基于压力技术对食品脂质氧化氧化的影响
Alireza Mousakhani Ganjeh1, Alexandrina Gomes2, Maria João Barreira2
1LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, 3810-193 Aveiro, Portugal; LAQV-REQUIMTE, Department of Chemistry, Faculty of Pharmacy, University of Porto, 4050-313 Porto, Portugal.
Food chemistry
|August 24, 2024
概括
高压加工 (HPP) 可以增加易腐食品中的脂质氧化,而高压储存 (HS) 可以随着时间的推移减少氧化. 为了更好地理解,需要对氧化产物的全面分析.
科学领域:
- 食品科学 食品科学 食品科学
- 食品化学 食品化学
- 食品保存 食品的保存方法
背景情况:
- 脂质氧化是食品质量的一个主要问题.
- 高压处理 (HPP) 和高压储存 (HS) 是新兴的保存技术.
- 了解它们对脂质氧化的影响对于食品产品开发至关重要.
研究的目的:
- 审查最近关于HPP和HS对食品中的脂质氧化作用的研究.
- 在这些过程中探索脂质氧化机制.
- 强调需要对氧化产品进行全面分析.
主要方法:
- 关于HPP和HS对食物脂质氧化的影响研究的文献综述.
- 分析初级,二级和三级脂质氧化产物.
- 在不同的压力和时间条件下检查氧化机制.
主要成果:
- 一般来说,HPP会增加易腐食品中的脂质氧化.
- 压力较低,持续时间较长的HS显示出在储存期间降低氧化的潜力.
- 现有的研究往往集中在单一的氧化指标上,限制了充分的理解.
结论:
- 对所有氧化产品类型的综合评估是必要的,以便完全了解脂质氧化.
- HPP和HS对脂质氧化有不同的影响,需要量身定制的应用策略.
- 进一步的研究应该集中在氧化标记物的综合分析上,以优化食品的保存.
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