Far-infrared radiation and negative air ions to resolve trade-off effect of accelerating reactions and stabilizing bioactivity in high-temperature ageing of Citri Reticulatae Pericarpium

IF 9.8 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry Pub Date : 2025-09-26 DOI:10.1016/j.foodchem.2025.146559

Jie Xiong , Wenhao Huang , Wuxiang Zhang , Zuqiang Huang , Huayu Hu , Tao Gan , Yanjuan Zhang

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Abstract

Citri Reticulatae Pericarpium (CRP) has considerable edible and medicinal applications, while its natural ageing takes years and artificial ageing causes bioactive compounds loss. Herein, the far-infrared radiation (FIR) and negative air ions (NAI) functions of spontaneously polarized ceramic container (SPCC) were explored to resolve the trade-off effect between accelerating ageing-desired reactions and stabilizing bioactivity in high-temperature CRP ageing. FIR accelerated Maillard reaction (MR) to enhance non-enzymatic browning, while NAI protected bioactive compounds, thereby achieving rapid ageing of CRP with preserving bioactivity. Compared to glass container, SPCC exhibited higher consumption of reducing sugar and amino acid in CRP for MR (60 °C, 144 h). Browning degree, total phenolic content, DPPH and ABTS radical scavenging activities increased by 32.6%, 27.4%, 12.0% and 11.4%, while hesperidin and volatile oil losses reduced by 18.8% and 51.7%, respectively. This study provides a new perspective for developing functional thermal processing technology in the food industry.

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远红外辐射与空气负离子对柑桔皮高温老化加速反应与稳定生物活性的权衡效应研究

Citri Reticulatae Pericarpium （CRP）具有相当大的食用和药用价值，但其自然老化需要数年时间，而人工老化会导致其生物活性成分的损失。本文探讨了自发极化陶瓷容器（SPCC）的远红外辐射（FIR）和空气负离子（NAI）功能，以解决高温CRP老化过程中加速老化反应和稳定生物活性之间的权衡效应。FIR加速美拉德反应（MR）以增强非酶促褐变，而NAI保护生物活性化合物，从而在保持生物活性的同时实现CRP的快速老化。与玻璃容器相比，SPCC对MR的还原糖和CRP中的氨基酸消耗更高（60 °C, 144 h）。褐变度、总酚含量、DPPH和ABTS自由基清除能力分别提高了32.6% %、27.4% %、12.0% %和11.4 %，橙皮苷和挥发油损失分别降低了18.8% %和51.7% %。本研究为食品工业功能化热加工技术的发展提供了新的思路。

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来源期刊

Food Chemistry 工程技术-食品科技

CiteScore

16.30

自引率

10.20%

发文量

3130

审稿时长

122 days

期刊介绍： Food Chemistry publishes original research papers dealing with the advancement of the chemistry and biochemistry of foods or the analytical methods/ approach used. All papers should focus on the novelty of the research carried out.