{"title":"采用非常规技术提高蓝莓汁西葫芦产品的酚和抗氧化潜力","authors":"Siluana Katia Tischer Seraglio, Luis Gonzalez-Cavieres, Guido Trautmann-Saez, Constanza Pavez-Guajardo, Jorge Moreno","doi":"10.1016/j.ifset.2024.103738","DOIUrl":null,"url":null,"abstract":"<div><p>In this study, unconventional technologies were used to enhance the phenolic and antioxidant content of zucchini pieces by enriching them with blueberry juice. Our results indicated that ohmic heating (OH) increased the extraction rates of compounds with antioxidant potential in blueberry juice, mainly at 70 °C for 15 min and 7.8 V cm<sup>1</sup>. Furthermore, OH applied after vacuum impregnation led to higher retention rates of phenolic compounds and antioxidant capacity in zucchini pieces impregnated with blueberry juice, especially at 70 °C for 30 min and 7.8 V cm<sup>‐−1</sup>. The impregnation process also promoted the darkening of zucchini pieces (due to anthocyanin retention) and increased soluble solids. After drying by hot air and vacuum microwave, the phenolic content, antioxidant capacity, physicochemical and color characteristics of the impregnated and non-impregnated zucchinis were distinctly altered. However, vacuum microwave drying at 120 and 460 W can be suggested as the most suitable conditions for both zucchini products, as it resulted in high concentrations of individual phenolic compounds (<em>e.g.</em> up to 44.25, 8.15, and 2.56 mg 100 g<sup>‐−1</sup> dry weight (DW) for catechin, gallic acid, and cyanidin, respectively), as well as total phenolic content of up to 484.37 mg gallic acid equivalent 100 g<sup>1</sup> DW, total flavonoid content of up to 197.69 mg catechin equivalent 100 g<sup>‐−1</sup> DW, and total monomeric anthocyanins of up to 9.48 mg cyanidin 3-glucosideo equivalent 100 g<sup>‐−1</sup> DW.</p></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":null,"pages":null},"PeriodicalIF":6.3000,"publicationDate":"2024-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Unconventional technologies as a strategy to improve the phenolic and antioxidant potential of zucchini products enriched with blueberry juice\",\"authors\":\"Siluana Katia Tischer Seraglio, Luis Gonzalez-Cavieres, Guido Trautmann-Saez, Constanza Pavez-Guajardo, Jorge Moreno\",\"doi\":\"10.1016/j.ifset.2024.103738\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><p>In this study, unconventional technologies were used to enhance the phenolic and antioxidant content of zucchini pieces by enriching them with blueberry juice. Our results indicated that ohmic heating (OH) increased the extraction rates of compounds with antioxidant potential in blueberry juice, mainly at 70 °C for 15 min and 7.8 V cm<sup>1</sup>. Furthermore, OH applied after vacuum impregnation led to higher retention rates of phenolic compounds and antioxidant capacity in zucchini pieces impregnated with blueberry juice, especially at 70 °C for 30 min and 7.8 V cm<sup>‐−1</sup>. The impregnation process also promoted the darkening of zucchini pieces (due to anthocyanin retention) and increased soluble solids. After drying by hot air and vacuum microwave, the phenolic content, antioxidant capacity, physicochemical and color characteristics of the impregnated and non-impregnated zucchinis were distinctly altered. However, vacuum microwave drying at 120 and 460 W can be suggested as the most suitable conditions for both zucchini products, as it resulted in high concentrations of individual phenolic compounds (<em>e.g.