共查询到20条相似文献,搜索用时 187 毫秒
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基于非热加工技术具有低温杀菌、能更好保持果蔬产品原有营养成分、色泽、新鲜度等优势,着重就5种常用非热加工技术对果蔬产品内源酶活性的调控效果和调控机制进行综述。认为,超高压、超声波、大气压冷等离子体、紫外线辐射和脉冲电场技术通过破坏内源酶的空间结构,可显著降低内源酶的活性。这些非热加工技术在调控果蔬产品内源酶活性时各具优势,不仅可提高果蔬产品的品质,同时也可为果蔬产品加工、贮藏等提供有效的手段和方案。果蔬产品内源酶的失活动力学模型主要包括一阶模型、双相模型、Weibull模型、Hülsheger′s和Fermi′s经验模型等,通过研究这些模型可更深入地了解非热加工技术调控果蔬产品内源酶活性的机制,进而优化果蔬产品的加工方案以保障产品的品质和安全。然而,非热加工技术的研究仍处于实验阶段,其调控果蔬产品内源酶活性的机制尚不完全明确,在实际生产中还存在设备成本高昂、安全隐患较明显等问题。未来应进一步改进和优化非热加工技术的工艺参数,深入探究非热加工技术对果蔬产品内源酶活性的调控机制,协同应用多种非热加工技术,尽量减少对果蔬产品品质的影响,以期为非热加工技术应用于果蔬深加工及产品工业化生产提供参... 相似文献
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超高(静)压(以下简称超高压)技术用于乳制品、果蔬汁等的报道已有很多,而超高压用于固态食品是近几年研究的新课题。综述了超高压对果蔬质构的影响。超高压可以引起果蔬变软、褐变。但是超高压比热烫对果蔬的质构影响小。 相似文献
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研究超高压莴笋软罐头的热烫灭酶、护绿和保脆等预处理工艺.采用分光光度计法测定过氧化物酶酶活,色差仪检测莴笋色泽,质构仪检测莴笋脆度,国标方法测定铜离子残留量,并通过正交实验优化工艺参数.在500MPa下超高压处理莴笋软罐头15min.结果表明,在100℃下热烫2min后,过氧化物酶酶活不再有显著变化,采用0.02%乙酸铜溶液护绿.0.3%海藻酸钠溶液和0.2%氯化钙溶液复合保脆,莴笋片色泽和脆度最好,铜残留量为3.66mg/kg.可见,通过热烫、护绿和保脆实验的研究,所得工艺条件可以有效地改善超高压果蔬软罐头的感官品质,产品中铜残留量符合国家限量卫生标准. 相似文献
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超高压灭菌技术在保障食品品质及安全性的 应用现状与展望 总被引:1,自引:1,他引:0
超高压灭菌技术能有效对食品进行杀菌和灭酶, 是食品加工业中的一种新型的非热力加工技术。本文综述了超高压灭菌原理、主要特点以及超高压处理对食品感官品质、酶活性、微生物、营养成分的影响, 并分析了超高压处理产品的安全性及其在食品加工业中的应用前景。 相似文献
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超高压对食品品质的影响 总被引:5,自引:1,他引:4
综述超高压处理对内、奶、蛋及果蔬制品品质的影响,包括超高压对肉类食品的色泽、风味、纤维结构和嫩度的影响及超高压对乳制品中微生物、蛋白质及感官品质的作用效果;归纳了超高压下蛋类制品营养成分、感官品质、蛋白质凝结性和杀菌效果的改变及超高压下果蔬制品的香气成分、维生素含量和口感的变化. 相似文献
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清洗是鲜切果蔬加工过程中必不可少的环节,清洗不仅可以减少微生物数量,还可以去除果蔬经切分后流出的组织汁液,减缓褐变反应,降低营养成分损失,提高食用品质。本文综述了物理清洗、化学清洗和生物清洗技术通过物理或化学作用破坏微生物细胞壁、细胞膜和DNA等而导致其死亡的杀菌机理及其对鲜切果蔬中PPO和POD等褐变相关酶活的抑制作用以及这些技术对鲜切果蔬中VC、叶绿素和固形物含量等营养物质的维持效果,同时还归纳了适合不同种类鲜切果蔬的清洗技术条件,提出了鲜切果蔬清洗技术的研究方向,以期为今后研究不同清洗技术对鲜切果蔬微生物与品质的影响提供理论依据。 相似文献
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Rui Hai Liu 《Journal of food science》2013,78(Z1):A18-A25
There is strong scientific evidence suggesting that regular consumption of fruits and vegetables is negatively associated with risk of developing chronic diseases. The 2010 Dietary Guidelines for Americans recommend at least 9 servings of fruits and vegetables a day based on a 2000 kcal diet. However, the average person in the United States consumes 3.6 servings of fruits and vegetables per day. In order to achieve the goal of at least 9 servings, we should continue educating Americans about the health benefits of fruits and vegetables and recommend consumers to eat a wide variety of fruits and vegetables. The key is to increase the amount up to 9 to 13 servings of fruits and vegetables a day in all forms. Fresh, cooked, and processed fruits and vegetables including frozen and canned, 100% fruit juices, 100% vegetable juices, and dried fruits are all considered as servings of fruits and vegetables. A wide variety of fruits and vegetables provide a range of nutrients and different bioactive compounds including phytochemicals (phenolics, flavonoids, and carotenoids), vitamins (vitamin C, folate, and provitamin A), minerals (potassium, calcium, and magnesium), and fibers. More and more evidence suggests that the health benefits of fruits and vegetables are attributed to the additive and synergistic interactions of the phytochemicals present in whole foods by targeting multiple signal transduction pathways. Therefore, consumers should obtain nutrients and bioactive compounds from a wide variety of whole foods for optimal nutrition and health well‐being, not from expensive dietary supplements. 相似文献
