在Ziziphus jujuba中的功能性营养素和以朱为基础的加工产品
Weitong Cai1, Haining Zhuang2, Xiaoyu Wang3
1School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, China.
朱加工提高了保质期,并保留了诸如多糖和维生素C之类的营养素.发酵为功能性朱产品提供了深度加工潜力.
科学领域:
- 农业科学 农业科学
- 食品科学 食品科学 食品科学
- 营养科学 营养科学
背景情况:
- 朱 (Ziziphus jujuba Mill.) 是一种葡萄树,生长在南瓜树上. 是一个具有历史意义的中国树作物,产量丰富.
- 新鲜的朱树的保质期有限,储存耐用性不佳,需要加工.
- 经过加工的朱果产品因其延长的保质期和丰富的功能营养素而受到关注.
研究的目的:
- 为了审查新鲜与加工朱的营养变化.
- 总结关于朱果制备方法的研究.
- 结论朱产品中生物活性成分的药理作用.
主要方法:
- 关于朱果加工和营养分析的文献综述.
- 分析不同的制备技术 (如真空冷,微波干燥,发酵).
- 评估生物活性成分及其对健康的益处.
主要成果:
- 朱果产品富含多糖和维生素C,对人类健康有益.
- 真空冷和微波干燥是初始朱果加工的有效方法.
- 发酵被确定为一种具有重大发展潜力的关键深度加工方法.
结论:
- 经过加工的朱果产品可提供延长的保质期,并保留有价值的营养素.
- 优化加工以保持营养和创新风味至关重要.
- 未来的研究应该整合化学分析和毒理学评估,以获得更高质量的功能性朱产品和行业的可持续性.
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