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通过紫外线B照射和气流粉碎增强白蘑菇中维生素D的含量以用作功能性成分的潜力研究。

Amplification of Vitamin D in the White Button Mushroom () by UV-B Irradiation and Jet-Milling for Its Potential Use as a Functional Ingredient.

作者信息

Heo Tae-Yeong, Kim Ye-Na, Park Il Bum, Lee Dong-Un

机构信息

Department of Food Science and Technology, Chung-Ang University, Anseong 17546, Korea.

Yuhan Care, Ltd., Giheung-gu, Yongin 17084, Korea.

出版信息

Foods. 2020 Nov 22;9(11):1713. doi: 10.3390/foods9111713.

DOI:10.3390/foods9111713
PMID:33266446
原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC7700162/
Abstract

The objective of this study was to amplify vitamin D in white button mushrooms using ultraviolet (UV-B) irradiation and to prepare a vitamin D-fortified superfine mushroom powder through jet milling. Mushrooms irradiated with UV-B for 30 min had a vitamin D concentration of 8.19 μg/g, an amount about 400 times greater than that of the control (0.02 μg/g). The vitamin D-fortified mushrooms were then freeze-dried and conventionally ground or jet-milled to obtain coarse (Dv = 231 μm), fine (Dv = 106.3 μm), and superfine (Dv = 7.1 μm) powders. The vitamin D content was retained during the preparation of the powders. The physical characteristics were evaluated by scanning electron microscopy and hydration properties. The superfine powder of vitamin D-amplified mushrooms was suitable for use as a functional ingredient because its roughness was significantly reduced, and it had a neutral aroma and taste as determined by descriptive analysis.

摘要

本研究的目的是利用紫外线（UV-B）照射来提高白平菇中的维生素D含量，并通过气流粉碎制备维生素D强化的超细蘑菇粉。用UV-B照射30分钟的蘑菇维生素D浓度为8.19μg/g，约为对照（0.02μg/g）的400倍。然后将维生素D强化的蘑菇冷冻干燥并进行常规研磨或气流粉碎，以获得粗粉（Dv = 231μm）、细粉（Dv = 106.3μm）和超细粉（Dv = 7.1μm）。在制备粉末的过程中，维生素D含量得以保留。通过扫描电子显微镜和水化特性对物理特性进行了评估。维生素D强化蘑菇的超细粉适合用作功能成分，因为其粗糙度显著降低，并且通过描述性分析确定具有中性的香气和味道。

https://cdn.ncbi.nlm.nih.gov/pmc/blobs/ad54/7700162/6c880998ea46/foods-09-01713-g005.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/ad54/7700162/25aa5d278597/foods-09-01713-g001.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/ad54/7700162/807489ef4e53/foods-09-01713-g002.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/ad54/7700162/e5e81d8c6d0d/foods-09-01713-g003.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/ad54/7700162/2501e81a2527/foods-09-01713-g004.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/ad54/7700162/6c880998ea46/foods-09-01713-g005.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/ad54/7700162/25aa5d278597/foods-09-01713-g001.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/ad54/7700162/807489ef4e53/foods-09-01713-g002.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/ad54/7700162/e5e81d8c6d0d/foods-09-01713-g003.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/ad54/7700162/2501e81a2527/foods-09-01713-g004.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/ad54/7700162/6c880998ea46/foods-09-01713-g005.jpg

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