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多孔粉:使用非热技术增强功能性质.

Mayang Gitta Pawitra1, Peter J Torley1, Asgar Farahnaky1

  • 1Food Technology and Nutrition, School of Science, RMIT University, Melbourne, Australia.

Critical reviews in food science and nutrition
|March 11, 2025
PubMed
概括

多孔粉 (PS),一种改性粉,在没有热量的情况下吸收液体,帮助非热加工的食品加工. 可持续的修改增强了其用于先进食品应用的特性.

科学领域:

  • 食品科学与技术 食品科学与技术
  • 材料科学 材料科学 材料科学
  • 生物技术是生物技术.

背景情况:

  • 多孔粉 (PS) 是一种具有内部毛孔的改性粉,在不加热的情况下提供独特的液体吸收能力.
  • 在非热加工食品中,PS作为吸水剂,加厚剂,生物载体和乳化剂.
  • 原生PS具有局限性,易于在高剪切和高温下降解,需要修改.

研究的目的:

  • 审查最近在修改多孔粉方面的进展.
  • 专注于环境可持续的非热物理改造方法.
  • 探索这些修改如何增强PS功能,为下一代食品成分.

主要方法:

  • 巩固最近关于多孔粉修饰技术的研究.
  • 强调非热物理方法,单独或组合应用.
  • 分析这些方法如何改变粉结构和特性.

主要成果:

  • 可持续的修改技术可以改善多孔粉的功能属性.
  • 增强的PS在食品应用中表现出更好的稳定性和性能.
  • 创建了新的特性,扩大了食品中的潜在用途.

结论:

关键词:
环保加工 环保加工物理修改 物理修改多孔粉是一种多孔的粉.粉分子工程 粉分子工程

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  • 对多孔粉的环保修改对于可持续的食品加工至关重要.
  • 先进的多孔粉为创新的食品产品开发提供了增强的功能.
  • 这些发现支持创建更清洁,更绿色的食品技术.