Cov khoom fermented

Fermentation yog ib qho txheej txheem decomposition, nyob rau hauv cov kab mob los yog cov enzymes hloov cov organic tshuaj xws li carbohydrates rau cawv los yog organic acids. Fermentation ntawm txiv hmab txiv ntoo thiab zaub tuaj yeem muab ntau yam zoo, vim nws pab khaws cia thiab tsim cov khoom noj muaj txiaj ntsig zoo, muaj txiaj ntsig zoo hauv ntau hom flavors, aromas, thiab textures thiab tshem tawm cov tshuaj tiv thaiv kev noj haus kom tsis txhob noj zaub mov tsis zoo (Swain et al. 2014). Ob peb txoj kev tshawb fawb ntawm fermentation ntawm acerola txiv hmab txiv ntoo kuj tau ua.

Raws li kev tshawb fawb cuam tshuam,cistancheyog ib hom tshuaj ntsuab uas hu ua "cov tshuaj ntsuab miracle uas ua rau lub neej ntev". Nws lub ntsiab tivthaiv yogcistanoside, uas muaj ntau yam teebmeem xws liantioxidant,anti-inflammatory, thiabtiv thaiv kab mob muaj nuj nqikev txhawb nqa. Lub mechanism ntawm cistanche thiabtawv nqaij ntxuav hniav dawbnyob rau hauv cov nyhuv antioxidant ntawm cistancheglycosides. Melanin nyob rau hauv tib neeg daim tawv nqaij yog tsim los ntawm oxidation ntawm tyrosine catalyzed los ntawmtyrosinase, thiab cov tshuaj tiv thaiv oxidation yuav tsum muaj kev koom tes ntawm cov pa, yog li cov pa oxygen dawb radicals hauv lub cev dhau los ua ib qho tseem ceeb cuam tshuam rau kev tsim melanin. Cistanche muaj cistanoside, uas yog ib qho antioxidant thiab tuaj yeem txo qhov tsim ntawm cov dawb radicals hauv lub cev, yog liinhibiting melanin ntau lawm.

Nyem rau qhov Kuv Yuav Yuav Cistanche

Yog xav paub ntxiv:

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Favaro-Trindade thiab al. (2006) npaj rau fermented acerola ice cream los ntawm kev sib xyaw ntawm cov kab lis kev cai sib txawv thiab probiotics xws li Bifidobacterium longum, Bi. Lactis, Streptococcus thermophilus, thiab Lactobacillus delbrueckii spp. Bulgaricus muaj qhov kawg pH ntawm 4.5 lossis 5. Thaum lub sijhawm 15 lub lis piam ntawm kev cia, cov kev suav suav rau cov kab lis kev cai probiotic tseem nyob siab tshaj qhov pom zoo tsawg kawg nkaus txwv ntawm 106 cfu / g txawm nyob rau hauv cov khoom uas muaj pH ntawm 4.5. Yog li, cov kws sau ntawv xaus lus tias fermented acerola ice cream tuaj yeem siv los ua zaub mov tsim nyog rau kev xa cov vitamin C thiab Bifidobacterium strains.

Ib txheej txheem tsim cov vitamin C-enriched noj qab haus huv vinegar siv acerola tau piav nyob rau hauv ib tug patent los ntawm Nakashima (1989). Nws qhov kev tsim khoom tau ua los ntawm kev ntxiv acerola thaum lub sijhawm tsim khoom, ua noj lossis ncaj qha ntxiv rau cov kua txiv hmab txiv ntoo. Tsis tas li ntawd, fermentate los ntawm acerola kuj tseem siv tau los txhim kho daim tawv nqaij zoo. Ib tug muaj pes tsawg leeg rau cov tshuaj pleev ib ce uas muaj acerola cherry fermentate thiab organic acid yog patented los ntawm Zimmerman thiab Belo (2000) uas nws siv yuav pab tau nyob rau hauv kev txhim kho tus nqi ntawm daim tawv nqaij desquamation. Ib yam li ntawd, daim tawv nqaij whitener muaj pes tsawg leeg rau kev siv sab nraud uas muaj acerola cherry fermentate suav nrog cov neeg paub ua kom dawb huv tau patented los ntawm Dornoff li al. (1998).

