Improvement of anthocyanin yield and shelf-life extension of grape pomace by gamma irradiation

被引：44
|
作者：
Ayed, N
Yu, HL
Lacroix, M
机构：
[1] Univ Quebec, Inst Armand Frappier, INRS,Canadian Irradiat Ctr, Microbiol & Biotechnol Res Ctr,CIC, Laval, PQ H7N 4Z3, Canada
[2] Teaching Training Coll Bizerte, Lab Biofood Dev Byprod, Dept Chem, Zarzouna 7021, Tunisia
来源：
FOOD RESEARCH INTERNATIONAL | 1999年 / 32卷 / 08期
关键词：
anthocyanin; grape pomace; gamma irradiation; sodium metabisulfite; antioxidant;
D O I：
10.1016/S0963-9969(99)00124-6
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
This research investigated the effect of gamma irradiation on anthocyanin extraction from grape pomace, and on inhibition of microbial growth and anthocyanin content during subsequent storage. The combination of four variables was investigated: (1) irradiation at doses from 0 to 9 kGy; (2) packaging under vacuum; (3) addition of a low dose of sodium metabisulfite during irradiation; and (4) extraction in the presence of SO2. Results indicate that the irradiation at 6 kGy, packaging in the presence of 0.1% sodium metabisulfite and extraction in the presence of 2000 ppm of SO2 yielded the highest value of anthocyanins, and improved shelf-life of grape pomace. (C) 2000 Canadian Institute of Food Science and Technology. Published by Elsevier Science Ltd. All rights reserved.
引用
收藏
页码：539 / 543
页数：5
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