食物中的海藻:当前趋势
Cristian Rogel-Castillo1, Monica Latorre-Castañeda2, Camila Muñoz-Muñoz2
1Department of Food Science and Technology, School of Pharmacy, University of Concepcion, Barrio Universitario S/N, Concepción 4070386, Chile.
Plants (Basel, Switzerland)
|June 28, 2023
概括
可食用海藻提供丰富的营养,但可以积累重金属. 进一步的研究对于安全消费,新型食品和全球推广海藻的益处至关重要.
科学领域:
- 海洋生物学 海洋生物学
- 食品科学 食品科学 食品科学
- 毒理学 毒理学 毒理学
背景情况:
- 可食用的海藻含有丰富的营养素和生物活性化合物.
- 海藻可以积累危险的重金属,造成风险.
- 全球海藻消费量非常广泛.
研究的目的:
- 审查最近关于可食用海藻的研究.
- 分析营养价值和生物活性化合物.
- 评估海藻的使用,可接受性和安全性 (重金属,病原体).
- 检查智利海藻食品应用的当前趋势.
主要方法:
- 最近可食用海藻研究的文献综述.
- 对营养成分和生物活性化合物的分析.
- 对重金属和微生物病原体生物积累的研究.
- 检查消费者接受和食品产品的发展.
主要成果:
- 可食用海藻在全球范围内被消费,在营养上有价值.
- 存在重金属和微生物污染的潜在风险.
- 智利显示海藻食品利用的发展趋势.
结论:
- 需要更多的研究来描述新的食用海藻.
- 对重金属控制的进一步调查对于消费者安全至关重要.
- 促进海藻的益处和发展以藻类为基础的产业至关重要.
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