超加工植物类类似物:解决挑战性的健康和安全之旅
Jose M Martín-Miguélez1,2, Irene Martín1, Alberto González-Mohíno2
1Higiene y Seguridad Alimentaria, Instituto de Investigación de Carne y Productos Cárnicos (IProCar), Facultad de Veterinaria, Universidad de Extremadura, Cáceres, Spain.
Journal of food science
|December 10, 2024
概括
超加工的植物性食品可能不健康. 发酵和添加抗氧化剂等策略可以改善基于植物的类似物,使它们成为动物产品的更健康,更安全的替代品.
科学领域:
- 食品科学 食品科学 食品科学
- 营养科学 营养科学
- 食品技术 食品技术 食品技术
背景情况:
- 基于植物的类似物被销售为更健康的替代品.
- 这些类型的超加工可以否定健康益处,创造不健康的食物.
- 目前的植物性产品往往缺乏先进的加工技术.
研究的目的:
- 审查改进超加工植物类同类产品的战略.
- 建议方法,使植物性替代品更健康,更安全,更美味.
- 鼓励对更健康的植物性食品生产进行研究和开发.
主要方法:
- 关于处理策略的文献综述. 处理策略.
- 分析动物衍生产品中使用的技术.
- 确定适用于植物类型的适用方法.
主要成果:
- 发酵可以增强基于植物的类似物.
- 益生菌,后生菌和抗氧化剂的添加提高了产品的质量.
- NaCl 替代和脂肪特征增强提供了进一步的好处.
结论:
- 动物产品加工的现有策略可以应用于基于植物的类似物.
- 这些策略在当前的市场中未得到充分利用.
- 实施可以导致真正更健康的植物性食品选择.
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