真空浸渍和钙化合物对冷冻芦荟微观结构和品质保存的影响

IF 4.8 Q1 AGRICULTURE, MULTIDISCIPLINARY

Journal of Agriculture and Food Research Pub Date : 2025-03-01 DOI:10.1016/j.jafr.2025.101785

Siranut Wangsomboonsiri , Masubon Thongngam , Suvimol Charoensiddhi , Danar Praseptiangga , Achmad Ridwan Ariyantoro , Sarunya Laovitthayanggoon , Panuwat Suppakul , Ulaiwan Withayagiat , Waraporn Boonsupthip

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引用次数: 0

摘要

将粉末形式的各种钙化合物，而不是溶液形式，直接添加到芦荟块中，并期望在真空浸渍的帮助下有效扩散，提供不同程度的细胞完整性保护，防止冷冻损害。本研究的目的是研究不同的钙化合物（氯化钙（CaCl2），乳酸钙（CaL）和碳酸钙（CaCO3））和VI如何保持冷冻芦荟的质量。新鲜芦荟块以粉末形式用钙化合物处理，可选的VI处理（不同的真空保持时间（t1）和松弛时间（t2）），然后冷冻，解冻和排水。显微分析，包括光和荧光成像，显示细胞损伤受到VI条件和钙化合物类型的影响。在没有VI的情况下，CaCl2会造成严重的细胞损伤和液体流失增加，而CaL和CaCO3的影响则不那么明显。单独使用VI会导致细胞松动和破裂，但当与钙化合物结合使用时，它对冻融芦荟的细胞结构提供了显著的保护，可能会提高质地硬度并减少液体损失。值得注意的是，CaCl2降低了pH， CaCO3增加了pH， CaCl2和CaL导致了更高的总漏液（TLL），尽管它们在有效浸渍时提高了组织硬度。细胞损伤和质量改善的程度随t1、t2和钙化合物类型和浓度的不同而不同。在所测试的化合物中，CaL在芦荟基质中保留最多（钙含量高，电导率高），对保持细胞完整性有效，而CaCl2的效果最差。VI为提高冷冻芦荟的质量提供了潜在的好处，强调需要优化钙浓度和VI条件，以平衡细胞保护和质量提高。在冷冻食品中，钙显示出强化钙的巨大潜力。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

Effects of vacuum impregnation and calcium compounds on preservation of the microstructure and quality of frozen Aloe vera (Aloe barbadensis Miller)

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Effects of vacuum impregnation and calcium compounds on preservation of the microstructure and quality of frozen Aloe vera (Aloe barbadensis Miller)

Various calcium compounds in powder form, rather than solution form, were directly added to Aloe vera chunks and were expected to diffuse effectively with the assistance of vacuum impregnation, providing different degrees of cellular integrity protection against freezing damage. The objective of this study was to investigate how different calcium compounds (calcium chloride (CaCl₂), calcium lactate (CaL), and calcium carbonate (CaCO₃)) and VI preserve the quality of frozen Aloe vera. Fresh Aloe vera chunks were treated with the calcium compounds in a powder form, optional VI treatment (varying vacuum holding time (t₁) and relaxation time (t₂)) and then frozen, thawed and drained. Microscopic analyses, including light and fluorescence imaging, revealed that cellular damage was influenced by both VI conditions and the type of calcium compound. Without VI, CaCl₂ caused substantial cellular damage and increased liquid loss, while CaL and CaCO₃ had less pronounced effects. VI alone caused cell loosening and rupture, but when combined with calcium compounds, it provided significant protection to the cellular structure of freeze-thawed Aloe vera, likely improving textural hardness and reducing liquid loss. Notably, CaCl₂ reduced pH, CaCO₃ increased pH, and CaCl₂ and CaL led to higher total leaked liquid (TLL), although they enhanced tissue hardness when effectively impregnated. The extent of cellular damage and quality improvements varied with t₁, t₂, and calcium compound type and concentration. Among the tested compounds, CaL was most retained in the Aloe vera matrix (high calcium content and electrical conductivity) and effective in preserving cellular integrity, whereas CaCl₂ was least effective. VI offers potential benefits for improving the quality of frozen Aloe vera, emphasizing the need for optimization of calcium concentration and VI conditions to balance cellular protection and quality enhancement. CaL shows great potential for calcium fortification in frozen foods.

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