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Laura Cristina Moreno-Na´jera,Juan Arturo Ragazzo-Sa´nchez,Cristina Regla Gasto´n-Pen˜a,Montserrat Caldero´n-Santoyo 한국식품과학회 2020 Food Science and Biotechnology Vol.29 No.12
The application of emerging technologies suchas ultrasound, microwaves and high hydrostatic pressure,allows the extraction of compounds in a sustainable mannerfrom a vegetable matrix with a high value such asjackfruit leaf proteins (Artocarpus heterophyllus Lam). Currently, the main method of protein extraction is basedon the precipitation with the use of an aggressive solvent,therefore it is necessary to optimize extraction methodswith a minimum waste production. In the protein extractionof jackfruit leaves, we obtained a content of 84.1 mg/gusing solvents. On the other hand, emergent extractionssuch as ultrasound, microwaves, and high hydrostaticpressure showed concentrations of 96.3, 95.6 and147.3 mg/g, respectively. In addition, we found that thebest extraction agent was 0.5 M NaCl, offering a range ofpossibilities that support green technologies as an imperativechange in the food industry.
Surelys Ramos-Bell,Montserrat Caldero´n-Santoyo,Julio Ce´sar Barros-Castillo,Juan Arturo Ragazzo-Sa´nchez 한국식품과학회 2020 Food Science and Biotechnology Vol.29 No.10
In this study, the stability of a submicronemulsion to protect an extract obtained from sea grape fruit(Coccoloba uvifera L.) was evaluated. Extract characterizationby MS-HPLC revealed the presence of 3 anthocyanins(cyanidin 3-glucoside, malvidin 3-glucoside, anddelphinidin 3-glucoside), the content of total phenols was263.86 ± 1.86 mg gallic acid equivalent/100 g, with anantioxidant capacity determined by ABTS and DPPH of128.95 ± 1.00 and 26.18 ± 0.60 lg Trolox equivalents/mL, respectively. A submicron emulsion (0.424 lm) byUltrasound with monomodal distribution, stable over timeand low viscosity (1.94 mPa s) classified as a shear-thinningfluid was obtained. The thermogravimetric analysis(TGA) demonstrated the stability of the C. uvifera extractin the emulsion, which is thermostable (212 C). Theseemulsions can be added into a beverage as a nutraceutical,dried for later use as pills or incorporated in foods.