摘要
【目的】为了将巨峰葡萄幼果副产物进行加工利用,以提升葡萄产业的经济效益并减少环境污染。【方法】研究以疏除的巨峰葡萄幼果为材料,测定其营养成分含量;通过热风干燥和喷雾干燥的方式进行果粉制备,并测定果粉特性、抗氧化成分及抗氧化能力。【结果】葡萄幼果营养成分丰富,葡萄幼果总酸含量达38.1 mg/g,粗多糖含量为39.2 mg/g,抗氧化产物包括类黄酮、原花青素和单宁的含量分别为4.5、2.0和5.4 mg/g。通过热风干燥和喷雾干燥制备获得两款果粉,果粉得率分别为13.0%和9.5%,喷雾果粉均匀细腻,酸味柔和,复溶后清澈透明,相对溶解度达95.0%;热风干燥获得的全果粉具有较高的类黄酮和多酚保留率,分别是喷雾果粉的11.2和4.5倍;喷雾果粉具有较高的总酸和原花青素含量;全果粉的超氧阴离子清除能力是喷雾果粉的近2倍,但是两者的总抗氧化能力和羟自由基清除能力无显著差异。【结论】葡萄幼果果粉加工具有良好的经济和生态效益,为后续果粉加工工艺优化和基于果粉的新食品开发奠定了理论和实践基础。
【Objective】This study aims to process and utilize the by-products of young fruits from‘Kyoho’grapes to enhance the economic benefits while minimizing environmental pollution.【Method】Discarded young fruits from‘Kyoho’grapes were used as materials to analyze their nutritional component content.Fruit powder was prepared using hot air drying and spray drying methods.The characteristics,antioxidant components,and antioxidant capacity of the fruit powder were assessed.【Result】The young fruits were rich in various nutritional components among which the total acid content was 38.1 mg/g,the crude polysaccharide content was 39.2 mg/g,and the contents of antioxidant products including flavonoids,proanthocyanidins,and tannins were 4.5,2.0,and 5.4 mg/g,respectively.Two types of fruit powders were obtained through hot air drying and spray drying,yielding 12.95%and 9.5%,respectively.The spray-dried fruit powder was uniform and fine,exhibiting a mild sour taste,and dissolving clearly and transparently,achieving a relative solubility of 95.0%.The whole fruit powder obtained from hot air drying retained higher levels of flavonoids and polyphenols,with contents 11.2 and 4.5 times greater than those found in the spray-dried fruit powder,respectively.The spray-dried fruit powder had higher total acidity and proanthocyanidin content.There were no significant differences in total antioxidant capacity and hydroxyl radical scavenging ability between the two powders;however,the superoxide anion scavenging capacity of the whole fruit powder was nearly twice that of the spray-dried counterpart.【Conclusion】The processing of young grape fruit powder offers considerable economic and ecological benefits,establishing a theoretical and practical foundation for subsequent optimization of process technology and the development of new food products based on fruit powder preparation.
作者
赖恭梯
贺丽媛
钟益申
李思雨
林俊璇
张富民
谢婷婷
郭建辉
赖呈纯
Lai Gongti;He Liyuan;Zhong Yishen;Li Siyu;Lin Junxuan;Zhang Fumin;Xie Tingting;Guo Jianhui;Lai Chengchun(Institute of Food Science and Technology,Fujian Academy of Agricultural Sciences,Fuzhou,Fujian 350003,China;Fujian Xinwei Food Co.,Ltd.,Fu′an,Fujian 355017,China;Fu′an Rural Revitalization Service Center,Fu′an,Fujian 355003,China)
出处
《东南园艺》
2025年第2期141-147,共7页
Southeast Horticulture
基金
福建省星火项目(2023S0060)
福建省农业科学院对外合作项目(DWHZ-2024-03)。
关键词
葡萄幼果
副产物
果粉
喷雾干燥
抗氧化
young grape fruit
by-product
fruit powder
spray drying
antioxidant
