刺梨功能成分及其功能性食品研究进展

刺梨(Rosa roxburghii Tratt)为蔷薇科落叶灌木植物的果实,是一种药食两用的特色食用植物资源,功能性成分种类丰富且含量较高,不同功能成分含量因样品状态和生长环境等不同存在一定的差异。本文对近年来刺梨功能成分及功能性食品开发利用研究进展进行了综述,介绍了刺梨中的维生素、多糖、多酚类化合物、萜类化合物、超氧化物歧化酶、氨基酸和矿物质等功能成分种类、含量及生理功能的研究现状,刺梨功能性食品开发利用研究进展,指出了刺梨功能成分分析研究和功能性食品开发存在的不足,并对下一步工作提出了建议,同时对刺梨产业的未来发展进行了展望,以期为促进刺梨功能成分深入研究和功能性食品开发利用提供参考。     

植物多酚降血糖机制的研究进展

多酚类化合物是植物的次生代谢产物,广泛存在于自然界中,包括黄酮类化合物、单宁、绿原酸等。研究表明,经常摄入富含多酚类化合物的蔬菜、水果和饮料可以减缓心脑血管疾病、糖尿病、肥胖等慢性代谢疾病甚至癌症的发生和发展。本文从植物多酚可以通过促进胰岛素合成与分泌、抑制葡萄糖转运、调节肠道菌群等方面对血糖起调节作用进行论述,以期为植物多酚降血糖功能提供理论依据。     

多酚类化合物对糖脂代谢影响的研究进展

多酚类化合物是植物的次生代谢产物,广泛存在于食物中,包括黄酮类化合物、咖啡酸、绿原酸等。很多研究报道表明,摄入富含多酚类化合物的饮料、水果和蔬菜可以减缓肥胖、心血管疾病、糖尿病等慢性疾病甚至癌症的发生和发展。很大一部分原因在于其中的多酚类化合物具有抗氧化、抗病菌、增强免疫力、参与营养成分代谢调节的生理活性。本文结合近年来国内外的研究概况,从相关代谢酶活性和基因的表达、胰岛素分泌、营养物质的消化和吸收等方面来论述多酚类化合物对糖、脂代谢的影响。     

食品中多酚类化合物种类、提取方法和检测技术研究进展

食品中的多酚类化合物种类丰富,是天然的抗氧化剂和重要的功能因子。对食品中的多酚类化合物进行有效地提取和检测,有助于更全面地研究食品中多酚类化合物的种类和含量,能够更好地解析食品对人体的保健功能。因此,近年来受到国内外学者的广泛关注。文中对食品中多酚类化合物的种类结构、提取工艺和检测手段进行综述,旨在为食品中多酚类化合物的研究提供指导,为含多酚类化合物的功能性食品开发提供新思路。     

稻米中多酚类化合物研究进展

多酚类化合物因其独特的抗氧化活性受到越来越广泛的关注,稻米作为人类的主食之一,含有大量多酚类化合物。研究表明,谷类食品消费是增加酚类物质来源的一种方式。稻米中多酚类物质具有抗氧化、抑制肿瘤、抑菌、消炎、解毒护肝、提高记忆力、抗糖尿病并发症等功效,并对心血管疾病、机体内分泌和代谢、细胞均有影响。本文对国内外稻米中多酚类物质的研究进行了综述,介绍了多酚类化合物的概念及稻米中多酚类物质的种类、功能及常见的提取方法,包括有机溶剂提取法,超声波提取法和微波辅助提取法等,为稻米多酚类物质的进一步开发利用提供参考。     

原榨刺梨汁的成分分析及精制刺梨液解酒益肝功能探究

新鲜刺梨以及以其作为原料的产品在中国越来越受到欢迎，因为它们含有大量的生物活性成分。然而，很少有研究工业化产品原榨刺梨汁及精制刺梨液的功能。此研究中，通过压榨、膜浓缩、超高温杀菌等工艺获得原榨刺梨汁，并把原榨刺梨汁作为原料，制成工业化产品——精制刺梨液。此研究首先采用LC-MS/MS技术对原榨刺梨汁中的化合物进行了鉴定，发现其富含有机酸、酚类和黄酮类化合物。其次，通过测定原榨刺梨汁自由基清除能力及661W细胞抗氧化实验，发现其具有强大的体外抗氧化能力。最后，在建立的长期酗酒小鼠模型和急性醉酒大鼠模型中，精制刺梨液表现出解酒益肝的功能。这些发现表明精制刺梨液是一种非常有前景的功能性食品。     

