开发和优化微绿色功能性乳制品饮料的新方法：抗氧化增强，消费者可接受性和动态保质期建模

IF 6.5 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry: X Pub Date : 2025-05-01 DOI:10.1016/j.fochx.2025.102559

Mahendra Gunjal , Atul Khalangre , Jyoti Singh , Sezai Ercisli , Prasad Rasane

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引用次数: 0

摘要

本研究利用响应面法优化了一种微绿基乳制品饮料，以提高抗氧化成分、感官属性和货架稳定性。理想配方（9.189%微绿汁，60%大水，15.311%水）的理想评分为0.781，显著提高了生物活性成分。经优化后的皂素含酚类物质（44.14 mg GAE/100 g）、黄酮类物质（22.62 mg QUE/100 g）、花青素（37.91 μmol/100 g）和抗坏血酸（59.32 mg/100 g），可接受度为8.29。动力学建模评估了在不同储存条件下的生物活性稳定性，在5°C保存15天后保持最高。使用Arrhenius， Eyring和Ball模型分析了温度依赖的降解率，而货架寿命预测基于零级反应模型结合Arrhenius方程。根据微生物负荷估算，5°C下的保质期为9.33天（t1/2），生产成本与市场趋势一致。这些发现突出了萝卜桑戈微蔬菜在开发营养丰富、抗氧化剂丰富的拉西饮料方面的商业潜力。

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Novel approach for development and optimization of microgreens-based functional dairy beverage: Antioxidant enhancement, consumer acceptability, and kinetic shelf-life modeling

This study optimizes a microgreens-based dairy (lassi) beverage using response surface methodology to enhance antioxidant composition, sensory attributes, and shelf stability. The ideal formulation (9.189 % microgreen juice, 60 % dahi, and 15.311 % water) achieved a desirability score of 0.781, significantly improving bioactive compounds. The optimized lassi contained phenolics (44.14 mg GAE/100 g), flavonoids (22.62 mg QUE/100 g), anthocyanins (37.91 μmol/100 g), and ascorbic acid (59.32 mg/100 g), with an acceptability rating of 8.29. Kinetic modeling assessed bioactive stability under varying storage conditions, with the highest retention at 5 °C after 15-days. Temperature-dependent degradation rates were analyzed using the Arrhenius, Eyring, and Ball models, while shelf-life prediction was based on a zero-order reaction model combined with the Arrhenius equation. The estimated shelf life at 5 °C based on microbial load was 9.33 days (t_1/2), with production cost, aligning with market trends. These findings highlight commercial potential of radish sango microgreens in developing a nutritious, antioxidant-rich lassi beverage.

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来源期刊

Food Chemistry: X CHEMISTRY, APPLIED-

CiteScore

4.90

自引率

6.60%

发文量

315

审稿时长

55 days

期刊介绍： Food Chemistry: X, one of three Open Access companion journals to Food Chemistry, follows the same aims, scope, and peer-review process. It focuses on papers advancing food and biochemistry or analytical methods, prioritizing research novelty. Manuscript evaluation considers novelty, scientific rigor, field advancement, and reader interest. Excluded are studies on food molecular sciences or disease cure/prevention. Topics include food component chemistry, bioactives, processing effects, additives, contaminants, and analytical methods. The journal welcome Analytical Papers addressing food microbiology, sensory aspects, and more, emphasizing new methods with robust validation and applicability to diverse foods or regions.