脱乳糖乳清渗透物对罐装番茄植物化学成分含量的影响。
The effect of delactosed whey permeate on phytochemical content of canned tomatoes.
机构信息
School of Food Science and Environmental Health, Dublin Institute of Technology (DIT), Cathal Brugha Street, Dublin 1, Ireland.
出版信息
Food Chem. 2012 Oct 15;134(4):2249-56. doi: 10.1016/j.foodchem.2012.04.104. Epub 2012 Apr 24.
The effect of delactosed whey permeate (DWP) treatment on antioxidant and phyto-chemical components of canned Irish plum tomatoes were investigated. Tomatoes were sterilised for 5 min (F(0)) at 120 °C and stored for 6 months. The DWP treatment retained significantly (p<0.05) higher levels of ascorbic acid and lycopene of tomatoes. The antioxidant activity of DWP treated tomatoes was higher (7%) than the control at the end of storage. The firmness in DWP-treated fruits was around 40% higher than that in control. All the parameters decreased significantly (p<0.05) during storage except lycopene and total phenols. Lycopene content showed no significant change and total phenols increased during storage. The changes in ascorbic acid, antioxidant activity and texture were fitted well to Weibull kinetic models with high coefficients of determination (R(2)) and low RMSE (root mean sum of squared error). The results clearly indicate that DWP enhanced the retention of antioxidant compounds in tomatoes during storage.
研究了去乳糖乳清渗透物（DWP）处理对罐装爱尔兰李子番茄抗氧化和植物化学物质成分的影响。将番茄在 120°C 下消毒 5 分钟（F(0)），并储存 6 个月。DWP 处理显著（p<0.05）保留了更高水平的番茄抗坏血酸和番茄红素。与对照相比，DWP 处理的番茄在贮藏期末的抗氧化活性高出 7%。DWP 处理的果实硬度比对照高约 40%。除了番茄红素和总酚外，所有参数在贮藏过程中均显著下降（p<0.05）。贮藏过程中，番茄红素含量无明显变化，总酚含量增加。抗坏血酸、抗氧化活性和质地的变化均与威布尔动力学模型拟合良好，决定系数（R(2)）高，均方根误差（RMSE）低。结果清楚地表明，DWP 增强了番茄在储存过程中抗氧化化合物的保留。
Zotero 插件