食用花卉中的多酚类成分及生物活性研究进展

常见食用花卉中的多酚类化合物主要是黄酮类化合物与酚酸类化合物,这些多酚类化合物具有清除自由基成分的抗氧化活性、抗肿瘤活性、调节心血管疾病,以及防止纤维化、抗炎、防治糖尿病等生物活性。文章对近年来国内外对食用花卉中多酚类成分的相关研究进行了总结梳理和评述。     

多酚类化合物与其他活性物质协同作用研究进展

多酚类化合物是一类广泛存在于可食性植物中的次生代谢产物,因其具有抗氧化、抗病毒、抗肿瘤、抗衰老等功能,引起医药、食品等多领域的关注。近年来与多酚类化合物协同作用有关的研究逐渐增加。本文总结了近期相关多酚物质协同作用的国内外研究报道,对多酚类化合物与其他物质如V_C、多糖之间在工业、食品生产以及医药三个方面协同抗氧化、抑菌、保鲜、抗辐射、抗癌、降血糖、抗炎七个方面的作用及其机制进行综述。     

甘蔗多酚提取工艺及其在食品工业中的应用进展

多酚是植物体内一种多元酚类次生代谢产物。研究表明:甘蔗中富含多酚类物质,是主要活性成分之一,具有抗氧化、抑菌、防腐保鲜等多种生理功能。文章重点综述了甘蔗多酚类物质的提取方法,并对甘蔗多酚类化合物的生物活性进行了概述。当前,人们对天然植物活性成分的关注与日俱增,对甘蔗多酚类物质进行了研究,不仅可深化人们对甘蔗功能价值的认识,也可为甘蔗副产物的合理开发利用奠定基础。     

刺梨乙醇提取物对黄嘌呤氧化酶的抑制作用及分子作用机制

以刺梨果实为原料提取刺梨乙醇提取物,利用超高效液相色谱串联质谱(UHPLC-ESI-HRMS/MS)分析刺梨乙醇提取物的主要成分,测定其体外黄嘌呤氧化酶(XOD)的抑制率,并采用分子对接和分子动力学模拟研究其主要成分的可能分子作用机制。结果表明：刺梨乙醇提取物中主要包含有机酸类、多酚类、黄酮类、萜类等化合物,其中刺梨苷2和(-)儿茶素是含量最丰富的成分,分别占干物质总质量的19.64%和8.83%;刺梨乙醇提取物对XOD具有较好的抑制作用,半抑制浓度(IC₅₀)为8.17μg/mL;在刺梨乙醇提取物含量较高的成分中,(-)儿茶素与XOD的对接活性较高,分子动力学模拟表明其能通过范德华力、氢键等与XOD多个氨基酸残基相互作用,形成构象稳定的复合物,抑制XOD的活性位点。     

金刺梨原汁脱涩及其与梨-南瓜复配果蔬汁的研制

目的:解决金刺梨原汁口感酸涩,开发口感良好、酸甜适口且稳定性高的金刺梨复配果蔬汁。方法:首先采用明胶吸附或β-环糊精包埋法进行原汁脱涩处理,其次拟采用鲜榨梨汁和南瓜浆进行复配,并进行巴氏杀菌条件优化。结果:加入0.5%明胶可使金刺梨原汁中单宁脱除率达到63.00%。根据感官评价结果和基本理化指标,确定复配果蔬汁的优化配比为金刺梨汁:梨汁:南瓜浆体积比为34:40:26;在85 ℃下处理3 min能够使复配汁中细菌总数降至1.38 lg CFU/mL,酵母和霉菌未检出（<1 CFU/mL）;其可溶性固形物含量、总酸含量分别下降了2.33%和5.98%,超氧化物歧化酶（SOD）保存率为67.8%,还原型维生素C（V_C）和总V_C的保留率分别为78.72%和80.30%;但热处理后复配果汁发生了一定程度褐变。结论:通过对金刺梨原汁进行脱涩及果蔬汁复配得到酸甜适度的金刺梨复配果蔬汁,可为金刺梨的深加工提供技术参考。     

