热水处理改善椰枣干燥效果并保持椰枣的植物化学成分及果实品质特性

Hot Water Treatment Improves Date Drying and Maintains Phytochemicals and Fruit Quality Characteristics of Date Palm ().

作者信息

Li Jianhui, Hussain Imtiaz, Azam Muhammad, Khan Muhammad Arslan, Akram Muhammad Tahir, Naveed Khalid, Asif Muhammad, Anjum Naveeda, Zeng Jiaoke, Zhang Jiukai, Liu Hongru

机构信息

College of Chemistry and Materials Engineering, Quzhou University, Quzhou 324000, China.

Value Chain Specialist (Dates), Winrock International, Sindh 71000, Pakistan.

出版信息

Foods. 2023 Jun 18;12(12):2405. doi: 10.3390/foods12122405.

DOI:10.3390/foods12122405

PMID:37372616

原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC10297871/

Abstract

Fresh date fruits (cvs. Hillawi and Khadrawi) were harvested at the khalal stage and treated with hot water treatment (HWT) for different time durations (control, HWT-1 min, HWT-3 min, HWT-5 min, and HWT-7 min) to investigate the physicochemical characteristics, phytochemical properties, and sensory attributes. The results revealed that both date cultivars took less time to reach the tamar stage in response to HWT-7 min compared to control. However, Hillawi date fruit showed a higher fruit ripening index (75%) at HWT-3 min, while Khadrawi fruit had a higher ripening index (80%) at HWT-5 min than untreated fruit (10%). Higher weight loss and lower moisture contents were observed in Hillawi (25%) and Khadrawi (20%) date fruit as the immersion period increased in both cultivars. Moreover, soluble solid content was higher in Hillawi (11.77° Brix) in response to HWT-3 min and Khadrawi (10.02° Brix) date fruit immersed in HWT-5 min in contrast with the control group, whereas significantly lower levels of titratable acidity and ascorbic acid content were observed in Hillawi (0.162%, 0.67 mg/100 g) and Khadrawi (0.206%, 0.73 mg/100 g) date fruit in response to HWT (HWT-1 min, HWT-3 min, HWT-5 min, and HWT-7 min) than untreated fruit. Furthermore, noticeably higher levels of reducing sugar (69.83%, 57.01%), total sugar (34.47%, 31.14%), glucose (36.84%, 29.42%), fructose (33.99%, 27.61%), and sucrose (3.16%, 1.33%) were found in hot water-treated Hillawi (immersed for 3-min) and Khadrawi (immersed for 5-min) date fruit, respectively. In addition, total phenolic content, total flavonoids, total antioxidants, and total tannins were substantially superior in date fruits subjected to HWT-3 min (in Hillawi, 128 mg GAE/100 g, 61.78%, 20.18 mg CEQ/100 g) and HWT-5 min (in Khadrawi, 139.43 mg GAE/100 g, 72.84%, and 18.48 mg CEQ/100 g) compared to control. Overall, sensory attributes were recorded to be higher in Hillawi and Khadrawi date fruit after treatment for 3 min and 5 min, respectively. Our findings suggest that HWT is a promising technique that can be adopted commercially to improve fruit ripening and preserved nutritional quality of dates after harvest.

摘要

新鲜椰枣果实（品种为Hillawi和Khadrawi）在半干期采收，并用热水处理（HWT）不同时长（对照、HWT - 1分钟、HWT - 3分钟、HWT - 5分钟和HWT - 7分钟），以研究其理化特性、植物化学性质和感官属性。结果表明，与对照相比，两个椰枣品种在HWT - 7分钟处理下达到软熟期所需时间更短。然而，Hillawi椰枣果实在HWT - 3分钟时果实成熟指数更高（75%），而Khadrawi果实在HWT - 5分钟时成熟指数更高（80%），相比未处理果实（10%）。随着两个品种浸泡时间增加，Hillawi（25%）和Khadrawi（20%）椰枣果实的失重率更高，含水量更低。此外，与对照组相比，Hillawi椰枣果实在HWT - 3分钟时可溶性固形物含量更高（11.77°Brix），Khadrawi椰枣果实在HWT - 5分钟时可溶性固形物含量更高（10.02°Brix）；而在HWT（HWT - 1分钟、HWT - 3分钟、HWT - 5分钟和HWT - 7分钟）处理下，Hillawi（0.162%，0.67毫克/100克）和Khadrawi（0.206%，0.73毫克/100克）椰枣果实的可滴定酸度和抗坏血酸含量显著低于未处理果实。此外，经热水处理的Hillawi（浸泡3分钟）和Khadrawi（浸泡5分钟）椰枣果实中，还原糖（69.83%，57.01%）、总糖（34.47%，31.14%）、葡萄糖（36.84%，29.42%）、果糖（33.99%，27.61%）和蔗糖（3.16%，1.33%）的含量明显更高。另外，在HWT - 3分钟（Hillawi中为128毫克GAE/100克，61.78%，20.18毫克CEQ/100克）和HWT - 5分钟（Khadrawi中为139.43毫克GAE/100克，72.84%，18.48毫克CEQ/100克）处理的椰枣果实中，总酚含量、总黄酮、总抗氧化剂和总单宁含量相比对照显著更高。总体而言，Hillawi和Khadrawi椰枣果实分别在处理3分钟和5分钟后的感官属性得分更高。我们的研究结果表明，热水处理是一种有前景的技术，可用于商业应用，以促进果实成熟并保持采收后椰枣的营养品质。