作为潜在功能性食品配料的冻干精选葫芦科植物的营养成分和益生元特性

IF 0.7 4区农林科学 Q4 FOOD SCIENCE & TECHNOLOGY

international food research journal Pub Date : 2024-03-01 DOI:10.47836/ifrj.31.1.05

Saffanah Mohd Ab Azid, S. Safuan, S. Wichienchot, Wan Ishak Wan Rosli

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引用次数: 0

摘要

炎症性肠病（IBD）在各国都很普遍，而且在包括马来西亚在内的亚洲国家迅速增加。本研究旨在阐明葫芦科植物南瓜（FDPP）、冬瓜（FDWMP）和岩瓜（FDRMP）冻干粉的近似成分和益生特性。研究发现，南瓜冻干粉的水分含量最低，仅为 7.39%，而冬瓜冻干粉和岩瓜冻干粉的水分含量分别为 9.83% 和 9.84%。FDWMP 的蛋白质含量最高，为 10.51%。与 FDPP（9.96 克）和 FDRMP（7.62 克）相比，FDWMP 的膳食纤维总量最高（31.28 克）。FDWMP 仅在 0 至 12 小时的初始阶段显示出潜在的益生效应（植物乳杆菌 TISTR 1465），而 FDRMP 在 72 小时内将其数量从 6.00 × 106 CFU/mL 增加到 1.01 × 106 CFU/mL（双歧杆菌 BB12），从而显示出相对的益生效应。FDWMP 可作为一种潜在的功能性食品配料进一步应用，以提高营养价值、膳食纤维和益生元特性。还需要进一步研究 FDWMP 在食品中的益生特性。

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Nutritional composition and prebiotic properties of freeze-dried selected cucurbit plants as potential functional food ingredients

Inflammatory bowel disease (IBD) is prevalent in various countries, and has been rapidly increasing in Asian countries, including Malaysia. The present work aimed to elucidate the proximate composition and prebiotic properties of each freeze-dried powder of pumpkin (FDPP), winter melon (FDWMP), and rock melon (FDRMP) from the cucurbit family. It was observed that the moisture content of FDPP was significantly the lowest at 7.39%, compared to the content in FDWMP and FDRMP at 9.83 and 9.84%, respectively. The highest protein concentration was found in FDWMP at 10.51%. The total dietary fibre of FDWMP was the highest (31.28 g) compared to FDPP (9.96 g) and FDRMP (7.62 g). FDWMP showed a potential prebiotic effect only at initial from 0 to 12 h (Lactobacillus plantarum TISTR 1465), and FDRMP presented a comparatively prebiotic effect by increasing its number from 6.00 × 106 to 1.01 × 106 CFU/mL within 72 h (Bifidobacterium BB12). The FDWMP can be used for further application as an alternative potential functional food ingredient to improve nutritive values, dietary fibres, and prebiotic properties. Further study is needed to investigate the prebiotic properties of FDWMP in food products.

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来源期刊

international food research journal Agricultural and Biological Sciences-Food Science

CiteScore

1.40

自引率

0.00%

发文量

期刊介绍： The International Food Research Journal (IFRJ) publishes papers in English, six (6) issues a year with the coverage of: Food Science and Technology Nutrition and Dietetics Agriculture, multidisciplinary Chemistry, multidisciplinary The scope of the Journal includes: Food Science, Food Technology and Food Biotechnology Product Development and Sensory Evaluation Food Habits, Nutrition, and Health Food Safety and Quality Food Chemistry, Food Microbiology, Food Analysis and Testing Food Engineering Food Packaging Food Waste Management Food Entrepreneur Food Regulatory Post-Harvest Food Management Food Supply Chain Management Halal Food and Management