木瓜副产品作为纸杯蛋糕中的新型食品原料

IF 3.5 2区 农林科学 Q1 AGRICULTURE, MULTIDISCIPLINARY
Sanaa M. Abdel-Hameed , Nedaa A.R. Abd Allah , Moaz M. Hamed , Osama I.A. Soltan
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引用次数: 2

摘要

木瓜果实加工过程中产生的大量废物,特别是种子,可以回收和组合以获得附加值产品。本研究旨在评价木瓜籽粉(PSP)和木瓜籽油(PSO)的理化性质和抗菌活性,并探讨其作为新型非传统食品原料在纸杯蛋糕中的应用,促进其成为高价值产品。GC-MS分析显示,39个化合物具有不同的生物活性,表明其可安全食用。木瓜种子富含蛋白质(27.95%)、油脂(31.83%)、灰分(7.86%)和纤维(18.53%)。它们有可能生产出与橄榄油具有高度相似的物理化学性质和脂肪酸谱的高质量油类。PSP和PSO对病原菌的广谱抑制作用证明了它们作为天然抗菌药物的潜力。PSP可以成功地与小麦粉结合(作为营养成分和抗菌剂)制成美味健康的营养巧克力纸杯蛋糕。添加量达到15%的纸杯蛋糕在蛋白质(16.89%)、灰分(4.17%)和纤维(3.28%)方面改善了质量属性,提高了营养价值。PSP和PSO具有安全、食用、营养、抗菌、可加工成增值产品的特点。它们可以作为新型功能性食品配料或天然添加剂,为食品加工提供附加价值。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Papaya fruit by-products as novel food ingredients in cupcakes

Large quantities of waste generated from papaya fruit processing, especially seeds, can be recovered and combined to obtain added-value products. This investigation aimed to evaluate the physicochemical properties and antimicrobial activity of papaya seed powder (PSP) and papaya seed oil (PSO), and their applications as novel nontraditional food ingredients in cupcakes to promote them as high-value products. The GC–MS analysis for PSP revealed 39 compounds possess various biological activities, indicating the safety of its consumption. Papaya seeds are an excellent source of protein (27.95 %), oil (31.83 %), ash (7.86 %) and fibers (18.53 %). They have the potential to produce high-quality oleic oil with highly similar physicochemical properties and fatty acids profile as olive oil. The broad-spectrum inhibition of PSP and PSO against the tested pathogens proved their potential as natural antimicrobial agents. PSP can successfully be used (as nutritive ingredients and antimicrobial agents) in combination with wheat flour to obtain delicious and healthy nutritious chocolate cupcakes. The supplemented cupcakes (up to 15 % level) had improved quality attributes and enhanced nutritional value with respect to protein (16.89 %), ash (4.17 %) and fibers (3.28 %). PSP and PSO are safety, edible, nutritious, antimicrobial and can be processed into value-added products. They can be used as novel functional food ingredients or natural additives, providing added value to the food processing.

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来源期刊
Annals of Agricultural Science
Annals of Agricultural Science AGRICULTURE, MULTIDISCIPLINARY-
CiteScore
12.60
自引率
0.00%
发文量
18
审稿时长
33 days
期刊介绍: Annals of Agricultural Sciences (AOAS) is the official journal of Faculty of Agriculture, Ain Shams University. AOAS is an open access peer-reviewed journal publishing original research articles and review articles on experimental and modelling research at laboratory, field, farm, landscape, and industrial levels. AOAS aims to maximize the quality of the agricultural sector across the globe with emphasis on the Arabian countries by focusing on publishing the high-quality applicable researches, in addition to the new methods and frontiers leading to maximizing the quality and quantity of both plant and animal yield and final products.
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