Technological advances in protein extraction, structure improvement and assembly, digestibility and bioavailability of plant-based foods.

IF 7.3 1区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY
Jinjin Huang, Min Zhang, Arun S Mujumdar, Gennady Semenov, Zhenjiang Luo
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引用次数: 0

Abstract

Plant-based foods are being considered seriously to replace traditional animal-origin foods for various reasons. It is well known that animals release large amounts of greenhouse gases into the environment during feeding, and eating animal-origin foods may also cause some health problems. Moreover, animal resources will likely be in short supply as the world population grows. It is highly likely that serious health problems ascribed to insufficient protein intake in some areas of the world will occur. Studies have shown that environmentally friendly, abundant, and customizable plant-based foods can be an effective alternative to animal-based foods. However, currently, available plant-based foods lack nutrients unique to animal-based foods. Innovative processing technologies are needed to improve the nutritional value and functionality of plant-based foods and make them acceptable to a wider range of consumers. Therefore, protein extraction technologies (e.g., high-pressure extraction, ultrasound extraction, enzyme extraction, etc.), structure improvement and assembly technologies (3D printing, micro-encapsulation, etc.), and technologies to improve digestibility and utilization of bioactive substances (microbial fermentation, physical, etc.) in the field of plant-based foods processing are reviewed. The challenges of plant-based food processing technologies are summarized. The advanced technologies aim to help the food industry solve production problems using efficient, environmentally friendly, and economical processing technologies and to guide the development of plant-based foods in the future.

植物性食品在蛋白质提取、结构改进和组装、消化率和生物利用率方面的技术进步。
由于种种原因,人们正在认真考虑用植物性食品取代传统的动物性食品。众所周知,动物在饲养过程中会向环境释放大量温室气体,而且食用动物源食品也可能会引起一些健康问题。此外,随着世界人口的增长,动物资源可能会出现短缺。世界上一些地区极有可能出现因蛋白质摄入不足而导致的严重健康问题。研究表明,环保、丰富、可定制的植物性食品可以有效替代动物性食品。然而,目前现有的植物性食品缺乏动物性食品所特有的营养成分。我们需要创新的加工技术来提高植物性食品的营养价值和功能性,使其为更多消费者所接受。因此,本文综述了植物基食品加工领域的蛋白质提取技术(如高压提取、超声波提取、酶提取等)、结构改良和组装技术(3D 打印、微胶囊等)以及提高生物活性物质消化率和利用率的技术(微生物发酵、物理等)。总结了植物性食品加工技术面临的挑战。这些先进技术旨在帮助食品工业利用高效、环保和经济的加工技术解决生产问题,并指导植物基食品未来的发展。
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来源期刊
CiteScore
22.60
自引率
4.90%
发文量
600
审稿时长
7.5 months
期刊介绍: Critical Reviews in Food Science and Nutrition serves as an authoritative outlet for critical perspectives on contemporary technology, food science, and human nutrition. With a specific focus on issues of national significance, particularly for food scientists, nutritionists, and health professionals, the journal delves into nutrition, functional foods, food safety, and food science and technology. Research areas span diverse topics such as diet and disease, antioxidants, allergenicity, microbiological concerns, flavor chemistry, nutrient roles and bioavailability, pesticides, toxic chemicals and regulation, risk assessment, food safety, and emerging food products, ingredients, and technologies.
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