| Abstract: | 由於產業的全球化及人們對健康益處的意識，所以在過去的十幾年裡，藍莓的消費量呈現穩定的增加，由於藍莓有季節性，所以通常經過各種加工技術製成果醬、果汁或果泥，熱處理(如巴氏滅菌)對微生物及酵素的失活是有效的，但熱處理可能對熱敏感的多酚類物質有不利的影響，所以有一些非傳統的非熱處理加工技術正在發展中，其中，電漿已經被證明在微生物滅活及酵素失活方面是有效的，而電漿處理過程中溫度較低（通常 < 70°C），因此不會因為熱的關係而破壞食物中的營養成分，本研究的目的為比較不同的熱處理條件及電漿操作條件下，對藍莓果皮萃取物中營養價值的影響。熱處理條件分別為65°C，30分鐘、80 °C，2分鐘、90 °C，15分鐘；電漿操作條件以頻率20 kHz、氣體流量12 L/分鐘及電極間距 1 cm，探討在時間0、3、6及9分鐘；電壓120 V、140 V、160 V及180 V；工作氣體為氮氣及氬氣的處理條件，對藍莓果皮萃取物中營養成分及營養價值的影響。實驗結果顯示，90 °C、15分鐘會造成花青素有顯著的減少，而65°C、30分鐘及80°C、2分鐘則不會對花青素有顯著的影響，並且比起氮氣電漿，氬氣電漿有更好的花青素保留。3種熱處理皆不會對總酚含量造成顯著影響，並且隨著氬氣電漿及氮氣電漿處理時間越久，總酚含量有顯著增加。90 °C、15分鐘會顯著增加聚合物顏色百分比，80 °C、2分鐘及65 °C、30分鐘則不會顯著增加聚合物顏色百分比，並且隨著氬氣電漿及氮氣電漿處理時間增加，聚合物顏色百分比會顯著增加。三種熱處理皆不會顯著降低DPPH抑制率，並且氬氣電漿處理的藍莓果皮熱水萃取物其DPPH抑制率比氮氣電漿處理得來的好。結論是熱處理及電漿處理時間越長，對藍莓抗氧化性質的影響越大。
Due to the globalization of the industry and people's awareness of health benefits, the consumption of blueberries has increased steadily over the past decade. Due to the seasonality of blueberries, jams, juices or fruits are usually made through various processing techniques. Mud, heat treatment (such as pasteurization) is effective for the deactivation of microorganisms and enzymes, but heat treatment may have adverse effects on heat-sensitive polyphenols, so some non-traditional non-heat treatment techniques are under development. Among them, plasma has been proven to be effective in microbial inactivation and enzyme inactivation, while plasma treatment has a low temperature (usually < 70 ° C), so there is no damage to food nutrition due to heat. Ingredients, the purpose of this study was to compare the effects of different heat treatment conditions and plasma operating conditions on the nutritional value of blueberry peel extracts. The heat treatment conditions were 65 °C, 30 minutes, 80 °C, 2 minutes, 90 °C, 15 minutes; the plasma operating conditions were at a frequency of 20 kHz, a gas flow rate of 12 L/min and an electrode spacing of 1 cm. , 3, 6 and 9 minutes; voltages of 120 V, 140 V, 160 V and 180 V; working gas is the treatment conditions of nitrogen and argon, on the nutrient composition and nutritional value of blueberry peel extract. The experimental results show that 90 ° C, 15 minutes will cause a significant reduction in anthocyanins, while 65 ° C, 30 minutes and 80 ° C, 2 minutes will not have a significant effect on anthocyanins, and compared to nitrogen Plasma, argon plasma has better anthocyanin retention. None of the three heat treatments had a significant effect on the total phenolic content, and the longer the argon plasma and nitrogen plasma treatment time, the greater the total phenolic content. 90 ° C, 15 minutes will significantly increase the percentage of polymer color, 80 ° C, 2 minutes and 65 ° C, 30 minutes will not significantly increase the percentage of polymer color, and with argon plasma and nitrogen plasma treatment time Increasing, the polymer color percentage will increase significantly. The three heat treatments did not significantly reduce the DPPH inhibition rate, and the DPPH inhibition rate of the argon plasma treated blueberry peel hot water extract was better than that obtained by the nitrogen plasma treatment. The conclusion is that the longer the heat treatment and plasma treatment time, the greater the influence on the Antioxidant properties of blueberry. |
