对非传统植物食品加工技术对选定生物活性化合物的影响进行全面审查:当前趋势和未来挑战
Xuanyi Zhang1, Xiaojun Lin1, Baojun Xu2
1Food Science and Technology Program, Department of Life Sciences, Beijing Normal-Hong Kong Baptist University, Zhuhai, China; Department of Human Nutrition, Hospitality and Sport Management, The University of Alabama, Tuscaloosa, AL 35487, USA.
Food chemistry
|December 2, 2025
概括
创新的非传统食品加工方法可以保护生物活性化合物,提高食品质量. 虽然存在成本和监管等挑战,但这些技术有望实现更安全,更健康和可持续的食品生产.
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.
- 可持续农业 可持续农业
背景情况:
- 传统的热处理会降解生物活性化合物 (多,胡卜素,维生素),减少对健康的益处.
- 越来越多的消费者对营养丰富,安全和高质量的食品产品的需求.
- 需要创新的加工方法来克服传统方法的局限性.
研究的目的:
- 审查非传统的食品加工技术.
- 检查它们的机制,应用和有效性,以保持生物活性化合物.
- 为应对阻碍其工业化应用的挑战.
主要方法:
- 关于非传统加工技术的科学文献的审查.
- 分析机制,食品矩阵应用和功能性质的保留.
- 评估技术,经济,监管和消费者接受障碍.
主要成果:
- 非传统方法 (高压处理,脉冲电场,超声波等) 有效地保留生物活性化合物并提高食品质量.
- 这些技术为更清洁的标签和功能性食品提供了潜力.
- 重要的障碍包括高成本,复杂性,可扩展性和监管批准.
结论:
- 非传统的加工有望为食品制造业带来革命,使其更安全,更健康,更可持续的产品.
- 人工智能,自动化和可再生能源整合方面的进步对于未来的可行性至关重要.
- 将科学创新与工业应用联系起来,是克服采用挑战的关键.
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