄糖产量与谷物直链淀粉、支链淀粉和蛋白质含量之间存在显著的正相关或负相关。然而,局部相关分析仅表明葡萄糖生产率与谷物直链淀粉含量之间存在显著的正相关。本研究结果表明,谷物直链淀粉含量而非谷物直链淀粉或蛋白质含量是确定高直链淀粉大米淀粉消化率的关键。
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引用次数: 0
Effect of different antioxidants and application methods on the shelf-life of whole, cooked, frozen Northern shrimp (Pandalus borealis) 不同抗氧化剂和应用方法对整只煮熟冷冻北方虾(Pandalus borealis)货架期的影响
Pub Date : 2024-06-20 DOI: 10.1016/j.focha.2024.100764
Hanne Aarslev Jensen , Ann-Dorit Moltke Sørensen , Ole Mejlholm , Niels Bøknæs , Charlotte Jacobsen

This study aimed to investigate the effect of antioxidants and two application methods, i.e., dipping and glazing, to inhibit quality deteriorations occurring to whole, cooked Northern shrimp during frozen storage. Shrimp were treated with either antioxidants (Duralox, vitamins (ascorbic acid with tocopherols), or seawater) or not treated. Shrimp were stored (-20 °C) for 369 days, and oxidative (Peroxide value (PV), volatiles, tocopherol, astaxanthin), water holding capacity (WHC), sensory, and color (CIEL*a*b*) changes were determined every three months. No clear difference between application methods was seen in sensory scores. Shrimp dipped in antioxidative solutions showed higher increases in PV (>25 meq O2/kg oil) and volatile compounds compared to glazed shrimp (PV<8 meq O2/kg oil). The effect of applying antioxidants on the color was especially pronounced for shrimp dipped in Duralox and for glazed shrimp. In conclusion, glazed shrimp oxidized less than dipped shrimp, and the application of antioxidants aided in maintaining the color of the shrimp.

本研究旨在调查抗氧化剂和两种应用方法(即浸渍和上釉)对抑制整只煮熟的北方对虾在冷冻贮藏期间发生质量退化的影响。对虾使用抗氧化剂(杜拉罗司、维生素(抗坏血酸和生育酚)或海水)处理或不处理。虾储存(-20 °C)369 天,每三个月测定一次氧化(过氧化值 (PV)、挥发物、生育酚、虾青素)、持水量 (WHC)、感官和颜色(CIEL*a*b*)的变化。不同施用方法的感官评分没有明显差异。与釉面虾(PV<8 meq O2/kg油)相比,浸泡在抗氧化剂溶液中的虾显示出更高的PV(>25 meq O2/kg油)和挥发性化合物的增加。使用抗氧化剂对颜色的影响对浸泡在 Duralox 中的虾和上釉虾尤为明显。总之,上釉料的虾比浸泡过的虾氧化程度低,使用抗氧化剂有助于保持虾的颜色。
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引用次数: 0
Chemical analysis of Moringa oleifera (Moringaceae) seed oil and potentiation of antibiotic activity against standard and multidrug-resistant bacterial strains 辣木籽油(桑科)的化学分析及对标准菌株和耐多药菌株抗生素活性的增效作用
Pub Date : 2024-06-19 DOI: 10.1016/j.focha.2024.100765
Erlânio Oliveira de Sousa , Anielle dos Santos Brito , Denise Magalhães Azevedo Feitoza , Aureliano de Albuquerque Ribeiro , Victória Hellen Nicácio Dias Tavares , Mayra Garcia Maia Costa , Crisiana de Andrade Nobre , Cícera Datiane de Morais Oliveira-Tintino , João Arthur de Oliveira Borges , Gildênia Alves de Araújo , Talysson Felismino Moura , João Paulo Martins de Lima , Sloana Giesta Lemos Florencio , Henrique Douglas Melo Coutinho , Irwin Rose Alencar de Menezes , Saulo Relison Tintino

Moringa oleifera (“moringa”) seeds are sources of fixed oil with a composition of fatty acids important for their biological properties. This work aimed to verify the fixed oil of seed, regarding chemical composition, antibacterial activity alone and in association with antibiotics against standard and multidrug resistant bacterial strains. In the chemical composition of the fixed oil, the unsaturated fatty acids (78.26 %) predominated in relation to saturated fatty acids (17.34 %). The palmitic acid (5.88 %), behenic acid (4.27 %), stearic acid (4.17 %) and oleic acid (74.15 %) were the main constituents. Physicalchemical analyzes for moisture, acidity, pH, relative density, peroxide index and refractive index indicated chemical quality of the oil. We performed docking calculation to prioritize low affinity major molecules present in the chemical composition. The docking result of the all compounds showed that highest binding energy type Hydrogen bond, water hydrogen bond and hydrophobic interaction. The fixed oil did not show antibacterial activity alone with a minimum inhibitory concentration (MIC ≥ 1024 μg/mL) for the analyzed bacterial strains. Synergistic effects were verified in the association of the fixed oil with gentamicin, ofloxacin and penicillin against multiresistant strains, with reductions in MICs.

