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关于胡卜素组成的综合性审查:食品在加工和储存过程中的转变
Antonio J Meléndez-Martínez1, Patricia Esquivel2, Delia B Rodriguez-Amaya3
1Food Colour & Quality Laboratory, Facultad de Farmacia, Universidad de Sevilla, 41012 Sevilla, Spain.
Food research international (Ottawa, Ont.)
|May 31, 2023
概括
胡卜素是必不可少的食品成分,但它们的不稳定性在食品加工和储存中带来了挑战. 最近的进展集中在优化热和非热方法,以保存这些有价值的营养素.
科学领域:
- 食品科学 食品科学 食品科学
- 营养生物化学 营养生物化学
- 分析化学 分析化学
背景情况:
- 胡卜素是广泛研究的食品成分,具有多种功能.
- 有一个复杂的,有时不一致的文学存在关于胡卜素.
- 最近的发展为这些有价值的食品成分提供了全面的了解.
研究的目的:
- 在过去的十年中,审查和对胡卜素研究的最新进展进行上下文化.
- 提供有关食品中胡卜素的当前知识的全面概述.
- 为了应对胡卜素分析,加工和稳定性的挑战.
主要方法:
- 文献综述,重点关注过去十年的发展.
- 分析影响胡卜素组成和稳定性的因素.
- 评估热和非热食品加工技术对胡卜素保留和生物可访问性的评估.
主要成果:
- 胡卜素分析揭示了重要的生物多样性和影响因素.
- 不稳定性和降解 (氧化,裂变,异构化) 是一个关键的挑战.
- 优化加工可以提高胡卜素水平和生物可访问性,但必须仔细控制条件.
结论:
- 了解胡卜素生物多样性和影响因素至关重要.
- 先进的加工技术对于胡卜素的保留和生物可访问性至关重要.
- 需要进一步研究氧化降解途径和不同类型的胡卜素的比较稳定性.
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