不同水分活度对黄桃泡干粉贮存过程中类胡萝卜素稳定性的影响

IF 4.6 3区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Quality Assurance and Safety of Crops & Foods Pub Date : 2021-09-23 DOI:10.15586/qas.v13sp2.944

Gorby Gonzalles, Ningning Geng, Shuwei Luo, Chenchen Zhang, Cai-E. Wu, Dajing Li, Ying Li, Jiangfeng Song

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引用次数: 1

摘要

研究了膨化黄桃粉在不同水分活度条件下商品化贮藏过程中类胡萝卜素的稳定性。结果表明，当相应的水分活度高于0.576时，黄桃粉中吸附水分的损失与无定形糖基质的结晶度密切相关。然而，通过吸水行为、X射线衍射（XRD）图谱和扫描电子显微镜证实的吸附等温线并没有清楚地表明吸附水的这种损失。单个类胡萝卜素（叶黄素、玉米黄质、β-隐黄质、α-胡萝卜素和β-胡萝卜素）在储存过程中的含量变化遵循伪一级动力学，随着时间的推移，叶黄素和玉米黄质的降解速度很快。当水活度小于0.576时，总类胡萝卜素的稳定性逐渐增加，但当水活度在0.753至0.843之间时，类胡萝卜素急剧降解。类胡萝卜素的损失与粉末中糖基质的吸水性和结晶性有关。

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Effects of different water activities on the stability of carotenoids in puff-dried yellow peach powder during storage

The stability of carotenoids in puff-dried yellow peach powder during commercial storage under different water activity conditions was studied. The results showed that when the corresponding water activity was above 0.576, the loss of adsorbed water in yellow peach powder was closely related to the crystallinity of the amorphous sugar matrix. However, the adsorption isotherms confirmed by water absorption behavior, X-ray diffraction (XRD) pat-terns, and scanning electron microscopy did not clearly indicate this loss of adsorbed water. The content changes of individual carotenoids (lutein, zeaxanthin, β-cryptoxanthin, α-carotene, and β-carotene) during storage followed pseudo first-order kinetics, and the degradation of lutein and zeaxanthin occurred quickly over time. The stability of total carotenoids gradually increased when the water activity was less than 0.576, but the carotenoids degraded sharply when the water activity was between 0.753 and 0.843. The loss of carotenoids was related to the water absorption and crystallization of the sugar matrix in the powder.

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来源期刊

Quality Assurance and Safety of Crops & Foods FOOD SCIENCE & TECHNOLOGY-

CiteScore

4.60

自引率

7.50%

发文量

审稿时长

1 months

期刊介绍： ''Quality Assurance and Safety of Crops & Foods'' is an international peer-reviewed journal publishing research and review papers associated with the quality and safety of food and food sources including cereals, grains, oilseeds, fruits, root crops and animal sources. It targets both primary materials and their conversion to human foods. There is a strong focus on the development and application of new analytical tools and their potential for quality assessment, assurance, control and safety. The scope includes issues of risk assessment, traceability, authenticity, food security and socio-economic impacts. Manuscripts presenting novel data and information that are likely to significantly contribute to scientific knowledge in areas of food quality and safety will be considered. ''Quality Assurance and Safety of Crops & Foods'' provides a forum for all those working in the specialist field of food quality and safety to report on the progress and outcomes of their research.