关于植物和微藻类的胡卜素色素的全面更新:从研究实验室到工业的挑战和进步
Delia B Rodriguez-Amaya1, Patricia Esquivel2,3, Antonio J Meléndez-Martínez4
1Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas, Campinas 13083-862, SP, Brazil.
Foods (Basel, Switzerland)
|November 25, 2023
概括
天然胡卜素正在取代合成染料,研究重点是绿色提取,封装和利用食品加工副产品. 尽管有进展,但这些天然色素的工业采用仍然有限.
科学领域:
- 食品科学与技术 食品科学与技术
- 自然产品化学 自然产品化学
- 生物技术是生物技术.
背景情况:
- 越来越多的人对天然食品染料的需求超过了合成染料.
- 目前的天然胡卜素来源包括植物,微藻和真菌.
- 需要新的微藻源,特别是蛋白.
研究的目的:
- 审查自然胡卜素染料开发的研究趋势.
- 突出提取,封装和副产品价值化的进展.
- 确定天然胡卜素的工业化实施的挑战.
主要方法:
- 关于胡卜素研究的最新科学文献的综述.
- 对提取技术 (超临界CO2,辅助提取) 的趋势分析.
- 评估囊化策略,以稳定胡卜素和生物可用性.
主要成果:
- 转向绿色提取方法和微/纳米封装.
- 通过生物炼油厂概念,更多地关注利用水果和蔬菜加工的副产品.
- 封装对溶解性和生物可用性的证明好处.
- 显著的研究活动,但在工业应用方面存在持续的差距.
结论:
- 天然胡卜素为合成食品染料提供了一个可持续的替代品.
- 提取和封装方面的进步提高了胡卜素的效用.
- 副产品的价值化和循环经济原则是关键的研究方向.
- 弥合研究和工业实施之间的差距对于广泛采用至关重要.
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