揭示技术和探索Myconutraceticals的潜力:分析目前的应用和未来的前景
Monika Thakur1, Harish Chandra Andola2, Ana Sanches Silva3
1Amity Institute of Food Technology, Amity University Uttar Pradesh, Noida, India.
Food chemistry
|November 30, 2024
概括
和酵母是菌类营养药和功能性食品的丰富来源. 它们的提取物增强了食营养,并为健康带来了好处,为未来的食品创新提供了潜力.
科学领域:
- 菌类学 菌类学是指菌类学.
- 食品科学 食品科学 食品科学
- 营养保健品 营养保健品
背景情况:
- 越来越多的消费者对天然,营养丰富的食物的需求.
- 王国 (酵母,,,) 是生物活性化合物的重要来源.
- 对来自真菌的真菌营养药和功能性食品感兴趣.
研究的目的:
- 探索水,酵母和的营养特征.
- 突出其作为真菌营养药和功能性食品来源的潜力.
- 讨论健康益处和菌营养素利用的未来趋势.
主要方法:
- 对选定真菌的营养特征进行审查.
- 检查环保和成熟的真菌化学分析技术.
- 对将真菌提取物纳入食品的研究进行分析.
主要成果:
- 和酵母提取物增强营养价值,而不会对食品质量产生负面影响.
- 真菌提取物具有固有的生物健康促进性质.
- 我的营养素显示出功能性食品和食补充剂的前景.
结论:
- ,特别是和酵母,是真菌营养药的宝贵来源.
- 纳入菌营养素可以改善食物营养,并提供健康益处.
- 优化菌营养素的使用仍然存在挑战,但未来的趋势是有希望的.
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