Department of Chemical and Geological Sciences, University of Modena and Reggio Emilia, 41125 Modena, Italy.
Consorzio Interuniversitario Nazionale per la Scienza e Tecnologia dei Materiali (INSTM), 50121 Firenze, Italy.
Molecules. 2022 Apr 5;27(7):2336. doi: 10.3390/molecules27072336.
In this study, the trend of Volatile Organic Compounds (VOCs) in dietary fiber samples from the winter melon ( var. , Yellow Canary type) were investigated. This foodstuff, obtained as a by-product of agri-food production, has gained increasing attention and is characterized by many bioactive components and a high dietary-fiber content. As regards fiber, it is poorly colored, but it may be whitened by applying a bleaching treatment with HO. The result is a fibrous material for specific applications in food manufacturing, for example, as a corrector for some functional and technological properties. This treatment is healthy and safe for consumers and widely applied in industrial food processes. In this study, a method based on headspace solid-phase microextraction (HS-SPME) coupled with gas chromatography-mass spectrometry (GC-MS) was applied for the characterization of the aromatic profile of the dried raw materials. Furthermore, VOC variation was investigated as function of the bleaching treatment with HO. The bleached samples were also analyzed after a long storage period (24 months), to assess their stability over time. As a result, the VOC fraction of the fresh raw fiber showed nine classes of analytes; these were restricted to seven for the bleached fiber at t time, and further reduced to four classes at the age of 24 months. Alcohols were the main group detected in the fresh raw sample (33.8 % of the total chromatogram area), with 2,3-butanediol isomers as the main compounds. These analytes decreased with time. An opposite trend was observed for the acids (9.7% at t), which increased with time and became the most important class in the 24-month aged and bleached sample (57.3%).
本研究旨在探讨冬瓜（var., 黄肉型）膳食纤维样品中挥发性有机化合物（VOCs）的变化趋势。这种农产品副产物因其含有多种生物活性成分和高膳食纤维含量而备受关注。在纤维方面，它的颜色较差，但可以通过应用 HO 漂白处理进行增白。处理后的纤维可用于食品制造的特殊应用，例如作为某些功能和技术特性的校正剂。这种处理对消费者健康和安全，并且在工业食品加工中得到广泛应用。本研究采用顶空固相微萃取（HS-SPME）结合气相色谱-质谱联用（GC-MS）的方法，对干燥原料的芳香轮廓进行了表征。此外，还研究了 HO 漂白处理对 VOC 变化的影响。对漂白样品进行了长达 24 个月的长期储存分析，以评估其随时间的稳定性。结果表明，新鲜原纤维的 VOC 馏分显示出九类分析物；在 t 时刻，漂白纤维的分析物限于七种，24 个月后进一步减少到四类。醇类是新鲜原纤维样品中主要的检测组（占总色谱面积的 33.8%），其中 2,3-丁二醇异构体是主要化合物。这些分析物随时间减少。酸类（t 时为 9.7%）则呈现相反的趋势，随时间增加，并成为 24 个月老化和漂白样品中最重要的一类（57.3%）。
