酵母提取物作为一种更可持续的食品成分:对味道和生物活性的洞察
1College of Food Science, Southwest University, Chongqing, P.R. China.
Advances in food and nutrition research
|March 28, 2025
概括
酵母提取物 (YE) 是一种可持续的成分,具有增味和生物活性特性. 本综述详细介绍了其制备,各种活动以及在食品和营养保健品中的应用.
科学领域:
- 食品科学 食品科学 食品科学
- 生物技术是生物技术.
- 营养保健品 营养保健品
背景情况:
- 酵母提取物 (YE) 是一种有价值的食品成分,以增味和生物活性特性而闻名.
- 关于YE的味觉活性和生物活性方面的系统审查目前有限.
- YE为食品工业提供了一个可持续和营养的选择.
研究的目的:
- 为提供酵母提取物制备方法的全面审查.
- 为了探索酵母提取物的味觉活性和生物活性特性.
- 讨论酵母提取物在食品部门的应用,挑战和未来前景.
主要方法:
- 提取YE涉及酵母细胞壁的降解和去除.
- 方法包括物理,自解,酶和细胞壁破坏技术.
- 对YE成分的分析包括葡萄糖,曼,蛋白质,脂,矿物质和维生素.
主要成果:
- YE含有成分,有助于抗氧化,抗ACE抑制,抗菌,免疫调节,利尿和镇静作用.
- 叶叶含有味觉活性物质和芳香活性化合物,增强了味道.
- 它强大的生物活性支持食品和营养药行业的应用.
结论:
- 酵母提取物是一种多功能成分,在食品和营养药应用中具有显著的潜力.
- 对YE的生物活性和应用的进一步研究是有必要的.
- 年轻人代表了产品开发的可持续和功能成分.
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