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均匀磁场对冻融鳄梨泥理化性质的影响。

Influence of uniform magnetic field on physicochemical properties of freeze-thawed avocado puree.

作者信息

Tan Yinying, Jin Yamei, Yang Na, Wang Zhe, Xie Zhengjun, Xu Xueming, Jin Zhengyu, Liao Xiaojun, Sun Han

机构信息

State Key Laboratory of Food Science and Technology, Jiangnan University 1800 Lihu Road Wuxi 214122 PR China

School of Food Science and Technology, Jiangnan University 1800 Lihu Road Wuxi 214122 PR China.

出版信息

RSC Adv. 2019 Dec 2;9(68):39595-39603. doi: 10.1039/c9ra05280a.

DOI:10.1039/c9ra05280a
PMID:35541379
原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC9076213/
Abstract

External fields are reported to have the potential to improve the quality of food after freeze-thawing. This study investigated the effect of an oscillating magnetic field with high uniformity and multi-directions at 4 mT and 50 Hz on the freezing of avocado puree. Samples of avocado puree were placed in the central zone of three pairs of orthometric Helmholtz coils where a highly homogeneous degree (99% homogeneity) magnetic field could be guaranteed. For comparison, avocado puree was frozen without the magnetic field. According to the freezing curve, under the magnetic field, the freezing point of avocado puree was decreased from -1.2 to -6 °C, which indicated that the temperature zone for maximum ice crystal formation was reduced. The uniform magnetic field had a positive effect on the avocado puree. The pH value of the samples after the magnetic field-assisted freezing was higher than that of the control. With the increase in the magnetic field direction, Δ gradually decreased. In addition, the antioxidant activity of the puree significantly decreased, and the diphenylpicrylhydrazyl (DPPH) radical scavenging activity decreased from 69.18% to 56.22%, whereas the ferric reducing antioxidant power (FRAP) value decreased from 18.5% to 14.75%. However, the three-direction magnetic field-assisted freezing could better maintain the antioxidant activities of avocado puree. Moreover, the interaction of ferrous gluconate and multi-directional magnetic field could exert an improvement on the quality of freeze-thawed avocado puree, owing to the small molecular current.

摘要

据报道，外部磁场有可能改善冻融后食品的品质。本研究考察了强度为4 mT、频率为50 Hz的具有高均匀性和多方向的振荡磁场对鳄梨泥冷冻过程的影响。将鳄梨泥样品置于三对正交亥姆霍兹线圈的中心区域，在该区域可保证磁场具有高度均匀性（均匀度达99%）。作为对照，鳄梨泥在无磁场条件下进行冷冻。根据冷冻曲线，在磁场作用下，鳄梨泥的冰点从-1.2℃降至-6℃，这表明最大冰晶形成的温度区间减小。均匀磁场对鳄梨泥有积极影响。磁场辅助冷冻后样品的pH值高于对照组。随着磁场方向增加，Δ逐渐减小。此外，泥的抗氧化活性显著降低，二苯基苦味酰基自由基（DPPH）清除活性从69.18%降至56.22%，而铁还原抗氧化能力（FRAP）值从18.5%降至14.75%。然而，三方向磁场辅助冷冻能更好地保持鳄梨泥的抗氧化活性。此外，由于存在小分子电流，葡萄糖酸亚铁与多方向磁场的相互作用可改善冻融鳄梨泥的品质。

https://cdn.ncbi.nlm.nih.gov/pmc/blobs/58bf/9076213/fdf1275945ec/c9ra05280a-f9.jpg
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