Noj cov yeeb yaj kiab thiab txheej txheej

Ob peb txoj kev tshawb fawb tau ua tiav ntawm kev npaj, ua tau, thiab kev siv cov yeeb yaj kiab thiab cov txheej txheem los ntawm acerola. Ib zaj yeeb yaj kiab uas noj tau tau npaj thiab ua tus cwj pwm los ntawm Azeredo li al. (2012a) siv acerola thiab alginate, plasticized nrog pob kws phoov. Kev koom ua ke ntawm cellulose whiskers hauv zaj duab xis tau pom los txhim kho nws cov dej vapor barrier, tensile zog, thiab modulus. Cov kws sau ntawv xaus lus tias cov yeeb yaj kiab zoo li no tuaj yeem siv los ua cov txheej txheem hauv ntau cov txiv hmab txiv ntoo thiab zaub rau kev txuas ntxiv ntawm txee lub neej. Tsis tas li ntawd, cov yeeb yaj kiab alginate-acerola tsis muaj whiskers tuaj yeem noj cov khoom noj txom ncauj, vim tias lub hom phiaj no tsis xav tau cov cuab yeej zoo lossis cov khoom thaiv. Cov pab pawg kuj tau npaj nanocomposite edible films (cam khwb cia rau iav daim hlau) thiab edible coatings (thov rau ntawm acerola txiv hmab txiv ntoo nto) los ntawm acerola thiab alginate reinforced nrog cellulose whiskers los yog montmorillonite. Cov coatings siv rau cov txiv hmab txiv ntoo tshiab acerola txo nws qhov hnyav, qhov tshwm sim lwj, thiab tus nqi ripening. Lub montmorillonite-reinforced alginate-acerola puree tau pom tias muaj txiaj ntsig zoo tshaj plaws hauv kev txo qhov hnyav thiab tswj kev pom qhov pom ntawm acerola (Azeredo li al. 2012b).

Hauv kev tshawb nrhiav cais, qhov ua tau ntawm kev sib xyaw txiv nkhaus taw thiab acerola pulp rau hauv biodegradable matrix raws li qhov chaw ntawm polyphenols, carotenoids, thiab lwm yam antioxidants tau raug soj ntsuam (Souza li al. 2011). Cov kws sau ntawv tau npaj cov yeeb yaj kiab bio-raws li siv cov hmoov txhuv nplej siab nrog ntau hom kev sib xyaw ntawm txiv nkhaus taw thiab acerola pulp raws li cov lus teb saum npoo txheej txheem thiab siv nws rau ntim cov roj xibtes. Cov txiaj ntsig tau qhia tias txawm hais tias cov txheej txheem ua yeeb yaj kiab cuam tshuam rau cov tshuaj tiv thaiv antioxidant, cov tshuaj tua kab mob antioxidant ntxiv rau cov yeeb yaj kiab tiv thaiv cov khoom ntim. Txawm li cas los xij, cov neeg tshawb xyuas tau hais tias kev siv cov vitamin C pulps yuav tsum zam kom tsis txhob ua cov khoom ntxiv hauv cov yeeb yaj kiab vim lawv pom tias cov ntsiab lus siab ntawm ascorbic acid hauv acerola ua raws li tus neeg sawv cev prooxidant.

Ntxiv

Kev siv pov tseg

Caetano et al. (2011) soj ntsuam lub peev xwm antioxidant ntawm agro-industrial pov tseg los ntawm acerola. Lawv tau tshaj tawm tias hydroethanolic thiab hydro methanolic rho tawm tau siv cov kev rho tawm raws li tau pom los ua pov thawj zoo DPPH thiab ABTS kev ua haujlwm nrog cov feem pua ​​​​ntawm cov peroxidation ntawm linoleic acid thiab muaj peev xwm ua kom tsis txhob tsim cov peroxides thiab conjugated dienes.

Kev xaus thiab lub neej yav tom ntej

Cov ntaub ntawv

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