Synergistic effect of microwave heating and hydrothermal treatment on cyanogenic glycosides and bioactive compounds of plum ( Prunus domestica L.) kernels: An analytical approach.
| Autor: | Sheikh MA; Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology, Longowal-148106, Sangrur, Punjab, India., Saini CS; Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology, Longowal-148106, Sangrur, Punjab, India., Sharma HK; Department of Chemical Engineering, National Institute of Technology, Agartala -799046, India. |
|---|---|
| Jazyk: | angličtina |
| Zdroj: | Current research in food science [Curr Res Food Sci] 2021 Dec 23; Vol. 5, pp. 65-72. Date of Electronic Publication: 2021 Dec 23 (Print Publication: 2022). |
| DOI: | 10.1016/j.crfs.2021.12.007 |
| Abstrakt: | The effects of microwave heating (450 W for 6 min), hydrothermal treatment (6, 9, and 12 h at 45 °C) and their combination on compositional characteristics, cyanogenic glycosides, color, and bioactive compounds of plum kernels have been studied. The conditions examined caused a significant reduction of 37.81, 72.17, 84.41, 91.24 and 98.02% in cyanogenic glycosides of differently treated plum kernels. Total phenolic and total flavonoid compounds of plum kernels showed hydrothermal time-dependent duration decline. The larger shifts in FT-IR spectra near 1157 cm- 1 provided valuable insights on the reduction of cyanogenic glycosides during combined treatments. The variation of color attributes ( L*, a*, b* ), during combined treatments indicates a more reddish tonality of plum kernel samples. The combined effect of hydrothermal (12 h at 45 °C) and microwave heating (450 W for 6 min) proved to be an effective tool for neutralizing the toxic effect of cyanogenic glycosides, opening up possibilities for its use in food industries. Competing Interests: The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper. (© 2021 The Authors.) |
| Databáze: | MEDLINE |
| Externí odkaz: |
|