二氧化氯释放膜在鲜切火龙果保鲜中的应用

以亚氯酸钠和柠檬酸为主要原料,制备了气态二氧化氯(ClO₂)释放膜,并探讨了在4℃下该释放膜对鲜切火龙果抑菌效果、氯残留及营养感官品质的影响。结果表明,在含有ClO₂释放膜的包装体系中,ClO₂的释放时间为24～28 h,最大释放量达0.44 mg/L。释放膜中亚氯酸钠和柠檬酸含量越高,ClO₂释放速率越大、释放时间越短。ClO₂释放膜可有效抑制细菌和酵母菌的生长。在经ClO₂释放膜处理的鲜切火龙果中检测到氯离子和氯酸盐两种氯残留化合物,其中氯离子含量在贮藏期显著上升,但氯酸盐残留量与对照组的无显著差异,该处理未造成基于氯残留的安全隐患。ClO₂释放膜可显著抑制火龙果可溶性固形物含量的下降,在贮藏期8 d时使得可滴定酸含量增加10%左右。ClO₂释放膜处理会造成火龙果中维生素C和总酚的损失,其中在贮藏期8 d时维生素C含量下降17%～32%,总酚的损失率可通过减少释放膜中亚氯酸钠和柠檬酸含量显著降低到27%以下。...     

霸王花(火龙果花)干制工艺的研究

主要研究了霸王花的干制工艺。研究了预处理对产品品质的影响，对不同温度条件下的热风干燥和微波干燥效果进行了比较，得到了较为合理的干制工艺条件：原料用100qC水蒸气处理0．5min；采用变温干燥方式：60℃（0．5h）-70℃（1．0h）-55℃（0-2．0h）或者微波干燥方式：装载量0．25Kg，微波强度700W，时间11．6min，可以获得复水性好、Vc保存率高、感官品质优良的霸王花干制品。     

The influence of the fortification of red pitaya (Hylocereus polyrhizus) powder on the in vitro digestion,physical parameters,nutritional profile,polyphenols and antioxidant activity in the oat-wheat bread

This study evaluated the physical parameters, polyphenol profile and antioxidant activity before and after the in vitro digestion of red pitaya powder-enriched oat-wheat bread compared to plain wheat bread, oat-wheat bread and red pitaya powder. The enrichment of red pitaya powder significantly increased the polyphenol, mineral contents, insoluble dietary fibre, firmness and moisture content of oat-wheat bread compared to wheat bread, while contributed to a minor reduction in bread volume and dough extensibility due to gluten dilution. The oat-wheat bread was found to have the lowest predicted glycaemic response, but 5%, 10% and 15% red pitaya powder formulated oat-wheat bread showed a significantly lower glycaemic response than plain wheat bread as well as red pitaya powder.     

Effect of pH on betalain–anthocyanin mixture in bayberry juice: influences on pigments,colour, and antioxidant capacity

Betalains (mainly betanin, isobetanin, and phyllocactin) extracted from red–purple pitaya were blended with Chinese bayberry juice (rich in anthocyanins) to explore variation trends of two natural pigments in one system. The mixture showed higher anthocyanin contents at pH 4, 4.5, and 5. In this process, redness and colour saturation were also maintained to a greater extent compared to the control. The coexisting betalains and anthocyanins increased colour acceptability of the juice matrix and expanded the pH tolerance range. Interestingly, colour change (ΔE) showed the opposite trend. Besides, betalains showed the function of improving the antioxidant activity of juice matrix at pH 3, 4, and 4.5, which confirmed their biological activity. Betalain-added bayberry juice obtained a satisfactory ABTS (2,2′-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) radical scavenging capacity for 62.52% at pH 5.     

