JOURNAL OF LIGHT INDUSTRY

CN 41-1437/TS  ISSN 2096-1553

非热加工技术调控果蔬产品内源酶活性研究进展

李喜宏 ,  杨梦娇 ,  梁富浩 ,  林子沁 ,  李娇 ,  吕芳娥 ,  苗泽 ,  姜瑜倩

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李喜宏, 杨梦娇, 梁富浩, 等. 非热加工技术调控果蔬产品内源酶活性研究进展[J]. 轻工学报, 2023, 38(4): 11-19. doi: 10.12187/2023.04.002
引用本文: 李喜宏, 杨梦娇, 梁富浩, 等. 非热加工技术调控果蔬产品内源酶活性研究进展[J]. 轻工学报, 2023, 38(4): 11-19. doi: 10.12187/2023.04.002
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LI Xihong, YANG Mengjiao, LIANG Fuhao, et al. Research progress on regulation of endogenous enzyme activities of fruit and vegetable products by non-thermal processing technology[J]. Journal of Light Industry, 2023, 38(4): 11-19. doi: 10.12187/2023.04.002
Citation: LI Xihong, YANG Mengjiao, LIANG Fuhao, et al. Research progress on regulation of endogenous enzyme activities of fruit and vegetable products by non-thermal processing technology[J]. Journal of Light Industry, 2023, 38(4): 11-19. doi: 10.12187/2023.04.002
shu

非热加工技术调控果蔬产品内源酶活性研究进展

  • 天津科技大学 食品科学与工程学院/天津科技大学省部共建食品营养与安全国家重点实验室, 天津 300457

    • 作者简介: 李喜宏(1960-),男,辽宁省东港市人,天津科技大学教授,博士,主要研究方向为农产品保鲜与加工。E-mail:lixihong@tust.edu.cn;

  • 基金项目: 山东省重点研发计划项目（2021CXGC010809）

  • 中图分类号: TS205

Research progress on regulation of endogenous enzyme activities of fruit and vegetable products by non-thermal processing technology

  • College of Food Science and Engineering/State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology, Tianjin 300457

