真空油炸和常压油炸对紫甘蓝微观结构和生理活性物质的影响
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摘要
以紫甘蓝为对象,研究真空油炸和常压油炸对其微观结构、生理活性物质和抗氧化能力的影响。结果表明:相比于常压油炸,真空油炸能显著降低紫甘蓝的水分质量分数(P<0.05);真空油炸能使紫甘蓝叶片的结构变得疏松多孔,而常压油炸却使其变得更加致密;两种油炸方式都会降低紫甘蓝的L-抗坏血酸和硫代葡萄糖苷含量,但是在同样的热驱动力条件下,真空油炸对其保留率显著高于常压油炸(P<0.05);随着油炸温度的升高,真空油炸组紫甘蓝的总酚含量逐渐升高,抗氧化能力逐渐增强,且均显著高于同温度下常压油炸组(P<0.05)。综上所述,相比于传统的常压油炸方式,经真空油炸制得的紫甘蓝脆片在微观结构和生物活性方面具有更好的品质。
The effects of vacuum and atmospheric frying on the microstructure, bioactive compounds and antioxidant capacity of purple cabbage were studied. The results showed that compared with atmosphere frying, vacuum frying could significantly reduce the water content of red cabbage(P < 0.05). The structure of vacuum-fried samples was more loose and porous, while the structure of atmospheric-fried samples was more dense. Both frying methods could reduce the contents of L-ascorbic acid and glucosinolates in red cabbage. However, under the same thermal driving force, the retention rate of vacuum frying was significantly higher than that of atmospheric frying(P < 0.05). With the increase of flying temperature,the total phenol content and antioxidant activity of the vacuum fried group were gradually increased, and the increments were significantly higher than those in the atmospheric fried group(P < 0.05). To sum up, compared with traditional atmospheric frying, the red cabbage crisp produced by vacuum frying has better quality in microstructure and bioactivity.
The effects of vacuum and atmospheric frying on the microstructure, bioactive compounds and antioxidant capacity of purple cabbage were studied. The results showed that compared with atmosphere frying, vacuum frying could significantly reduce the water content of red cabbage(P < 0.05). The structure of vacuum-fried samples was more loose and porous, while the structure of atmospheric-fried samples was more dense. Both frying methods could reduce the contents of L-ascorbic acid and glucosinolates in red cabbage. However, under the same thermal driving force, the retention rate of vacuum frying was significantly higher than that of atmospheric frying(P < 0.05). With the increase of flying temperature,the total phenol content and antioxidant activity of the vacuum fried group were gradually increased, and the increments were significantly higher than those in the atmospheric fried group(P < 0.05). To sum up, compared with traditional atmospheric frying, the red cabbage crisp produced by vacuum frying has better quality in microstructure and bioactivity.
引文
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[15]初婷,彭畅,郭丽萍. MgSO4处理对西兰花芽苗菜生理活性物质和抗氧化能力的影响[J].食品科学, 2018, 39(11): 53-59. DOI:10.7506/spkx1002-6630-201811009.
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[21]ZHU Yinyin,ZHANG Ming,WANG Yingqiang.Vacuum frying of peas:effect of coating and pre-drying[J].Journal of Food Science and Technology,2015,52(5):3105-3110.DOI:10.1007/s13197-014-1314-x.
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[27] MITHEN R F, DEKKER M, VERKERK R, et al. The nutritional significance, biosynthesis and bioavailability of glucosinolates in human foods[J]. Journal of the Science of Food and Agriculture, 2000, 80(7): 967-984. DOI:10.1002/(SICI)1097-0010(20000515)80:7%3C967::AID-JSFA597%3E3.0.CO;2-V.
[28] MIGLIO C, CHIAVARO E, VISSCONTI A, et al. Effects of different cooking methods on nutritional and physicochemical characteristics of selected vegetables[J]. Journal of Agricultural and Food Chemistry, 2008, 56(1): 139-147. DOI:10.1021/jf072304b.
