高压均质对胡萝卜—苹果—桃复合汁稳定性及生物活性物质生物利用度的影响
发布时间：2021-07-06 04:22
本文研究了高压均质（High Pressure Homogenization,HPH）与果汁比例对胡萝卜、苹果和桃复合汁的稳定性、流动性和功能组分（酚类、类胡萝卜素）生物利用度的影响。主要研究结果有以下几个方面:针对品评试验筛选出的胡萝卜、苹果和桃（质量比30:50:20）复合汁,研究了HPH对果汁微生物含量、浑浊稳定性及流变特性的影响。HPH处理压力为25 MPa、100 MPa、140 MPa和180 MPa,均质次数为1次和2次,入料温度为25℃和40℃。Herschel Bulkey模型可较好地拟合粘度的相关数据。与对照组（未均质,NH）样品相比,在140 MPa和25℃条件下,经过1次HPH的流动性指数提高了3倍,入料温度的升高也提高了流动特性指数。此外,尽管pH值和颜色略有变化,但HPH处理对总可溶性固形物含量没有影响。与对照组相比,当HPH为140 MPa时,总菌落数和霉菌酵母菌数分别减少了4个对数和3个对数。因此,在140 MPa的HPH下,可以有效地提高混浊果汁的云稳定性,改善流动性,减少微生物。以胡萝卜浆、苹果清汁和桃汁为原料,按50:30:20、40:40:20、...
【文章来源】：中国农业科学院北京市
【文章页数】：151 页
【学位级别】：博士
【文章目录】：
摘要
ABSTRACT
ABBRIVATIONS
CHAPTER 1 INTRODUCTION
1.1 FRUIT AND VEGETABLE JUICES
1.1.1 Introdcution and classification
1.1.2 Not from concentrate mixed juice
1.1.3 Raw materials for mixed juice production
1.1.3.1 Apples
1.1.3.2 Peaches
1.1.3.3 Carrot
1.2 NUTRACEUTICALS IN MIXED JUICE
1.2.1 Bioactive compounds and antioxidant activities
1.2.1.1 Polyphenolic compounds
1.2.1.2 Carotenoids
1.2.1.3 Antioxidant activity
1.2.2 Dietary fibers
1.2.2.1 Pectin
1.2.2.1.1 Pectin health benefits
1.2.2.1.2 Pectin structural characteristics
1.2.2.1.3 Pectin characteristics and functional properties
1.2.2.1.4 Pectin and polyphenol interactions
1.3 NFC JUICE PROCESSING TECHNOLOGIES
1.3.1 Importance of juice processing technologies
1.3.2 Thermal technologies for juice production
1.3.3 Non-thermal technologies for juice production
1.3.3.1 High pressure homogenization
1.3.3.1.1 Mechanisms of action of high pressure homogenization
1.3.3.1.2 High pressure homogenization for fruit juice processing
1.3.3.1.3 Impact of high pressure homogenization on bioactive compounds
1.3.4 Impact of processing on pectin
1.3.5 Pectin depolymerization and demethoxylation
1.3.5.1 Enxymatic demethoxylation
1.3.5.2 Non-enzymetic demethoxylation
1.3.5.3 Enzymetic depolymerization
1.3.5.4 Non-enzymatic depolymerization
1.3.6 Inactivation of enzyme activity
1.3.7 Effect of high pressure homogenization on depolymerization
1.4 BIOACCESSIBILITY AND BIOAVAILABILITY OF BIOACTIVE COMPOUNDS FROM FOOD
1.4.1 Digestion
1.4.2 Bioaccessibility and bioavailability
1.4.3 Evaluation of bioaccessibility
1.4.3.1 In vivo gastrointestinal digestion
1.4.3.2 In vitro gastrointestinal digestion
1.4.4 Bioaccessibility of bioactive compounds
1.4.4.1 Digestion, absorption and metabolism of phenolic compounds
1.4.4.2 Digestion, absorption and metabolism of carotenoid compounds
1.4.5 Impact of food matrix on bioaccessibility of bioactive compounds
1.4.5.1 Impact of pectin on bioaccessibility of polyphenols
1.4.5.2 Impact of pectin on bioaccessibility of carotenoids
1.4.5.2.1 Impact of degree of methylesterification
1.4.5.2.2 Impact of molecular weight
1.4.6 Impact of processing of bioaccessibility of bioactive compounds
1.4.6.1 Impact of proceesing on bioaccessibility of polyphenols
1.4.6.2 Impact of proceesing on bioaccessibility of carotenoids
1.4.6.3 Impact of high pressure homogenization on bioaassessibility of bioactivecompounds
1.5 OBJECTIVES
CHAPTER 2 EFFECT OF HIGH PRESSURE HOMOGENIZATION ON MIXED JUICE STABILITY, RHEOLOGY, PHYSICAL PROPERTIES ANDMICROORGANISM REDUCTION
2.1 INTRODUCTION
2.2 MATERIALS
2.3 METHODS
2.3.1 Cloudy mixed juice preparation
2.3.2 Cloudy mixed juice treated by high pressure homogenization
