合体结构的设计,以实现凝盐的减少:一个审查
Wenmeng Liu1, David Julian McClements2, Zhengyu Jin1,3
1School of Food Science and Technology, Jiangnan University, Wuxi, China.
Critical reviews in food science and nutrition
|April 1, 2024
概括
减少盐的摄入量对于健康至关重要,但由于盐在食物中的作用而具有挑战性. 本综述探讨了用于低盐食品开发的类化合物,增强度感知和质地.
科学领域:
- 食品科学 食品科学 食品科学
- 营养科学 营养科学
- 体科学 体科学 体科学
背景情况:
- 过度食用盐与心血管疾病,高血压和糖尿病有关.
- 盐对食物的味道,质地和外观至关重要,使得减少变得困难.
- 水合物具有改变低盐食品中的感官特性的潜力.
研究的目的:
- 审查类化合物对凝食品中盐度感知和感官品质的影响.
- 提出设计体结构的策略,通过离子结合增强盐味感知.
- 为开发更健康,更有味道的低盐食品选择提供洞察力.
主要方法:
- 文献综述,重点关注类化合物特性及其对盐分感知的影响.
- 对食品成分和合物之间的共价和非共价相互作用的分析.
- 讨论合物修饰的凝食品的物理化学,结构和感官属性.
主要成果:
- 体类型和度显著影响盐度感知和食品质地.
- 可以设计专门的体结构来结合离子,增强盐的味道.
- 了解类化合物与食品成分的相互作用是成功减少盐分的关键.
结论:
- 精心选择和精确添加类化合物对于有效的盐分减少至关重要.
- 利用合物相互作用可以创建基于凝的系统,以改善低盐食品的性能.
- 本综述为开发可口和健康的低盐食品提供了理论基础,以减轻与盐有关的疾病.
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