Characteristics of fibre‐rich powder and antioxidant activity of pitaya (Hylocereus undatus) peels

The contents of total dietary fibre (TDF), soluble dietary fibre (SDF), insoluble dietary fibre (IDF) and functional properties of fibre‐rich powders (FRP) from pitaya peels with different particle size (FRP80, FRP140 and FRP250) were determined. Results showed that FRP140 had higher TDF (79.37%) and SDF (33.07%) with a balanced ratio of SDF/IDF (1:1.32) and higher water‐holding capacity (54.20 g g^?1), swelling capacity (50.63 mL g^?1), oil‐holding capacity (2.65 g g^?1) and glucose dialysis retardation index (62.83% at 60 min), compared with FRP80 and FRP250. Therefore, physiochemical properties of FRP140 were further investigated. SDF of FRP140 mainly contained rhamnose (4.95%) and galactose (1.98%), with 9.45% galacturonic acid, while IDF dominantly contained xylose (4.76%) and galactose (3.42%), with 18.54% klason lignin. Total phenolic content was 7.75 mg g^?1 and mainly composed of salicylic acid (0.98 mg g^?1) and protocatechuic acid (0.45 mg g^?1). Furthermore, FRP140 showed significant reducing power, DPPH‐scavenging activity and nitrite‐scavenging ability.     

火龙果皮色素的提取及稳定性研究

本文研究了火龙果皮色素提取的最佳条件，及提取液的稳定性和各种添加剂对提取液稳定性的影响。     

火龙果饮品加工应用研究进展

本文着重介绍火龙果饮品加工(火龙果发酵果汁饮品、火龙果复合乳饮品、火龙果果蔬复合饮品、火龙果发酵果醋果酒饮品、火龙果茶饮品、火龙果悬浮饮品等)研究进展,分析火龙果饮品加工发展方向,为全面开发新型火龙果加工产品提供理论依据。     

火龙果皮色素的提取和稳定性研究

本文研究了火龙果皮色素提取时的最佳条件，以及提取液的稳定性和各种添加剂对提取液稳定性的影响。     

Betalain Stability and Degradation—Structural and Chromatic Aspects

ABSTRACT:  In recent years, food coloring with artificial colorants has been increasingly disapproved by consumers. In return, application of coloring foodstuffs, among them betalain-containing fruits and vegetables, has gained importance for the food industry. As commonly true for natural pigments, betalains are afflicted with inferior stability compared to synthetic dyes. Especially temperature, oxygen, and light are known to exhibit detrimental effects on betalain integrity, while certain antioxidants and chelating agents may act as stabilizers. Only recently, several studies expanded the knowledge on betalain degradation pathways, especially focusing on betacyanin decomposition. Additionally, new findings on stability and stabilization of betalains in cactus fruit juices extended the application range of betalainic foodstuffs. Focusing on betacyanins, the present review discusses betalain degradation mechanisms and provides a survey of compounds and conditions governing betalain stability in a beneficial or an unfavorable way. Finally, strategies for maintaining the chromatic properties and tinctorial strength of betalain-based juices and pigment preparations as well as tools for color modulation by targeted betacyanin degradation are discussed.     

超高压微射流处理对火龙果汁微生物指标及理化特性的影响

目的 研究不同超高压微射流处理条件对火龙果汁品质和安全性的影响。方法 火龙果汁分别采用100、150和200MPa的超高压微射流处理1次和2次,测定不同处理条件下火龙果汁理化指标(平均粒径、总酸、可溶性固形物含量、总酚和花青素含量)和微生物指标(菌落总数、大肠菌群和酵母菌)。 结果 果汁的平均粒径、总酸含量、可溶性固形物含量随压力的增加而减小,总酚含量随压力的增加变化差异不显著,花青素含量随压力的增加先减少后增加;相同压力下,处理次数对平均粒径、总酸含量、可溶性固形物含量和总酚含量的影响不显著,100MPa下花青素的含量随处理次数增加而降低,但150、200MPa下花青素的含量随处理次数增加而增加;菌落总数、大肠菌群和酵母菌的数量均随着压力和处理次数的增加而减少。结论 超高压微射流处理能够对火龙果汁的理化特性产生影响,并且能够有效杀灭火龙果汁中的微生物,最终实现火龙果汁品质和安全的控制。