富含益生菌的果汁:健康益处,挑战和未来的前景
Zahida Naseem1, Sajad Ahmad Mir2, Sajad Mohd Wani1
1Division of Food Science and Technology, SKUAST-K, Shalimar, Srinagar, India.
Nutrition (Burbank, Los Angeles County, Calif.)
|August 3, 2023
概括
含有益生菌的功能性食品对健康有好处,并且在诸如果汁等非乳制品选择中得到了探索. 研究重点是益生菌的生存,感官影响和这些新型载体的接受.
科学领域:
- 食品科学 食品科学 食品科学
- 微生物学 微生物学
- 营养 营养 营养 营养 营养
背景情况:
- 越来越多的消费者对具有健康益处的功能性食品的需求.
- 益生菌 (活微生物) 对各种疾病具有治疗潜力.
- 乳糖不耐症和素食主义日益流行,需要非乳制品益生菌来源.
研究的目的:
- 审查影响果汁载体中益生菌生存的因素.
- 评估益生菌对感官属性和消费者接受度的影响.
- 探索未来的技术,以提高替代食品基质中的益生菌生存能力.
主要方法:
- 关于果汁中的益生菌稳定性的文献综述.
- 关于感官评估和消费者接受益生菌丰富食品的研究分析.
- 探索益生菌封装和输送的新兴技术.
主要成果:
- 果汁中的益生菌生存受pH值,储存温度和果汁成分的影响.
- 益生菌可以改变感官特征,但在适当的配方下,接受通常是积极的.
- 各种技术显示出改善益生菌生存能力和保质期的前景.
结论:
- 果汁是益生菌输送的可行的替代基质,特别是对于乳糖不耐受和素食主义者群体.
- 优化配方和采用先进技术对于成功的益生菌结合至关重要.
- 需要进一步的研究才能充分利用非乳制品益生菌食品的潜力.
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