背景:秋葵豆荚含有热敏物质,如酚类化合物和其他植物化学物质,当秋葵豆荚进行热处理时可以降解。了解高湿度热空气冲击烫漂(HAIB)对秋葵豆荚多糖和植物化学物质的物理化学性质变化的影响非常重要,因为过度烫漂可能导致细胞膜破裂和生物活性化合物的变化在长时间暴露于热处理下。因此,本研究旨在研究HAIB对秋葵豆荚中果胶和植物化学物质理化性质变化的影响。
结果:HAIB时间和提取方法均影响其理化特性和生物活性。经受HHAIB的果胶级分由聚半乳糖醛酸组成,鼠李糖半乳糖醛酸,葡甘露聚糖,半乳聚糖,甘露糖,阿拉伯糖,鼠李糖,果胶酸钙和阿拉伯半乳聚糖。总酚的含量,HHAIB期间提取物的总黄酮和抗氧化活性大多增加(即高达19.0%,13.2%和35.3%,分别)。然而,HHAIB降低了秋葵豆荚的叶绿素a(高达55.7%)和番茄红素(高达52.6%)的含量。
结论:获得的知识可能有助于更好地理解和优化基于HAIB治疗的技术。HHAIB处理过的秋葵在不同的应用中可能是一个有前途的天然替代品,包括由于多糖和多酚的丰富而用作食品或非食品系统中某些成分的替代品,以及高抗氧化性能。©2022化学工业学会。
BACKGROUND: Okra pods contain heat-sensitive substances, such as phenolic compounds and other phytochemicals that can be degraded when okra pods are subjected to heat treatment. The understanding of the impact of high humidity hot air impingement blanching (HHAIB) on the changes in physicochemical properties of polysaccharides and phytochemicals of okra pods is of great importance because over-blanching may result in cell membrane disruption and changes in biologically active compounds under prolonged exposure to the thermal treatment. Therefore, the present study aimed to investigate the effect of HHAIB on the changes in physicochemical properties of pectins and phytochemicals extracted from okra pods.
RESULTS: Both the HHAIB time and method of extraction influenced their physicochemical characteristics and biological activity. Pectin fractions subjected to HHAIB were composed of polygalacturonic acid, rhamnogalacturonan, glucomannan, galactan, mannose, arabinose, rhamnose, calcium pectate and arabinogalactan. The contents of total phenolics, total flavonoids and antioxidant activity of extracts mostly increased during HHAIB (i.e. up to 19.0%, 13.2% and 35.3%, respectively). However, HHAIB reduced the chlorophyll-a (up to 55.7%) and lycopene (up to 52.6%) contents of okra pods.
CONCLUSIONS: The acquired knowledge may be useful for better understanding and optimization of technologies based on HHAIB treatment. The HHAIB treated okra can be a promising natural alternative in different applications, including its use as a replacement of some ingredients in food or non-food systems as a result of richness in polysaccharides and polyphenols, as well as high antioxidant properties. © 2022 Society of Chemical Industry.