文献类型：期刊文献

英文题名：Non-thermal continuous preparation of pineapple (Ananas comosus (L.)) flavored fruit powder: Identification of characteristic volatile flavor components and exploration of in vivo antioxidant activity mechanism

作者：Lee, Quancen[1];Xu, Lijuan[1,2];Zhu, Siming[1,2,3,4]

机构：[1]South China Univ Technol, Sch Food Sci & Engn, Guangdong Prov Key Lab Green Proc Nat Prod & Prod, Guangzhou 510640, Peoples R China;[2]South China Univ Technol, Yangjiang Res Inst, Guangdong Pilot Platform Modern Agr & Food Lingnan, Yangjiang 529500, Peoples R China;[3]Guangdong Ocean Univ, Coll Lingnan Specialty Fruits & Vegetables, Yangjiang Tilapia Storage & Proc Engn Technol Res, Sch Food Sci & Engn,Green Proc Ind, Yangjiang Campus, Yangjiang 529500, Peoples R China;[4]Kashi Univ, Key Lab Biol Resources & Ecol Pamirs Plateau Xinji, Kashi 844000, Peoples R China

年份：2026

卷号：509

外文期刊名：FOOD CHEMISTRY

收录：SCI-EXPANDED(收录号：WOS:001706489500001)、、EI(收录号：20260920163266)、WOS

基金：This research was supported by the Key R & D Program Projects in Guangdong, China (2023B0202040002 and 2024B0202010001) , the Science and Technology Planning Project in Guangdong, China (SDZX2023036) , the 'Open Competition' Science & Technology Research Project of National Excellent Engineer Innovation Research Institute for Advanced Manufacturing Industry in Guangdong Hong Kong Macao Greater Bay Area (Foshan) , China (JBGS2024003) .

语种：英文

外文关键词：Non-thermal continuous processing; Fruit powder; Volatile components; Antioxidant activity; Metabolic mechanism; Ananas comosus (L.)

外文摘要：In the food industry, the preparation of pineapple (Ananas comosus (L.), AC) powder has mainly relied on traditional juice extraction, drying and granulation, resulting in a significant waste of AC resources. In this study, AC extracts were sequentially prepared from AC flesh by combining high-voltage pulsed electric field (PEF) and ultrasound (US) treatment with ethanol fractional extraction and macroporous resin purification technology, and AC extract mixture-1 (ACEM1) and AC extract mixture-2 (ACEM2) were obtained by compounding different AC extracts. Compared with conventional pressed AC fruit pulp (AC-N), the characteristic flavors of ACEM1 and ACEM2 were significantly enhanced, volatile components linalool oxide, 3-methylbutanal and 3-methylbutan-1ol were significantly elevated in ACEM1, while 3-Heptanol (D), 3-Heptanol (M) and 1-hexanal were significantly elevated characteristic volatile components in ACEM2. Meanwhile, it was found that ACEM1 and ACEM2 had significant antioxidant activity by scavenging free radicals and enhancing the antioxidant capacity of Caenorhabditis elegans (C. elegans). Glyoxylate and dicarboxylate metabolism and alanine, aspartate and glutamate metabolism were key metabolic pathways that contributed to enhancing the antioxidant capacity of C. elegans treated with ACEM1, while pantothenate and CoA biosynthesis and nucleoside metabolism were key metabolic pathways that contributed to enhancing the antioxidant capacity of C. elegans treated with ACEM2. These results provided references for the efficient and comprehensive utilization of AC resources, the application of nonthermal technology in AC processing, the precise, targeted, and large-scale engineering preparation of AC fruit powder with high activity and strong flavor, and the development of ACEMs in functional and flavored foods.