水果和蔬菜汁作为益生菌传递的功能载体:微生物学,营养和感官视角
Renata Žvirdauskienė1,2, Vesta Jonikė3, Loreta Bašinskienė1
1Department of Food Science and Technology, Kaunas University of Technology, Radvilėnų Rd. 19, 50254 Kaunas, Lithuania.
Microorganisms
|June 27, 2025
概括
果蔬果汁的益生菌发酵提供了一个健康的,基于植物的替代乳制品. 本综述探讨了开发有吸引力的功能饮料的微生物,营养和感官因素.
科学领域:
- 食品科学 食品科学 食品科学
- 微生物学 微生物学
- 营养 营养 营养 营养 营养
背景情况:
- 果蔬果汁的益生菌发酵正在作为一种功能性食品替代品获得越来越多的普及.
- 植物性果汁提供支持益生菌生长的营养,满足对素食,无乳糖和清洁标签产品的需求.
研究的目的:
- 审查水果和蔬菜汁中益生菌发酵的微生物,营养和感官方面.
- 探索影响发酵的因素和提高产品吸引力的策略.
主要方法:
- 关于果汁中益生菌发酵的科学文献的综述.
- 对常见益生菌菌株适应果汁环境的分析.
- 探索处理方法和感官改进技术的探索.
主要成果:
- 不同的益生菌群 (乳酸菌,双菌等) 它们对果汁有不同的适应性,影响抗氧化剂水平,保质期和味道.
- 诸如pH,糖,加热和储存等因素显著影响发酵结果.
- 非热处理方法可以增强益生菌的生存,并且有策略可以减轻异味.
结论:
- 果汁的益生菌发酵对新型功能性食品具有重大潜力.
- 对个性化营养,协生菌和封装的进一步研究可以优化这些产品.
- 优化口味和消费者吸引力对于市场成功至关重要.
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