Influences of stir-frying and baking on flavonoid profile, antioxidant property, and hydroxymethylfurfural formation during preparation of blueberry-filled pastries
Influences of stir-frying and baking on flavonoid profile, antioxidant property, and hydroxymethylfurfural formation during preparation of blueberry-filled pastries
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炒制和烘烤对蓝莓糕点制备过程中黄酮成分、抗氧化性能和羟甲基糠醛形成的影响
DOI：
10.1016/j.foodchem.2019.02.053
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发表时间：
2019
期刊：
影响因子：
8.8
通讯作者：
Zheng Jie
中科院分区：
文献类型：
--
作者：
Yang Nan;Qiu Ruixia;Yang Shuo;Zhou Kangning;Wang Chengtao;Ou Shiyi;Zheng Jie
带有水果馅料的烘焙产品增长迅速。在中国，蓝莓馅饼被广泛食用。本研究旨在探讨在蓝莓馅料糕点的制作过程中，两种热加工工艺(炒制和烘焙)对蓝莓糕点中黄酮类成分、抗氧化性和羟甲基糠醛(HMF)形成的影响。在蓝莓馅料中，这些值的变化主要是由炒菜造成的。花色苷(总共减少48%-53%)比黄酮醇(11%-16%)对热加工更敏感。在花色苷中，飞蓬糖苷最不稳定(减少61%-67%)，其次是苦杏仁素(52%-58%)、花青素(40%-45%)和花青素(38%-41%)。在炒制过程中产生了较高水平的羟甲基纤维素钠(30 0 mg/kg)。除花青素外，烘焙对馅料中HMF的形成、黄酮醇的降解和抗氧化性没有显著影响。必须进一步研究炒制工艺条件而不是烘焙工艺条件，以保持营养和抑制HMF。
Bakery products with fruit fillings are growing fast. Blueberry-filled pastries are widely consumed in China. This study aimed to investigate the effects of two thermal processing procedures (stir-frying and baking) on flavonoid profile, antioxidant property, and hydroxymethylfurfural (HMF) formation during preparation of blueberry-filled pastries. Stir-frying contributed the most to the variations in these values in blueberry filling. Anthocyanins (48%–53% reduction in total) were more susceptible to thermal processing than flavonols (11%–16%). Among anthocyanins, delphinidin glycosides (61%–67% reduction) were the most unstable, followed by malvidin (52%–58%), petunidin (40%–45%), and cyanidin (38%–41%). A high level of HMF (300 mg/kg) was formed during stir-frying. Except for anthocyanins, baking did not significantly influence HMF formation, flavonol degradation, and antioxidant property in the fillings. Stir-frying processing conditions rather than baking must be further investigated for nutrient retention and HMF inhibition.