Moringa oleifera("辣木")种子是固定油的来源,其脂肪酸组成对其生物特性非常重要。这项研究旨在验证种子固定油的化学成分、单独抗菌活性以及与抗生素一起对标准菌株和耐多药菌株的抗菌活性。在固定油的化学成分中,不饱和脂肪酸(78.26%)比饱和脂肪酸(17.34%)占优势。棕榈酸(5.88 %)、山嵛酸(4.27 %)、硬脂酸(4.17 %)和油酸(74.15 %)是主要成分。水分、酸度、pH 值、相对密度、过氧化物指数和折射率等理化分析表明了油的化学质量。我们进行了对接计算,以确定化学成分中存在的低亲和力主要分子的优先次序。所有化合物的对接结果表明,氢键、水氢键和疏水作用的结合能最高。固定油没有显示出单独的抗菌活性,对分析的细菌菌株的最小抑菌浓度(MIC ≥ 1024 μg/mL)也没有显示出单独的抗菌活性。固定油与庆大霉素、氧氟沙星和青霉素的协同作用得到了验证,对多重耐药菌株的抑制浓度有所降低。
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引用次数: 0
Development and Physico-chemical analysis of value-added Chikki using iron rich garden cress seed and exploring its benefits in treatment of Anaemic patient 利用富含铁元素的菜籽开发增值 Chikki,并对其进行理化分析,探索其对治疗贫血患者的益处
Pub Date : 2024-06-18 DOI: 10.1016/j.focha.2024.100763
Mehak Katyal , Vinay Kumar Pandey , Anjali Tripathi , Kunal Singh , Sarvesh Rustagi , Sumira malik , Rajesh Kumar , R. Pandiselvam

The effect of the incorporation of roasted garden cress seed powder (RGCSP) in the diet of girls with anaemia on Hb level and quality was evaluated. Twenty-two girls were selected and their Hb levels were estimated. Out of twenty-two girls, fifteen girls were found to be anemic and were selected for the study and it was found that four girls had mild, nine had moderate and two had severe degree of anaemia. The girls' average Hb levels dramatically raised from 8.9 to 10.4 g/dL following a 60-day intervention that also included RGCSP. Research on garden cress seed powder (GCSP) showed that roasting decreased the amount of moisture, protein, carbohydrate, and zinc while increasing the amount of ash, fat, crude fiber, and iron. Four distinct formulations were created with various amounts of GCSP (5 %, 10 %, 15 %, and 20 %) to generate fortified chikki. The chikki with 15 % GCSP had the highest overall acceptance rating of among them. Compared to the control chikki, this enriched variety had higher percentages of protein (6.95 %), fat (15.87 %), moisture (4.60 %), fiber (3.95 %), and calorie content (456.23 kcal/100 g). Supplemented chikki made by fortifying with RGCSP was rich in nutritional composition.

本研究评估了在患有贫血症的女孩的饮食中添加焙烤田园芹籽粉(RGCSP)对血红蛋白水平和质量的影响。研究人员挑选了 22 名女孩,并对她们的血红蛋白水平进行了估算。在 22 名女孩中,发现有 15 名女孩贫血并被选中进行研究,结果发现,4 名女孩有轻度贫血,9 名女孩有中度贫血,2 名女孩有重度贫血。经过 60 天的干预,女孩们的平均血红蛋白水平从 8.9 克/分升大幅提高到 10.4 克/分升,其中还包括 RGCSP。对园芹籽粉(GCSP)的研究表明,烘焙会降低水分、蛋白质、碳水化合物和锌的含量,同时增加灰分、脂肪、粗纤维和铁的含量。我们用不同含量的 GCSP(5%、10%、15% 和 20%)制作了四种不同的配方,以生产强化戚风。其中,含 15% GCSP 的薄饼的总体接受度最高。与对照薄饼相比,该强化品种的蛋白质(6.95%)、脂肪(15.87%)、水分(4.60%)、纤维(3.95%)和热量(456.23 千卡/100 克)含量均较高。通过添加 RGCSP 制作的添加剂奇奇饼干营养成分丰富。
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引用次数: 0
Effect of high-pressure on protein structure, refolding, and crystallization 高压对蛋白质结构、重折叠和结晶的影响
Pub Date : 2024-06-15 DOI: 10.1016/j.focha.2024.100741
Alberto Baldelli , Jiahua Shi , Anika Singh , Yigong Guo , Farahnaz Fathordoobady , Amir Amiri , Anubhav Pratap-Singh

