摘要
The aim of this study was to evaluate technological and antioxidant properties, including in vitro bioaccessibility of polyphenols, conferred on raw anchovy mince by the addition of polyphenol-rich grape pomace dietary fibre at different concentrations. For this purpose, headed and gutted anchovy was heat-flayed, deboned and mixed with 0%, 2%, 3%, 4% grape pomace dietary fibre. A significant increase (P 0.05) in the concentration of polyphenols and associated antioxidant capacity was detected when grape pomace dietary fibre was incorporated in a proportion of at least 2% of the final mixture. In vitro digestion showed that the higher the grape pomace dietary fibre content, the higher was the proportion of polyphenols reaching the large intestine. Additionally, it was observed that the ABTS (2,2′-azino-bis(3-ethylbenzo-thiazoline-6-sulfonic acid) assay seems to be more suitable for evaluating antioxidant capacity in this kind of samples than FRAP (Ferric Reducing Antioxidant Power) assay.
Technological properties such as mechanical and water holding, as well as sensory scores, indicated excellent qualities and acceptability of all samples. Hence, given the good acceptance of these samples, it should be feasible to make fish products based on mince anchovy as a means of increasing dietary intake of polyphenols with antioxidant capacity, especially considering the high concentration of polyphenols bioaccessible in the large intestine.
摘要译文
这项研究的目的是评估技术和抗氧化性能，包括多酚的体外生物可达性，通过添加不同浓度的富含多酚的葡萄果渣膳食纤维赋予生的凤尾鱼肉糜。为此目的，头部和内脏anch鱼被热剥皮，去骨并与0％，2％，3％，4％葡萄果渣膳食纤维混合。显着增加（P 0。05）中多酚的浓度，并且当葡萄渣膳食纤维以至少2％的最终混合物的比例掺入时检测到相关抗氧化能力。体外消化表明，葡萄果渣膳食纤维含量越高，到达大肠的多酚比例越高。另外，观察到ABTS（2，2''''-azino-bis（3-ethylbenzo-thiazoline-6-sulfonic acid）assay似乎比FRAP（铁还原抗氧化能力）分析更适合评估此类样品的抗氧化能力。技术性能如机械和持水性，以及感官评分，表明所有样品都具有优异的品质和可接受性。因此，鉴于这些样品的良好接受度，制作基于min鱼的鱼制品作为提高具有抗氧化能力的多酚饮食摄入量的手段应该是可行的，特别是考虑到大肠中生物可接受的高浓度多酚。
A.Solari-Godiño[a];J.Pérez-Jiménez[b];F.Saura-Calixto[b];A.J.Borderías[b];H.M.Moreno[b];. Anchovy mince (Engraulis ringens) enriched with polyphenol-rich grape pomace dietary fibre: In vitro polyphenols bioaccessibility, antioxidant and physico-chemical properties[J]. Food Research International, 2017,102: 639-646