静水压力
萃取(化学)
化学
浆果
花青素
均质化(气候)
食品科学
材料科学
植物
色谱法
生物
生态学
热力学
物理
生物多样性
作者
Antonio Morata,Carlos Escott,Iris Loira,Carmen López,Felipe Palomero,Carmen González
出处
期刊:Antioxidants
[MDPI AG]
日期:2021-11-23
卷期号:10 (12): 1863-1863
被引量:16
标识
DOI:10.3390/antiox10121863
摘要
Anthocyanins are flavonoid pigments broadly distributed in plants with great potential to be used as food colorants due to their range of colors, innocuous nature, and positive impact on human health. However, these molecules are unstable and affected by pH changes, oxidation and high temperatures, making it very important to extract them using gentle non-thermal technologies. The use of emerging non-thermal techniques such as High Hydrostatic Pressure (HHP), Ultra High Pressure Homogenization (UHPH), Pulsed Electric Fields (PEFs), Ultrasound (US), irradiation, and Pulsed Light (PL) is currently increasing for many applications in food technology. This article reviews their application, features, advantages and drawbacks in the extraction of anthocyanins from grapes. It shows how extraction can be significantly increased with many of these techniques, while decreasing extraction times and maintaining antioxidant capacity.
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