电子束辐照处理对果仁微观结构、理化性质和生物活性成分的影响

IF 3.3 2区农林科学 Q1 AGRICULTURE, MULTIDISCIPLINARY

Journal of the Science of Food and Agriculture Pub Date : 2024-11-07 DOI:10.1002/jsfa.14013

Jiahui Dai, Xiaoning Kang, Jing Zhang, Wenting Dai, Yanan Wang, Yicheng Sun, Yijue Wang, Hongjian Qin, Jianbang Ji, Shiping Wang

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引用次数: 0

摘要

背景：电子束辐照处理是一种利用低剂量电离辐射处理农作物或食品以提高其质量的新型技术。本研究探讨了电子束辐照对山苍子的微观结构、理化性质和生物活性化合物的影响：结果：随着辐照剂量的增加，果仁中的纤维素、半纤维素和木质素含量显著下降，而多糖和果胶含量逐渐增加。当辐照剂量在 6-9 kGy 范围内时，山苍子的硬度、咀嚼性和粘附性达到最低值，这表明辐照能有效降低山苍子纤维的硬度。结晶度的降低导致辐照后纤维形成疏松的结构，从而提高了纤维的保水性、膨胀性和持油能力，这些都有利于基于亚麻仁的咀嚼产品的后续加工。当辐照剂量在 6-9 kGy 范围内时，亚麻仁的保水和保油能力达到峰值。电子辐照还影响了山苍子中活性物质的含量，尤其是生物碱、黄酮类和多酚，总体趋势是先增加后减少：结论：电子辐照不仅能有效软化纤维，还能显著影响亚麻仁的整体质量。这些结果为通过电子束辐照技术提高亚麻仁的质量提供了有价值的参考数据。© 2024 化学工业协会。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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Effect of electron beam irradiation treatment on microstructure, physicochemical properties, and bioactive content of areca nut

Background

Electron beam irradiation treatment is a novel technology that uses low-dose ionizing radiation for the treatment of crops or food to enhance their quality. This study investigated the effects of electron beam irradiation on the microstructure, physicochemical properties, and bioactive compounds of areca nuts.

Results

As the irradiation dose increased, the cellulose, hemicellulose, and lignin content in the areca nuts decreased significantly, whereas the polysaccharide and pectin content increased gradually. The hardness, chewiness, and adhesiveness of areca nuts reached their lowest values when the irradiation dose was within the range of 6–9 kGy, indicating that irradiation effectively reduced the hardness of the areca nut fibers. The decrease in crystallinity led to the formation of loose structures in the fibers upon irradiation, thereby improving their water retention, expansion, and oil-holding capacity, which are beneficial for the subsequent processing of areca nut-based chewable products. The water- and oil-holding capacities of the areca nuts peaked when the irradiation dose was within the 6–9 kGy range. Electron irradiation also affected the content of active substances in the areca nuts, particularly alkaloids, flavonoids, and polyphenols, showing an overall trend of initial increase followed by subsequent decrease.

Conclusion

Electron irradiation was not only effective in softening the fibers but it also impacted the overall quality of the areca nuts significantly. The results provide valuable reference data for improving the quality of areca nuts through electron beam irradiation technology. © 2024 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

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