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果仁果味:功能性食品产品开发中的化学成分和应用-一篇评论

Emmanuel Duah Osei^1,2, Anthony Amotoe-Bondzie^1,2, Abigail Ataa Pokuah³

¹Faculty of Agrobiology, Food, and Natural Resources Czech University of Life Sciences Prague Czech Republic.

Food science & nutrition

|April 23, 2025

概括

果仁果 (CAP) 是一种富含营养的副产品,可以用来制造功能性食品. 重新利用农业政策减少了浪费,并增强了有价值的生物活性化合物和健康益处的食品.

科学领域:

食品科学食品科学食品科学
营养生物化学营养生物化学
可持续的粮食系统可持续的粮食系统

背景情况:

坚果生产产生大量的副产品,特别是坚果果汁 (CAP).
尽管其丰富的营养和生物活性化合物概况,但CAP经常被丢弃作为废物.
价值化农业政策符合食品行业的循环经济原则.

研究的目的:

审查CAP的化学组成.
探索在功能性食品开发中,共同农业政策的潜在应用.
强调粮食产品中CAP的健康益处和整合策略.

主要方法:

关于果果汁的科学研究的文献综述.
分析化学成分数据,包括生物活性化合物和营养素.
综合有关健康益处和食品配方方法的信息.

主要成果:

CAP中含有丰富的酸,胡卜素,黄素,纤维,矿物质,碳水化合物和蛋白质.
将CAP纳入食品可以提供抗氧化剂,抗微生物,抗糖尿病,抗肥胖和胃保护作用.
现有有效的战略可以将农业农产品纳入食品配方,同时保持感官质量.

结论:

果仁果末是开发功能性食品的宝贵资源.
利用农业农业政策可以减少食物浪费,提高食品的营养和功能价值.
价值化农业政策有助于建立一个更可持续,更循环的粮食系统.

关键词:

生物活性化合物生物活性化合物果仁果果粉粉末粉末粉末功能性食品是一种功能性食品.营养上的营养价值.价值化的价值化

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