当前位置：
X-MOL 学术
›
Packag. Technol. Sci.
›
论文详情
Our official English website, www.x-mol.net, welcomes your
feedback! (Note: you will need to create a separate account there.)
Investigation of phenolic compounds and antioxidant activity in red and yellow onions and a synergistic utilization of skin extract in modified atmosphere packaging of salmon (Salmo salar)
Packaging Technology and Science ( IF 2.8 ) Pub Date : 2021-03-14 , DOI: 10.1002/pts.2568 Senem Güner 1, 2 , Ziynet Boz 3 , Yavuz Yağız 2 , Zeynal Topalcengiz 4 , Bruce A. Welt 3 , Paul Sarnoski 2 , Amarat Simonne 5 , Hordur G. Kristinsson 6 , Maurice R. Marshall 2
Packaging Technology and Science ( IF 2.8 ) Pub Date : 2021-03-14 , DOI: 10.1002/pts.2568 Senem Güner 1, 2 , Ziynet Boz 3 , Yavuz Yağız 2 , Zeynal Topalcengiz 4 , Bruce A. Welt 3 , Paul Sarnoski 2 , Amarat Simonne 5 , Hordur G. Kristinsson 6 , Maurice R. Marshall 2
Affiliation
|
This study investigated potentially synergetic effects of red onion skin extract and modified atmosphere packaging (MAP) on lipid oxidation of salmon. The skin and flesh of red and yellow onions were extracted with water at 25°C, 45°C, 65°C and 90°C, ethanol and acetone in water solutions. Total anthocyanin and polyphenol levels and antioxidant capacity were determined after extraction. Minced salmon samples were mixed with red onion skin extract (ROSE) and packaged under MAP at different O2 concentrations (0%, 5%, 10% and 15% of total package gas composition) with 40% CO2 and balance N2. Polyphenol recovery and antioxidant capacity increased for each sample as the extraction temperature increased with hot water use. Water extraction at 90°C provided higher extraction yields than ethanol and acetone in water solutions. The ROSE treatment of fish with MAP reduced lipid oxidation rates as evidenced by a decrease in peroxide value (43%) and thiobarbituric acid reactive substance (TBARS) (30%). The ROSE might effectively suppress the free radicals in a MAP system. A skin extract and MAP application might increase the shelf life of salmon.
中文翻译：
红鲑和黄洋葱中酚类化合物和抗氧化活性的研究以及在鲑鱼（Salmo salar）气调包装中皮肤提取物的协同利用
这项研究调查了红洋葱皮提取物和气调包装（MAP）对鲑鱼脂质氧化的潜在协同作用。分别在25°C，45°C，65°C和90°C的水中，乙醇和丙酮的水溶液中提取红洋葱和黄洋葱的皮和肉。提取后测定总花色苷和多酚水平以及抗氧化能力。将切碎的鲑鱼样品与红洋葱皮提取物（ROSE）混合，并在MAP下以不同O 2浓度（占总包装气体成分的0％，5％，10％和15％）和40％CO 2和其余N 2的条件包装。随着使用热水的提取温度的升高，每个样品的多酚回收率和抗氧化能力均增加。与水溶液中的乙醇和丙酮相比，在90°C的温度下提取水的提取率更高。用MAP对鱼类进行ROSE处理可降低脂质氧化率，这可以通过过氧化物值（43％）和硫代巴比妥酸反应性物质（TBARS）（30％）的降低来证明。ROSE可能有效地抑制MAP系统中的自由基。皮肤提取物和MAP的应用可能会延长鲑鱼的保质期。
更新日期：2021-04-29
中文翻译：
红鲑和黄洋葱中酚类化合物和抗氧化活性的研究以及在鲑鱼（Salmo salar）气调包装中皮肤提取物的协同利用
这项研究调查了红洋葱皮提取物和气调包装（MAP）对鲑鱼脂质氧化的潜在协同作用。分别在25°C，45°C，65°C和90°C的水中，乙醇和丙酮的水溶液中提取红洋葱和黄洋葱的皮和肉。提取后测定总花色苷和多酚水平以及抗氧化能力。将切碎的鲑鱼样品与红洋葱皮提取物（ROSE）混合，并在MAP下以不同O 2浓度（占总包装气体成分的0％，5％，10％和15％）和40％CO 2和其余N 2的条件包装。随着使用热水的提取温度的升高，每个样品的多酚回收率和抗氧化能力均增加。与水溶液中的乙醇和丙酮相比，在90°C的温度下提取水的提取率更高。用MAP对鱼类进行ROSE处理可降低脂质氧化率，这可以通过过氧化物值（43％）和硫代巴比妥酸反应性物质（TBARS）（30％）的降低来证明。ROSE可能有效地抑制MAP系统中的自由基。皮肤提取物和MAP的应用可能会延长鲑鱼的保质期。
京公网安备 11010802027423号