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微藻在面包,饼干和意大利面产品中的技术功能性质:一篇综述
Bridget Atubukha1, Kunlun Liu2, Zehua Huang2
1Institute of Food Science and Technology, Hungarian University of Agriculture and Life Science, Budapest, Hungary.
Comprehensive reviews in food science and food safety
|February 16, 2026
概括
微藻提供可持续的,富含营养的食物成分,具有技术功能性质. 优化它们的整体生物质形式的使用可以提高食品质量,但仔细考虑物种和含量水平是关键.
科学领域:
- 食品科学 食品科学 食品科学
- 食品技术 食品技术 食品技术
- 营养科学 营养科学
背景情况:
- 微藻越来越多地被认为是食品中的营养价值和技术功能性质.
- 孤立的化合物和整个生物质显示出作为可持续食品添加剂和成分的潜力.
- 目前的研究探讨了微藻对食物质感,质和感官属性的影响.
研究的目的:
- 审查微藻对面包和意大利面产品技术功能性质的影响.
- 分析微藻在食品系统中作为孤立化合物和整个生物质的作用.
- 突出微藻在谷物食品中的双重营养和功能潜力.
主要方法:
- 关于微藻在食品中融入的研究的文献综述.
- 对孤立的微藻化合物和整个生物质的研究分析.
- 检查对面团整形学,产品质感和感觉品质的影响.
主要成果:
- 微藻化合物作为有效的乳化剂和加厚剂.
- 整体微藻生物质的结合会影响颜色,质和质地,影响因物种和含量不同而有所不同.
- 在3%以下的含量通常保持或提高产品质量;更高的含量可能会损害产品质量.
结论:
- 微藻类作为面包和意大利面的功能成分具有显著的潜力.
- 预处理和微封装等策略可以改善微藻的功能性能和感官接受.
- 优化微藻的双重营养和功能作用对于扩大它们在以谷物为基础的食品系统中的使用至关重要.
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