Sea buckthorn: A potential prebiotic and promising functional ingredient for fermented dairy products

IF 7.2 Q1 FOOD SCIENCE & TECHNOLOGY
Jiayi Tang , Henan Zhang , Rina Wu , Huiyan Liu , Kairu He , Haitian Fang , Junrui Wu
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引用次数: 0

Abstract

Fermented dairy products are significant in the market due to their high nutritional value and unique flavor. However, they have more opportunities for improvement to meet the urgent demand for functional dairy products. As a novel prebiotic, sea buckthorn is widely used as a beneficial ingredient. In this review, we not only discuss its positive effects on the gut microbiota but also clarify its antioxidant and anti-inflammatory properties. Significantly, the unique benefits of sea buckthorn in enhancing the nutritional value of fermented dairy products, improving their physical properties, and enhancing the vitality of probiotics are also demonstrated. Furthermore, we point out the current limitations of sea buckthorn and recommend further research into sea buckthorn bioactive components to stimulate the production of functional dairy products.
沙棘:一种潜在的益生元和有前景的发酵乳制品功能成分
发酵乳制品因其高营养价值和独特风味而在市场上占有重要地位。然而,他们有更多的改进机会,以满足功能性乳制品的迫切需求。沙棘作为一种新型益生元,作为有益成分被广泛应用。在这篇综述中,我们不仅讨论了它对肠道菌群的积极作用,而且阐明了它的抗氧化和抗炎特性。值得注意的是,沙棘在提高发酵乳制品的营养价值、改善其物理特性和增强益生菌活力方面的独特优势也得到了证明。此外,我们指出了目前沙棘的局限性,并建议进一步研究沙棘的生物活性成分,以促进功能性乳制品的生产。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
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CiteScore
5.80
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