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生产红甜菜根(L.)害虫作为一种替代性健康零食:传统、热超声和微波预处理对其物理化学、感官、营养和化学计量学特征的影响。

Production of Red Beetroot ( L.) Pestil as an Alternative Healthy Snack: Effects of Traditional, Thermosonication, and Microwave Pretreatments on Physicochemical, Sensorial, Nutritional, and Chemometric Profiles.

作者信息

Ersoyak Neslihan, Acoglu Celik Busra, Koc Alibasoglu Elif, Bekar Erturk, Unal Taha Turgut, Yetan Ersin, Kamiloglu Senem, Akpinar Bayizit Arzu, Copur Omer Utku, Aral Baskaya Irmak, Yolci Omeroglu Perihan

机构信息

Food Engineering Department, Faculty of Agriculture, Bursa Uludag University, Gorukle Campus, 16059 Bursa, Türkiye.

Science and Technology Application and Research Center (BITUAM), Bursa Uludag University, Gorukle Campus, 16059 Bursa, Türkiye.

出版信息

Foods. 2025 May 17;14(10):1784. doi: 10.3390/foods14101784.

Abstract

Red beetroot ( L.) is a nutritionally rich root vegetable. It is a potential alternative raw material for pestil, a traditional fruit-based snack. This study aimed to develop a healthy beetroot-based pestil using traditional boiling (95 °C) and novel pretreatment methods, including thermosonication and microwave processing, with and without additional concentration steps. The effects of these methods on heat treatment period, hydroxymethylfurfural (HMF) formation, and the physicochemical, sensorial, nutritional, and chemometric profiles of pestils were evaluated. The beetroot-based snack formulated in this study was hedonically acceptable (≥5/9) and rich in essential minerals (Ca, K, Na, P, Mg) and trace elements (Zn, Fe, Mn), as determined by inductively coupled plasma-mass spectrometry. Total antioxidant capacity (CUPRAC) ranged from 113.11 to 870.78 mg Trolox equivalent/100 g dry matter (DM). Total phenolic, flavonoid, and betalain contents varied between 220.6-313.8 mg gallic acid equivalent/100 g DM, 365.08-517.46 mg rutin equivalent/100 g DM, and 314.40-488.66 mg/kg, respectively. Major flavonoids identified and quantified included epicatechin, rutin, isoquercitrin, taxifolin, and quercetin, while major phenolic acids identified were chlorogenic acid, ferulic acid, caffeic acid, o-salicylic acid, p-coumaric acid, and vanillin, using liquid chromatography-electrospray tandem mass spectrometry. Reducing the soluble solids content of the pestil pulp from 40 to 20 Brix degrees, in combination with thermosonication and microwave treatments, significantly shortened the processing time by 10-67%. This approach also reduced the HMF content to the limit of quantification (LOQ). Pretreatment methods significantly ( < 0.05) affected the levels of minerals and bioactive compounds in the pestils. These findings highlight the importance of process optimization to improve overall safety and the nutritional quality of the pestil.

摘要

红甜菜(L.)是一种营养丰富的块根蔬菜。它是传统水果零食pestil的一种潜在替代原料。本研究旨在使用传统煮沸(95°C)以及包括热超声处理和微波处理在内的新型预处理方法,开发一种以甜菜根为基础的健康pestil,同时考虑有无额外浓缩步骤。评估了这些方法对热处理时间、羟甲基糠醛(HMF)形成以及pestil的物理化学、感官、营养和化学计量学特征的影响。通过电感耦合等离子体质谱法测定,本研究中配制的以甜菜根为基础的零食在享乐方面是可接受的(≥5/9),并且富含必需矿物质(钙、钾、钠、磷、镁)和微量元素(锌、铁、锰)。总抗氧化能力(CUPRAC)范围为113.11至870.78毫克 Trolox 当量/100克干物质(DM)。总酚、黄酮和甜菜红素含量分别在220.6 - 313.8毫克没食子酸当量/100克DM、365.08 - 517.46毫克芦丁当量/100克DM和314.40 -

https://cdn.ncbi.nlm.nih.gov/pmc/blobs/5eb5/12111520/0452777b7075/foods-14-01784-g001.jpg

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