瓶子中的生物多样性:传统酒精饮料中的动物,真菌和植物
María Cruz Juárez-Aragón1, Yolanda Del Rocio Moreno-Ramírez2, Reyna Ivonne Torres-Acosta3
1Unidad Académica de Trabajo Social y Ciencias para el Desarrollo Humano, Universidad Autónoma de Tamaulipas, Ciudad Victoria, Tamaulipas, Mexico.
Frontiers in nutrition
|May 7, 2024
概括
来自植物,真菌和动物的酒精饮料提供生物活性化合物,但需要仔细准备以确保安全性和防止中毒. 可持续的采购和质量控制对于消费者利益和物种保护至关重要.
科学领域:
- 民族植物学 民族植物学
- 生物化学 生物化学
- 食品科学 食品科学 食品科学
背景情况:
- 传统的酒精饮料利用动物,真菌和植物为生物活性化合物.
- 提取效率取决于生物材料,制备方法和酒精度.
研究的目的:
- 审查从各种生物来源提取酒精饮料中的生物活性化合物.
- 突出这些饮料生产中的安全考虑和可持续性方面.
主要方法:
- 关于生物活性化合物提取传统和现代方法的文献综述.
- 分析影响化合物产量和饮料安全性的因素.
- 检查生态和保护影响.
主要成果:
- 制备方法和酒精含量显著影响生物活性化合物的提取.
- 潜在的风险包括中毒,感染和过敏反应,如果不确保安全.
- 使用危物种会带来生态风险.
结论:
- 建立强大的生产系统和质量控制是必不可少的.
- 确保产品安全和消费者利益,同时保护生物多样性至关重要.
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