</em> up to 44.25, 8.15, and 2.56 mg 100 g<sup>‐−1</sup> dry weight (DW) for catechin, gallic acid, and cyanidin, respectively), as well as total phenolic content of up to 484.37 mg gallic acid equivalent 100 g<sup>1</sup> DW, total flavonoid content of up to 197.69 mg catechin equivalent 100 g<sup>‐−1</sup> DW, and total monomeric anthocyanins of up to 9.48 mg cyanidin 3-glucosideo equivalent 100 g<sup>‐−1</sup> DW.</p></div>\",\"PeriodicalId\":329,\"journal\":{\"name\":\"Innovative Food Science & Emerging Technologies\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":6.3000,\"publicationDate\":\"2024-07-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Innovative Food Science & Emerging Technologies\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://www.sciencedirect.com/science/article/pii/S1466856424001772\",\"RegionNum\":1,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q1\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Innovative Food Science & Emerging Technologies","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S1466856424001772","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
引用次数: 0
摘要
在这项研究中,我们采用了非常规技术,通过在西葫芦中添加蓝莓汁来提高其酚类物质和抗氧化剂的含量。结果表明,欧姆加热(OH)提高了蓝莓汁中具有抗氧化潜力的化合物的萃取率,主要是在 70 °C 15 分钟和 7.8 V cm1 的条件下。此外,在真空浸渍后进行欧姆加热可提高浸渍蓝莓汁的西葫芦片中酚类化合物的保留率和抗氧化能力,尤其是在 70 °C 30 分钟和 7.8 V cm-1 的条件下。浸渍过程还促进了西葫芦片颜色的加深(由于花青素的保留),并增加了可溶性固形物。经过热空气和真空微波干燥后,浸渍和未浸渍西葫芦的酚含量、抗氧化能力、理化和颜色特征都发生了明显变化。不过,120 瓦和 460 瓦的真空微波干燥对这两种西葫芦产品来说都是最合适的条件,因为它能产生高浓度的单个酚类化合物(例如,高达 44.25、8.15 和 2.56 毫克 100 克-1 干重(DW)),总酚含量高达 484.37 毫克没食子酸当量(100 克-1 干重),总类黄酮含量高达 197.69 毫克儿茶素当量(100 克-1 干重),单体花青素总量高达 9.48 毫克青花素-3-葡萄糖当量(100 克-1 干重)。
Unconventional technologies as a strategy to improve the phenolic and antioxidant potential of zucchini products enriched with blueberry juice
In this study, unconventional technologies were used to enhance the phenolic and antioxidant content of zucchini pieces by enriching them with blueberry juice. Our results indicated that ohmic heating (OH) increased the extraction rates of compounds with antioxidant potential in blueberry juice, mainly at 70 °C for 15 min and 7.8 V cm1. Furthermore, OH applied after vacuum impregnation led to higher retention rates of phenolic compounds and antioxidant capacity in zucchini pieces impregnated with blueberry juice, especially at 70 °C for 30 min and 7.8 V cm‐−1. The impregnation process also promoted the darkening of zucchini pieces (due to anthocyanin retention) and increased soluble solids. After drying by hot air and vacuum microwave, the phenolic content, antioxidant capacity, physicochemical and color characteristics of the impregnated and non-impregnated zucchinis were distinctly altered. However, vacuum microwave drying at 120 and 460 W can be suggested as the most suitable conditions for both zucchini products, as it resulted in high concentrations of individual phenolic compounds (e.g. up to 44.25, 8.15, and 2.56 mg 100 g‐−1 dry weight (DW) for catechin, gallic acid, and cyanidin, respectively), as well as total phenolic content of up to 484.37 mg gallic acid equivalent 100 g1 DW, total flavonoid content of up to 197.69 mg catechin equivalent 100 g‐−1 DW, and total monomeric anthocyanins of up to 9.48 mg cyanidin 3-glucosideo equivalent 100 g‐−1 DW.
期刊介绍:
Innovative Food Science and Emerging Technologies (IFSET) aims to provide the highest quality original contributions and few, mainly upon invitation, reviews on and highly innovative developments in food science and emerging food process technologies. The significance of the results either for the science community or for industrial R&D groups must be specified. Papers submitted must be of highest scientific quality and only those advancing current scientific knowledge and understanding or with technical relevance will be considered.