用高附加值植物性物质强化巧克力:最近的趋势,当前的挑战和未来的前景
Amirhossein Abedini1,2, Samira Dakhili3, Sara Bazzaz3
1Department of Environmental Health Engineering, Food Safety Division, School of Public Health Tehran University of Medical Sciences Tehran Iran.
Food science & nutrition
|July 17, 2023
概括
将植物性物质添加到巧克力中,可以增强其对健康的益处以及对非传染性疾病的治疗潜力. 封装技术解决了保持巧克力保存的挑战.
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
- 药理学 药理学是指药理学的学科.
背景情况:
- 巧克力,通常被认为是不健康的,可以转化为功能性食品.
- 植物性物质强化为巧克力提供了改善的健康效应,营养价值和保质期.
- 巧克力作为治疗化合物的有效输送工具,针对各种非传染性疾病.
研究的目的:
- 探索以高价值植物性物质强化巧克力的治疗潜力.
- 审查巧克力强化用于管理非传染性疾病的最新趋势.
- 确定和讨论封装技术,以克服巧克力强化方面的挑战.
主要方法:
- 关于巧克力强化最新科学文献的审查.
- 对植物性物质进行分析,以增强巧克力的功能性质.
- 研究封装方法 (例如喷雾干燥,纳米乳化) 以改进输送系统.
主要成果:
- 强化巧克力在治疗肥胖,高血压和糖尿病等疾病方面表现有前途.
- 最近的研究趋势集中在强化巧克力对抗非传染性疾病的治疗应用上.
- 封装技术对于减轻强化巧克力质和感官属性的不良变化至关重要.
结论:
- 用植物性物质强化巧克力是功能性食品开发的一个有希望的战略.
- 纳米级输送系统和封装是克服强化技术挑战的关键.
- 对强化巧克力的进一步研究可能会导致慢性疾病的新型治疗策略.
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