利用冷等离子体进行大米谷物加工:对功能性,结构性和营养性质的系统性审查
Javaneh Karimi1, Sahand Sohrabi2, Zahra Teymouri3
1Department of Food Sciences and Technology, School of Public Health, Shahid Sadoughi University of Medical Sciences, Yazd, Iran.
Comprehensive reviews in food science and food safety
|February 6, 2026
概括
冷血 (CP) 处理通过改善其营养和功能性质来提高大米的质量. 这种可持续技术为传统的谷创新方法提供了一个有希望的替代方案.
科学领域:
- 食品科学与技术 食品科学与技术
- 农业工程 农业工程
- 生物物理学的生物物理.
背景情况:
- 传统的米加工方法,如磨和煮,往往会降低其营养和物理化学性质.
- 在传统的水处理过程中,必需的营养素和有益的成分会丢失.
- 需要先进的非热加工技术来保护和提高大米的质量.
研究的目的:
- 系统地审查冷等离子体 (CP) 技术改善大米质量的潜力.
- 评估CP对米粒结构,粉,蛋白质和技术功能属性的影响.
- 评估CP对大米的营养价值,微生物负载和保质期的影响.
主要方法:
- 按照PRISMA指南进行了一次系统的文献审查.
- 搜索的数据库包括PubMed,Scopus,科学网和谷歌学者.
- 审查的重点是调查CP对大米物理化学,营养和功能性质的影响的研究.
主要成果:
- 粉处理对水的吸收有积极的影响,减少时间,并改变粉的凝化和粘贴.
- 在CP应用后观察到增强的蛋白质溶解性,乳化和质地.
- CP加工增加了营养物质的生物可用性,减少了反营养因素,并延长了保质期,同时确保了微生物去污染.
结论:
- 冷等离子体是一种可行的,节能且具有成本效益的替代传统热处理大米.
- 在不影响感官质量的情况下,CP技术保护和增强了大米的营养和功能性质.
- CP提供了一种可持续的价值增加的谷加工和创新的方法.
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