香副产品的价值化:营养成分,生物活性,应用和未来发展
Fanglei Zou1, Chunming Tan2,3, Bo Zhang1
1College of Engineering, China Agricultural University, Beijing 100083, China.
Foods (Basel, Switzerland)
|July 11, 2023
概括
香的副产品,如茎,叶和皮,含有具有健康益处的生物活性化合物. 本综述探讨了它们在开发新的健康食品和减少农业废物方面的潜力.
科学领域:
- 农业科学 农业科学
- 食品科学 食品科学 食品科学
- 生物技术是生物技术.
背景情况:
- 香是全球主要的经济作物,产生大量的废物,包括茎,叶子,花朵和皮.
- 这些香副产品含有丰富的生物活性物质,具有潜在的抗菌,抗炎和抗氧化特性.
- 目前的研究主要集中在利用香茎和叶子,并从皮和花朵中提取活性成分.
研究的目的:
- 总结香副产品的组成,功能和全面利用.
- 审查关于香副产品价值化的现有研究.
- 确定香副产品使用的挑战和未来方向.
主要方法:
- 关于利用香副产品的科学研究的文献综述.
- 分析各种香副产品的组成和特性.
- 综合有关当前和潜在应用的信息.
主要成果:
- 香副产品具有宝贵的生物活性化合物和功能性质.
- 从香皮和花朵中开发高价值的功能产品存在重大潜力.
- 使用香副产品可以减少农业废物和生态污染.
结论:
- 香副产品为开发新型健康食品提供了有希望的来源.
- 进一步的研究可以扩大香茎,叶子,花朵和皮的应用.
- 提高香副产品的价值有助于可持续的农业和粮食系统.
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