Meza-Velázquez J A, Aguilera-Ortiz M, Ragazzo-Sanchez J A, León J A Ramírez-De, Minjares-Fuentes J R, Luna-Zapién E A
Faculty of Chemical Sciences, Juarez University of the State of Durango. Av, Articulo 123 S/N Fracc Philadelphia, 35010 Gómez Palacio, Dgo Mexico.
Integral Food Laboratory, Technological Institute of Tepic, Av. Tecnológico 2595 Lagos de Country, 63175 Tepic Nay, Mexico.
Food Sci Biotechnol. 2023 Aug 25;33(5):1103-1112. doi: 10.1007/s10068-023-01410-1. eCollection 2024 Apr.
The combined impact of high-hydrostatic pressure (HHP) and ultrasound (US) on the cyanidin-3-O-rutinoside (C3R), quercetin-3-O-rutinoside (Q3R), and volatile compounds from fig () paste was investigated. The HHP increased the content of C3R and Q3R, from 70 to 133 mg/kg fw and 31 to 44 mg/kg fw, respectively. The combination of HHP and US further enhanced the extraction of these bioactive compounds. Specifically, processing fig paste with US for 5 min at 40 °C yielded approximately 250 mg of C3R/kg fw and 45 mg of Q3R/kg fw, after 20 min. More than 25 volatile compounds were identified, with benzaldehyde being the predominant compound, accounting > 75%. Trace amounts of hydroxymethylfurfural (< 0.36 mg/100 g fw) were detected in HHP-processed fig paste. The application of HHP at mild temperatures and short time, combined with US, effectively promotes the content of bioactive compounds present in fig paste without adversely affecting the fruit's volatile compounds.
The online version contains supplementary material available at 10.1007/s10068-023-01410-1.
研究了高静水压（HHP）和超声（US）对无花果（）酱中矢车菊素-3-O-芸香糖苷（C3R）、槲皮素-3-O-芸香糖苷（Q3R）和挥发性化合物的联合影响。HHP使C3R和Q3R的含量分别从70毫克/千克鲜重增加到133毫克/千克鲜重和从31毫克/千克鲜重增加到44毫克/千克鲜重。HHP和US的组合进一步提高了这些生物活性化合物的提取率。具体而言，在40℃下用US处理无花果酱5分钟，20分钟后得到约250毫克/千克鲜重的C3R和45毫克/千克鲜重的Q3R。鉴定出25种以上的挥发性化合物，其中苯甲醛是主要化合物，占比超过75%。在HHP处理的无花果酱中检测到痕量的羟甲基糠醛（<0.36毫克/100克鲜重）。在温和温度和短时间下应用HHP并结合US，可有效提高无花果酱中生物活性化合物的含量，且不会对果实的挥发性化合物产生不利影响。
在线版本包含可在10.1007/s10068-023-01410-1获取的补充材料。
