Effects of Blanching and Gamma Irradiation on Jerusalem Artichoke (Helianthus tuberosus L.) Powder Properties

IF 2.5 3区 农林科学 Q3 FOOD SCIENCE & TECHNOLOGY
Tikumporn Ninprapai, Sirilak Chookaew, Weerachet Jittanit, Krittiya Khuenpet
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Abstract

Jerusalem artichoke powder (JAP) is a natural source of inulin but presents limited hydration and adsorption properties, highlighting the need for improved processing methods to enhance functional food applications. This study evaluated the effects of thermal pretreatment (blanching at 100°C for 2 min; B) combined with gamma irradiation (0–10 kGy; IR) on the functional and structural properties of JAP. Samples were assessed for hydration capacity, glucose adsorption, antioxidant activity, carbohydrate content, and molecular structure using FTIR and 1H NMR spectroscopy. The treatment combining blanching and irradiation at 2.5 kGy (B-IR2.5) produced the most significant improvements, with water holding capacity increasing to 11.8 g/g, swelling capacity to 17.8 g/g, and glucose adsorption reaching 148 mmol/g. Antioxidant activity also improved, with total phenolic content rising to 60 mg GAE/g in nonblanched samples irradiated at 7.5 kGy (NB-IR7.5). Protein and total dietary fiber contents increased to 11.94 and 28.6 g/100 g, respectively, while reducing sugar and inulin contents were reduced due to thermal degradation. FTIR analysis revealed stronger signals in hydroxyl and glycosidic bond regions, while 1H NMR spectra of B-IR and NB-IR at 2.5 kGy showed reduced signal complexity and patterns similar to those of commercial short-chain inulin. An optimized combination of blanching and low-dose gamma irradiation enhances key functional and structural attributes of JAP, making it suitable as an alternative dietary fiber source in functional food applications.

Abstract Image

烫烫和γ辐照对菊芋(Helianthus tuberosus L.)的影响粉属性
菊芋粉(japa)是菊粉的天然来源,但其水合和吸附性能有限,因此需要改进加工方法以增强功能性食品的应用。本研究评估了热预处理的效果(100℃烫烫2 min;B)联合伽马辐射(0-10 kGy);红外光谱(IR)研究了JAP的功能和结构特性。样品的水合能力、葡萄糖吸附、抗氧化活性、碳水化合物含量和分子结构通过FTIR和1H NMR进行评估。漂烫+ 2.5 kGy (B-IR2.5)辐照处理效果最显著,保水能力提高到11.8 g/g,溶胀能力提高到17.8 g/g,葡萄糖吸附达到148 mmol/g。抗氧化活性也有所提高,在7.5 kGy (NB-IR7.5)辐照下,未漂白样品的总酚含量上升至60 mg GAE/g。蛋白质和总膳食纤维含量分别提高到11.94和28.6 g/100 g,而还原糖和菊粉含量因热降解而降低。FTIR分析显示,羟基和糖苷键区信号较强,而2.5 kGy下B-IR和NB-IR的1H NMR谱显示,信号复杂性降低,模式与商业短链菊糖相似。漂烫和低剂量γ辐照的优化组合增强了JAP的关键功能和结构属性,使其适合作为功能性食品中的替代膳食纤维来源。
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来源期刊
CiteScore
5.30
自引率
12.00%
发文量
1000
审稿时长
2.3 months
期刊介绍: The journal presents readers with the latest research, knowledge, emerging technologies, and advances in food processing and preservation. Encompassing chemical, physical, quality, and engineering properties of food materials, the Journal of Food Processing and Preservation provides a balance between fundamental chemistry and engineering principles and applicable food processing and preservation technologies. This is the only journal dedicated to publishing both fundamental and applied research relating to food processing and preservation, benefiting the research, commercial, and industrial communities. It publishes research articles directed at the safe preservation and successful consumer acceptance of unique, innovative, non-traditional international or domestic foods. In addition, the journal features important discussions of current economic and regulatory policies and their effects on the safe and quality processing and preservation of a wide array of foods.
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