Igual M, García-Martínez E, Camacho M M, Martínez-Navarrete N
Universitat Politécnica de València, Food Technology Department, Food Investigation and Innovation Group, Valencia, Spain.
Universitat Politécnica de València, Food Technology Department, Food Investigation and Innovation Group, Valencia, Spain
Food Sci Technol Int. 2016 Apr;22(3):203-12. doi: 10.1177/1082013215585417. Epub 2015 May 7.
Fruits are widely revered for their micronutrient properties. They serve as a primary source of vitamins and minerals as well as of natural phytonutrients with antioxidant properties. Jam constitutes an interesting way to preserve fruit. Traditionally, this product is obtained by intense heat treatment that may cause irreversible loss of these bioactive compounds responsible for the health-related properties of fruits. In this work, different grapefruit jams obtained by conventional, osmotic dehydration (OD) without thermal treatment and/or microwave (MW) techniques were compared in terms of their vitamin, organic acid and phytochemical content and their stability through three months of storage. If compared with heating, osmotic treatments lead to a greater loss of organic acids and vitamin C during both processing and storage. MW treatments permit jam to be obtained which has a similar nutritional and functional value than that obtained when using a conventional heating method, but in a much shorter time.
水果因其微量营养素特性而广受推崇。它们是维生素、矿物质以及具有抗氧化特性的天然植物营养素的主要来源。果酱是保存水果的一种有趣方式。传统上，这种产品是通过高温热处理获得的，这可能会导致这些负责水果健康相关特性的生物活性化合物不可逆转地损失。在这项工作中，对通过传统方法、未经热处理的渗透脱水（OD）和/或微波（MW）技术获得的不同葡萄柚果酱，在维生素、有机酸和植物化学物质含量以及储存三个月后的稳定性方面进行了比较。与加热相比，渗透处理在加工和储存过程中会导致更多的有机酸和维生素C损失。微波处理能够获得与传统加热方法所得果酱具有相似营养和功能价值的果酱，但所需时间要短得多。