2.3.3 Particle size distribution
2.3.4 Microstrcture analysis
2.3.5 Relative turbidity determination
2.3.6 Determination of viscosity curves and flow behavior properties
2.3.7 Total soluble solids and p H analysis
2.3.8 Instrumental color analysis
2.3.9 Microorganism analysis
2.3.10 Statistical analysis
2.4 RESULTS AND DISCUSSION
2.4.1 Particle size distribution
2.4.2 Microstructre
2.4.3 Relative turbidity
2.4.4 Viscosity and flow behavior properties
2.4.5 Total soluble solids content and p H
2.4.6 Instrumental color
2.4.7 Reduction of natural microorganisms
2.5 CONCLUSION
CHAPTER 3 EFFECT OF JUICE RATIO AND HIGH PREESURE HOMOGENIZATION ON WATER-SOLUBLE PECTIN CHARACTERISTICS, FUNCTIONAL PROPERTIES AND BIOACTIVE COMPOUNDS IN MIXEDJUICES
3.1 INTRODUCTION
3.2 MATERIALS
3.3 METHODS
3.3.1 Mixed juice preparation and treated by high pressure homogenization
3.3.2 Physicochemical characterization
3.3.2.1 Instrumental color
3.3.2.2 Total soluble solids, titratable acidity and p H
3.3.2.3 Dry matter content
3.3.2.4 Suspended solids content
3.3.3 Particle size distribution
3.3.4 Pectin analysis
3.3.4.1 Isolation of alcohol-insoluble residue and water-soluble fraction of pectin
3.3.4.2 Determination of galacturonic acid content
3.3.4.3 Determination of degree of methylesterification
3.3.4.4 Neutral sugar analysis
3.3.5 Relative turbidity determination
3.3.6 Zeta potential analysis
3.3.7 Rheology
3.3.8 Sensory analysis
3.3.9 Determination of carotenoid content
3.3.10 Extraction of polyphenols
3.3.11 Analysis of total polyphenol content
3.3.12 Analysis of antioxidant activity
3.3.12.1 FRAP method
3.3.12.2 DPPH method
3.3.13 Statistical analysis
3.4 RESULTS AND DISCUSSION
3.4.1 Physicochemical characteristics
3.4.1.1 Instrumental color
3.4.1.2 Total soluble solids, total tritratable acidity, p H and TSS/TAA ratio
3.4.1.3 Dry matter content
3.4.1.4 Suspended solids
3.4.2 Particle size distribution and particle diameters
3.4.3 Water-soluble pectin characterization
3.4.3.1 Water-soluble pectin and degree of methylesterification
3.4.3.2 Neutral sugar contents and ratios
3.4.4 Zeta potential analysis
3.4.5 Cloudy stability of high pressure homogenized mixed juice
3.4.6 Juice rheological properties
3.4.6.1 The frequency sweep curves
3.4.6.2 The tan δ
3.4.7 Sensory test results of homogenized mixed juices and relationship withinstrumental indicatos
3.4.8 The carotenoid and polyphenol contents, and antioxidant activity
3.4.9 Relationships of functional properties with physicochemical, particle andwater-soluble pectin characteristics
3.4.9.1 Relationship of relative turbidity with D[3,2] and TSS content
3.4.9.2 Relationship of G’ with SS content and D[3,2]
3.4.10 Relationship of polyphenol content with water-soluble pectin characteristics inhomogenized mixed juice samples
3.4.11 Relationship of antioxidant activity with contents of polyphenols andwater-soluble pectin in homogenized mixed juice samples
3.5 CONCLUSION
CHAPTER 4 JUICE RELATED WATER-SOLUBLE PECTIN CHARACTERISTICS AND BIOACCESSIBILITY OF BIOACTIVE COMPOUNDS IN OIL AND EMULSION INCORPORATED MIXED JUICEPROCESSED BY HIGH PRESSURE HOMOGENIZATION
4.1 INTRODUCTION
4.2 MATERIALS
4.3 METHODS
4.3.1 Mixed juice preparation
4.3.2 Mixed juice treated by high pressure homogenization
