价值葡萄糖:应用,营养益处和功能性食品开发潜力的审查
Vladimir S Kurćubić1, Nikola Stanišić2, Slaviša B Stajić3
1Department of Food Technology, Faculty of Agronomy, University of Kragujevac, Cara Dušana 34, 32102 Čačak, Serbia.
Foods (Basel, Switzerland)
|January 8, 2025
概括
葡萄 (GP) 是一个可持续的酒副产品,为功能性食品和营养药品提供丰富的纤维和多. 它的使用增强营养和健康益处,尽管有感官挑战.
科学领域:
- 食品科学 食品科学 食品科学
- 营养学科学 营养学科学
- 可持续的成分利用 可持续的成分利用
背景情况:
- 葡萄留 (GP) 是酒的可持续副产品.
- 富含食物纤维,多,必需脂肪酸和生物活性化合物.
- 这些成分提供抗氧化,抗炎和肠道健康的好处.
研究的目的:
- 审查GP在肉制品,功能性食品和营养保健品中的潜力.
- 为了突出GP的组成,健康益处,以及提高产品特性中的作用.
- 为应对挑战,并强调GP在创新产品开发中的价值.
主要方法:
- 在食品和营养保健品中对GP应用的文献综述.
- 对GP的营养和功能成分的分析.
- 检查GP对产品质量,健康益处和可持续性的影响.
主要成果:
- 加入GP可以改善肉制品的质地,保质期和营养价值.
- GP增强了功能性食品中的纤维和多含量,如制品和酸奶.
- 来自GP的营养保健品支持抗氧化,抗炎,代谢和心血管健康.
结论:
- GP是一种多功能和可持续的成分,用于开发以健康为导向的食品和营养药品.
- 挑战包括维护感官特性和优化生物可用性.
- 在食品行业,GP为健康,可持续性和资源效率做出了贡献.
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