Citrus is the largest fruit crop worldwide.Meanwhile,oranges account for 60 per cent of the total,with their main application in juice production.During orange juice production,about 50 per cent of the fresh orange we...Citrus is the largest fruit crop worldwide.Meanwhile,oranges account for 60 per cent of the total,with their main application in juice production.During orange juice production,about 50 per cent of the fresh orange weight is transformed into juice,with the remaining 50 per cent comprised of residue(peel,pulp,seeds,orange leaves and whole orange fruits that do not reach the quality requirements).With the resulting tons of orange by-products,there has been an initiative to research possible ways to reutilize and revalorize citrus waste.Orange pomace,the by-product from juicing process,is currently used to extract the essential oils for fragrance and flavor,and a majority of the waste is used as cattle feed;however,these applications do not account for all of the waste or capture all of its potential value.Meanwhile,these by-products are put into landfills at the owner's expense,and contribute to global warming through carbon emissions.On the other hand,orange by-products still contain many useful nutraceutical components,such as dietary fiber and phytochemicals,which could be utilized for value-added ingredients and new product development.Some research approaches in this area include the production of organic fertilizers and biofuels,or the extraction of essential oils,pectins,and antioxidant compounds.There is little information in the literature and in the food industry in terms of utilizing the orange pomace directly or with some simple treatments.Orange pomace may be used for food product development as a'clean-laber,non-synthetic preservative,which rationalizes this review.展开更多
以猪皮蛋白粉(porcine skin protein powder,PSPP)为原料,大豆油为油相制备乳液,再经热诱导形成猪皮蛋白粉基乳液凝胶,研究PSPP的浓度和加热处理时间与次数对乳液稳定性、乳液凝胶质构及持水力的影响。结果表明,随着PSPP浓度的增加,加...以猪皮蛋白粉(porcine skin protein powder,PSPP)为原料,大豆油为油相制备乳液,再经热诱导形成猪皮蛋白粉基乳液凝胶,研究PSPP的浓度和加热处理时间与次数对乳液稳定性、乳液凝胶质构及持水力的影响。结果表明,随着PSPP浓度的增加,加热后乳液析出水层逐渐减小,乳液结构保持更加完整,液滴尺寸变化显著减小,乳液的表观黏度增大。质构和持水力分析显示,随着PSPP浓度的增加,乳液凝胶的硬度、黏聚性及持水力均显著增强。激光共聚焦显微镜显示,随着PSPP浓度的增加,乳液凝胶颗粒的直径明显减小,油水界面的蛋白覆盖率增大。当PSPP质量浓度为30 g/L时,随着热处理时间延长和次数的增加,乳液凝胶质构特性变化较小,这表明PSPP乳液凝胶可耐受长时间和反复加热处理。展开更多
该研究以猪皮蛋白粉(porcine skin protein powder,PSPP)为原料,以大豆油为油相制备乳液,研究了不同质量分数的PSPP(0.5%~3.0%)对乳液的理化性质、流变特性及稳定性的影响。结果表明,随着PSPP添加量的增加,更多的蛋白颗粒参与界面吸附...该研究以猪皮蛋白粉(porcine skin protein powder,PSPP)为原料,以大豆油为油相制备乳液,研究了不同质量分数的PSPP(0.5%~3.0%)对乳液的理化性质、流变特性及稳定性的影响。结果表明,随着PSPP添加量的增加,更多的蛋白颗粒参与界面吸附和连续相网络形成,导致乳液液滴尺寸降低(300~40μm),乳液持水力和流变学特性(表观黏度、模量)增加,进而提高了乳液的贮藏、离心、冻融稳定性。研究结果可为猪皮的高值利用拓展新途径,并为PSPP作为乳化型功能性组分在食品中应用提供理论依据和指导意义。展开更多
基金funded by the California State University's(CSU)Agriculture Research Institute(ARI)(No.19-04-101),USA。
文摘Citrus is the largest fruit crop worldwide.Meanwhile,oranges account for 60 per cent of the total,with their main application in juice production.During orange juice production,about 50 per cent of the fresh orange weight is transformed into juice,with the remaining 50 per cent comprised of residue(peel,pulp,seeds,orange leaves and whole orange fruits that do not reach the quality requirements).With the resulting tons of orange by-products,there has been an initiative to research possible ways to reutilize and revalorize citrus waste.Orange pomace,the by-product from juicing process,is currently used to extract the essential oils for fragrance and flavor,and a majority of the waste is used as cattle feed;however,these applications do not account for all of the waste or capture all of its potential value.Meanwhile,these by-products are put into landfills at the owner's expense,and contribute to global warming through carbon emissions.On the other hand,orange by-products still contain many useful nutraceutical components,such as dietary fiber and phytochemicals,which could be utilized for value-added ingredients and new product development.Some research approaches in this area include the production of organic fertilizers and biofuels,or the extraction of essential oils,pectins,and antioxidant compounds.There is little information in the literature and in the food industry in terms of utilizing the orange pomace directly or with some simple treatments.Orange pomace may be used for food product development as a'clean-laber,non-synthetic preservative,which rationalizes this review.
文摘以猪皮蛋白粉(porcine skin protein powder,PSPP)为原料,大豆油为油相制备乳液,再经热诱导形成猪皮蛋白粉基乳液凝胶,研究PSPP的浓度和加热处理时间与次数对乳液稳定性、乳液凝胶质构及持水力的影响。结果表明,随着PSPP浓度的增加,加热后乳液析出水层逐渐减小,乳液结构保持更加完整,液滴尺寸变化显著减小,乳液的表观黏度增大。质构和持水力分析显示,随着PSPP浓度的增加,乳液凝胶的硬度、黏聚性及持水力均显著增强。激光共聚焦显微镜显示,随着PSPP浓度的增加,乳液凝胶颗粒的直径明显减小,油水界面的蛋白覆盖率增大。当PSPP质量浓度为30 g/L时,随着热处理时间延长和次数的增加,乳液凝胶质构特性变化较小,这表明PSPP乳液凝胶可耐受长时间和反复加热处理。
文摘该研究以猪皮蛋白粉(porcine skin protein powder,PSPP)为原料,以大豆油为油相制备乳液,研究了不同质量分数的PSPP(0.5%~3.0%)对乳液的理化性质、流变特性及稳定性的影响。结果表明,随着PSPP添加量的增加,更多的蛋白颗粒参与界面吸附和连续相网络形成,导致乳液液滴尺寸降低(300~40μm),乳液持水力和流变学特性(表观黏度、模量)增加,进而提高了乳液的贮藏、离心、冻融稳定性。研究结果可为猪皮的高值利用拓展新途径,并为PSPP作为乳化型功能性组分在食品中应用提供理论依据和指导意义。
