香的保护和价值化协同作用:促进可持续系统的发展
Honghao Chen1, Li Fan1, Tingyu Wang1
1Department of Bioenvironment, Jiyang College of Zhejiang A&F University, Zhuji, China.
Critical reviews in food science and nutrition
|November 4, 2025
概括
本综述探讨了香的价值化和保存技术,以提高粮食安全和经济性. 它整合了将香生物质转化为有价值产品和减少收获后损失的途径,以实现可持续的生物经济模式.
科学领域:
- 农业科学 农业科学
- 食品科学 食品科学 食品科学
- 生物技术是生物技术.
背景情况:
- 香是全球重要的商品,对粮食安全和热带地区的经济至关重要.
- 收获后的重大损失影响了香的可用性和经济价值.
- 现有的研究往往分别处理价值化和保存.
研究的目的:
- 提供香价值化途径和先进的保存技术的综合审查.
- 分析这些技术对可持续性和循环生物经济模式的贡献.
- 确定研究缺口,并为香价值链提出战略.
主要方法:
- 关于香生物质的价值化策略的综合文献综述.
- 分析新兴的保存技术 (可食用的涂层,控制的大气,纳米技术,非热处理).
- 在香价值链中对技术影响的综合评估.
主要成果:
- 价值化将香生物质转化为功能性食品,生物材料,药品和生物能源等高价值产品.
- 先进的保存技术显著减少了收获后的损失.
- 综合方法提供了增强的粮食安全,经济性和环境效益.
结论:
- 价值化和保存方面的技术进步是可持续香系统的关键.
- 转向循环生物经济模式可以提高热带食品系统的可持续性.
- 需要进一步的研究,以弥合实际实施所发现的差距.
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