石榴皮的营养重要性和工业用途:批判性审查
Huma Bader Ul Ain1, Tabussam Tufail1, Shahid Bashir2
1University Institute of Diet and Nutritional Sciences, Faculty of Allied Health Sciences The University of Lahore Lahore Pakistan.
Food science & nutrition
|June 16, 2023
概括
石榴皮 (PoP) 是有益的多的丰富来源. 本综述探讨了它们的营养价值和作为功能性食品添加剂的潜力.
科学领域:
- 食品科学 食品科学 食品科学
- 营养保健品 营养保健品
- 农业副产品 农业副产品
背景情况:
- 石榴 (Punica granatum L.) 是一种全球消费的水果,以其高化合物含量而闻名.
- 石榴果汁生产产生大量的副产品,主要是种子和皮,这给处置带来了挑战.
- 石榴皮 (PoP) 占水果的30-40%,富含生物活性化合物.
研究的目的:
- 审查石榴皮 (PoP) 的营养和实用属性.
- 探索PoP作为食品添加剂和功能性食品制剂的功能性质和应用.
主要方法:
- 关于石榴皮的成分和应用的科学研究的文献综述.
- 对PoP的生物活性成分和健康益处的研究分析.
- 检查PoP在食品工业应用中的作用.
主要成果:
- 聚烯在多中很丰富,包括酸,宁和酸.
- PoP表现出显著的营养品质,如抗氧化剂,抗高血压,降胆固醇和心脏保护作用.
- PoP显示出抗菌性质和作为食品添加剂的潜力.
结论:
- 石榴皮是一种有价值的,未被充分利用的资源,具有显著的健康益处.
- PoP可以有效地纳入功能性食品,并作为天然食品添加剂使用.
- 对PoP利用的进一步研究可以减少浪费并提高食品产品的价值.
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