概述亚马逊可食用水果的潜力及其在乳制品中的应用。

IF 7.3 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Critical reviews in food science and nutrition Pub Date : 2024-10-23 DOI:10.1080/10408398.2024.2417796

Bianca Cristina R de Oliveira, Carolina Pinto de Carvalho Martins, Maria Eduarda M Soutelino, Ramon S Rocha, Adriano G Cruz, Eliane T Mársico, Adriana Cristina O Silva, Erick A Esmerino

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引用次数: 0

摘要

背景：亚马逊森林出产多种水果，具有很强的生物技术潜力。然而，这些水果在乳制品中的应用受到限制：这项工作旨在对亚马逊可食用水果及其残留物在乳制品加工和质量方面的技术应用进行文献调查。采用了 Web of Science© (WOS)、Science Direct®、PubMed®/MEDLINE 和 Capes Periodicals 等数据库：将亚马逊水果添加到乳制品中可扩大其营养和功能范围，具有巨大的技术潜力。加入 "阿萨伊"（Euterpe oleracea）、"阿拉卡-波伊"（Eugenia stipitata）、"巴库里"（Platonia insignis）、"布里蒂"（Mauritia flexuosa）、"卡姆卡姆"（Myrciaria dubia）和 "丘阿库"（Cupuaçu）等水果的果肉，可增加乳制品的营养和功能性、和 "cupuaçu"（大花可可豆）提供了各种技术优势，改善了感官方面，对相关微生物的生长和存活产生了积极影响，并提高了接受度。除果肉外，"卡姆果 "残渣（果皮和种子）还可作为食品添加剂或功能性配料添加到乳制品中。这种方法还能使乳制品市场多样化，促进当地和区域社区的粮食安全和可持续发展。

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An overview of the potential of select edible Amazonian fruits and their applications in dairy products.

Background: The Amazon forest produces a variety of fruits with strong biotechnological potential. However, their use in dairy products is restricted.

Scope and approach: This work aims to carry out a bibliographic survey on the technological applications of select edible Amazonian fruits and their residues in the elaboration and quality of dairy products. The Web of Science© (WOS), Science Direct^®, PubMed^®/MEDLINE, and Capes Periodicals databases were used.

Key findings and conclusions: Adding Amazonian fruits to dairy products expands their nutritional and functional profile, presenting significant technological potential. Incorporating pulps from fruits such as "açaí" (Euterpe oleracea), "araçá-boi" (Eugenia stipitata), "bacuri" (Platonia insignis), "buriti" (Mauritia flexuosa), "camu-camu" (Myrciaria dubia), and "cupuaçu" (Theobroma grandiflorum) provides varied technological benefits, improving sensory aspects, positively influencing the growth and survival of relevant microorganisms, and increasing acceptance. In addition to the pulp, "camu-camu" residues (peel and seed) can be incorporated into dairy products as food additives or functional ingredients. This approach also diversifies the dairy market, promoting food security and sustainability for local and regional communities.

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来源期刊

Critical reviews in food science and nutrition 工程技术-食品科技

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.