海藻化合物:与抗氧化活性的关系以及在不同食品中的应用
Mohammad-Taghi Golmakani1, Seyedeh Nasireh Alavi1, Fatemeh Sabet Sarvestani1
1Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz, Iran.
Food chemistry: X
|January 7, 2026
概括
海藻的化合物表现出强大的抗氧化活性,有时超过了对照. 它们在食品中的有效性取决于诸如食物矩阵和提取方法等因素,并指出其局限性.
科学领域:
- 海洋生物学 海洋生物学
- 食品科学 食品科学 食品科学
- 生物化学 生物化学
背景情况:
- 藻类具有固有的抗氧化剂,特别是化合物.
- 类化合物以其潜在的抗氧化特性而闻名.
研究的目的:
- 审查化合物和抗氧化活性之间的关系.
- 评估海藻化合物在实际食品应用中的有效性.
主要方法:
- 关于藻类化合物和抗氧化活性的已发表研究的文献综述.
- 对海藻添加到食品中的研究,以评估抗氧化作用.
主要成果:
- 化合物表现出显著的抗氧化活性,偶尔会超过像BHT和l-ascorbic acid这样的标准.
- 在体外抗氧化剂的有效性因化合物类型和测试方法而异.
- 在食品系统中,化合物抑制了脂质和蛋白质的氧化,但有效性受到食物基质,提取方法和色素结构的影响.
结论:
- 海藻的化合物是有效的抗氧化剂.
- 在现实世界中,食品应用面临着由各种因素影响的局限性,需要仔细考虑.
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