开发超临界技术，获得改良的功能性膳食纤维，实现西兰花副产品的价值化。

IF 3.3 2区农林科学 Q1 AGRICULTURE, MULTIDISCIPLINARY

Journal of the Science of Food and Agriculture Pub Date : 2024-11-04 DOI:10.1002/jsfa.13990

María Ángeles Rivas, María J Benito, Alberto Martín, María de Guía Córdoba, Yesuneh Gizaw, Rocío Casquete

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引用次数: 0

摘要

研究背景这项研究旨在利用超临界流体技术提高西兰花叶膳食纤维的功能价值。通过响应面方法优化压力、温度和时间参数，该研究试图改善纤维的生物活性特性，并为其化学成分和功能特性开发一个预测模型：结构分析表明，改性样品的低聚糖浓度高于对照样品，经过超临界流体技术处理后，半乳糖醛酸和中性糖显著增加，突出表明细胞壁降解导致果胶释放增加。在优化条件下（191 巴、40 °C、1 小时），水溶性、葡萄糖吸收能力和抗氧化活性等功能特性都得到了显著改善。多变量分析证实了超临界流体技术在提高膳食纤维特性方面的有效性，总体可取值达到 0.805：这些结果凸显了超临界技术在西兰花叶副产品价值化、提高其健康促进特性和食品工业功能应用方面的潜力。© 2024 作者姓名John Wiley & Sons Ltd 代表化学工业学会出版的《食品与农业科学杂志》。

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Development of supercritical technology to obtain improved functional dietary fiber for the valorization of broccoli by-product.

Background: This research aimed to enhance the functional value of dietary fiber from broccoli leaves using supercritical fluid technology. By optimizing pressure, temperature, and time parameters through response surface methodology, the study sought to improve the bioactive properties of the fiber and develop a predictive model for its chemical composition and functional properties.

Results: Structural analysis indicated that modified samples had a higher concentration of oligosaccharides than control samples did, with significant increases in galacturonic acid and neutral sugars after supercritical fluid technology treatment, highlighting enhanced pectin release due to cell wall degradation. Functional properties, such as water solubility, glucose absorption capacity, and antioxidant activity, improved significantly under optimized conditions (191 bar, 40 °C, 1 h). Multivariate analysis confirmed the effectiveness of supercritical fluid technology in enhancing the dietary fiber properties, achieving a global desirability value of 0.805.

Conclusion: These results underscore the potential of supercritical technology for valorizing broccoli leaf by-products, enhancing their health-promoting characteristics and functional applications in the food industry. © 2024 The Author(s). Journal of the Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

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来源期刊

Journal of the Science of Food and Agriculture 工程技术-农业综合

CiteScore

8.10

自引率

4.90%

发文量

634

审稿时长

3.1 months

期刊介绍： The Journal of the Science of Food and Agriculture publishes peer-reviewed original research, reviews, mini-reviews, perspectives and spotlights in these areas, with particular emphasis on interdisciplinary studies at the agriculture/ food interface. Published for SCI by John Wiley & Sons Ltd. SCI (Society of Chemical Industry) is a unique international forum where science meets business on independent, impartial ground. Anyone can join and current Members include consumers, business people, environmentalists, industrialists, farmers, and researchers. The Society offers a chance to share information between sectors as diverse as food and agriculture, pharmaceuticals, biotechnology, materials, chemicals, environmental science and safety. As well as organising educational events, SCI awards a number of prestigious honours and scholarships each year, publishes peer-reviewed journals, and provides Members with news from their sectors in the respected magazine, Chemistry & Industry . Originally established in London in 1881 and in New York in 1894, SCI is a registered charity with Members in over 70 countries.