2016 Fiscal Year Final Research Report
Research on variation of the functional ingredients in food by high-hydrostatic pressure treatment and the processing conditions
| Project/Area Number |
26450176
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| Research Category |
Grant-in-Aid for Scientific Research (C)
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| Allocation Type | Multi-year Fund |
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| Section | 一般 |
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| Research Field |
Food science
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| Research Institution | Shinshu University |
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Principal Investigator |
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| Project Period (FY) |
2014-04-01 – 2017-03-31
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| Keywords | 静水圧 / 高圧処理 / 穀類 / ポリフェノール類 |
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| Outline of Final Research Achievements |
The functional ingredients such as polyphenolic compounds and vitamins were shifted from bran layer to rice endosperm by the processing of high-hydrostatic pressure (HP) treatment to brown rice at 100MPa. To improve the functionality of food with HP processing, the suitable conditions for the processing to some materials such as brown rice, buckwheat, and unripe plum fruit was investigated in this study. We clarified that the functional additives such as folic acid penetrated into rice endosperm by HP treatment. The effect of HP processing was different depending on the food stuff, but the enzymatic activity and the permeability of the components in the outer layer would be changed at the HP treatment compared with atmospheric pressure treatment.
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| Free Research Field |
食品科学
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