高压处理对“台农”芒果采后营养活性成分及抗氧化能力的影响
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摘要
以台农芒果为材料,采用20 MPa高压分别处理1、5、10、15、20 min,对照组不做任何处理。将处理组和对照组在13℃环境下贮存7 d,测定采后芒果处理前后的色泽,失重率,硬度,可滴定酸,可溶性固形物,维生素C(VC),类胡萝卜素,总酚,抗氧化能力的变化。结果表明,采后芒果在20 MPa下处理不同时间对其均有一定影响,其中处理20 min对芒果即食和即用最佳,不仅明显改善了芒果在采后作为即食和即用过程中营养成分的下降趋势,而且显著增加了芒果中抗氧化成分的含量,特别是类胡萝卜素含量的增加更为明显,最大可提高2倍,因此大大提高了抗氧化能力。实验证明,适当的高压处理不失为新鲜芒果采后即食和加工的一种好方法。
TaiNong mango was treated with high pressure( 20 MPa) for 1,5,10,15,and 20 min,respectively. The treatment groups and control group were stored at 13 ℃ for 7 d. The changes in color,weight loss rate,hardness,titratable acid,solid content,VC,carotenoids,total phenols,and antioxidant capacity of mango were measured before and after treatment. The results showed that the high pressure treatment with varied duration all had certain effects,and treated for 20 min had the best effect in terms of making the mango ready-to-eat and ready-to-use. Moreover,treated the mango at 20 MPa for 20 min not only delayed the reduction in nutrient components in ready-to-eat and ready-to-use mango,but also significantly increased the contents of antioxidant components,with carotenoids in particular,as it could be maximally increased by two times. Therefore,this study proved that proper high pressure treatment is a good method to process fresh postharvet mango to make it ready-to-eat.
TaiNong mango was treated with high pressure( 20 MPa) for 1,5,10,15,and 20 min,respectively. The treatment groups and control group were stored at 13 ℃ for 7 d. The changes in color,weight loss rate,hardness,titratable acid,solid content,VC,carotenoids,total phenols,and antioxidant capacity of mango were measured before and after treatment. The results showed that the high pressure treatment with varied duration all had certain effects,and treated for 20 min had the best effect in terms of making the mango ready-to-eat and ready-to-use. Moreover,treated the mango at 20 MPa for 20 min not only delayed the reduction in nutrient components in ready-to-eat and ready-to-use mango,but also significantly increased the contents of antioxidant components,with carotenoids in particular,as it could be maximally increased by two times. Therefore,this study proved that proper high pressure treatment is a good method to process fresh postharvet mango to make it ready-to-eat.
引文
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[19] FERRARI G, MARESCA P, CICCARONE R. The effects of high hydrostatic pressure on the polyphenols and anthocyanins in red fruit products[J]. Procedia Food Science,2011,1:847-853.
[20] VZQUEZ-GUTIRREZ J L,HERNNDEZ-CARRIN M,QUILES A,et al. Impact of high hydrostatic pressures on the structure,diffusion of soluble compounds and textural properties of persimmon ‘Rojo Brillante’[J].Food Research International,2012,47(2):218-222.
[21] SOLIVA-FORTUNY R,BALASA A,KNORR D,et al.Effects of pulsed electric fields on bioactive compounds in foods:A review[J]. Trends in Food Science&Technology,2009,20(11-12):544-556.
[22] MCINERNEY J K,SECCAFIEN C A,STEWART C M,et al. Effects of high pressure processing on antioxidant activity,and total carotenoid content and availability,in vegetables[J]. Innovative Food Science and Emerging Technologies,2007,8(4):543-548.
[2] JHA S N,JAISWAL P,NARSAIAH K,et al. Authentication of mango varieties using near-infrared spectroscopy[J]. Agricultural Research,2013,2(3):229-235.
[3]王强,熊政委.超高压与热处理对芒果果浆抗氧化成分及抗氧化能力的影响[J].食品工业科技,2015,36(4):204-209.
