法巴豆加工:根据化学,反营养因素和药理性质进行热和非热加工
Abraham Badjona1, Robert Bradshaw2, Caroline Millman1
1National Centre of Excellence for Food Engineering, Sheffield Hallam University, Sheffield S1 1WB, UK.
Molecules (Basel, Switzerland)
|July 29, 2023
概括
法巴豆种子提供营养益处,但含有反营养素. 加工技术有效地减少了这些反营养素,增强了种子.
科学领域:
- 食品科学与技术 食品科学与技术
- 营养生物化学 营养生物化学
背景情况:
- 法巴豆种子越来越多地因其营养价值,可获得性和健康益处而得到认可.
- 工业界,学术界和消费者的日益增长的兴趣推动了对法巴豆制品的需求.
研究的目的:
- 系统地审查反营养素,生物活性化合物和法巴豆种子的加工技术.
- 评估减少反营养素和增强功能性食品开发的生物活性成分的方法.
主要方法:
- 关于法巴豆种子组成和加工的科学文献的综合审查.
- 对热 (,自,挤出,微波,HPP,辐射) 和非热 (浸泡,发芽,提取,发酵,酶处理) 方法的分析.
- 基于有效性,优点,缺点和新兴技术潜力的加工技术的比较.
主要成果:
- 法巴豆种子含有各种抗营养素,可以通过加工来减少.
- 热处理和非热处理都有效地降低了抗营养素水平.
- 加工还可以丰富法巴豆种子中有益的生物活性化合物.
结论:
- 适当的加工对于减少反营养素和最大限度地利用法巴豆种子至关重要.
- 优化加工增强了种子开发功能性食品的潜力,改善了营养和健康状况.
- 需要进一步的研究才能充分利用法巴豆种子的好处并扩大其应用.
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