应用于食品强化副产品的新兴技术。
Emerging techniques applied to by-products for food fortification.
作者信息
Marinelli Valeria, Spinelli Sara, Angiolillo Luisa, Del Nobile Matteo Alessandro, Conte Amalia
机构信息
Department of Agricultural Sciences, Food and Environment, University of Foggia, Via Napoli, 25, 71122 Foggia, Italy.
出版信息
J Food Sci Technol. 2020 Mar;57(3):905-914. doi: 10.1007/s13197-019-04123-8. Epub 2019 Oct 22.
Considering the increasing consumer demand for healthy food, the extract from broccoli by-products was studied. To this aim, in the first step, three extraction techniques were compared in terms of extraction efficiency. The best method was the pressurized liquid extraction. Then, the extract microencapsulation was optimized in terms of type of wall material (between Capsul and maltodextrins), concentration of wall material (10-20-30%, w/v), core/wall material ratio (1:2, 1:5, 1:10, 1:20) and inlet temperature (80, 100, 130, 150, 170 °C). The optimal conditions were found with 10% maltodextrins as wall material, core/wall material ratio 1/2 at 80 °C. Finally, the obtained microencapsulated extract was added at 5% (w/w) to fish burgers. Results demonstrated that total phenolic content, total flavonoids and antioxidant activity of enriched fish products were significantly higher than the control burgers, thus confirming that both process and cooking did not greatly affect the nutritional properties of extracted compounds.
考虑到消费者对健康食品的需求不断增加，对西兰花副产品提取物进行了研究。为此，第一步，比较了三种提取技术的提取效率。最佳方法是加压液体提取。然后，从壁材类型（在胶囊和麦芽糊精之间）、壁材浓度（10%-20%-30%，w/v）、芯材/壁材比例（1:2、1:5、1:10、1:20）和入口温度（80、100、130、150、170°C）方面对提取物微胶囊化进行了优化。最佳条件是使用10%麦芽糊精作为壁材，在80°C下芯材/壁材比例为1/2。最后，将获得的微胶囊化提取物以5%（w/w）的比例添加到鱼肉汉堡中。结果表明，强化鱼肉产品的总酚含量、总黄酮含量和抗氧化活性显著高于对照汉堡，从而证实该工艺和烹饪过程对提取物化合物的营养特性影响不大。
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