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IF 6 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

LWT - Food Science and Technology Pub Date : 2024-09-17 DOI:10.1016/j.lwt.2024.116784

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引用次数: 0

摘要

近年来，超高压（UHP）加工技术这一新兴的非热处理技术在食品加工领域取得了重大进展。本研究旨在分析超高压（100-300 兆帕）加工对湿加工阿拉比卡咖啡豆的颜色、微观结构、水分分布和脂质组学变化的影响。结果表明，超高压加工显著改变了咖啡豆的亮度和色差，而其他颜色参数则相对不受影响。扫描电子显微镜检查显示，超高压加工导致咖啡豆内部孔隙结构压缩、压实甚至塌陷。与湿法处理的阿拉比卡咖啡豆相比，超高压处理使水分分布更均匀，并促进了结合水和固定水向自由水的转化，其中超高压-200 处理的效果最佳。脂质组学分析表明，三酰甘油（TAG，24.75%）和二酰甘油三甲基高丝氨酸（DGTS，11.23%）在超高压处理过程中的分布更为均匀。值得注意的是，UHP-100、UHP-200 和 UHP-300 样品显示出 238、191 和 788 种不同表达的脂质。所有差异表达脂质的碳链长度和不饱和度都呈现出随压力而下降的趋势，且相互关系错综复杂。

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Effects of ultra-high pressure processing on microstructure, water distribution and lipidomics variances of Arabica coffee beans

The emerging non-thermal technique of ultra-high pressure (UHP) processing technology has seen significant advancements in food processing in recent years. The present study aimed to analyze the impact of UHP (100–300 MPa) processing on the color, microstructure, water distribution, and lipidomics variations of wet-processed Arabica coffee beans. The results indicated that the brightness and chromatic aberration of coffee beans were significantly altered by UHP processing, while other color parameters remained relatively unaffected. Scanning electron microscope examinations showed that UHP processing caused compression, compaction, and even collapse of the pore structure within coffee beans. Compared to wet-processed Arabica coffee beans, UHP processing promoted a more even water distribution and facilitated the conversion of bound and immobilized water into free water, with the maximum effect observed during UHP-200 treatment. Lipidomics analysis indicated that triacylglycerol (TAG, 24.75 %) and diacylglyceryl trimethylhomoserine (DGTS, 11.23 %). Notably, UHP-100, UHP-200, and UHP-300 samples exhibited 238, 191, and 788 differentially expressed lipids. The carbon chain length and degree of unsaturation of all differentially expressed lipids exhibited a pressure-dependent decrease with intricate interrelationships.

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来源期刊

LWT - Food Science and Technology 工程技术-食品科技

CiteScore

11.80

自引率

6.70%

发文量

1724

审稿时长

65 days

期刊介绍： LWT - Food Science and Technology is an international journal that publishes innovative papers in the fields of food chemistry, biochemistry, microbiology, technology and nutrition. The work described should be innovative either in the approach or in the methods used. The significance of the results either for the science community or for the food industry must also be specified. Contributions written in English are welcomed in the form of review articles, short reviews, research papers, and research notes. Papers featuring animal trials and cell cultures are outside the scope of the journal and will not be considered for publication.