2023 Fiscal Year Final Research Report

Development of advanced postharvest technology for adding functional attributes to foods

Research Project

PDF

Project/Area Number	21H02312
Research Category	Grant-in-Aid for Scientific Research (B)
Allocation Type	Single-year Grants
Section	一般
Review Section	Basic Section 41040:Agricultural environmental engineering and agricultural information engineering-related
Research Institution	Chiba University
Principal Investigator	Ogawa Yukiharu 千葉大学, 大学院園芸学研究院, 教授 (00373126)
Co-Investigator(Kenkyū-buntansha)	齋藤高弘宇都宮大学, 農学部, 教授 (50221990) 田村匡嗣宇都宮大学, 農学部, 助教 (60750198)
Project Period (FY)	2021-04-01 – 2024-03-31
Keywords	消化性 / 機能性 / 収穫後調製 / 加工 / バイオアベイラビリティ
Outline of Final Research Achievements	The effect of postharvest processing for various plant-based food materials on health-related digestive attributes was examined in this study. The following findings were obtained: 1) It was clarified that the starch digestibility of rice changed depending on the degree of rice polishing and the addition of fat. 2) The functional substances of salted red perilla (shiso), which is added when processing pickled apricots, were identified, and it was confirmed that derived from red perilla have a significant influence on the health-related properties of pickled apricots. 3) The heating method, structural attributes of grain foods, and the structural characteristics of the gel network affected the protein digestibility and functionality of seed-derived food products. 4) The scale of the tea processing machine influenced the quality of tea leaves and the health functionality of green tea infusions.
Free Research Field	農業環境工学
Academic Significance and Societal Importance of the Research Achievements	本研究では，収穫後の調製方法が異なる植物性食品に対して主要成分の消化過程における動的変化と消化産物・残渣の特性を調査，解析した．同様に，生理活性物質や抗酸化活性に関わる成分のバイオアベイラビリティも調査し，調製方法，条件が食品としての健康機能性に及ぼす影響を検討した．本研究の結果，収穫後の調製・加工操作が食品としての健康機能性に深くかかわることが明らかとなった．本研究で得られた結果を収穫後調製条件にフィードバックすることで，食品への健康機能性の付与，特に健康機能成分のバイオアベイラビリティを考慮した様々な生活習慣病予防のための「デザインフード」の開発が期待できると考えられた．