用农业和加工技术保留浆果和浆果产品中的白藜芦醇含量:回顾

Processes Pub Date : 2024-06-13 DOI:10.3390/pr12061216
A. Ispiryan, Ingrida Kraujutiene, J. Viškelis
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引用次数: 0

摘要

白藜芦醇是一种天然化合物,存在于红葡萄酒、葡萄和浆果中。它因其潜在的健康益处而备受关注。本综述旨在调整浆果和浆果制品中白藜芦醇含量的保留方式,并说明哪些农业和加工技术可以最大限度地提高浆果及其制品中的白藜芦醇含量,以及如何实现这一目标。科学文献显示,浆果和浆果衍生产品中的白藜芦醇浓度因来源和加工技术的不同而有很大差异。白藜芦醇含量从蓝莓中的 0.03-0.06 毫克/千克到葡萄皮中的 5-10 毫克/千克不等。农业技术,如控制水分胁迫(例如,将葡萄中的白藜芦醇提高到 8.3-11.5 毫克/千克)、最佳阳光照射(例如,将蓝莓中的白藜芦醇提高到 1.5-2.1 毫克/千克)、均衡的营养管理以及选择高白藜芦醇栽培品种(例如,某些葡萄中的白藜芦醇含量高达 15 毫克/千克),可大幅提高白藜芦醇含量。冷榨、离心、超滤和冷冻干燥等加工方法可有效保存白藜芦醇含量,而传统的巴氏杀菌法往往会降低白藜芦醇的浓度。例如,高温短时巴氏杀菌法可使果汁中的白藜芦醇含量从 1.5 毫克/千克降至 0.8 毫克/千克,而冷榨则能保留更多的白藜芦醇(1.5 毫克/千克至 1.4 毫克/千克)。通过优化这些农业和加工技术,制造商可以提高浆果衍生产品中的白藜芦醇含量,满足消费者对增强健康的天然产品日益增长的需求,并为更健康的社会提供支持。这种方法与我们致力于克服白藜芦醇使用相关技术挑战的承诺相一致,可确保在与健康相关和非健康相关的应用中充分发挥白藜芦醇的潜力。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Retaining Resveratrol Content in Berries and Berry Products with Agricultural and Processing Techniques: Review
Resveratrol is a natural compound that can be found in red wine, grapes, and berries. It has attracted attention due to its potential health benefits. The aim of this review was to align ways of retaining resveratrol contents in berries and products made of berries, and to show which agricultural and processing techniques can maximize the content in the berries and their products and how this can be achieved. The scientific literature has revealed that resveratrol concentration in berries and berry-derived products varies significantly depending on the source and the processing techniques applied. Resveratrol content can range from 0.03–0.06 mg/kg in blueberries to 5–10 mg/kg in grape skins. Agricultural techniques such as controlled water stress (e.g., increasing resveratrol in grapes to 8.3–11.5 mg/kg), optimal sun exposure (e.g., enhancing blueberries to 1.5–2.1 mg/kg), balanced nutrient management, and selecting high-resveratrol cultivars (e.g., up to 15 mg/kg in certain grapes) can substantially increase resveratrol content. Processing methods like cold pressing, centrifugation, ultrafiltration, and freeze-drying are effective in preserving resveratrol levels, while traditional pasteurization tends to reduce its concentration. For instance, high-temperature short-time pasteurization can reduce resveratrol in juice from 1.5 mg/kg to 0.8 mg/kg, whereas cold pressing retains more resveratrol (1.5 mg/kg to 1.4 mg/kg). By optimizing these agricultural and processing techniques, manufacturers can enhance the resveratrol content in berry-derived products, meeting the growing consumer demand for health-enhancing natural products and supporting a healthier society. This approach aligns with the commitment to overcoming the technical challenges associated with resveratrol use, ensuring its potential is fully realized in both health-related and non-health-related applications.
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