Effect of thermal processing on phenolic profiles and antioxidant activities in Castanea mollissima

The effect of three domestic thermal processing methods on chestnut fruit was analysed in this study. By evaluating the changes of the contents of free and bound phenolic profiles as well as the antioxidant activity in chestnut fruit, our study indicated that steaming could better preserve and enhance the level of phenolics and flavonoids in chestnut fruit and thus brought to a higher antioxidant activity. Microwaving could increase the phenolic content and the antioxidant activity of chestnut fruits within a short time, while blanching caused a decrease of flavonoid contents. In addition, our research suggested that there was formation of new phenolics in chestnut fruit, which were discovered during thermal processing because of the increases of bound phenolics after processing. Therefore, the potential of chestnut fruits to be developed as a kind of functional food could be highly expected.     

玫瑰果营养成分分析

对从荷兰引种的玫瑰果的营养成分进行分析并对红(R.rugosa Rubra)、白(R.rugosa Alba)2个品种玫瑰果的营养成分进行比较。结果表明,红玫瑰果的营养价值高于白玫瑰果,其中,红玫瑰果肉中VC的含量高达711.9 mg/100 g;矿物元素含量丰富,特别是含有营养价值较高的硒;黄酮类物质和β-胡萝卜素含量也较高,分别为690.5 mg/100 g和19.86 mg/100 g。果籽中脂肪酸以不饱和脂肪酸为主,其中亚油酸和亚麻酸含量高达50.10%和29.77%。因此,玫瑰果具有较高的营养价值和保健作用,具有较大的开发潜力。     

板栗制品开发现状及发展趋势

介绍了板栗的营养价值、板栗系列产品的开发现状,并对板栗产业的发展趋势进行了探讨。     

板栗全粉-小麦混合粉面团的流变特性

以板栗加工残次品为原料通过不同干燥方式制备板栗全粉,对板栗全粉物化特性、板栗全粉-小麦粉面团流变特性进行了研究。结果表明,通过自然干燥的板栗全粉(ZR)糊化度超过50%,熟化处理后的板栗全粉SH-20糊化度高达70.69%,而板栗生全粉糊化度仅为3.28%;随板栗生全粉添加量的增加,面团吸水率和回生值下降、弱化度增加,在添加量30%时分别为50%、0.65 N·m和0.81 N·m,而形成时间、稳定时间、糊化特性和糊化稳定性呈先减小后增加的趋势;随着糊化板栗全粉添加量的增加面团的吸水率增加,而稳定时间、糊化特性、糊化稳定性、弱化度和回生值降低;添加ZR和SH-20面团的形成时间呈小幅上升趋势,而添加其他几种糊化板栗面团形成时间呈先小幅增加后大幅下降的趋势。面团的剖面分析表明添加板栗生全粉主要降低了吸水率、混合和面筋指数;而添加糊化板栗全粉提高吸水率和面筋指数。总之,生板栗全粉和糊化板栗全粉对面团的特性影响不同,这将为板栗残次品的加工和综合利用提供重要理论依据。     

Composition of European chestnut (Castanea sativa Mill.) and association with health effects: fresh and processed products

Chestnut fruits are highly regarded and widely consumed throughout Europe, America and Asia. Various commercial forms are available, e.g. fresh and industrially processed. There have been various reviews on the composition of chestnut fruits but there has not been a comprehensive review of the different health benefits that this fruit can provide. This review is focused on the composition and associated health effects of European fresh chestnut (Castanea sativa Mill.) fruits and their home‐processed and industrial products, e.g. boiled, roasted, frozen, and ‘marron glacées’. We also expand the knowledge of chestnut uses by presenting data for other chestnut materials that have potential applications as new foods, as sources of antioxidants, and as sources of other useful bioactives. There is considerable literature data on nutrients in fresh chestnut fruits but less information on bioactive non‐nutrients such as phenolics. Chestnuts are mostly consumed as processed forms, and the different types of processing clearly affect the nutrient and non‐nutrient composition of the fruits. The benefits that this fruit can provide for human and animal health are numerous, but it is clear that improvements can be made for both production and quality of chestnut products, e.g. genetic selection and optimizing industrial processing. Copyright © 2010 Society of Chemical Industry     

