干燥技术对泰国干发酵黑大豆(thua nao)挥发性化合物稳定性和抗氧化活性的影响

IF 4.8 Q1 AGRICULTURE, MULTIDISCIPLINARY Journal of Agriculture and Food Research Pub Date : 2024-07-20 DOI:10.1016/j.jafr.2024.101305
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摘要

Thua nao 是泰国的一种传统发酵大豆产品,因其独特的风味、口感和营养价值,被广泛用作植物性食品或调味品。在这项研究中,Thua nao 样品由黑大豆制成。发酵后,采用各种干燥方法,包括日光干燥法(SUN)、热空气干燥法(HOT)、微波真空干燥法(MIC)和真空干燥法(VAC),制得干豆豉。干燥后的样品在环境条件下储存 8 个月。结果表明,在贮藏过程中会发生脂质氧化和马氏反应,导致生物活性化合物和抗氧化活性下降。采用固相微萃取-气相色谱-质谱联用技术分析了挥发性香气化合物,并通过主成分分析(PCA)评估了贮藏期间香气特征的变化。主成分分析表明,经 HOT、MIC 和 VAC 处理的样品在 4 个月内保持稳定,而经 SUN 处理的样品在 2 个月后发生了变化。研究发现,SUN 处理显著促进了与脂肪蜡质和绿色属性相关的氧化挥发性化合物的形成。热处理更有助于形成与坚果烘烤、花香、木质烟熏和甜味相关的芳香挥发性化合物。虽然 MIC 和 VAC 处理显示出香气挥发性化合物的明显损失,但与其他处理相比,它们保留了更高水平的生物活性化合物。这些信息有助于为花胶产品选择合适的干燥技术,并加深对干燥引起的化学变化的理解。
本文章由计算机程序翻译,如有差异,请以英文原文为准。

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Effect of drying techniques on the stability of volatile compounds and antioxidative activities of dried Thai fermented black soybean (thua nao)

Thua nao, a traditional fermented soybean product in Thailand, is widely consumed as a plant-based food or a condiment due to its distinct flavor, taste, and nutritional benefits. In this research, thua nao samples were produced from black soybeans. After fermentation, various drying methods, including sun drying (SUN), hot air drying (HOT), microwave vacuum drying (MIC), and vacuum drying (VAC) were employed to produce dried thua nao. The dried samples were stored under ambient conditions for 8 months. Results revealed lipid oxidation and the Maillard reaction occurred during storage, leading to a decline in bioactive compounds and antioxidant activities. Volatile aroma compounds were analyzed using solid-phase microextraction coupled with gas chromatography-mass spectrometry, while principal component analysis (PCA) evaluated aroma profile changes during storage. PCA indicated that HOT, MIC, and VAC -treated samples remained stable for up to 4 months, while SUN-treated samples changed after 2 months. It was found that SUN treatment prominently promoted the formation of oxidized volatile compounds associated with fatty-waxy and green attributes. The HOT treatment contributed more to aroma volatile compounds associated with nutty-roasted, floral, woody-smoky, and sweet attributes. While, both MIC and VAC treatments showed a noticeable loss of aroma volatile compounds, they retained higher level of bioactive compounds compared to the other treatments. This information aids in selecting suitable drying techniques for thua nao products and enhances understanding of chemical transformations induced by drying.

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来源期刊
CiteScore
5.40
自引率
2.60%
发文量
193
审稿时长
69 days
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