[29] NUGRAHEDI P Y, OLIVIERO T, HEISING J K, et al. Stirfrying of Chinese cabbage and pakchoi retains health-promoting glucosinolates[J]. Plant Foods for Human Nutrition, 2017, 72(4): 439-444. DOI:10.1007/s11130-017-0646-x.
[30]MURADOR D C,MERCADANTE A Z,DE ROSSO V V.Cooking techniques improve the levels of bioactive compounds and antioxidant activity in kale and red cabbage[J].Food Chemistry,2016,196:1101-1107.DOI:10.1016/j.foodchem.2015.10.037.
[31]KORUS A.Effect of preliminary processing,method of drying and storage temperature on the level of antioxidants in kale(Brassica oleracea L.var.Acephala)leaves[J].LWT-Food Science and Technology,2011,44(8):1711-1716.DOI:10.1016/j.lwt.2011.03.014.
[32]BLESSINGTON T,NZARAMBA M N,SCHEURING D C,et al.Cooking methods and storage treatments of potato:effects on carotenoids,antioxidant activity,and phenolics[J].American Journal of Potato Research,2010,87(6):479-491.DOI:10.1007/s12230-010-9150-7.
[33]DUEIK V,BOUCHON P.Development of polyphenol-enriched vacuum and atmospheric fried matrices:evaluation of quality parameters and in vitro bioavailability of polyphenols[J].Food Research International,2016,88:166-172.DOI:10.1016/j.foodres.2016.03.032.
[34]DA SILVA P F D,MOREIRA R G.Vacuum frying of highquality fruit and vegetable-based snacks[J].LWT-Food Science and Technology,2008,41(10):1758-1767.DOI:10.1016/j.lwt.2008.01.016.
[35]JACOB J A,MAHAL H S,MUKHERJEE T,et al.Free radical reactions with the extract of brassica family[J].Food Chemistry,2011,129(3):1132-1138.DOI:10.1016/j.foodchem.2011.05.091.
[36]TURKMEN N,SARI F,VELIOGLU Y S.The effect of cooking methods on total phenolics and antioxidant activity of selected green vegetables[J].Food Chemistry,2005,93(4):713-718.DOI:10.1016/j.foodchem.2004.12.038.
[2]HAGIWARA A,YOSHINO H,ICHIHARA T,et al.Prevention by natural food anthocyanins,purple sweet potato color and red cabbage color of 2-amino-1-methyl-6-phenylimidazo[4,5-6]pyridine(PhIP)-associated colorectal carcinogenesis in rats[J].Journal of Toxicological Sciences,2002,27(1):57-68.DOI:10.2131/jts.27.57.
[3]OERLEMANS K,BARRETT D M,SUADES C B,et al.Thermal degradation of glucosinolates in red cabbage[J].Food Chemistry,2006,95(1):19-29.DOI:10.1016/j.foodchem.2004.12.013.
[4]MOREIRA R G.Vacuum frying versus conventional frying:an overview[J].European Journal of Lipid Science and Technology,2014,116(6):723-734.DOI:10.1002/ejlt.201300272.
[5]祝银银.以干豌豆为原料的真空油炸脆豆的加工工艺研究[D].无锡: 江南大学, 2013: 12.
[6]ZHU Yaodi,ZOU Xiaobo,SHI Jiyong,et al.Observation of the oil content of fried lotus(Nelumbo nucifera Gaertn.)root slices by confocal laser scanning microscopy based on three-dimensional model[J].Journal of Food Processing and Preservation,2017,41(1):127-132.
[7]FANG Z X, WU D, DONG Y, et al. Phenolic compounds in Chinese purple yam and changes during vacuum frying[J]. Food Chemistry, 2011, 128(4): 943-948. DOI:10.1016/j.foodchem.2011.03.123.
[8]陈集元.真空油炸香菇脆片加工工艺的研究[D].福州: 福建农林大学, 2016: 14.
