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Influence of Different Processing Conditions on Nutritional, Phytochemical, and Physical Properties of Aquatic Fern (Azolla pinnata): A Sustainable Nutrient-Rich Human Food
ACS Food Science & Technology ( IF 2.6 ) Pub Date : 2024-01-12 , DOI: 10.1021/acsfoodscitech.3c00458 Amreetpal Kaur 1 , Arashdeep Singh 1 , Harpreet Kaur 2 , Antima Gupta 1 , Vijay Kumar Reddy Surasani 3 , Salwinder Singh Dhaliwal 4
ACS Food Science & Technology ( IF 2.6 ) Pub Date : 2024-01-12 , DOI: 10.1021/acsfoodscitech.3c00458 Amreetpal Kaur 1 , Arashdeep Singh 1 , Harpreet Kaur 2 , Antima Gupta 1 , Vijay Kumar Reddy Surasani 3 , Salwinder Singh Dhaliwal 4
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The present study investigates the effect of processing methods (pH shift processing, autoclaving, microwaving, and blanching) on the physicochemical, functional, antinutritional, antioxidant properties and mineral characteristics ofAzolla pinnata powder. Results showed that processing treatment significantly (p < 0.05) influenced the quality of Azolla powder. Blanching significantly decreased the protein, ash, and fiber content. The density of the particle increased with all the treatments. Blanching and autoclaving reduced the lightness (L*), yellowness (b*), carotenoids, and chlorophyll content value while increasing its redness (a*) value to a greater extent than other treatments. Different processing treatments showed a positive reduction in the oxalate content (73.84–21.86%), tannins (73.27–29.44%), saponins (36.00–3.03%), phytates (33.67–20.94%), and alkaloids (38.51–29.98%), while significantly reducing the mineral content. Fourier-transform infrared spectroscopy (FTIR) confirmed the structural changes in Azolla powder caused by different treatments. Blanching and autoclaving treatment decreased the relative proportion of β-turns, β-sheets, antiparallel β-sheets, and β-structures as compared to α-helix structures.
中文翻译：
不同加工条件对水生蕨类植物（一种可持续的营养丰富的人类食品）营养、植物化学和物理特性的影响
本研究探讨了加工方法（pH 变换加工、高压灭菌、微波和热烫）对满江红粉的理化、功能、抗营养、抗氧化特性和矿物质特性的影响。结果表明，加工处理对满江红粉的品质影响显着（ p <0.05） 。热烫显着降低了蛋白质、灰分和纤维含量。颗粒的密度随着所有处理的增加而增加。与其他处理相比，热烫和高压灭菌降低了亮度（L *）、黄度（b *）、类胡萝卜素和叶绿素含量值，同时更大程度地增加了其红度（ a *）值。不同的加工处理显示草酸盐含量（73.84-21.86%）、单宁（73.27-29.44%）、皂苷（36.00-3.03%）、植酸盐（33.67-20.94%）和生物碱（38.51-29.98%）含量显着降低，同时显着降低矿物质含量。傅里叶变换红外光谱（FTIR）证实了不同处理引起的满江红粉的结构变化。与α-螺旋结构相比，热烫和高压灭菌处理降低了β-转角、β-折叠、反向平行β-折叠和β-结构的相对比例。
更新日期：2024-01-12
中文翻译：
不同加工条件对水生蕨类植物（一种可持续的营养丰富的人类食品）营养、植物化学和物理特性的影响
本研究探讨了加工方法（pH 变换加工、高压灭菌、微波和热烫）对满江红粉的理化、功能、抗营养、抗氧化特性和矿物质特性的影响。结果表明，加工处理对满江红粉的品质影响显着（ p <0.05） 。热烫显着降低了蛋白质、灰分和纤维含量。颗粒的密度随着所有处理的增加而增加。与其他处理相比，热烫和高压灭菌降低了亮度（L *）、黄度（b *）、类胡萝卜素和叶绿素含量值，同时更大程度地增加了其红度（ a *）值。不同的加工处理显示草酸盐含量（73.84-21.86%）、单宁（73.27-29.44%）、皂苷（36.00-3.03%）、植酸盐（33.67-20.94%）和生物碱（38.51-29.98%）含量显着降低，同时显着降低矿物质含量。傅里叶变换红外光谱（FTIR）证实了不同处理引起的满江红粉的结构变化。与α-螺旋结构相比，热烫和高压灭菌处理降低了β-转角、β-折叠、反向平行β-折叠和β-结构的相对比例。
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