植物盐替代品的全面审查:分类,机制和应用
Yongzhao Bi1, Li Liang1, Kaina Qiao1
1Food Laboratory of Zhongyuan, Beijing Technology and Business University, Beijing 100048, China; Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing 100048, China; Key Laboratory of Flavor Science of China General Chamber of Commerce, Beijing Technology and Business University, Beijing 100048, China.
Food research international (Ottawa, Ont.)
|September 4, 2024
概括
过多的摄入会导致疾病. 植物盐替代品 (PSS) 为NaCl提供了更健康的替代品,改善了食品的味道和健康益处,但需要更多的研究和行业采用.
科学领域:
- 食品科学 食品科学 食品科学
- 营养科学 营养科学
- 感官科学 感官科学
背景情况:
- 高化 (NaCl) 摄入量与全球健康问题有关.
- 盐替代品的目的是减少摄入量而不会影响味道.
- 植物取代盐 (PSS) 是天然的,安全的,并提供额外的健康益处.
研究的目的:
- 综合审查植物来源的盐替代品 (PSS).
- 探索PSS的材料基础,风味特征和味道机制.
- 加速PSS的研究,开发和行业采用.
主要方法:
- 关于PSS的科学研究的文献综述.
- 对PSS的化学成分和感觉特性进行分析.
- 研究与PSS相关的味觉感知机制.
主要成果:
- 确定了各种植物提取物和成分作为有效的PSS.
- 详细介绍了不同PSS的风味特征和调味效果.
- 突出了PSS提供额外营养和健康优势的潜力.
结论:
- PSS代表了减少食品中的有希望的策略.
- 对PSS材料基础和味道机制的进一步研究至关重要.
- 需要公众和食品行业系统地承认和采用PSS.
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