阐述了臭氧化处理对洋葱(Allium cepa L.)辣味、酚类物质、抗氧化活性、颜色和微观结构等品质参数的影响

IF 2.1 4区 环境科学与生态学 Q3 ENGINEERING, ENVIRONMENTAL
P. Shelake, D. Mohapatra, M. Tripathi, S. Giri
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引用次数: 3

摘要

臭氧是一种强氧化剂,因此在任何潜在的食品应用之前必须考虑其对质量参数的影响。研究了气态臭氧对洋葱鳞茎品质相关属性的影响。在脉冲模式下(即暴露频率1、2、3),洋葱暴露于不同浓度(100、200、300 ppm)的臭氧中。随着臭氧浓度和暴露次数的增加,辣味对丙酮酸和抗坏血酸含量的影响降低,而总酚和类黄酮含量则增加到400 ppm的臭氧有效浓度。较高的浓度无意中降低了抗氧化性能。臭氧处理对洋葱的硬度、花青素含量和颜色的影响不显著。扫描电镜分析显示,臭氧处理后的洋葱外表皮发生了结构破坏。在较高浓度下,结构变化一直持续到鳞茎鳞片。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Explicating the effect of the ozonation on quality parameters of onion (Allium cepa L.) in terms of pungency, phenolics, antioxidant activity, colour, and microstructure
ABSTRACT Ozone is a powerful oxidizing agent, so its effect on quality parameters must be considered prior to any potential food application. The effect of gaseous ozone on the quality-related attributes of onion bulbs was examined. Onions were exposed to different ozone concentrations (100, 200, 300 ppm) at pulse mode (i.e., frequency of exposures 1, 2, 3). The pungency imparting pyruvic acid and ascorbic acid contents decreased with an increase in the concentration of ozone and the number of exposures, while total phenol and flavonoid content increased to an effective concentration of 400 ppm of ozone. Higher concentrations inadvertently decreased the antioxidant properties. Ozone treatment resulted in a non-significant decrease in firmness, anthocyanin content, and color of onion. Scanning electron microscopic analysis exhibited structural breakdown in the tunic (outer surface) of ozone-treated onion. At higher concentrations, structural changes were observed up to the first bulb scale.
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来源期刊
Ozone: Science & Engineering
Ozone: Science & Engineering 环境科学-工程:环境
CiteScore
5.90
自引率
11.10%
发文量
40
审稿时长
2 months
期刊介绍: The only journal in the world that focuses on the technologies of ozone and related oxidation technologies, Ozone: Science and Engineering brings you quality original research, review papers, research notes, and case histories in each issue. Get the most up-to date results of basic, applied, and engineered research including: -Ozone generation and contacting- Treatment of drinking water- Analysis of ozone in gases and liquids- Treatment of wastewater and hazardous waste- Advanced oxidation processes- Treatment of emerging contaminants- Agri-Food applications- Process control of ozone systems- New applications for ozone (e.g. laundry applications, semiconductor applications)- Chemical synthesis. All submitted manuscripts are subject to initial appraisal by the Editor, and, if found suitable for further consideration, to peer review by independent, anonymous expert referees.
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