4.3.3 In vitro digestion
4.3.3.1 Incorporation of oil and emulsion
4.3.3.2 Simulated mouth, stomach and intestinal digestion
4.3.4 Particle size distribution and particle diameters
4.3.5 Zeta potential analysis
4.3.6 Confocal microscopy analysis
4.3.7 Pectin analysis
4.3.7.1 Isolation of alcohol-insoluble residue
4.3.7.2 Fractionation of water-soluble pectin
4.3.7.3 Determination of galactunonic acid content
4.3.7.4 Determination of degree of methylesterification
4.3.7.5 Neutral sugar analysis
4.3.7.6 Determination of molecular weight
4.3.8 Determination of viscosity
4.3.9 Determination of total carotenoid content
4.3.10 Extraction of polyphenols and determination of total polyphenol content
4.3.11 Bioaccessibility of carotenoids and polyphenols
4.3.12 Statistical analysis
4.4 RESULTS AND DISCUSSION
4.4.1 Particle size distribution and particle diameters
4.4.2 Zeta potential
4.4.3 Microstructure and appearance of oil and emulsion particles
4.4.4 Water-soluble pectin characteristics of high pressure homogenized mixed juicesand viscosity of small intestinal digesta
4.4.5 Total carotenoid bioaccessibility
4.4.6 Total polyphenol bioaccessibility
4.4.7 Relationship of total carotenoid bioaccessibility with particle properties andwater-soluble pectin characteristics
4.4.7.1 Relationship between total carotenoid bioaccessibility and mean particlediameters (D[4,3] and D[3,2])
4.4.7.2 Relationship between total carotenoid bioaccessibility and zeta potential
4.4.7.3 Relationship between total carotenoid bioaccessibility and water-soluble pectincharacteristics
4.4.8 Relationship between total polyphenol bioaccessibility and water-soluble pectinproperties
4.5 CONCLUSION
CHAPTER 5 IMPACT OF HIGH PRESSURE HOMOGENIZATION ON WATER-SOLUBLE PECTIN CHARACTERISTICS AND BIOACCESSIBILITYOF BIOACTIVE COMPOUNDS OF MIXED JUICE
5.1 INTRODUCTION
5.2 MATERIALS
5.3 METHODS
5.3.1 Mixed juice preparation and treatment by high pressure homogenization
5.3.2 Pectin analysis in high pressure homogenized mixed juice
5.3.2.1 Isolation of alcohol-insoluble residue and fractionation of water-soluble pectin
5.3.2.2 Determination of molecular weight
5.3.2.3 Determination of galacturonic acid content and degree of methylesterification
5.3.2.4 Neutral sugar analysis
5.3.3 Retention and bioaccessibility of carotenoids and polyphenols
5.3.3.1 In vitro digestion
5.3.3.1.1 Sample preparation
5.3.3.1.2 Simulated mouth, stomach and intestinal digestion
5.3.3.2 Description of digesta
5.3.3.2.1 Particle size distribution and particle diameters
5.3.3.2.2 Zeta potential analysis
5.3.3.2.3 Confocal microscopy analysis
5.3.3.2.4 Determination of total carotenoid content
5.3.3.2.5 Extraction of polyphenols and analysis of total polyphenol content
5.3.3.2.6 Bioaccessibility of carotenoids and polyphenols
5.3.4 Statistical analysis
5.4 RESULTS AND DISCUSSION
5.4.1 The water-soluble pectin characteristics of mixed juice
5.4.1.1 Molecular weight
5.4.1.2 Galacturonic acid content, degree of methylesterification, chain linearity andbranching
5.4.2 Analysis of small intestinal digesta
5.4.2.1 Particle size distribution and mean particle diameters
5.4.2.2 Zeta potential
5.4.2.3 Microstructure
5.4.3 Total carotenoid content and total carotenoid bioaccessibility
