School of Engineering, University of Guelph, Guelph, ON N1G 2W1, Canada.
School of Engineering, University of Guelph, Guelph, ON N1G 2W1, Canada; College of Food Science and Engineering, Shandong Agricultural University, Tai'an, China.
Food Chem. 2019 Nov 1;297:124990. doi: 10.1016/j.foodchem.2019.124990. Epub 2019 Jun 12.
Use of banana flours as functional ingredients is growing due to their nutritional benefits derived from phenolics and dietary fiber. However, the effect oven-drying, freeze-drying and extrusion on the phenolic compounds or starch digestibility is not understood. In this work, phenolic acids (gallic acid, caffeic acid), flavan-3-ols (epicatechin, catechin) and flavonols (quercetin-3-O-glucoside and myricetin) were quantified in banana flour processed by different methods. Epicatechin, the most abundant phenolic in all flours (up to 1.93 mg/100 g), was significantly reduced during thermal processing (oven-drying and extrusion). Meanwhile, phenolic acids and flavonols were found to be more thermally stable. Thus, oven-drying and extrusion generally improved the extractability of phenolic acids and flavonols. Freeze-drying resulted in native flours with significantly higher insoluble dietary fiber (up to 43.3%), although the digestible starch fraction was digested more rapidly than the oven-dried counterpart.
由于香蕉粉中的酚类物质和膳食纤维能带来营养价值，其作为功能性成分的应用正在增加。然而，目前还不清楚烤箱干燥、冷冻干燥和挤压对酚类化合物或淀粉消化率的影响。在这项工作中，定量分析了不同方法加工的香蕉粉中的酚酸（没食子酸、咖啡酸）、黄烷-3-醇（表儿茶素、儿茶素）和黄酮醇（槲皮素-3-O-葡萄糖苷和杨梅素）。在所有面粉中（高达 1.93mg/100g）含量最丰富的表儿茶素在热加工（烤箱干燥和挤压）过程中显著减少。与此同时，发现酚酸和黄酮醇更耐热。因此，烤箱干燥和挤压通常会提高酚酸和黄酮醇的提取率。冷冻干燥导致不溶性膳食纤维（高达 43.3%）含量显著增加，尽管可消化淀粉部分的消化速度比烤箱干燥的对应物更快。
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