Djaoud Kahina, De la Peña-Armada Rocío, García-Alonso Alejandra, Correcher Virgilio, Boulekbache-Makhlouf Lila, Mateos-Aparicio Inmaculada
Laboratoire de Biomathématiques, Biophysique, Biochimie, et Scientométrie, Faculté des Sciences de la Nature et de la Vie, Université de Bejaia, Bejaia 06000, Algeria.
Department of Nutrition and Food Science, Universidad Complutense de Madrid, 28040 Madrid, Spain.
Foods. 2024 Mar 15;13(6):893. doi: 10.3390/foods13060893.
Underutilized dates are considered as a socioeconomically important fruit for local and global communities, such as Degla-Beida, a common date fruit variety. The aim of this research was to elucidate, for the first time, the efficiency of UV-C light treatment (over different irradiation durations 5, 10, 20, and 40 min) in the enhancement of soluble carbohydrates and phenolic compounds, and to evaluate its effect on the antioxidant capacity. Furthermore, the content of dietary fiber was analyzed: insoluble dietary fiber (11.89 g/100 g); soluble dietary fiber (5.15 g/100 g); and total dietary fiber (17.06 g/100 g). The techno-functional properties were also determined: swelling capacity (3.94 mL/g); oil holding capacity (7.38 g/g); water holding capacity (9.30 g/g); and bulk density (1.81 g/mL). All were carried out to study the potential of exploiting this underutilized fruit for other applications as for feed or food. The results suggest that UV-C technology changes minimally the total water-soluble carbohydrate content; however, this preservation technology can affect the availability of different soluble carbohydrates depending on the irradiation time (IT), increasing the high molecular weight polysaccharides with IT up to 20 min, and some oligosaccharides with IT up to 5 min. The polyphenolic content determined by HPLC-QTOF was increased when the samples were submitted to UV-C reaching the maximum at 20 min (111.62 mg/100 g) and then to decrease in those submitted to IT of 40 min (12.05 mg/100 g). Regarding antioxidant capacity in the UV-C treated samples, FRAP decreased and EC50 on DPPH increased when IT was increased, while ORAC was hardly maintained. In addition, considering UV-C radiation associated with preservation and the studied date fruit as a rich source of dietary fiber with adequate techno-functional properties, this study presents valuable information for its potential use as a new food ingredient.
未充分利用的海枣被视为对当地和全球社区具有重要社会经济意义的水果，例如常见的海枣品种Degla-Beida。本研究的目的是首次阐明紫外线-C光处理（在5、10、20和40分钟的不同照射时间下）对提高可溶性碳水化合物和酚类化合物的效率，并评估其对抗氧化能力的影响。此外，还分析了膳食纤维含量：不溶性膳食纤维（11.89克/100克）；可溶性膳食纤维（5.15克/100克）；以及总膳食纤维（17.06克/100克）。还测定了技术功能特性：溶胀能力（3.94毫升/克）；持油能力（7.38克/克）；持水能力（9.30克/克）；以及堆积密度（1.81克/毫升）。所有这些都是为了研究将这种未充分利用的水果用于饲料或食品等其他用途的潜力。结果表明，紫外线-C技术对总水溶性碳水化合物含量的影响最小；然而，这种保鲜技术会根据照射时间（IT）影响不同可溶性碳水化合物的可用性，照射时间长达20分钟时高分子量多糖增加，照射时间长达5分钟时一些低聚糖增加。当样品接受紫外线-C处理时，通过HPLC-QTOF测定的多酚含量增加，在20分钟时达到最大值（111.62毫克/100克），然后在照射时间为40分钟的样品中下降（12.05毫克/100克）。关于紫外线-C处理样品的抗氧化能力，随着照射时间增加，FRAP降低，DPPH的EC50增加，而ORAC几乎保持不变。此外，考虑到与保鲜相关的紫外线-C辐射以及所研究的海枣是一种富含膳食纤维且具有适当技术功能特性的水果，本研究为其作为新型食品成分的潜在用途提供了有价值的信息。