[4] ALAKA O O,AINA J O,FALADE K O. Effect of storage conditions on the chemical attributes of Ogbomoso mango juice[J]. European Food Research and Technology,2003,218(1):79-82.
[5]陆海霞,胡友栋,励建荣,等.超高压和热处理对胡柚汁理化品质的影响[J].中国食品学报,2010,10(2):170-172.
[6]李珊,陈芹芹,李淑燕,等.超高压对鲜榨苹果汁的杀菌效果及动力学分析[J].食品科学,2011,32(7):43-46.
[7] PULIDO R P,M AJOSGRANDE BURGOS,GLVEZ A,et al. Changes in bacterial diversity of refrigerated mango pulp before and after treatment by high hydrostatic pressure[J]. LWT-Food Science and Technology,2017,78:289-295.
[8] BASZCZAK W,AMAROWICZ R,GRECKI A R. Antioxidant capacity,phenolic composition and microbial stability of aronia juice subjected to high hydrostatic pressure processing[J]. Innovative Food Science&Emerging Technologies,2017,39:141-147.
[9] TOLI'CM T,SHABANAJ K,JURˇCEVI'CI L,et al. Evaluation of phenolic content,antioxidant capacity and quality of chokeberry juices(Aronia melanocarpa)from Croatian market[C]//8th International Congress of Food Technologists,2014.
[10]刘凤霞.基于超高压技术芒果汁加工工艺与品质研究[D].北京:中国农业大学,2014.
[11] ORTEGA V G,RAMEZ J A,VELZQUE Z G,et al.Effect of high hydrostatic pressure on antioxidant content of ‘Ataulfo’ mango during postharvest maturation[J].Food Science and Technology,2013,33(3):561-568.
[12]何全光,黄梅华,张娥珍,等.芒果TPA质构测定优化及不同成熟度芒果质构特性分析[J].食品工业科技,2016,37(18):122-126; 132.
[13]高莹.应用膨润土保鲜芒果的实验研究[D].南宁:广西大学,2010.
[14]李晓博,胡文忠,姜爱丽,等.芒果果肉抗氧化成分测定及其对自由基清除能力的研究[J].食品工业科技,2016,37(10):161-164.
[15]孙梦洋,张灿,陈亚淑,等.黑糯玉米芯花色苷提取工艺优化及抗氧化活性研究[J].食品工业科技,2017,38(10):307-312; 330.
[16]LVAREZ-VIRRUETA D R, GARCA-LPEZ E G,MONTALVO-GONZLEZ E,et al. Effect of high hydrostatic pressure on postharvest physiology of the “Ataulfo”mango[J]. Cy TA-Journal of Food,2012,10(3):173-181.
[17] ELTELIB H A,BADEJO A A,FUJIKAWA Y,et al.Gene expression of monodehydroascorbate reductase and dehydroascorbate reductase during fruit ripening and in response to environmental stresses in acerola(Malpighia glabra)[J]. Journal of Plant Physiology,2011,168(6):619-627.
[18] MASIBO M,HE Q. Major mango polyphenols and their potential significance to human health[J]. Comprehensive Reviews in Food Science and Food Safety,2008,7(4):309-319.
[19] FERRARI G, MARESCA P, CICCARONE R. The effects of high hydrostatic pressure on the polyphenols and anthocyanins in red fruit products[J]. Procedia Food Science,2011,1:847-853.
[20] VZQUEZ-GUTIRREZ J L,HERNNDEZ-CARRIN M,QUILES A,et al. Impact of high hydrostatic pressures on the structure,diffusion of soluble compounds and textural properties of persimmon ‘Rojo Brillante’[J].Food Research International,2012,47(2):218-222.
[21] SOLIVA-FORTUNY R,BALASA A,KNORR D,et al.Effects of pulsed electric fields on bioactive compounds in foods:A review[J]. Trends in Food Science&Technology,2009,20(11-12):544-556.
[22] MCINERNEY J K,SECCAFIEN C A,STEWART C M,et al. Effects of high pressure processing on antioxidant activity,and total carotenoid content and availability,in vegetables[J]. Innovative Food Science and Emerging Technologies,2007,8(4):543-548.