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苹果渣是植物化学物质保留的良好基质。

Apple pomace is a good matrix for phytochemical retention.

机构信息

DeFENS, Department of Food, Environmental and Nutritional Sciences, Università degli Studi di Milano, Milano, Italy.

出版信息

J Agric Food Chem. 2012 Jun 6;60(22):5660-6. doi: 10.1021/jf3010993. Epub 2012 May 25.

Abstract

Phytochemical content and color changes in dried apple pomace and pulp (mixture of Red Delicious and Golden Delicious varieties) were studied during 9 months storage in the water activity (a(w)) range 0.11-0.75 at 30 °C. Water mobility was measured at various a(w) levels by (1)H NMR. During storage, antioxidant degradation (including flavonols, flavanols, dihydrochalcones, anthocyanins, and hydroxycinnamic acids) followed first-order kinetics, whereas color changes followed zero-order kinetics. These changes were accelerated by increasing a(w). Phytochemical and color were more stable in the pomace than in the pulp over the entire a(w) range, having 2-6 times smaller degradation rates. These results were related to the lower water mobility found in apple pomace as compared to the pulp. The overall results show that apple pomace can be exploited as a food ingredient with good phytochemical retention, and may help in the development of new matrices with maximum phytochemical retention.

摘要

在 30°C 下,将水活度(a(w))范围为 0.11-0.75 的干燥苹果渣和果肉(红富士和金帅品种的混合物)储存 9 个月,研究了其植物化学成分含量和颜色变化。通过(1)H NMR 在不同的 a(w)水平下测量水的流动性。在储存过程中,抗氧化剂降解(包括类黄酮、黄烷醇、二氢查耳酮、花青素和羟基肉桂酸)遵循一级动力学,而颜色变化遵循零级动力学。增加 a(w)会加速这些变化。在整个 a(w)范围内,与果肉相比,苹果渣中的植物化学成分和颜色更稳定,降解速度小 2-6 倍。这些结果与苹果渣中水的流动性低于果肉有关。总的来说,研究结果表明,苹果渣可以作为一种具有良好植物化学保留的食品成分加以利用,并可能有助于开发具有最大植物化学保留的新基质。

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