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The effects of thermal processing and beta-cyclodextrin on extractable polyphenols in mulberry juice-enriched dried minced pork slices

文献类型： 外文期刊

作者： Cheng, Jing-Rong 1 ; Xiang, Rong 1 ; Liu, Xue-Ming 2 ; Zhu, Ming-Jun 1 ;

作者机构： 1.South China Univ Technol, Guangzhou Higher Educ Mega Ctr, Sch Biol & Biol Engn, Guangzhou 510006, Guangdong, Peoples R China

2.Minist Agr & Rural Affairs, Guangdong Key Lab Agr Prod Proc, Sericultural & Agrifood Res Inst, Guangdong Acad Agr Sci,Key Lab Funct Foods, Guangzhou 510610, Guangdong, Peoples R China

3.Kashi Univ, Coll Life & Geog Sci, Kashi 844000, Peoples R China

4.Kashi Univ, Dept Educ Xinjiang Uygur Autonomous Reg, Key Lab Ecol & Biol Resources Yarkand Oasis Coll, Kashi 844000, Peoples R China

关键词： Dried minced pork slice; beta-Cyclodextrin; Phenolic acids; Flavonoids; Anthocyanins

期刊名称：LWT-FOOD SCIENCE AND TECHNOLOGY （ 影响因子：4.952； 五年影响因子：5.383 ）

ISSN： 0023-6438

年卷期： 2019 年 116 卷

页码：

收录情况： SCI

摘要： To explore strategies for improving polyphenols retention in hot processed food, the effects of heat treatment time-temperature combinations and beta-cyclodextrin addition on the extractable polyphenols in mulberry juice-enriched dried minced pork slices were studied. The results indicated that phenolic compounds underwent the greatest losses with processing conditions of drying at high temperature x short time followed by baking at low temperature x long time. A procedure of drying for 10 h at 40 degrees C followed by baking for 3 min at 150 degrees C was recommended for slice preparation on the basis of the highest retention rates of phenols (54.84% polyphenols, 39.1% flavonoids, and 59.62% anthocyanins). The total polyphenol content, total flavonoid content, total anthocyanin content, ABTS square + scavenging ability, ferric-reducing antioxidant power, and oxygen radical-absorbance capacity of the product could be further enhanced by adding 1% beta-cyclodextrin. Four phenolic acids, three flavonoids, and two anthocyanins were detected in the products. Most phenols remained stable during storage except for cryptochlorogenic acid, caffeic acid and quercetin; beta-cyclodextrin did not effectively prevent the degradation of the latter two. Overall, the results suggest that optimizing the heat treatment process as well as adding beta-cyclodextrin may be promising strategies for improving the stability of mulberry polyphenols.

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