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果蔬气调贮藏保鲜技术研究现状与展望 总被引:6,自引:1,他引:5
气调贮藏保鲜技术具有保藏效果好, 贮藏时间长, 贮藏损耗小, 安全无污染等特点, 近年来在果蔬贮藏保鲜上的研究和应用不断发展进步。本文介绍了果蔬气调贮藏保鲜技术的分类, 陈述了气调贮藏工艺条件(温度、湿度、氧气和二氧化碳含量等)控制、气调库和气调包装材料的研究现状, 分析了果蔬气调贮藏保鲜的发展趋势。 相似文献
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BARBARA P. KLEIN 《Journal of food quality》1987,10(3):179-193
Consumption of fresh or minimally processed fruits and vegetables is increasing due to consumer concern about the effects of processing on nutrients in foods. Relatively little information is available in the literature regarding specific storage and handling techniques that have an impact on nutritional value for fruits and vegetables. Commonly used technologies such as low temperature and controlled atmosphere storage affect vitamin content. The information about other operations such as preparation for the table and irradiation on vitamin losses is fragmentary and may not reflect current practices. It appears that conditions that preserve sensory quality of fruits and vegetables also maintain nutritional value. 相似文献
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鲜切果蔬因具有营养、便利、新鲜、可食率达100%等特点,越来越受到人们的关注。但鲜切果蔬由于受到机械损伤,其品质下降、易被微生物污染。短波紫外线作为一种非热力杀菌技术,近年来被研究者们用于鲜切果蔬保鲜,得到了良好的效果。本文介绍了鲜切果蔬及短波紫外线技术的特点,综述了短波紫外线处理对鲜切果蔬安全品质、营养品质及感官品质的影响及短波紫外线处理对鲜切果蔬抗氧化物质及抗氧化活性的作用,并讨论短波紫外线技术在鲜切果蔬中的应用前景,为短波紫外线处理鲜切果蔬的深入研究和推广应用提供重要的理论依据和参考。 相似文献
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Sneh Punia Bangar Monica Trif Fatih Ozogul Manoj Kumar Vandana Chaudhary Milan Vukic Maharishi Tomar Sushil Changan 《Comprehensive Reviews in Food Science and Food Safety》2022,21(2):1958-1978
According to the Food and Agriculture Organization of United Nations reports, approximately half of the total harvested fruits and vegetables vanish before they reach the end consumer due to their perishable nature. Enzymatic browning is one of the most common problems faced by fruit and vegetable processing. The perishability of fruits and vegetables is contributed by the various browning enzymes (polyphenol oxidase, peroxidase, and phenylalanine ammonia-lyase) and ripening or cell wall degrading enzyme (pectin methyl-esterase). In contrast, antioxidant enzymes (superoxide dismutase and catalase) assist in reversing the damage caused by reactive oxygen species or free radicals. The cold plasma technique has emerged as a novel, economic, and environmentally friendly approach that reduces the expression of ripening and browning enzymes while increasing the activity of antioxidant enzymes; microorganisms are significantly inhibited, therefore improving the shelf life of fruits and vegetables. This review narrates the mechanism and principle involved in the use of cold plasma technique as a nonthermal agent and its application in impeding the activity of browning and ripening enzymes and increasing the expression of antioxidant enzymes for improving the shelf life and quality of fresh fruits and vegetables and preventing spoilage and pathogenic germs from growing. An overview of hurdles and sustainability advantages of cold plasma technology is presented. 相似文献