  • Received Date: 2023-02-15
    Accepted Date: 2023-05-29

    CLC number: TS205

  • 摘要: 基于非热加工技术具有低温杀菌、能更好保持果蔬产品原有营养成分、色泽、新鲜度等优势，着重就5种常用非热加工技术对果蔬产品内源酶活性的调控效果和调控机制进行综述。认为，超高压、超声波、大气压冷等离子体、紫外线辐射和脉冲电场技术通过破坏内源酶的空间结构，可显著降低内源酶的活性。这些非热加工技术在调控果蔬产品内源酶活性时各具优势，不仅可提高果蔬产品的品质，同时也可为果蔬产品加工、贮藏等提供有效的手段和方案。果蔬产品内源酶的失活动力学模型主要包括一阶模型、双相模型、Weibull模型、Hülsheger's和Fermi's经验模型等，通过研究这些模型可更深入地了解非热加工技术调控果蔬产品内源酶活性的机制，进而优化果蔬产品的加工方案以保障产品的品质和安全。然而，非热加工技术的研究仍处于实验阶段，其调控果蔬产品内源酶活性的机制尚不完全明确，在实际生产中还存在设备成本高昂、安全隐患较明显等问题。未来应进一步改进和优化非热加工技术的工艺参数，深入探究非热加工技术对果蔬产品内源酶活性的调控机制，协同应用多种非热加工技术，尽量减少对果蔬产品品质的影响，以期为非热加工技术应用于果蔬深加工及产品工业化生产提供参考。
    Abstract: Based on the advantages of non-thermal processing technology, such as low-temperature sterilization, better maintenance of the original nutrients, color, and freshness of fruit and vegetable products, the regulation effect and regulation mechanism of five commonly used non-thermal processing technologies on the endogenous enzyme activity of fruit and vegetable products were reviewed. Ultrahigh pressure, ultrasonic, atmospheric pressure cold plasma, ultraviolet radiation, and pulsed electric field technology can significantly reduce the activity of endogenous enzymes by destroying their spatial structure. These non-thermal processing technologies have advantages in regulating the endogenous enzyme activity of fruit and vegetable products, which can not only improve the quality of fruit and vegetable product, but also provide effective means and schemes for processing and storage of fruit and vegetable products. The deactivation mechanical models of endogenous enzymes in fruit and vegetable products mainly include the first-order model, biphase model, Weibull model, Hulsheger's and Fermi's empirical models, etc. By studying these models, we can further understand the mechanism of non-thermal processing technology regulating endogenous enzyme activity in fruit and vegetable products, and then optimize the processing scheme of fruit and vegetable products to ensure the quality and safety of products. However, the research of non-thermal processing technology is still in the experimental stage, and the mechanism of regulating the endogenous enzyme activity of fruit and vegetable products is not completely clear, and there are still problems such as high equipment cost and obvious safety risks in actual production. In the future, the process parameters of non-thermal processing technology should be further improved and optimized, the regulation mechanism of non-thermal processing technology on endogenous enzyme activity of fruit and vegetable products should be deeply explored, a variety of non-thermal processing technologies should be jointly applied, and minimize the impact on the quality of fruit and vegetable produets as much as possible, to provide references for the application of non-thermal processing technology in deep processing of fruits and vegetables and industrial production of products.
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李喜宏, 杨梦娇, 梁富浩, 等. 非热加工技术调控果蔬产品内源酶活性研究进展[J]. 轻工学报, 2023, 38(4): 11-19. doi: 10.12187/2023.04.002
引用本文: 李喜宏, 杨梦娇, 梁富浩, 等. 非热加工技术调控果蔬产品内源酶活性研究进展[J]. 轻工学报, 2023, 38(4): 11-19. doi: 10.12187/2023.04.002
shu
LI Xihong, YANG Mengjiao, LIANG Fuhao, et al. Research progress on regulation of endogenous enzyme activities of fruit and vegetable products by non-thermal processing technology[J]. Journal of Light Industry, 2023, 38(4): 11-19. doi: 10.12187/2023.04.002
Citation: LI Xihong, YANG Mengjiao, LIANG Fuhao, et al. Research progress on regulation of endogenous enzyme activities of fruit and vegetable products by non-thermal processing technology[J]. Journal of Light Industry, 2023, 38(4): 11-19. doi: 10.12187/2023.04.002
shu

非热加工技术调控果蔬产品内源酶活性研究进展

    作者简介:李喜宏(1960-),男,辽宁省东港市人,天津科技大学教授,博士,主要研究方向为农产品保鲜与加工。E-mail:lixihong@tust.edu.cn
  • 天津科技大学 食品科学与工程学院/天津科技大学省部共建食品营养与安全国家重点实验室, 天津 300457
  • 收稿日期: 2023-02-15
  • 录用日期: 2023-05-29
基金项目:  山东省重点研发计划项目（2021CXGC010809）

摘要: 基于非热加工技术具有低温杀菌、能更好保持果蔬产品原有营养成分、色泽、新鲜度等优势，着重就5种常用非热加工技术对果蔬产品内源酶活性的调控效果和调控机制进行综述。认为，超高压、超声波、大气压冷等离子体、紫外线辐射和脉冲电场技术通过破坏内源酶的空间结构，可显著降低内源酶的活性。这些非热加工技术在调控果蔬产品内源酶活性时各具优势，不仅可提高果蔬产品的品质，同时也可为果蔬产品加工、贮藏等提供有效的手段和方案。果蔬产品内源酶的失活动力学模型主要包括一阶模型、双相模型、Weibull模型、Hülsheger's和Fermi's经验模型等，通过研究这些模型可更深入地了解非热加工技术调控果蔬产品内源酶活性的机制，进而优化果蔬产品的加工方案以保障产品的品质和安全。然而，非热加工技术的研究仍处于实验阶段，其调控果蔬产品内源酶活性的机制尚不完全明确，在实际生产中还存在设备成本高昂、安全隐患较明显等问题。未来应进一步改进和优化非热加工技术的工艺参数，深入探究非热加工技术对果蔬产品内源酶活性的调控机制，协同应用多种非热加工技术，尽量减少对果蔬产品品质的影响，以期为非热加工技术应用于果蔬深加工及产品工业化生产提供参考。

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