鲜切的水果皮渣综合利用的研究综述

目的对目前鲜切苹果、西瓜、菠萝、柑橘这4种较有代表性皮渣进一步利用的方向和方法进行总结,为后续鲜切皮渣的利用提供参考。方法通过检索国内外相关文献,对不同鲜切水果皮渣的单营养物质提取或整体综合利用方法进行归纳和总结。结果鲜切水果皮渣中的营养物质含量丰富,可利用性极强,应重视对其的加工利用,以免造成资源浪费。结论系统列举了苹果、西瓜、菠萝和柑橘这4种鲜切水果皮渣的营养价值、皮渣的主要成分,以及目前对4种鲜切水果皮渣含有的营养成分(如多酚、黄酮、果胶、多糖、膳食纤维等物质)的提取利用和其他资源利用方式的研究成果,以期引起对鲜切皮渣资源利用的重视。     

Yarrowia lipolytica H222（pox1-6缺陷）利用苹果渣酶解液与葡萄糖发酵合成微生物油脂的对比研究

分别以苹果渣酶解液和葡萄糖作为发酵培养基的碳源,以Yarrowia lipolytica H222(pox1-6缺陷)为实验菌株合成微生物油脂。分析比较发酵液中细胞干重、总油脂含量、总油脂产量及脂肪酸组成。结果表明:以苹果渣酶解液为碳源的发酵液中细胞干重、总油脂含量、总油脂产量、脂滴大小均较以葡萄糖为碳源的发酵液有显著增高;当发酵至3 d时,80 g/L总糖含量的苹果渣酶解液为碳源的发酵液中总油脂产量达到最高(0.088 mg/mL),明显高于以葡萄糖为碳源的发酵液中总油脂产量,并且不同碳源的发酵液中主要脂肪酸组成和含量也存在明显差异。因此,苹果渣酶解液更有利于Yarrowia lipolitica H222(pox1-6缺陷)产生油脂。     

Valorization of Olive Pomace Oil with Enzymatic Synthesis of 2‐Monoacylglycerol

2‐Monoacylglycerols (2‐MAG) with a high content of oleic acid at sn‐2 position was synthesized by enzymatic ethanolysis of refined olive pomace oil, which is a byproduct of olive oil processing. Six lipases from different microbial sources were used in the synthesis of 2‐MAG. Immobilized lipase from Candida antarctica gave the highest product yield among the selected lipases. Response surface methodology was applied to optimize reaction conditions; time (4 to 10 h), temperature (45 to 60 °C), enzyme load (10 to 18 wt%), and ethanol:oil molar ratio (30:1 to 60:1). The predicted highest 2‐MAG yield (84.83%) was obtained at 45 °C using 10 (wt%) enzyme load and 50:1 ethanol:oil molar ratio for 5 h reaction time. Experiments to confirm the predicted results at optimum conditions presented a 2‐MAG yield of 82.54%. The purification yield (g 2‐MAG extracted/100 g of total product) was 80.10 and 69.00 for solvent extraction and low‐temperature crystallization, respectively. The purity of the synthesized 2‐MAG was found to be higher than 96%.     

响应面法优化橄榄果渣羟基酪醇提取工艺

本研究比较了超声辅助水解与振荡水浴水解提取橄榄果渣中羟基酪醇的工艺。在单因素实验基础上,以提取温度、盐酸浓度、料液比和水解时间为因素,以羟基酪醇提取量(mg/g)为指标,运用响应面法优化提取工艺。结果表明:羟基酪醇的最佳提取工艺为提取温度88 ℃、盐酸浓度1.2 mol/L、料液比 1:36 g/mL、水解时间86 min,此时羟基酪醇的实际提取量为(3.38±0.12) mg/g,与理论值无明显差异。经UPLC检测方法学考察,羟基酪醇在1.28~203.40 μg/g内线性范围关系良好,精密度与稳定性均达到检测要求。本研究对橄榄果渣中羟基酪醇提取工艺条件具有借鉴意义。     

6 种东北地区红树莓果渣提取物的抗氧化活性差异

以东北地区6 种红树莓果实加工后的果渣提取物为实验材料,研究其总酚、总黄酮、原花青素、花色苷含量和体外抗氧化活性的差异。结果表明：宝石红果渣提取物中总酚、总黄酮和原花青素含量最高,分别为14.18、3.71、15.28 mg/g;哈瑞太兹果渣提取物中花色苷含量最高,为0.68 mg/g;菲尔杜德和野生果果渣提取物的总还原能力与VC接近;除哈瑞太兹外,其他品种红树莓果渣提取物对（1,1-二苯基-2-三硝基苯肼（1,1-diphenyl-2-picrylhydrazyl,DPPH）自由基和2,2’-二氮-双（3-乙基苯并噻唑-6-磺酸）二铵盐自由基（2,2’-azino-bis(3-ethylbenzthiazoline-6-sulfonic acid) radical,ABTS+·）的清除率均大于VC。相关性分析结果表明红树莓果渣提取物的总还原能力与总黄酮、原花青素含量的相关性较大;对DPPH自由基的清除率与原花青素、花色苷含量的相关性较大;而对ABTS＋·的清除率与总酚和总黄酮含量的相关性较大。在6 个红树莓品种中,菲尔杜德和野生果果渣提取物具有较强的抗氧化活性。     