High-pressure processing (HPP) has been employed in the food and pharmaceutical industries for multiple applications, such as microbial inactivation, shelf life extension, homogenizing/stabilizing emulsions, suspensions, gels, and other colloidal systems, cold extraction of meat in crustaceans, the opening of mollusks, etc. However, high pressure is known to affect the stability and the quality of barosensitive (i.e., sensitivity because of the level of pressure) components of the bioproducts, such as proteins. In general, Le Chatelier's principle dictates the fate of high molecular weight polymeric compounds like proteins under high pressure, suggesting a tendency to degrade into simpler monomers. From a structural analysis point of view, this generally results in increased tendencies for the protein to denature from its native state and possibly affect its ability to renature. Protein crystallization is also affected favorably or unfavorably by pressure, depending on the effect of pressure on nucleation and crystal growth steps for the particular type of protein. Protein refolding is another effect whose kinetics can be optimized by pressure. This work discusses the mechanisms of the impact of pressure on protein structure, crystallization refolding, and unfolding, with examples of the application of these processes in recent literature.

高压加工(HPP)在食品和制药行业有多种应用,如微生物灭活、延长保质期、均质/稳定乳液、悬浮液、凝胶和其他胶体系统、甲壳类动物肉类的冷提取、软体动物的开口等。不过,众所周知,高压会影响生物产品中对压力敏感(即因压力水平而敏感)的成分(如蛋白质)的稳定性和质量。一般来说,勒夏特列原理决定了蛋白质等高分子量聚合化合物在高压下的命运,表明它们有降解成更简单单体的趋势。从结构分析的角度来看,这通常会导致蛋白质从原生状态变性的趋势增加,并可能影响其再变性的能力。蛋白质结晶也会受到压力的有利或不利影响,这取决于压力对特定类型蛋白质的成核和晶体生长步骤的影响。蛋白质重折叠是另一种效应,其动力学可通过压力进行优化。本著作讨论了压力对蛋白质结构、结晶重折叠和解折叠的影响机制,并列举了近期文献中应用这些过程的实例。
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引用次数: 0
Powdered water kefir: Effect of spray drying and lyophilization on physical, physicochemical, and microbiological properties 克菲尔水粉:喷雾干燥和冻干对物理、理化和微生物特性的影响
Pub Date : 2024-06-14 DOI: 10.1016/j.focha.2024.100759
Klinger Vinícius de Almeida , Vanessa Cortina Zanetti , Callebe Camelo-Silva , Luan Amaral Alexandre , Alice Cristina da Silva , Silvani Verruck , Luciano José Quintão Teixeira

This study addresses the challenge of optimizing powdered water kefir's fermentation and preservation processes to enhance its physical-chemical, microbiological, and technological characteristics. The main objective was to determine the best fermentation conditions and evaluate the efficacy of different drying methods. The optimal fermentation conditions were 5 % kefir grains, 10 % brown sugar, and an incubation temperature of 25 °C. Remarkably, the microbiological analysis revealed high abundances of Zymomonas mobilis (grains: 94.31 % and beverage: 91.68 %), Sporolactobacillus spathodeae (grains: 3.00 % and beverage: 5.42 %), and Liquorilactobacillus satsumensis (grains: 1.47 % and beverage: 0.62 %) among bacteria, and Lachancea fermentati (grains: 95.54 % and beverage: 67.53 %), Wickerhamomyces anomalus (grains: 3.00 % and beverage: 26.77 %) among fungi. The study innovatively demonstrates that lyophilization preserves the viability of these microorganisms, making it a promising method for producing stable, probiotic-rich powdered kefir. Although spray drying resulted in a logarithmic reduction of 3 logs CFU/g, it maintained sufficient microorganism counts, proving its viability as an alternative drying method. These methods retain the ideal physical-chemical properties and expand the accessibility and practical applications of water kefir. This research underscores the potential for powdered water kefir to deliver health benefits conveniently and versatilely, paving the way for broader industrial and academic applications.

