清洁标签方法在奶酪生产:我们在哪里?
Jaime Fernandes1,2, Sandra Gomes1,2, Fernando H Reboredo2,3
1UTI-Unidade de Tecnologia e Inovação, Instituto Nacional de Investigação Agrária e Veterinária IP, Quinta do Marquês, 2780-157 Oeiras, Portugal.
Foods (Basel, Switzerland)
|March 13, 2025
概括
清洁标签奶酪生产采用非热加工和天然添加剂等创新方法,以满足消费者对最小加工产品的需求. 挑战包括成本,保质期和监管障碍,需要进一步研究以获得更广泛的采用.
科学领域:
- 食品科学与技术 食品科学与技术
- 微生物学 微生物学
- 可持续的粮食系统 可持续的粮食系统
背景情况:
- 消费者对微加工食品的日益增长的需求推动了奶酪行业的清洁标签趋势.
- 传统的奶酪生产通常依赖于合成添加剂,促使人们寻找天然替代品.
- 保持食品安全,感官属性和保质期是Clean Label奶酪的关键考虑因素.
研究的目的:
- 审查和评估各种战略,以在奶酪生产中实施清洁标签原则.
- 评估新技术和天然成分在实现清洁标签目标方面的有效性.
- 确定挑战和未来的研究方向,以推动清洁标签奶酪的发展.
主要方法:
- 探索非热处理技术:高压处理 (HPP),脉冲电场 (PEF),紫外线和可见光 (VL).
- 微生物学策略的研究:保护性培养,后生物和细菌菌体.
- 自然添加剂的评估:植物提取物和食用涂料.
主要成果:
- 非热技术有效控制微生物生长,同时保持奶酪质量.
- 微生物学策略和植物提取物为合成防腐剂提供了天然替代品.
- 可食用涂层显示出希望,特别是当与其他方法相结合时.
- 挑战包括增加的生产成本,技术限制,潜在的保质期缩短和监管复杂性.
结论:
- 开发清洁标签奶酪存在多种创新方法.
- 克服经济,技术和监管障碍对于市场扩张至关重要.
- 进一步研究生物活性,可持续包装和先进的微生物控制是必不可少的.
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