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果发酵产品的多烯特征,加工影响和生物可访问性

K Küçükgöz¹, J Echave², P Garcia-Oliveira²

¹Department of Food Gastronomy and Food Hygiene, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences-SGGW, Warsaw, Poland.

Critical reviews in food science and nutrition

|January 22, 2024

概括

发酵果通过改变多烯概况和增加营养素的生物可用性来增强其健康益处. 本综述评估了发酵果产品中的多变化和生物可访问性,强调了它们的潜在健康优势.

科学领域:

食品科学食品科学食品科学
营养科学营养科学
生物化学生物化学

背景情况:

果是全球受欢迎的,价格实惠的,营养丰富的水果,适合加工.
发酵是一种常见的,具有成本效益的果和衍生产品保存方法.
发酵果产品可以提供营养物质的提高生物可用性和促进健康的化合物.

研究的目的:

审查发酵对果多烯特性的影响.
评估发酵果产品中的多醇的生物可访问性.
了解加工和消化如何影响果多醇含量和健康益处.

主要方法:

对果发酵和多烯分析研究的文献综述.
使用体外和体内活体消化模型分析聚烯概况.
评估加工对多组成和生物可访问性的影响.

主要成果:

发酵大大改变了果及其产品的多烯特质.
发酵果中的多醇的生物可访问性因加工和消化而有所不同.
试验室消化方法提供了一种具有成本效益的方法来研究多变化.

结论:

发酵可以通过修改多醇含量和生物可用性来增强果的促进健康的特性.
了解发酵和消化过程中的多变化是优化健康益处的关键.
需要进一步的研究,以充分阐明各种发酵果产品对健康的影响.

关键词:

果果果果果果果是什么意思果发酵产品果发酵产品生物可访问性生物可访问性发酵发酵发酵发酵聚醇是一种多醇.

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