Influence of microwave processing on the bioactive compounds, antioxidant activity and sensory acceptance of blackberry jelly

Abstract The purpose of this study was to evaluate the effect of microwave and microwave combined with vacuum on the nutritional and sensory characteristics of blackberry jelly, in order to verify if they are actually more viable methods of processing when compared to the traditional process in open pan. It was verified that the processing methods studied did not influence the sensory characteristics of the obtained jelly, however, it was observed that the microwave processing, in particular low power microwave without vacuum, promotes smaller nutritional losses in the blackberry jelly. The jellies processed in low-power microwave without vacuum stood out from the others presenting the highest antioxidant activity by DPPH (2095.19 g f.w./g of DPPH) and ABTS method (21.81 μM trolox/g), the highest total phenolic content (504.58 mg GAE/100 g) and one of the highest ascorbic acid content (33.72 mg ascorbic acid/100 g). The jelly processed in high-power microwave without vacuum, stood out to have the highest antioxidant activity by the beta-carotene method (84.20% protection). In relation to the anthocyanins content, the jellies processed by vacuum microwave (low and high power) were highlighted because they presented the highest levels (16.25 and 15.03 mg of cyanidin equivalent 3 glucoside/100g, respectively).

摘要 本研究旨在评估微波及微波联合真空处理对黑莓果冻营养与感官特性的影响，以验证相较于传统敞锅加工工艺，该类处理方式是否具备更切实的工业化应用可行性。研究证实，本次考察的所有加工方式均未对所得果冻的感官特性产生显著影响；但观测发现，无真空辅助的低功率微波处理可使黑莓果冻的营养损失降至最低。该无真空低功率微波工艺制备的果冻表现最优，其1,1-二苯基-2-苦肼基自由基（DPPH）法（2095.19 g 鲜重（f.w.）/g DPPH）与2,2'-联氮-双(3-乙基苯并噻唑啉-6-磺酸)（ABTS）法测得的抗氧化活性最高，总酚含量达504.58 mg 没食子酸当量（GAE）/100 g，抗坏血酸含量为33.72 mg 抗坏血酸/100 g，亦位居前列。无真空辅助的高功率微波处理果冻，则在β-胡萝卜素法抗氧化活性测试中表现最佳，保护率达84.20%。关于花青素含量，真空微波（低、高功率）处理所得果冻的花青素水平最高，分别为16.25 mg 矢车菊素-3-葡萄糖苷当量/100 g与15.03 mg 矢车菊素-3-葡萄糖苷当量/100 g。

搜集汇总

背景与挑战

背景概述

该数据集研究了微波处理对黑莓果冻的营养和感官特性的影响，发现低功率微波处理（无真空）能减少营养损失并保持较高的抗氧化活性。同时，真空微波处理（低和高功率）在花青素含量方面表现突出。