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Effect of high pressure carbon dioxide on the browning inhibition of sugar-preserved orange peel
Journal of CO2 Utilization ( IF 7.7 ) Pub Date : 2021-02-18 , DOI: 10.1016/j.jcou.2021.101467
Jiao Zhang , Aamir Iqbal , Ayesha Murtaza , Xuan Zhou , Xiaoyun Xu , Siyi Pan , Wanfeng Hu

In the present study, the effect of high pressure CO2 (HPCD) pretreatment on the browning of reducing sugar-preserved orange peel was evaluated. Fresh orange peel cubes were subjected to different pressures (4, 7.4 and 9 MPa; 31 °C; 20 min). The changes in the browning-related components during the processing (pretreatment, sugar curing, and thermal drying) of preserved orange peel were studied. The results shown HPCD treatment could slow down the enzymatic browning and Maillard reaction in orange peel. Specifically, A significant decrease in PAL activity (p < 0.05) was found in all HPCD-treated samples. The total phenolic compound, free amino acid, and reducing sugar content in the HPCD-treated samples were higher than in the untreated ones. HPCD treatment inhibits the activity of PAL due to the acidic effect of CO2, and reduces the dissolved oxygen inside the tissue during the decompression process, thereby slowing down the enzymatic browning in orange peel; while the interaction of CO2 and basic amino acids protects the alkali amino acids, thereby slowing Maillard reaction during orange peel sugar curing stage. HPCD pretreatment at 9 MPa could effectively inhibit the browning of processed orange peel (p < 0.05). HPCD application under appropriate treatment conditions has practical implications for the inhibition of browning and provides theoretical support for other preserved fruits.



中文翻译:

高压二氧化碳对保糖橘皮褐变的抑制作用

在本研究中,高压CO 2的作用(HPCD)预处理对还原糖保存的橙皮的褐变进行了评估。新鲜的橙皮立方体受到不同的压力(4、7.4和9 MPa; 31°C; 20分钟)。研究了保存的橙皮在加工(预处理,糖固化和热干燥)过程中褐变相关成分的变化。结果表明,HPCD处理可减缓橙皮中酶促褐变和美拉德反应。具体而言,在所有HPCD处理的样品中发现PAL活性显着降低(p <0.05)。经HPCD处理的样品中的总酚类化合物,游离氨基酸和还原糖含量高于未处理的样品。HPCD处理由于CO 2的酸性作用而抑制了PAL的活性,并减少减压过程中组织内部的溶解氧,从而减缓橙皮中酶促褐变的速度;CO 2和碱性氨基酸的相互作用保护了碱性氨基酸,从而减缓了橘皮糖固化阶段的美拉德反应。在9 MPa下进行HPCD预处理可有效抑制加工后的橙皮褐变(p <0.05)。在适当的处理条件下使用HPCD对抑制褐变具有实际意义,并为其他蜜饯提供理论支持。

更新日期:2021-02-18
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