High hydrostatic pressure treatment and storage of soy-smoothies: Colour, bioactive compounds and antioxidant capacity
High hydrostatic pressure treatment and storage of soy-smoothies: Colour, bioactive compounds and antioxidant capacity
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DOI：
10.1016/j.lwt.2016.01.033
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发表时间：
2016-06-01
影响因子：
6
通讯作者：
Tenorio, M. D.
中科院分区：
文献类型：
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作者：
Andres, V.;Mateo-Vivaracho, L.;Tenorio, M. D.
对番茄红素、α-胡萝卜素、β-胡萝卜素、β-胡萝卜素、抗坏血酸、绿原酸、p-香豆酸、咖啡酸、橙皮苷、纳鲁汀、染料木素、大豆苷、大豆苷元、儿茶素和表儿茶素进行了定量测定，以期为高压(HP)加工(550和650 Mpa/3min/20℃)与巴氏杀菌(80℃/3min)的多水果豆奶奶昔提供新的信息。还研究了抗氧化剂活性(FRAP和DPPH)、色差和储存效果(45天/4摄氏度)。HP保持了比巴氏杀菌(Delta E=3.70)更好的原始色泽(Delta E<；2.82)，并且没有改变生物活性成分(α-胡萝卜素和β-胡萝卜素、抗坏血酸、总多酚)的含量；它甚至增加了番茄红素和β-胡萝卜素的浓度，并具有比热处理样品更高的抗氧化能力。大多数在冷藏条件下保持相当稳定。在贮藏结束时，与抗氧化能力有关的主要化合物抗坏血酸(FRAP和DPPH的r=0.7399和r=0.8944)保留了约55%。(C)2016爱思唯尔有限公司。保留所有权利。
Bioactive compounds: lycopene, alpha-, beta- and epsilon-carotenes, ascorbic acid, chlorogenic, p-coumaric, caffeic, hesperidin, narirutin, genistein, daidzin, daidzein, catechin and epicatechin were quantified in order to provide new information on high pressure (HP) processing (550 and 650 MPa/3 min/20 degrees C) compared to pasteurization (80 degrees C/3 min) in a multifruit-soymilk smoothie. Antioxidant activity (FRAP and DPPH), colour differences and storage effects (45 days/4 degrees C) were also investigated. HP maintained better original colour (Delta E< 2.82) than pasteurization (Delta E = 3.70), and did not modify the content of bioactive components (alpha- and epsilon-carotenes, ascorbic acid, total polyphenols); it even increased the concentration of lycopene and beta-carotene and had higher antioxidant capacity than in heat-treated samples. Most remained quite stable under cold storage. About 55% of the ascorbic acid, the main compound relating to antioxidant capacity (r = 0.7399 for FRAP and r = 0.8944 for DPPH), was retained at the end of the storage period. (c) 2016 Elsevier Ltd. All rights reserved.