脂在食品系统中的生产,表征和潜在应用:综合性综述
Salome Dini1, Fatih Oz2, Alaa El-Din A Bekhit1
1Department of Food Science, University of Otago, Dunedin, New Zealand.
Comprehensive reviews in food science and food safety
|June 26, 2024
概括
这篇评论探讨了脂,这些具有抗微生物和抗氧化特性的多功能化合物. 我们研究了它们的生产,结构和作为食品添加剂和防腐剂的应用.
科学领域:
- 食品科学 食品科学 食品科学
- 生物化学 生物化学
- 微生物学 微生物学
背景情况:
- 脂是一种具有多种生物活动的脂-联体.
- 它们的结构变异性是抗微生物,抗氧化和抗炎性质的基础.
- 脂被认为具有作为食品添加剂和防腐剂的潜在应用.
研究的目的:
- 为提供关于脂的全面审查.
- 总结它们的生产,结构特征和功能性质.
- 批判性地检查与食品系统相关的生物活动.
主要方法:
- 总结脂类,化学特征,结构-活性关系和来源.
- 讨论基因表达,微生物工厂中的生物合成和生产优化.
- 描述净化,表征方法和生物活动机制.
主要成果:
- 脂具有显著的抗微生物,抗氧化和抗炎活性.
- 结构多样性影响它们的功能性质和应用.
- 微生物生产为优化产量和特征提供了战略.
结论:
- 脂是一种有前途的天然化合物,可用于食品应用.
- 了解它们的结构-活动关系是优化它们使用的关键.
- 对它们的作用机制的进一步研究将增强它们的食品工业潜力.
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