本研究旨在解决优化粉末状水酸乳的发酵和保存过程以提高其物理化学、微生物和技术特性的难题。主要目的是确定最佳发酵条件,并评估不同干燥方法的功效。最佳发酵条件是 5 % 的克菲尔谷物、10 % 的红糖和 25 °C 的培养温度。值得注意的是,微生物分析表明,乳酸菌(谷物:94.31 %,饮料:91.68 %)、孢子乳杆菌(谷物:3.00 %,饮料:5.在细菌中,有 Satsumensis 酒乳杆菌(谷物:1.47 %,饮料:0.62 %);在真菌中,有 Lachancea fermentati(谷物:95.54 %,饮料:67.53 %)、Wickerhamomyces anomalus(谷物:3.00 %,饮料:26.77 %)。这项研究创新性地证明,冻干法能保持这些微生物的活力,因此是生产稳定、富含益生菌的克菲尔粉末的一种有前途的方法。虽然喷雾干燥会导致 3 logs CFU/g 的对数减少,但仍能保持足够的微生物数量,证明了它作为替代干燥方法的可行性。这些方法保留了理想的物理化学特性,扩大了水酸乳的可及性和实际应用。这项研究强调了粉末状水酸乳方便、多用途地提供健康益处的潜力,为更广泛的工业和学术应用铺平了道路。
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引用次数: 0
“Cupuaçu” (Theobroma grandiflorum): A brief review on chemical and technological potential of this Amazonian fruit "Cupuaçu"(大花可可豆):亚马逊水果的化学和技术潜力简评
Pub Date : 2024-06-14 DOI: 10.1016/j.focha.2024.100747
Jaqueline de Araújo Bezerra , Renilto Frota Corrêa , Edgar Aparecido Sanches , Carlos Victor Lamarão , Paulo César Stringheta , Evandro Martins , Pedro Henrique Campelo

Theobroma grandiflorum (Willd. Ex Spreng.) K. Schum. (“cupuaçu” ou cupuassu) belongs to the Malvaceae family whose pulp has a characteristic acidic flavor and a strong aroma allowing its consumption of juices, ice cream, creams, yogurt, and jelly. In addition, vegetable oil can be extracted from its seeds to produce a type of chocolate known as ``cupulate''. T. grandiflorum fruit contains organic acids, phenolic and volatile compounds, among which, some are related to antioxidants, anti-glycemic, and anti-inflammatory properties. Due to all these characteristics mentioned, the Amazonian “Cupuaçu” has great potential for technological applications mainly in food technology, with products and processes based on its extracts rich in bioactive compounds, pulp, or seeds.

大叶可可树(Willd.(cupuaçu "或 "cupuassu")属于锦葵科,其果肉具有独特的酸味和浓郁的香气,可用于制作果汁、冰淇淋、奶油、酸奶和果冻。此外,还可以从其种子中提取植物油,生产一种被称为 "cupulate "的巧克力。T. grandiflorum 果实含有有机酸、酚类和挥发性化合物,其中一些化合物具有抗氧化、降血糖和消炎的特性。由于上述所有特点,亚马逊 "Cupuaçu "具有巨大的技术应用潜力,主要是在食品技术领域,其产品和工艺都是基于富含生物活性化合物的提取物、果肉或种子。
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引用次数: 0
Physicochemical and structural properties of soluble dietary fibres in navel orange peel modified by superfine grinding and their immunomodulatory activities 脐橙皮中经超细研磨改性的可溶性膳食纤维的理化和结构特性及其免疫调节活性
Pub Date : 2024-06-13 DOI: 10.1016/j.focha.2024.100752
Limei Yu , Dongna Wen , Minhua Tan , Biying Wang , Weibin Wu , Yuanhong Zhang

The physicochemical and structural properties of water soluble dietary fibres (SDF) extracted from navel orange peel modified by superfine grinding were investigated, as well as the immunomodulatory activity in RAW264.7 cells. Results showed that superfine grinding treatment could significantly enhance the extract yield and reduce the particle size of SDF. And the water-holding capacity, swelling capacity, oil-holding capacity, nitrite adsorption capacity and total antioxidant capacity were consequently improved. Modified SDF could significantly decrease the generation of reactive oxygen species (ROS), and promoted the production of NO and some cytokines (IL-1β, TNF-ɑ, MCP-1, and IL-6) in RAW264.7 cells. The expressions of P-P65 and HO-1 in SDF-M200 and SDF-M500 were significantly up-regulated, suggesting that SDF could mildly induce macrophage activation and enhance the immune activity. These indicated that SDF modified by superfine grinding could serve as a promising candidate of immunomodulatory ingredient for functional foods.