[9]李宝玉.不同干燥方式对香蕉产品品质的影响[J].食品科学,2016,37(15): 100-106. DOI:10.7506/spkx1002-6630-201615017.
[10]MIR-BEL J, ORIA R, SALVADOR M L. Reduction in hydroxymethylfurfural content in ‘churros’, a Spanish fried dough, by vacuum frying[J]. International Journal of Food Science & Technology, 2013, 48(10): 2042-2049. DOI:10.1111/ijfs.12182.
[11] ANDRéS-BELLO A, GARCíA-SEGOVIA P, MARTíNEZ-MONZóJ.Vacuum frying process of gilthead sea bream (Sparus aurata) fillets[J]. Innovative Food Science and Emerging Technologies, 2010, 11(4): 630-636. DOI:10.1016/j.ifset.2010.06.002.
[12]尚艳艳,田国军,黄泽元.非油炸小白菜脆片的加工工艺研究[J].食品科技, 2011, 36(5): 127-130. DOI:10.13684/j.cnki.spkj.2011.05.049.
[13] SOBUKOLA O P, DUEIK V, BOUCHON P. Understanding the effect of vacuum level in structure development and oil absorption in vacuum-fried wheat starch and gluten-based snacks[J]. Food and Bioprocess Technology, 2013, 6(8): 1-8. DOI:10.1007/s11947-012-0899-1.
[14]XU J, SU X, LIM S, et al. Characterisation and stability of anthocyanins in purple-fleshed sweet potato P40[J]. Food Chemistry, 2015, 186: 90-96. DOI:10.1016/j.foodchem.2014.08.123.
[15]初婷,彭畅,郭丽萍. MgSO4处理对西兰花芽苗菜生理活性物质和抗氧化能力的影响[J].食品科学, 2018, 39(11): 53-59. DOI:10.7506/spkx1002-6630-201811009.
[16] JIA C G, XU C J, WEI J, et al. Effect of modified atmosphere packaging on visual quality and glucosinolates of broccoli florets[J]. Food Chemistry, 2009, 114(1): 28-37. DOI:10.1016/j.foodchem.2008.09.009.
[17] WEI J, MIAO H, WANG Q. Effect of glucose on glucosinolates, antioxidants and metabolic enzymes in Brassica sprouts[J].Scientia Horticulturae, 2011, 129(4): 535-540. DOI:10.1016/j.scienta.2011.04.026.
[18] AINSWORTH E A, GILLESPIE K M. Estimation of total phenolic content and other oxidation substrates in plant tissues using FolinCiocalteu reagent[J]. Nature Protocols, 2007, 2(4): 875-877. DOI:10.1038/nprot.2007.102.
[19] TIWARI B K, PATRAS A, BRUNTON N, et al. Effect of ultrasound processing on anthocyanins and color of red grape juice[J]. Ultrasonics Sonochemistry, 2010, 17(3): 598-604. DOI:10.1016/j.ultsonch.2009.10.009.
[20] DUEIK V, BOUCHON P. Development of healthy low-fat snacks: understanding the mechanisms of quality changes during atmospheric and vacuum frying[J]. Food Reviews International, 2011, 27(4): 408-432. DOI:10.1080/87559129.2011.563638.
[21]ZHU Yinyin,ZHANG Ming,WANG Yingqiang.Vacuum frying of peas:effect of coating and pre-drying[J].Journal of Food Science and Technology,2015,52(5):3105-3110.DOI:10.1007/s13197-014-1314-x.
[22] PARK S, ARASU M V, JIANG N, et al. Metabolite profiling of phenolics, anthocyanins and flavonols in cabbage (Brassica oleracea,var. capitata)[J]. Industrial Crops and Products, 2014, 60(1): 8-14. DOI:10.1016/j.indcrop.2014.05.037.
[23]EL?BIETA R, Ró?A B. A comparison of the composition and antioxidant capacity of novel beverages with an addition of red cabbage in the frozen, purée and freeze-dried forms[J]. LWT-Food Science and Technology, 2015, 62(1): 821-829. DOI:10.1016/j.lwt.2014.07.018.
