高强度超声处理猴面包果肉：对质量、生物活性化合物的影响及对α-淀粉酶和α-葡萄糖苷酶活性的抑制潜力。
High-intensity ultrasound processing of baobab fruit pulp: Effect on quality, bioactive compounds, and inhibitory potential on the activity of α-amylase and α-glucosidase.
机构信息
Department of Food Science and Nutrition, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang University, Hangzhou, Zhejiang, China; Department of Food Science & Technology, Faculty of Agriculture, Bayero University, Kano. PMB 3011, Kano, Nigeria.
Department of Food Science and Nutrition, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang University, Hangzhou, Zhejiang, China; Fuli Institute of Food Science, Ningbo Research Institute, Zhejiang University, China.
出版信息
Food Chem. 2021 Nov 1;361:130144. doi: 10.1016/j.foodchem.2021.130144. Epub 2021 May 18.
Effect of high-intensity ultrasound (HIU) compared with thermal treatments on baobab fruit pulp (BFP) quality and bioactive properties were investigated. HIU treatments, particularly at intensities of 687.5 W/cm for 5 min, and 344 W/cm for 15 min significantly (p < 0.05) increased the cloudiness index, ascorbic acid (AA) retention, total phenolic and flavonoid contents, and antioxidant capacity besides a more potent α-amylase and α-glucosidase inhibition relative to thermally treated samples. Moreover, the physicochemical parameters, colour index, and browning index were maintained with HIU besides lower 5-hydroxymethylfurfural values than thermal processing. HPLC analysis revealed that the content of most phenolic compounds was the highest in HIU treatments besides a 235-256% increase in procyanidin C compared with control samples. The AA retention following HIU treatments was 87.62-102.86% compared to 30.47-61.90% in thermally treated samples. Our analyses portrayed ultrasound as a feasible alternative to conventional thermal processing of BFP.
研究了高强度超声（HIU）与热处理相比对猴面包果浆（BFP）质量和生物活性特性的影响。HIU 处理，特别是在 687.5 W/cm 强度下处理 5 分钟和在 344 W/cm 强度下处理 15 分钟，与热处理样品相比，显著（p<0.05）提高了混浊指数、抗坏血酸（AA）保留率、总酚和类黄酮含量以及抗氧化能力。此外，与热处理相比，HIU 还保持了物理化学参数、颜色指数和褐变指数，且 5-羟甲基糠醛值较低。HPLC 分析表明，与对照样品相比，HIU 处理后的大多数酚类化合物含量最高，原花青素 C 的含量增加了 235-256%。HIU 处理后的 AA 保留率为 87.62-102.86%，而热处理样品的保留率为 30.47-61.90%。我们的分析表明，超声作为 BFP 传统热加工的可行替代方法。
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