Institute of Life Technologies, HES-SO Valais Wallis, University of Applied Sciences and Arts Western Switzerland, Route du Rawyl 47, CH-1950 Sion, Switzerland.
Institute of Life Technologies, HES-SO Valais Wallis, University of Applied Sciences and Arts Western Switzerland, Route du Rawyl 47, CH-1950 Sion, Switzerland.
Food Chem. 2017 Sep 1;230:250-256. doi: 10.1016/j.foodchem.2017.03.035. Epub 2017 Mar 9.
Due to the increasing popularity of goji berries, efforts are made to enlarge the offer of goji containing foods. In this study, rice flour based extrudates enriched with goji berries were investigated. The extrusion was performed using a twin screw extruder with constant feed moisture and screw speed. Raw mixtures as well as extruded products obtained were analysed in order to determine antioxidant activity and contents of rutin, zeaxanthin dipalmitate and 2-O-β-d-glucopyranosyl-l-ascorbic acid. The antioxidant activity of goji extrudates was boosted up to 20times compared to the extrudates without any addition. The process of extrusion increased the antioxidant activity despite of decrease in rutin content. Regardless of extrusion conditions rutin retention in the extrudates was not lower than 60% compared to the respective raw mixtures. In the case of zeaxanthin dipalmitate the retention level was around 40%. 2-O-β-d-glucopyranosyl-l-ascorbic acid was stable at the conditions applied.
由于枸杞越来越受欢迎，人们努力扩大含有枸杞的食品供应。在这项研究中，研究了用枸杞强化的米粉挤压物。使用具有恒定进料水分和螺杆速度的双螺杆挤出机进行挤压。分析了原始混合物和获得的挤出产品，以确定抗氧化活性以及芦丁、玉米黄质二棕榈酸酯和 2-O-β-d-吡喃葡萄糖基-l-抗坏血酸的含量。与没有任何添加物的挤出物相比，枸杞挤出物的抗氧化活性提高了 20 倍。尽管芦丁含量下降，但挤出过程仍能提高抗氧化活性。无论挤出条件如何，与各自的原始混合物相比，芦丁在挤出物中的保留率均不低于 60%。在玉米黄质二棕榈酸酯的情况下，保留水平约为 40%。在应用的条件下，2-O-β-d-吡喃葡萄糖基-l-抗坏血酸是稳定的。
