缓解果仁果水果的 astringency 的作用
Dheeraj1, Ananya Srivastava1, Anuradha Mishra2
1Department of Food Processing and Technology, School of Vocational Studies and Applied Sciences, Gautam Buddha University, 201312 Greater Noida, India.
Environmental sustainability (Singapore)
|June 26, 2023
概括
果仁果,富含营养和抗氧化剂,往往是浪费由于收缩性. 本综述探讨了减少色素的方法,使这种有价值的水果副产品可用并减少食物浪费.
科学领域:
- 食品科学 食品科学 食品科学
- 营养科学 营养科学
- 可持续农业 可持续农业
背景情况:
- 果仁果是营养丰富的热带伪果,具有显著的健康益处,包括抗氧化和抗癌性质.
- 尽管果很有价值,但果在很大程度上被认为是工业废物,原因是缩性和储存能力差,主要是由于色素造成的.
- 缺乏有效的减少收缩性的战略,导致大量的有机食品垃圾产生.
研究的目的:
- 为了回顾果仁果中 astringency 的原因.
- 编制和讨论各种对果仁果降低 tannin 的方法.
- 探索利用果仁果副产品和减少食物浪费的途径.
主要方法:
- 关于果仁果成分和凝结因子的文献综述.
- 汇编了关于降低桑宁的报告方法,包括澄清,热处理,微过和发酵.
- 分析降低杂性和提高果产品商业可行性的策略.
主要成果:
- 果仁果的硬性主要归因于其 tannin含量.
- 几种方法,如澄清,热处理,微过和发酵,可以有效地降低素水平.
- 这些方法为减少浪费和从果仁果中创造附加值产品提供了潜力.
结论:
- 降低果仁果中的 tannin 含量是克服商业化障碍的关键.
- 实施高效的减策略可以将果废物转化为有价值的资源.
- 果副产品的价值化支持可持续发展,减少食物浪费.
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