果果汁的可持续利用:技术方面和新兴应用
Feba Thomas1, Gumataw Abebe1, Chijioke Emenike1
1Faculty of Agriculture, Dalhousie University, Truro, Nova Scotia B2N 5E3, Canada.
Food research international (Ottawa, Ont.)
|October 11, 2025
概括
富含营养的果面临着易腐败的挑战. 本综述探讨了干燥技术,以提高其价值和可持续性,旨在减少食物浪费.
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.
- 可持续的资源管理可持续的资源管理
背景情况:
- 果果汁是果加工的重要副产品,占果的30%左右.
- 它在营养上富含食纤维,抗氧化剂和必需脂肪酸.
- 高易腐蚀性限制了其直接的再利用,需要保存和价值化策略.
研究的目的:
- 对果果汁的现有和新兴利用方法进行审查.
- 专注于果果汁干燥方法的技术进步.
- 评估这些干燥方法对经济,环境和质量的影响.
主要方法:
- 关于果末的价值化和干燥技术的科学文献的综述.
- 对各种加工方法的分析,如挤出,封装,强化,点提取和发酵.
- 评估非热干燥方法及其相关挑战.
主要成果:
- 果果汁可以被提升为产品,如丁,食纤维丰富的食物,乙醇,酶和.
- 干燥,特别是非热方法,对于延长保质期和营养保存至关重要.
- 非热干燥方法带来了诸多挑战,包括高的初始成本和可扩展性.
结论:
- 需要量身定制的策略来克服果果汁利用的实际限制.
- 优化干燥技术是最大限度地发挥果果汁作为可持续资源的潜力的关键.
- 解决食物浪费问题符合全球可持续发展目标,如联合国12.3目标.
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