创新的非热处理技术延长保质期和保持生物活性化合物在液体食品:现状和未来前景
Muhammad Arslan1, Muhammad Zareef1, Mubrrah Afzal1
1Agricultural Product Processing and Storage Lab, School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China.
Foods (Basel, Switzerland)
|September 13, 2025
概括
创新的非热处理技术为延长液体食品的保质期提供了有希望的解决方案,同时保留生物活性化合物并确保安全. 这些方法满足了消费者对更健康,无添加剂选择的需求.
科学领域:
- 食品科学与技术 食品科学与技术
- 生物技术是生物技术.
- 消费者健康 消费者健康
背景情况:
- 越来越多的消费者对新鲜,经过最小加工的液体食品的需求.
- 消费者越来越担心食品中的化学添加剂.
- 需要采用加工技术,确保微生物安全,并保留生物活性化合物.
研究的目的:
- 审查液体食品的创新非热加工技术.
- 突出它们在延长保质期和保持生物活性化合物的潜力.
- 讨论液体食品行业的挑战和未来的研究方向.
主要方法:
- 对非热处理技术的审查:高压处理,脉冲电场,超声波,冷等离子等.
- 分析它们对微生物安全,酶活性和生物活性特性的影响.
- 评估它们在延长液体食品的保质期方面的应用.
主要成果:
- 非热技术有效地使微生物和酶失活.
- 这些方法在保存液体食品中的生物活性化合物方面显示出显著的潜力.
- 成功应用证明了无需化学添加剂的保质期延长.
结论:
- 非热加工是生产安全,高质量的液体食品的可行策略.
- 这些技术满足了消费者对更健康,无添加剂产品的需求.
- 需要进一步的研究来应对行业的挑战和优化应用.
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