最近在水果和蔬菜汁的益生菌化方面取得的进展
Md Saydar Rahman1, Dwip Das Emon1, Maria Afroz Toma1
1Department of Food Technology and Rural Industries, Bangladesh Agricultural University, Mymensingh, Bangladesh.
Journal of advanced veterinary and animal research
|November 16, 2023
概括
益生菌水果和蔬菜汁提供了一个无乳制品的替代品,可以提供有益的活菌. 本次审查探讨了它们作为有效载体的潜力,重点关注生存能力,稳定性和健康影响.
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:
- 益生菌,即活生生的有益细菌,越来越多地被推用于健康.
- 乳制品是常见的益生菌载体,但由于胆固醇和乳糖不耐受,人们正在寻找替代品.
- 富含营养和抗氧化剂的水果和蔬菜正在成为可行的益生菌载体.
研究的目的:
- 审查水果和蔬菜汁作为益生菌细菌的载体的使用.
- 评估各种果汁中的益生菌在发酵和储存后的生存能力.
- 讨论增强益生菌稳定性及其对健康的影响的策略.
主要方法:
- 关于水果和蔬菜汁的益生菌学研究的文献综述.
- 在加工和储存过程中分析物理化学和感官变化.
- 评估改善益生菌稳定性的策略.
主要成果:
- 益生菌的水果和蔬菜汁 (果,胡卜,,石榴,西瓜,西红,) 有效地携带有益的细菌.
- 益生菌的活力因果汁矩阵,发酵和储存条件而异.
- 在加工和储存过程中,物理化学和感官属性发生变化.
结论:
- 水果和蔬菜汁是益生菌的有希望的载体,提供营养丰富,无乳制品的选择.
- 微封装和益生菌添加等策略对于保持益生菌稳定至关重要.
- 需要进一步的研究才能充分了解益生菌果汁对健康的益处.
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