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开发超临界技术以获得改良的功能性膳食纤维，用于西兰花副产物的增值利用。

Development of supercritical technology to obtain improved functional dietary fiber for the valorization of broccoli by-product.

作者信息

Rivas María Ángeles, Benito María J, Martín Alberto, de Guía Córdoba María, Gizaw Yesuneh, Casquete Rocío

机构信息

School of Agricultural Engineering, University of Extremadura, Badajoz, Spain.

University Institute of Agro-Food Resources Research (INURA), Campus Universitario, University of Extremadura, Badajoz, Spain.

出版信息

J Sci Food Agric. 2025 Mar 15;105(4):2203-2214. doi: 10.1002/jsfa.13990. Epub 2024 Nov 4.

DOI:10.1002/jsfa.13990
PMID:39494503
原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC11824917/
Abstract

BACKGROUND

This research aimed to enhance the functional value of dietary fiber from broccoli leaves using supercritical fluid technology. By optimizing pressure, temperature, and time parameters through response surface methodology, the study sought to improve the bioactive properties of the fiber and develop a predictive model for its chemical composition and functional properties.

RESULTS

Structural analysis indicated that modified samples had a higher concentration of oligosaccharides than control samples did, with significant increases in galacturonic acid and neutral sugars after supercritical fluid technology treatment, highlighting enhanced pectin release due to cell wall degradation. Functional properties, such as water solubility, glucose absorption capacity, and antioxidant activity, improved significantly under optimized conditions (191 bar, 40 °C, 1 h). Multivariate analysis confirmed the effectiveness of supercritical fluid technology in enhancing the dietary fiber properties, achieving a global desirability value of 0.805.

CONCLUSION

These results underscore the potential of supercritical technology for valorizing broccoli leaf by-products, enhancing their health-promoting characteristics and functional applications in the food industry. © 2024 The Author(s). Journal of the Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

摘要

背景

本研究旨在利用超临界流体技术提高西兰花叶片膳食纤维的功能价值。通过响应面法优化压力、温度和时间参数，该研究试图改善纤维的生物活性特性，并建立其化学成分和功能特性的预测模型。

结果

结构分析表明，改性样品中的低聚糖浓度高于对照样品，超临界流体技术处理后半乳糖醛酸和中性糖显著增加，这突出了由于细胞壁降解导致果胶释放增加。在优化条件（191巴、40°C、1小时）下，水溶性、葡萄糖吸收能力和抗氧化活性等功能特性显著改善。多变量分析证实了超临界流体技术在增强膳食纤维特性方面的有效性，全局可取性值达到0.805。

结论

这些结果强调了超临界技术在西兰花叶副产品增值方面的潜力，增强了它们在促进健康方面的特性以及在食品工业中的功能应用。© 2024作者。《食品与农业科学杂志》由约翰·威利父子有限公司代表化学工业协会出版。

https://cdn.ncbi.nlm.nih.gov/pmc/blobs/f3d5/11824917/a00c7cb6ff33/JSFA-105-2203-g005.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/f3d5/11824917/748ae30dc3a4/JSFA-105-2203-g003.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/f3d5/11824917/7bc53f38fce2/JSFA-105-2203-g001.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/f3d5/11824917/bc2f73eb3304/JSFA-105-2203-g002.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/f3d5/11824917/eceb500c295f/JSFA-105-2203-g004.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/f3d5/11824917/cd21c3196632/JSFA-105-2203-g006.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/f3d5/11824917/a00c7cb6ff33/JSFA-105-2203-g005.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/f3d5/11824917/748ae30dc3a4/JSFA-105-2203-g003.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/f3d5/11824917/7bc53f38fce2/JSFA-105-2203-g001.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/f3d5/11824917/bc2f73eb3304/JSFA-105-2203-g002.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/f3d5/11824917/eceb500c295f/JSFA-105-2203-g004.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/f3d5/11824917/cd21c3196632/JSFA-105-2203-g006.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/f3d5/11824917/a00c7cb6ff33/JSFA-105-2203-g005.jpg

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