综述从食物垃圾中提取的膳食纤维的水合特性及其与其他成分的相互作用:它们在食品工业中应用的机遇与挑战。

IF 7.3 1区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY
Ahasanul Karim, Zarifeh Raji, Youssef Habibi, Seddik Khalloufi
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引用次数: 0

摘要

膳食纤维(DF)对食品基质的质量属性有很大影响。根据其化学成分、分子结构和水合程度的不同,膳食纤维的行为也会有所不同。大量报告证实,将从食物垃圾中提取的 DF 添加到食品中会对质地、感官、流变学和抗菌特性产生显著影响。此外,DF 的特性、改性技术(化学、酶、机械、热)、加工条件(温度、pH 值、离子强度)以及其他成分的存在都会对 DF 的功能产生深远影响。本综述旨在描述 DF 与水之间的相互作用,重点关注自由水、冷冻结合水和非冷冻结合水对可溶和不溶 DF 水合能力的影响。综述还探讨了 DF 的结构、功能和环境特性如何影响其水合能力。显而易见,DF 与水之间的相互作用及其对食品基质流变特性的影响是复杂而多面的课题,为进一步探索提供了机遇和挑战。利用从食物垃圾中提取的 DF,有望成为食品工业创造营养丰富的高附加值产品的可持续可行策略,同时减少对原生资源的依赖。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
A review on the hydration properties of dietary fibers derived from food waste and their interactions with other ingredients: opportunities and challenges for their application in the food industry.

Dietary fiber (DF) significantly affects the quality attributes of food matrices. Depending on its chemical composition, molecular structure, and degree of hydration, the behavior of DF may differ. Numerous reports confirm that incorporating DF derived from food waste into food products has significant effects on textural, sensory, rheological, and antimicrobial properties. Additionally, the characteristics of DF, modification techniques (chemical, enzymatic, mechanical, thermal), and processing conditions (temperature, pH, ionic strength), as well as the presence of other components, can profoundly affect the functionalities of DF. This review aims to describe the interactions between DF and water, focusing on the effects of free water, freezing-bound water, and unfreezing-bound water on the hydration capacity of both soluble and insoluble DF. The review also explores how the structural, functional, and environmental properties of DF contribute to its hydration capacity. It becomes evident that the interactions between DF and water, and their effects on the rheological properties of food matrices, are complex and multifaceted subjects, offering both opportunities and challenges for further exploration. Utilizing DF extracted from food waste exhibits promise as a sustainable and viable strategy for the food industry to create nutritious and high-value-added products, while concurrently reducing reliance on primary virgin resources.

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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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