5.4.4 Total polyphenol bioaccessibility
5.4.5 Relationship of total carotenoid bioaccessibility with water-soluble pectincharacteristics
5.5 CONCLUSION
SUMMARY
1 CONCLUSION
2 RECOMMENDATIONS
BIBLIOGRAPHY
致谢 (ACKNOWLEDGEMENT)
作者简历 (RESUME)
本文编号：3267514
【文章来源】：中国农业科学院北京市
【文章页数】：151 页
【学位级别】：博士
【文章目录】：
摘要
ABSTRACT
ABBRIVATIONS
CHAPTER 1 INTRODUCTION
1.1 FRUIT AND VEGETABLE JUICES
1.1.1 Introdcution and classification
1.1.2 Not from concentrate mixed juice
1.1.3 Raw materials for mixed juice production
1.1.3.1 Apples
1.1.3.2 Peaches
1.1.3.3 Carrot
1.2 NUTRACEUTICALS IN MIXED JUICE
1.2.1 Bioactive compounds and antioxidant activities
1.2.1.1 Polyphenolic compounds
1.2.1.2 Carotenoids
1.2.1.3 Antioxidant activity
1.2.2 Dietary fibers
1.2.2.1 Pectin
1.2.2.1.1 Pectin health benefits
1.2.2.1.2 Pectin structural characteristics
1.2.2.1.3 Pectin characteristics and functional properties
1.2.2.1.4 Pectin and polyphenol interactions
1.3 NFC JUICE PROCESSING TECHNOLOGIES
1.3.1 Importance of juice processing technologies
1.3.2 Thermal technologies for juice production
1.3.3 Non-thermal technologies for juice production
1.3.3.1 High pressure homogenization
1.3.3.1.1 Mechanisms of action of high pressure homogenization
1.3.3.1.2 High pressure homogenization for fruit juice processing
1.3.3.1.3 Impact of high pressure homogenization on bioactive compounds
1.3.4 Impact of processing on pectin
1.3.5 Pectin depolymerization and demethoxylation
1.3.5.1 Enxymatic demethoxylation
1.3.5.2 Non-enzymetic demethoxylation
1.3.5.3 Enzymetic depolymerization
1.3.5.4 Non-enzymatic depolymerization
1.3.6 Inactivation of enzyme activity
1.3.7 Effect of high pressure homogenization on depolymerization
1.4 BIOACCESSIBILITY AND BIOAVAILABILITY OF BIOACTIVE COMPOUNDS FROM FOOD
1.4.1 Digestion
1.4.2 Bioaccessibility and bioavailability
1.4.3 Evaluation of bioaccessibility
1.4.3.1 In vivo gastrointestinal digestion
1.4.3.2 In vitro gastrointestinal digestion
1.4.4 Bioaccessibility of bioactive compounds
1.4.4.1 Digestion, absorption and metabolism of phenolic compounds
1.4.4.2 Digestion, absorption and metabolism of carotenoid compounds
1.4.5 Impact of food matrix on bioaccessibility of bioactive compounds
1.4.5.1 Impact of pectin on bioaccessibility of polyphenols
1.4.5.2 Impact of pectin on bioaccessibility of carotenoids
1.4.5.2.1 Impact of degree of methylesterification
1.4.5.2.2 Impact of molecular weight
1.4.6 Impact of processing of bioaccessibility of bioactive compounds
1.4.6.1 Impact of proceesing on bioaccessibility of polyphenols
1.4.6.2 Impact of proceesing on bioaccessibility of carotenoids
1.4.6.3 Impact of high pressure homogenization on bioaassessibility of bioactivecompounds
1.5 OBJECTIVES
CHAPTER 2 EFFECT OF HIGH PRESSURE HOMOGENIZATION ON MIXED JUICE STABILITY, RHEOLOGY, PHYSICAL PROPERTIES ANDMICROORGANISM REDUCTION
2.1 INTRODUCTION
2.2 MATERIALS
2.3 METHODS
2.3.1 Cloudy mixed juice preparation
2.3.2 Cloudy mixed juice treated by high pressure homogenization
2.3.3 Particle size distribution
2.3.4 Microstrcture analysis
2.3.5 Relative turbidity determination
2.3.6 Determination of viscosity curves and flow behavior properties
2.3.7 Total soluble solids and p H analysis
2.3.8 Instrumental color analysis
2.3.9 Microorganism analysis
