Sheikh Mohd Aaqib, Saini Charanjiv Singh, Sharma Harish Kumar
Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology, Longowal-148106, Sangrur, Punjab, India.
Department of Chemical Engineering, National Institute of Technology, Agartala -799046, India.
Curr Res Food Sci. 2021 Dec 23;5:65-72. doi: 10.1016/j.crfs.2021.12.007. eCollection 2022.
The effects of microwave heating (450 W for 6 min), hydrothermal treatment (6, 9, and 12 h at 45 °C) and their combination on compositional characteristics, cyanogenic glycosides, color, and bioactive compounds of plum kernels have been studied. The conditions examined caused a significant reduction of 37.81, 72.17, 84.41, 91.24 and 98.02% in cyanogenic glycosides of differently treated plum kernels. Total phenolic and total flavonoid compounds of plum kernels showed hydrothermal time-dependent duration decline. The larger shifts in FT-IR spectra near 1157 cm- provided valuable insights on the reduction of cyanogenic glycosides during combined treatments. The variation of color attributes (), during combined treatments indicates a more reddish tonality of plum kernel samples. The combined effect of hydrothermal (12 h at 45 °C) and microwave heating (450 W for 6 min) proved to be an effective tool for neutralizing the toxic effect of cyanogenic glycosides, opening up possibilities for its use in food industries.
研究了微波加热（450瓦，6分钟）、水热处理（45℃下6、9和12小时）及其组合对李仁的成分特征、氰苷、颜色和生物活性化合物的影响。所考察的条件导致不同处理的李仁中氰苷显著降低了37.81%、72.17%、84.41%、91.24%和98.02%。李仁中的总酚和总黄酮化合物呈现出水热时间依赖性下降。1157厘米附近傅里叶变换红外光谱的较大变化为联合处理过程中氰苷的减少提供了有价值的见解。联合处理过程中颜色属性（）的变化表明李仁样品的色调更偏红。水热（45℃下12小时）和微波加热（450瓦，6分钟）的联合作用被证明是中和氰苷毒性作用的有效手段，为其在食品工业中的应用开辟了可能性。
