阿拉比诺基兰:对其回收,功能和在食品配方中的作用的协议进行了审查
Fernanda Jimena Hernández-Pinto1, Juan Daniel Miranda-Medina2, Abril Natera-Maldonado3
1Tecnologico de Monterrey, Campus Querétaro. Av. Epigmenio González 500, Tecnológico, 76130 Santiago de Querétaro, Qro., Mexico.
International journal of biological macromolecules
|January 12, 2024
概括
阿拉伯诺基兰 (AXs) 是一种有价值的食品成分. 新兴的提取技术,特别是性提取,为各种食品应用提供谷物副产品的高回收产量.
科学领域:
- 食品科学 食品科学 食品科学
- 生物化学 生物化学
- 化学工程是化学工程的重要组成部分.
背景情况:
- 阿拉比诺基兰 (AXs) 是高价值的化合物,在食品工业中具有重要应用,作为益生菌和功能成分.
- 从谷物和副产品中有效提取和回收AX通常需要先进的分离和综合战略.
- 目前的研究重点是优化AX回收以满足工业需求.
研究的目的:
- 审查从谷物及其副产品中提取阿拉比诺基兰 (AXs) 的新兴技术.
- 分析影响AX回收产量的因素,包括方法类型,来源和预处理.
- 及时审查目前用于恢复的AXs的食品申请.
主要方法:
- 分析过去2-3年实施的不同提取方法.
- 确定影响阿拉比诺西兰 (AX) 恢复产量的关键因素.
- 审查最近关于恢复的AXs的食品应用的文献.
主要成果:
- 提取方法,原材料,AX物理化学特性和预处理条件是影响回收产量的关键因素.
- 性提取是一种广泛采用的方法,由于其简单性和高回收效率.
- 恢复的AX显示出各种食品应用的潜力,包括面包,饮料,面包制品和配送系统.
结论:
- 优化提取策略对于最大限度地从谷物来源回收阿拉比诺基兰 (AX) 是至关重要的.
- 性提取为工业规模的AX生产提供了可行和高效的方法.
- AX的多功能性支持它们融入广泛的创新食品和配送平台.
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