2.3.10 Statistical analysis
2.4 RESULTS AND DISCUSSION
2.4.1 Particle size distribution
2.4.2 Microstructre
2.4.3 Relative turbidity
2.4.4 Viscosity and flow behavior properties
2.4.5 Total soluble solids content and p H
2.4.6 Instrumental color
2.4.7 Reduction of natural microorganisms
2.5 CONCLUSION
CHAPTER 3 EFFECT OF JUICE RATIO AND HIGH PREESURE HOMOGENIZATION ON WATER-SOLUBLE PECTIN CHARACTERISTICS, FUNCTIONAL PROPERTIES AND BIOACTIVE COMPOUNDS IN MIXEDJUICES
3.1 INTRODUCTION
3.2 MATERIALS
3.3 METHODS
3.3.1 Mixed juice preparation and treated by high pressure homogenization
3.3.2 Physicochemical characterization
3.3.2.1 Instrumental color
3.3.2.2 Total soluble solids, titratable acidity and p H
3.3.2.3 Dry matter content
3.3.2.4 Suspended solids content
3.3.3 Particle size distribution
3.3.4 Pectin analysis
3.3.4.1 Isolation of alcohol-insoluble residue and water-soluble fraction of pectin
3.3.4.2 Determination of galacturonic acid content
3.3.4.3 Determination of degree of methylesterification
3.3.4.4 Neutral sugar analysis
3.3.5 Relative turbidity determination
3.3.6 Zeta potential analysis
3.3.7 Rheology
3.3.8 Sensory analysis
3.3.9 Determination of carotenoid content
3.3.10 Extraction of polyphenols
3.3.11 Analysis of total polyphenol content
3.3.12 Analysis of antioxidant activity
3.3.12.1 FRAP method
3.3.12.2 DPPH method
3.3.13 Statistical analysis
3.4 RESULTS AND DISCUSSION
3.4.1 Physicochemical characteristics
3.4.1.1 Instrumental color
3.4.1.2 Total soluble solids, total tritratable acidity, p H and TSS/TAA ratio
3.4.1.3 Dry matter content
3.4.1.4 Suspended solids
3.4.2 Particle size distribution and particle diameters
3.4.3 Water-soluble pectin characterization
3.4.3.1 Water-soluble pectin and degree of methylesterification
3.4.3.2 Neutral sugar contents and ratios
3.4.4 Zeta potential analysis
3.4.5 Cloudy stability of high pressure homogenized mixed juice
3.4.6 Juice rheological properties
3.4.6.1 The frequency sweep curves
3.4.6.2 The tan δ
3.4.7 Sensory test results of homogenized mixed juices and relationship withinstrumental indicatos
3.4.8 The carotenoid and polyphenol contents, and antioxidant activity
3.4.9 Relationships of functional properties with physicochemical, particle andwater-soluble pectin characteristics
3.4.9.1 Relationship of relative turbidity with D[3,2] and TSS content
3.4.9.2 Relationship of G’ with SS content and D[3,2]
3.4.10 Relationship of polyphenol content with water-soluble pectin characteristics inhomogenized mixed juice samples
3.4.11 Relationship of antioxidant activity with contents of polyphenols andwater-soluble pectin in homogenized mixed juice samples
3.5 CONCLUSION
CHAPTER 4 JUICE RELATED WATER-SOLUBLE PECTIN CHARACTERISTICS AND BIOACCESSIBILITY OF BIOACTIVE COMPOUNDS IN OIL AND EMULSION INCORPORATED MIXED JUICEPROCESSED BY HIGH PRESSURE HOMOGENIZATION
4.1 INTRODUCTION
4.2 MATERIALS
4.3 METHODS
4.3.1 Mixed juice preparation
4.3.2 Mixed juice treated by high pressure homogenization
4.3.3 In vitro digestion
4.3.3.1 Incorporation of oil and emulsion
4.3.3.2 Simulated mouth, stomach and intestinal digestion
4.3.4 Particle size distribution and particle diameters
4.3.5 Zeta potential analysis
4.3.6 Confocal microscopy analysis
4.3.7 Pectin analysis
