Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, University of Buenos Aires, Ciudad Universitaria, 1428 Buenos Aires, Argentina; Members of CONICET (Consejo Nacional de Investigaciones Científicas y Técnicas), Argentina.
Instituto de Tecnología de Alimentos (ITA), Instituto Nacional de Tecnología Agropecuaria (INTA), CC-77, B1708WAB Morón, Province of Buenos Aires, Argentina.
Food Res Int. 2018 Apr;106:1086-1094. doi: 10.1016/j.foodres.2017.12.011. Epub 2017 Dec 14.
Fiber microparticles (MPCs) separately obtained from peel and pulp of Japanese plum residues contained co-extracted β-carotene, lutein, and α- and γ-tocopherols, as well as polyphenols (cyanidins, quercetin derivatives, pentameric proanthocyanidins). Peel and pulp MPCs were then separately evaluated as natural antioxidant additives (2.0% w/w level) in raw breast chicken patty, susceptible to oxidation. Their effect on technological properties was also analyzed. MPCs reduced in 50% the formation of thiobarbituric acid reactive substances (TBARS) in raw patties during 10-days storage at 4.0°C. Ferric reducing power (FRAP) was 77-157% higher in MPCs-added patties, especially with peel MPCs, being then attributed to the antioxidants supplied by these MPCs. It can be also associated to the highest α- and γ-tocopherol levels found in the peel MPCs-added patties, which remained high after cooking as well. Also, higher pectin and low lignin contents of pulp MPCs determined greater hydration, stabilized the cyanidins and, hence, the red color transferred to raw patties, and increased springiness of cooked patties. Plum peel and pulp MPCs are efficient additives for chicken meat products.
从日本李的果皮和果肉中分别获得的纤维微粒（MPC）含有共提取的β-胡萝卜素、叶黄素、α-和γ-生育酚以及多酚（花青素、槲皮素衍生物、五聚原花青素）。然后，将果皮和果肉 MPC 分别评估为易氧化的生鸡胸肉饼的天然抗氧化添加剂（2.0%w/w 水平）。还分析了它们对技术特性的影响。MPC 在 4.0°C 下储存 10 天时，将生肉饼中硫代巴比妥酸反应物质（TBARS）的形成减少了 50%。添加 MPC 的肉饼的铁还原能力（FRAP）提高了 77-157%，尤其是果皮 MPC 提高更多，这归因于这些 MPC 提供的抗氧化剂。这也可能与在添加果皮 MPC 的肉饼中发现的最高α-和γ-生育酚水平有关，这些生育酚在烹饪后仍然保持高水平。此外，果肉 MPC 中较高的果胶和较低的木质素含量决定了更大的水合作用，稳定了花青素，从而将红色转移到生肉饼中，并增加了熟肉饼的弹性。李果皮和果肉 MPC 是鸡肉制品的有效添加剂。
