从副产品中提取的黄类提取物作为新食品的功能成分:系统性审查
Lorena Martínez-Zamora1,2, Marina Cano-Lamadrid2, Francisco Artés-Hernández2
1Department of Food Technology, Nutrition and Food Science, Faculty of Veterinary Sciences, University of Murcia, 30071 Espinardo, Murcia, Spain.
Foods (Basel, Switzerland)
|October 14, 2023
概括
本综述强调了黄的绿色提取及其功能性食品应用. 虽然大多数提取使用环保方法,但需要进一步的研究,从副产品开发功能性食品,与可持续发展目标 (SDGs) 保持一致.
科学领域:
- 食品科学 食品科学 食品科学
- 绿色化学 绿色化学
- 可持续的粮食系统 可持续的粮食系统
背景情况:
- 的副产品含有丰富的黄,为功能性食品开发提供了潜力.
- 价值化这些副产品可以减少食物浪费,促进循环经济原则.
- 可持续发展目标 (SDGs) 强调了环保实践和粮食安全.
研究的目的:
- 系统地审查关于从副产品中环保地提取黄的文献.
- 确定应用这些副产品在潜在的功能性食品中的研究.
- 评估研究与可持续发展目标 (SDGs) 的一致性.
主要方法:
- 使用WoS和Scopus数据库进行系统的文献审查.
- 评估了39个提取研究和18个应用研究,使用了10个质量标准.
- 基于遵守绿色技术,溶剂和功能性食品应用的研究分类.
主要成果:
- 89%的审查的黄提取研究使用绿色技术和溶剂.
- 41%的关于将副产品纳入食品的研究与审查的目的保持一致.
- 只有35%的应用研究评估了结合的副产品的功能.
结论:
- 在黄的绿色提取方面取得了重大进展.
- 在研究从副产品开发功能性食品方面仍然存在差距.
- 需要进一步的研究来减少食物损失,并根据可持续发展目标可持续地创造功能性食物.
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