研究了从脐橙皮中提取并经超细研磨改性的水溶性膳食纤维(SDF)的理化和结构特性,以及其在 RAW264.7 细胞中的免疫调节活性。结果表明,超细研磨处理能显著提高提取物的产量并减小 SDF 的粒径。其持水能力、溶胀能力、持油能力、亚硝酸盐吸附能力和总抗氧化能力也随之提高。改性后的 SDF 能明显减少活性氧(ROS)的产生,促进 NO 和一些细胞因子(IL-1β、TNF-ɑ、MCP-1 和 IL-6)在 RAW264.7 细胞中的产生。SDF-M200和SDF-M500中P-P65和HO-1的表达明显上调,表明SDF能轻度诱导巨噬细胞活化,增强其免疫活性。这些结果表明,经超微粉碎改性的 SDF 有可能成为功能性食品中的免疫调节成分。
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引用次数: 0
Effects of spray drying and ultrasonic assisted extraction on the phytochemicals, antioxidant and antimicrobial activities of strawberry fruit 喷雾干燥和超声波辅助萃取对草莓果实的植物化学成分、抗氧化和抗菌活性的影响
Pub Date : 2024-06-12 DOI: 10.1016/j.focha.2024.100755
Ashiq Hussain , Aneeqa Batool , Shazia Yaqub , Aqsa Iqbal , Samina Kauser , Muhammad Rehan Arif , Shafiqa Ali , Faiza Iftikhar Gorsi , Rizwan Nisar , Ashiq Hussain , Nida Firdous , Haya Fatima , Atif Ali

Despite being nutrient-dense fruits with loads of bioactives, strawberries have a limited shelf life due to highly perishable nature. Therefore, to develop powders and extracts from these fruits through implementation of novel technologies is gaining importance. In current work strawberries pulp was dried through spray drying followed by ultrasonic assisted extraction using 70 % ethanol, to compare phytochemicals of fresh strawberries and strawberry powder. Both fresh strawberries and spray dried strawberry powder were found rich source of fiber, ash, protein and important minerals, however, strawberry powder presented significantly high fiber (4.72 %), ash (3.88 %) and protein (6.12 %). Total phenolic content (TPC), total flavonoid content (TFC), total carotenoid content (TC), DPPH free radical scavenging activity, total anthocyanins, vitamin C and β-carotene were found in significantly high amounts in ultrasonic assisted extracts of spray dried strawberry powder with values 480.18 mg GAE/100 g, 233.90 mg CE/100 g, 250.18 mg/100 g, 82.48 mg AAE/100 g, 8.04 mg/100 g, 32.16 mg/100 g and 92.03 mg/100 g, respectively. As compared to the ultrasonic assisted ethanolic extracts of fresh strawberries, the extracts of dried powder exhibited significantly high (p 0.05) antimicrobial activities. Thus, aforementioned techniques could prove useful for optimum retention of bioactives in strawberry powder.

尽管草莓是营养丰富的水果,含有大量生物活性物质,但由于草莓极易变质,其保质期有限。因此,通过采用新技术从这些水果中提取粉末和提取物变得越来越重要。在当前的研究中,草莓果肉通过喷雾干燥,然后用 70% 的乙醇进行超声波辅助萃取,以比较新鲜草莓和草莓粉的植物化学成分。研究发现,新鲜草莓和喷雾干燥草莓粉都含有丰富的纤维、灰分、蛋白质和重要矿物质,但草莓粉的纤维(4.72 %)、灰分(3.88 %)和蛋白质(6.12 %)含量明显更高。总酚含量(TPC)、总黄酮含量(TFC)、总类胡萝卜素含量(TC)、DPPH 自由基清除活性、总花青素、维生素 C 和 β-胡萝卜素在喷雾干燥草莓粉的超声波辅助提取物中含量很高,分别为 480.18 毫克 GAE/100 克、233.90 毫克 CE/100 克、250.18 毫克/100 克、82.48 毫克 AAE/100 克、8.04 毫克/100 克、32.16 毫克/100 克和 92.03 毫克/100 克。与新鲜草莓的超声波辅助乙醇提取物相比,干粉提取物的抗菌活性明显较高(p ≤ 0.05)。因此,上述技术可证明对草莓粉中生物活性物质的最佳保留非常有用。
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引用次数: 0
期刊
Food chemistry advances
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