用于生产和保存量身定制食品的最小加工技术
Daniel Berdejo1, Diego García-Gonzalo1, Nadia Oulahal2
1Departamento de Producción Animal y Ciencia de los Alimentos, Facultad de Veterinaria, Instituto Agroalimentario de Aragón-IA2, Universidad de Zaragoza-CITA (UNIZAR), C. de Pedro Cerbuna, 12, 50009 Zaragoza, Spain.
Food technology and biotechnology
|November 29, 2023
概括
具有可编程特性的量身定制食品使用生物活性成分和最小的加工. 结合传统和新的方法可以提高食品安全,延长保质期.
科学领域:
- 食品科学与技术 食品科学与技术
- 生物技术是生物技术.
- 营养科学 营养科学
背景情况:
- 量身定制食品或具有可编程特性的食品是专为特定功能而设计的专门系统.
- 它们的开发依赖于了解生物活性成分的机制,包括来自废物流的生物活性成分.
- 单个成分及其组合对于实现所需的食品特性至关重要.
研究的目的:
- 审查最小加工技术在定制食品的生产和保存中的应用.
- 探索新材料的使用,如生物分子和微生物.
- 检查如何应用障碍技术原则来提高食品安全和保质期.
主要方法:
- 审查传统和新兴的最小处理技术.
- 评估单个和组合的生物活性成分,包括精油和生物分子.
- 应用障碍技术原则来实现协同效应.
主要成果:
- 最小加工技术是生产和保存量身定制食品的有效方法.
- 新鲜的成分和协同作用的组合增强了功能性质.
- 障碍技术的整合提高了食品安全,并延长了保质期.
结论:
- 量身定制的食品为个性化营养和功能性食品开发提供了一个有希望的方法.
- 最小的加工和障碍技术是它们成功生产和保存的关键推动因素.
- 对新型成分和加工组合的进一步研究可以为食品创新开辟新的可能性.
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