4.3.7.1 Isolation of alcohol-insoluble residue
4.3.7.2 Fractionation of water-soluble pectin
4.3.7.3 Determination of galactunonic acid content
4.3.7.4 Determination of degree of methylesterification
4.3.7.5 Neutral sugar analysis
4.3.7.6 Determination of molecular weight
4.3.8 Determination of viscosity
4.3.9 Determination of total carotenoid content
4.3.10 Extraction of polyphenols and determination of total polyphenol content
4.3.11 Bioaccessibility of carotenoids and polyphenols
4.3.12 Statistical analysis
4.4 RESULTS AND DISCUSSION
4.4.1 Particle size distribution and particle diameters
4.4.2 Zeta potential
4.4.3 Microstructure and appearance of oil and emulsion particles
4.4.4 Water-soluble pectin characteristics of high pressure homogenized mixed juicesand viscosity of small intestinal digesta
4.4.5 Total carotenoid bioaccessibility
4.4.6 Total polyphenol bioaccessibility
4.4.7 Relationship of total carotenoid bioaccessibility with particle properties andwater-soluble pectin characteristics
4.4.7.1 Relationship between total carotenoid bioaccessibility and mean particlediameters (D[4,3] and D[3,2])
4.4.7.2 Relationship between total carotenoid bioaccessibility and zeta potential
4.4.7.3 Relationship between total carotenoid bioaccessibility and water-soluble pectincharacteristics
4.4.8 Relationship between total polyphenol bioaccessibility and water-soluble pectinproperties
4.5 CONCLUSION
CHAPTER 5 IMPACT OF HIGH PRESSURE HOMOGENIZATION ON WATER-SOLUBLE PECTIN CHARACTERISTICS AND BIOACCESSIBILITYOF BIOACTIVE COMPOUNDS OF MIXED JUICE
5.1 INTRODUCTION
5.2 MATERIALS
5.3 METHODS
5.3.1 Mixed juice preparation and treatment by high pressure homogenization
5.3.2 Pectin analysis in high pressure homogenized mixed juice
5.3.2.1 Isolation of alcohol-insoluble residue and fractionation of water-soluble pectin
5.3.2.2 Determination of molecular weight
5.3.2.3 Determination of galacturonic acid content and degree of methylesterification
5.3.2.4 Neutral sugar analysis
5.3.3 Retention and bioaccessibility of carotenoids and polyphenols
5.3.3.1 In vitro digestion
5.3.3.1.1 Sample preparation
5.3.3.1.2 Simulated mouth, stomach and intestinal digestion
5.3.3.2 Description of digesta
5.3.3.2.1 Particle size distribution and particle diameters
5.3.3.2.2 Zeta potential analysis
5.3.3.2.3 Confocal microscopy analysis
5.3.3.2.4 Determination of total carotenoid content
5.3.3.2.5 Extraction of polyphenols and analysis of total polyphenol content
5.3.3.2.6 Bioaccessibility of carotenoids and polyphenols
5.3.4 Statistical analysis
5.4 RESULTS AND DISCUSSION
5.4.1 The water-soluble pectin characteristics of mixed juice
5.4.1.1 Molecular weight
5.4.1.2 Galacturonic acid content, degree of methylesterification, chain linearity andbranching
5.4.2 Analysis of small intestinal digesta
5.4.2.1 Particle size distribution and mean particle diameters
5.4.2.2 Zeta potential
5.4.2.3 Microstructure
5.4.3 Total carotenoid content and total carotenoid bioaccessibility
5.4.4 Total polyphenol bioaccessibility
5.4.5 Relationship of total carotenoid bioaccessibility with water-soluble pectincharacteristics
5.5 CONCLUSION
SUMMARY
1 CONCLUSION
2 RECOMMENDATIONS
BIBLIOGRAPHY
致谢 (ACKNOWLEDGEMENT)
作者简历 (RESUME)
本文编号：3267514
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