Kim Si-Yeon, Lee Yeong-Geol, Ju Hye-In, Jeon Ji-Hee, Jeong Se-Ho, Lee Dong-Un
Department of Food Science and Technology, Chung-Ang University, Anseong 17546, Republic of Korea.
Devotion Foods Company, 15, Pildong-ro, Jung-gu, Seoul 04624, Republic of Korea.
Foods. 2024 Mar 8;13(6):834. doi: 10.3390/foods13060834.
This study aimed to investigate the effects of jet-milling on the lutein extraction contents of spinach powder (SP), as well as the effects of pulsed electric field (PEF), as a non-thermal pasteurization technology, on the preservation of spinach juice (SJ) lutein contents. SP particles were divided into SP-coarse (Dv50 = 315.2 μm), SP-fine (Dv50 = 125.20 μm), and SP-superfine (Dv50 = 5.59 μm) fractions, and SP-superfine was added to SJ due to its having the highest contents of lutein extract. PEFs and thermal treatment were applied to evaluate the effects of preserving the lutein content of PEF during storage (25 days). The juice was then designated as untreated (no pasteurization), PEF-1,2 (SJ treated with PEF 20 kV/cm 110 kJ/L, 150 kJ/L), or Thermal-1,2 (SJ treated with 90 °C, 10 min and 121 °C, 15 min). The sizes and surface shapes of the superfine SP particles were more homogeneous and smoother than those of the other samples. SJ made with SP-superfine and treated with PEF had the highest lutein content and antioxidant activities among the group during storage. A complex of jet-milling and PEF could have great potential as a method to improve the lutein contents of lutein-enriched juice in the food industry.
本研究旨在探究气流粉碎对菠菜粉（SP）中叶黄素提取含量的影响，以及脉冲电场（PEF）作为一种非热杀菌技术对菠菜汁（SJ）中叶黄素含量保存的影响。将SP颗粒分为SP-粗粉（Dv50 = 315.2μm）、SP-细粉（Dv50 = 125.20μm）和SP-超细粉（Dv50 = 5.59μm）组分，由于SP-超细粉的叶黄素提取物含量最高，因此将其添加到SJ中。应用PEF和热处理来评估在储存（25天）期间保存PEF中叶黄素含量的效果。然后将汁液指定为未处理（未杀菌）、PEF-1,2（用20 kV/cm、110 kJ/L、150 kJ/L的PEF处理的SJ）或热-1,2（用90°C、10分钟和121°C、15分钟处理的SJ）。超细SP颗粒的尺寸和表面形状比其他样品更均匀、更光滑。在储存期间，用SP-超细粉制成并用PEF处理的SJ在该组中具有最高的叶黄素含量和抗氧化活性。气流粉碎和PEF的组合作为提高食品工业中富含叶黄素的汁液中叶黄素含量的方法可能具有巨大潜力。
