干燥方式对金桔营养成分、工艺功能特性及植物化学成分的影响

IF 4 2区农林科学 Q2 CHEMISTRY, APPLIED

Journal of Food Composition and Analysis Pub Date : 2025-04-12 DOI:10.1016/j.jfca.2025.107618

Sibele Santos Fernandes , Caroline Costa Peraza , Natasha Spindola Marasca , Mariana Buranelo Egea

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引用次数: 0

摘要

金橘原产于亚洲，与其他柑橘类水果有一些共同的特点，其味道更浓郁、更芳香。虽然它具有良好的化学成分，但其感官和季节性特征导致消费量低。因此，本研究旨在通过不同的干燥方法对金桔进行表征。烘箱干燥产量较高（>20 %），对颜色影响较大，但脂质含量较低（<0.5 %）。蛋白质和纤维含量在不同样品间无显著差异。干燥方式直接影响其工艺性能和热性能。初步的定性植物化学筛选结果表明，金桔全皮所含的植物化学物质高于果皮。研究表明，干燥方法对金桔的技术功能和生物活性有影响，表明金桔作为一种食品原料的应用潜力。

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Effect of drying methods on the nutritional composition, technofunctional properties, and phytochemicals of kumquat (Fortunella margarita)

Kumquat, originally from Asia, shares some characteristics with other citrus fruits, standing out for its more intense and aromatic flavor. Although it has a favorable chemical composition, its sensory and seasonal characteristics lead to low consumption. Therefore, this study aimed to characterize kumquat (Fortunella margarita) by different drying methods. Drying in the oven provided higher yield (>20 %) and greater influence on color, but lower lipid content (<0.5 %). Protein and fiber content did not show significant differences between the samples. The drying method directly influenced the technological and thermal properties. The preliminary results of the qualitative phytochemical screening showed that the whole kumquat contains more phytochemicals than the peel. This study showed that kumquat drying methods affect its technofunctional and bioactive properties, indicating its potential as an ingredient in food applications.

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来源期刊

Journal of Food Composition and Analysis 工程技术-食品科技

CiteScore

6.20

自引率

11.60%

发文量

601

审稿时长

53 days

期刊介绍： The Journal of Food Composition and Analysis publishes manuscripts on scientific aspects of data on the chemical composition of human foods, with particular emphasis on actual data on composition of foods; analytical methods; studies on the manipulation, storage, distribution and use of food composition data; and studies on the statistics, use and distribution of such data and data systems. The Journal''s basis is nutrient composition, with increasing emphasis on bioactive non-nutrient and anti-nutrient components. Papers must provide sufficient description of the food samples, analytical methods, quality control procedures and statistical treatments of the data to permit the end users of the food composition data to evaluate the appropriateness of such data in their projects. The Journal does not publish papers on: microbiological compounds; sensory quality; aromatics/volatiles in food and wine; essential oils; organoleptic characteristics of food; physical properties; or clinical papers and pharmacology-related papers.