Effect of steam sterilisation on lipophilic nutrient stability in a chloroplast-rich fraction (CRF) recovered from postharvest, pea vine field residue (haulm).
Effect of steam sterilisation on lipophilic nutrient stability in a chloroplast-rich fraction (CRF) recovered from postharvest, pea vine field residue (haulm).
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DOI：
10.1016/j.foodchem.2020.127589
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发表时间：
2020-07
期刊：
影响因子：
8.8
通讯作者：
Jutarat Wattanakul;M. Syamila;Rhianna Briars;C. Ayed;R. Price;Randa Darwish;Mohamed A. Gedi;D. Gray
中科院分区：
文献类型：
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作者：
Jutarat Wattanakul;M. Syamila;Rhianna Briars;C. Ayed;R. Price;Randa Darwish;Mohamed A. Gedi;D. Gray
采后，豌豆藤领域的残留物（茎）蒸汽灭菌，然后榨汁，富含叶绿体的部分（CRF）通过离心从果汁中回收。在84天内测量冷冻干燥CRF材料中所选营养素（β-胡萝卜素、叶黄素和α-生育酚）的稳定性;确定温度（_20 °C、4 °C、25 °C和40 °C）、光和空气对营养素稳定性的影响。所有这三种营养素在-20 °C和4 °C的空气存在或不存在下都是稳定的;这种稳定性在空气存在下的更高温度下失去。当CRF样品暴露于光时，营养素分解的程度和速率显著增加。β-胡萝卜素在40 °C下在空气中似乎比叶黄素和α-生育酚更容易降解，但当CRF暴露于光时，在25 °C或40 °C下储存期间，无论是否暴露于空气，测量的所有三种营养素都显著分解。
Postharvest, pea vine field residue (haulm) was steam-sterilised and then juiced; a chloroplast-rich fraction (CRF) was recovered from the juice by centrifugation. The stability of selected nutrients (β-carotene, lutein, and α-tocopherol) in the freeze-dried CRF material was measured over 84 days; the impact of temperature (-20 °C, 4 °C, 25 °C and 40 °C), light and air on nutrient stability was established. All three nutrients were stable at −20 °C and 4 °C in the presence or absence of air; this stability was lost at higher temperatures in the presence of air. The extent and rate of nutrient breakdown significantly increased when the CRF samples were exposed to light. β-Carotene appeared to be more susceptible to degradation than lutein and α-tocopherol at 40 °C in the presence of air, but when CRF was exposed to light all three nutrients measured were significantly broken down during storage at 25 °C or 40 °C, whether exposed to air or not.