功能饮料的发展趋势:功能成分,加工技术,稳定性,健康益处以及消费者视角
Achala Gupta1, Nikita Sanwal1, Mohammed A Bareen2
1Food and Bioprocess Engineering Lab, Centre for Rural Development and Technology, Indian Institute of Technology Delhi, Hauz Khas, New Delhi 110016, India.
Food research international (Ottawa, Ont.)
|June 14, 2023
概括
功能性饮料因其健康益处和消费者意识的提高而越来越受欢迎. 目前正在进行研究,以改善成分的稳定性,生物可用性和安全性,以获得更好的消费者接受.
科学领域:
- 食品科学与技术 食品科学与技术
- 营养科学 营养科学
- 生物技术是生物技术.
背景情况:
- 全球消费者对营养和健康益处的认识日益增长,推动了对功能性食品和饮料的需求.
- 功能饮料市场是一个快速扩张的细分市场,重点是强化饮料和新型饮料,其生物活性化合物的生物可用性提高.
研究的目的:
- 审查功能饮料行业的最新趋势和发展.
- 批判性地讨论功能成分,生物活性源,生产过程和稳定性增强技术.
- 概述功能性饮料的全球市场,消费者认知和未来的范围.
主要方法:
- 关于功能性饮料成分,生物活性源和加工技术的当前文献的审查.
- 分析市场趋势,消费者看法以及改善稳定性的研究进展 (例如封装,均化).
- 讨论包括生物可用性,安全性和可持续性在内的挑战.
主要成果:
- 功能性饮料包括各种类型,如前/益生菌,美容,认知,免疫增强剂和运动饮料.
- 关键的生物活性成分包括来自各种来源的化合物,维生素,矿物质,氨基酸和脂肪酸.
- 先进的加工技术旨在提高活性化合物的稳定性和生物可用性.
结论:
- 产品开发,储存稳定性和感官特性对于消费者接受功能饮料至关重要.
- 进一步的研究对于解决生物可用性,消费者安全和过程可持续性至关重要.
- 功能性饮料行业显示出显著的增长潜力,受到健康意识的消费者和技术创新的推动.
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