[24] RICKMAN J C, BARRETT D M, BRUHN C M. Nutritional comparison of fresh, frozen and canned fruits and vegetables. part 1. vitamins C and B and phenolic compounds[J]. Journal of the Science of Food and Agriculture, 2007, 87(6): 930-944. DOI:10.1002/jsfa.2825.
[25] LEE H, OH I N, KIM J, et al. Phenolic compound profiles and their seasonal variations in new red-phenotype head-forming Chinese cabbages[J]. LWT-Food Science and Technology, 2018, 90: 433-439. DOI:10.1016/j.lwt.2017.12.056.
[26] MARTíNEZ-HERNáNDEZ G B, ARTES-HERMANDEZ F, COLARES-SOUZA F, et al. Innovative cooking techniques for improving the overall quality of a kailan-hybrid broccoli[J]. Food and Bioprocess Technology, 2013, 6(8): 2135-2149. DOI:10.1007/s11947-012-0871-0.
[27] MITHEN R F, DEKKER M, VERKERK R, et al. The nutritional significance, biosynthesis and bioavailability of glucosinolates in human foods[J]. Journal of the Science of Food and Agriculture, 2000, 80(7): 967-984. DOI:10.1002/(SICI)1097-0010(20000515)80:7%3C967::AID-JSFA597%3E3.0.CO;2-V.
[28] MIGLIO C, CHIAVARO E, VISSCONTI A, et al. Effects of different cooking methods on nutritional and physicochemical characteristics of selected vegetables[J]. Journal of Agricultural and Food Chemistry, 2008, 56(1): 139-147. DOI:10.1021/jf072304b.
[29] NUGRAHEDI P Y, OLIVIERO T, HEISING J K, et al. Stirfrying of Chinese cabbage and pakchoi retains health-promoting glucosinolates[J]. Plant Foods for Human Nutrition, 2017, 72(4): 439-444. DOI:10.1007/s11130-017-0646-x.
[30]MURADOR D C,MERCADANTE A Z,DE ROSSO V V.Cooking techniques improve the levels of bioactive compounds and antioxidant activity in kale and red cabbage[J].Food Chemistry,2016,196:1101-1107.DOI:10.1016/j.foodchem.2015.10.037.
[31]KORUS A.Effect of preliminary processing,method of drying and storage temperature on the level of antioxidants in kale(Brassica oleracea L.var.Acephala)leaves[J].LWT-Food Science and Technology,2011,44(8):1711-1716.DOI:10.1016/j.lwt.2011.03.014.
[32]BLESSINGTON T,NZARAMBA M N,SCHEURING D C,et al.Cooking methods and storage treatments of potato:effects on carotenoids,antioxidant activity,and phenolics[J].American Journal of Potato Research,2010,87(6):479-491.DOI:10.1007/s12230-010-9150-7.
[33]DUEIK V,BOUCHON P.Development of polyphenol-enriched vacuum and atmospheric fried matrices:evaluation of quality parameters and in vitro bioavailability of polyphenols[J].Food Research International,2016,88:166-172.DOI:10.1016/j.foodres.2016.03.032.
[34]DA SILVA P F D,MOREIRA R G.Vacuum frying of highquality fruit and vegetable-based snacks[J].LWT-Food Science and Technology,2008,41(10):1758-1767.DOI:10.1016/j.lwt.2008.01.016.
[35]JACOB J A,MAHAL H S,MUKHERJEE T,et al.Free radical reactions with the extract of brassica family[J].Food Chemistry,2011,129(3):1132-1138.DOI:10.1016/j.foodchem.2011.05.091.
[36]TURKMEN N,SARI F,VELIOGLU Y S.The effect of cooking methods on total phenolics and antioxidant activity of selected green vegetables[J].Food Chemistry,2005,93(4):713-718.DOI:10.1016/j.foodchem.2004.12.038.