板栗冻结规律及速冻加工技术研究

通过测定板栗在不同冻结温度的冻结曲线探讨板栗冻结规律 ,并通过酶活性检测、色差分析和感官评价 ,探讨冻结前热烫、添加抑制剂处理等措施对速冻板栗色、香、味保持的影响。试验结果表明 ,板栗冻结过程与一般的果蔬冻结过程有所不同 ,冻结过程 3个阶段不明显 ,只有初阶段和中阶段。其冻结点温度为 - 2 8℃ ,而最大冰晶生成带为 - 2 8～ - 1 5℃ ,与通常果蔬的 - 1～- 5℃不同。板栗含水分少、淀粉多 ,对冷冻适应能力强 ,适合冻结与冻藏 ,只要加工处理适当 ,就可以保持较好品质。影响速冻板栗产品质量的主要因素是酶活性 ,其次是包装。冻结前浸渍糖液及其他添加剂处理对速冻板栗色泽、风味影响不明显。除了酶褐变和非酶褐变 ,表层色素物质受破坏也是导致栗仁褐变的重要原因     

板栗粉对面包面团流变学性能影响的研究

用布拉班德粉质仪和拉伸仪研究分析了板栗粉对面团流变学性质的影响。结果表明:板栗粉对面团流变学性质的影响随着其添加量及栗粉处理条件不同而不同,随着栗粉量添加比例的增加,混粉面团的形成时间、稳定时间有所减小,吸水率增加,弱化度增大,熟栗粉的影响要小于生栗粉。在 5%~6%左右添加量时混粉面团具有较好的综合粉质性能。     

Properties and Food Uses of Chestnut Flour and Starch

This review summarised the compositional, thermal, and rheological properties and food applications of chestnut (Castanea spp.) flour systems. The compositional, structural, and physicochemical properties of chestnut starch, which is a major determinant for product quality, were also reviewed. Future research directions on how to better utilise chestnut flour and starch for food product developments were suggested. Chestnuts are important food items for many people around the world. The world production of chestnuts has kept increasing during the last decade. There has been growing interest to utilise chestnut flour for various food applications (e.g. gluten-free food products). The major component of chestnut is starch which amounts to over 50% of the dry weight of the fruit. Chestnut starch may as well have potential for food and non-food applications. Overall, this review provides a scientific basis to develop chestnuts as sustainable and cash crops.     

Effect of whey protein isolate-pullulan edible coatings on the quality and shelf life of freshly roasted and freeze-dried Chinese chestnut

ABSTRACT:  Harvested chestnut is characterized by a short shelf life, exposing many Chinese producers to a storage problem as product losses are very high. The objective of this study was to develop a suitable technology to extend the shelf life of harvested chestnut fruits for commercial use. The effect of whey protein isolate–pullulan (WPI–Pul) coating on fresh-roasted chestnuts (FRC) and roasted freeze-dried chestnut (RFDC) quality and shelf life was studied under 2 different storage temperature (4 and 20 °C) conditions. Coatings were formed directly onto the surface of the fruits by dipping them into a film solution. SEM micrographs showed homogeneous WPI–Pul to cover the whole surface of chestnut with good adherence and perfect integrity. Moisture loss or gain, fruit quality, and shelf life were evaluated by weight loss or gain, surface color development, and visible decay during the storage period of 15 to 120 d at 4 and 20 °C, respectively. WPI–Pul coating had a low, yet significant effect on reducing moisture loss and decay incidence of FRC, hence delaying changes in their external color. The results were satisfactory when the coating was done with freeze-drying at low temperature storage, thus improving the quality and increasing the shelf life. This provides an alternative strategy to minimize the significant losses in harvested chestnut.