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首页> 外文期刊>LWT-Food Science & Technology >Effects of cryoconcentrate blueberry juice incorporation on gelatin gel: A rheological, textural and bioactive properties study
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Effects of cryoconcentrate blueberry juice incorporation on gelatin gel: A rheological, textural and bioactive properties study

机译：冷冻酵母果汁掺入对明胶凝胶的影响：一种流变，纹理和生物活性性研究

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摘要

Cryoconcentrate blueberry juice (CBJ) at different concentrations was incorporated into gelatin gel and the effects on rheological and textural properties, total bioactive compounds (TBC) and antioxidant activity (AA) were evaluated. Specifically, CBJ at 20 g/100 g reinforced the gel structure, since the sample showed the highest gelling (15.0 degrees C) and melting temperatures (27.4 degrees C) in comparison to the other samples. Additionally, this CBJ concentration had an increase of 28%, 46%, 47% and 54% in relation to the initial gel strength, hardness, gumminess, and chewiness, respectively. In TBC and AA terms, the values were close to 55 mg GAE/100 g, 4.5 mg C3G/100 g, 18 mg CEQ/100 g, 42, 29 and 738 mu mol TE/100 g, which are equivalent to 18%, 11%, 14%, 8%, 3% and 32%, for total polyphenol, anthocyanin and flavonoid contents, 2,2-diphenyl-1-picrylhydrazyl (DPPH), ferric reducing antioxidant power (FRAP) and oxygen radical absorbance capacity (ORAC) assays, in relation to the initial CBJ value, respectively. Scanning electron microscope images revealed that the CBJ-gelatin gels formed a structural network with porous and thick walls. Therefore, CBJ has the potential to be an excellent ingredient to add during gelatin gel preparation since it delivers bioactive components without affecting the rheological and textural properties.
机译：将不同浓度的低温浓缩蓝莓汁（CBJ）加入明胶凝胶中，研究了其对凝胶流变性、质构特性、总生物活性化合物（TBC）和抗氧化活性（AA）的影响。具体而言，20 g/100 g的CBJ增强了凝胶结构，因为与其他样品相比，样品显示出最高的凝胶化温度（15.0摄氏度）和熔化温度（27.4摄氏度）。此外，与初始凝胶强度、硬度、粘性和咀嚼性相比，CBJ浓度分别增加了28%、46%、47%和54%。就TBC和AA而言，其值接近55 mg GAE/100 g、4.5 mg C3G/100 g、18 mg CEQ/100 g、42、29和738μmol TE/100 g，相当于总多酚、花青素和类黄酮含量、2,2-二苯基-1-苦味酸（DPPH）、铁还原抗氧化能力（FRAP）和氧自由基吸收能力（ORAC）测定的18%、11%、14%、8%、3%和32%，分别与初始CBJ值相关。扫描电子显微镜图像显示，CBJ明胶凝胶形成了多孔厚壁的结构网络。因此，CBJ有可能成为明胶凝胶制备过程中添加的优秀成分，因为它提供生物活性成分，而不会影响流变学和结构特性。

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