Autochthonous white grape pomaces as bioactive source for functional jams

Seeds and skins from grape pomaces of Pecorello and Mantonico cv underwent extraction (ultrasound–assisted or maceration), in order to obtain added-value ingredients for the production of a functional pear jam. The antioxidant features of the extracts were tested by in vitro colorimetric assays. Among seeds, Mantonico by maceration (MSC) showed the best results, as well as Mantonico by ultrasound-assisted extraction (MBs) among skin extracts. The selected extracts were fully characterised by NMR and MS techniques, confirming the presence of many polyphenols, flavonoids and tannins among others. Pectin was then derivatised by the grafting procedure with the active molecules of MBs and MSC. The latter produced the best antioxidant polymer also without toxicity evaluated using Caco-2 cells and was used for the jam preparation. The functional pear jam showed improved antioxidant performances in comparison with its non-functional counterparts as well as its maintenance over time (15 days).     

Recovery of Hydroxytyrosol Rich Extract from Two‐Phase Chemlali Olive Pomace by Chemical Treatment

Abstract: A very simple method is proposed to produce hydroxytyrosol, a commercially unavailable compound with well‐known biological properties which justify a potential commercial application. The 2‐phase Chemlali olive pomace is selected as substrate for chemical treatment. Different conditions of chemical treatment, including concentration of acid and alkaline solutions, time and temperature, were assayed. A high amount of hydroxytyrosol (1360 mg/kg of fresh 2‐phase olive pomace) was obtained using water bath after treatment at 80 °C for 90 min with 1 M of H₃PO₄. However, treatment of 2‐phase Chemlali olive pomace using autoclave apparatus could produce a large amount of hydroxytyrosol (1993.60 and 1515.88 mg/kg of fresh alperujo, 1 M acid and basic catalyst, respectively). By taking into consideration practical and economic aspects, acid‐catalyzed treatment was more effective using autoclave conditions, whereas the alkali catalyzed conditions were not very suitable. This study could provide useful information for industry to produce the potentially bioactive compound. Practical Application: The 2‐phase Chemlali olive pomace is selected as substrate for chemical treatment. Treatment of “alperujo” using water bath or autoclave apparatus was carried out. A high amount of hydroxytyrosol was obtained using autoclave apparatus.     

微生物发酵法制取葡萄皮渣膳食纤维的工艺优化

以酿酒葡萄皮渣为原料,采用保加利亚乳杆菌和嗜热链球菌混合菌为发酵菌种,以发酵温度、发酵时间、接种量及料液比对水溶性膳食纤维(SDF)得率的影响为考察指标,通过单因素试验和均匀试验优化微生物发酵法制取葡萄皮渣膳食纤维的工艺。结果显示：发酵法制取葡萄皮渣膳食纤维的最佳工艺条件为：发酵温度40℃、发酵时间21h、接种量1%、料液比1:10,在此条件下得到SDF产率为(17.25±0.23)%,所制葡萄皮渣膳食纤维素的膨胀力、持水力和持油力分别为3.38mL/g、4.32g/g和1.87g/g,与原料相比膳食纤维的纯度和理化性质均得到一定提高。微生物发酵法制备膳食纤维的同时能有效提高其品质指标,是一种较好的高品质膳食纤维制备方法。     

Effect of raspberry pomace extracts isolated by high pressure extraction on the quality and shelf‐life of beef burgers

Raspberry pomace extracts isolated with supercritical carbon dioxide (SCE) and pressurised ethanol/water (ETE) were tested in beef burgers. Only ETE additives effectively inhibited lipid oxidation and the growth of microorganisms, as it was observed by measuring the changes of thiobarbituric acid reactive substances, bacterial counts and the content of O₂ and CO₂ during storage in the modified atmosphere package. ETE additives also demonstrated some meat colour preservation effects, which were assessed by the intensity of hamburger colour and metmyoglobin concentration. However, ETE additives did not alter burger's taste at the applied concentrations (up to 1%). It may be concluded that the most effective extracts possessing strong antioxidant and antimicrobial activity may be isolated from raspberry pomace by the pressurised liquid extraction with a hydroethanolic solvent; such extracts may be considered as promising additives in meat products for improving their stability and enriching with beneficial to health phytochemicals.     

Functional components of grape pomace: their composition,biological properties and potential applications

The roles of functional foods on human health have been realised by more and more researchers, food producers and consumers. Functional food ingredients from both plant and animal sources such as dietary fibre, soy protein isolate, whey protein isolate and omega 3 fatty acid have been widely used in functional food product development. Many fruit processing by‐products such as grape, apple and orange peels are rich in bioactive phytochemicals, dietary fibre and unsaturated fatty acids, hence have potential to serve as functional food ingredients. In this review, we summarise recent advancement of research in grape pomace (GP), the residual of grapes after wine making. The polyphenol profile of GP and their biological, antioxidant and antimicrobial activities, the stability of GP polyphenols in food system, the interaction between GP polyphenol and other food ingredients, as well as the functionalities of grape seed oil and GP fibre are covered.