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减少食品系统中反营养因素的新兴非热技术:系统性审查
Rahul Das1, Makdud Islam2, Palak Mahajan3
1ICAR-Central Institute of Post-Harvest Engineering and Technology, Ludhiana, Punjab, India.
Journal of food science
|December 15, 2025
概括
新型非热食品加工技术有效减少反营养因素 (ANF),增强营养吸收和食品质量. 这些先进的方法为食品工业提供了有希望的解决方案,以创造更健康的产品.
科学领域:
- 食品科学与技术 食品科学与技术
- 营养生物化学 营养生物化学
- 食品加工工程 食品加工工程
背景情况:
- 食物中天然存在的反营养因子 (ANF),包括素,素和酶抑制剂,降低营养素的生物可用性并影响人类健康.
- 这些ANF给食品行业带来了重大挑战,需要创新的策略来提高营养质量,而不损害安全性或感官特性.
研究的目的:
- 批判性地分析新型非热处理技术在缓解ANF方面的机制,有效性和挑战.
- 评估先进非热方法在提高食品营养质量的潜力.
主要方法:
- 关于脉冲电场 (PEF),超声波,辐射和冷等离子体 (CP) 等非热处理技术的科学文献的审查和分析.
- 检查这些技术引起的生物分子变化,包括电穿孔,电化学相互作用和分子极化.
- 在不同加工条件下的各种食品矩阵中评估ANF降低效率.
主要成果:
- 新型非热技术在减少各种ANF方面显示出显著的潜力,在保护营养完整性方面超过了传统方法.
- 化和高能波等机制有效降解复杂的反营养化合物.
- 这些方法的有效性取决于食品矩阵,加工参数和针对的特定ANF.
结论:
- 非热加工技术为开发功能性,营养丰富的食品提供了一个有希望的途径.
- 这些创新技术可以帮助克服ANF带来的挑战,满足消费者对更健康食品选择的需求.
- 需要进一步的研究来优化加工条件,并应对广泛行业采用的实际实施挑战.
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