评估膳食生物活性物质的生物可及性和生物利用率及其在食品系统中的应用

IF 4.8 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Bioscience Pub Date : 2024-11-07 DOI:10.1016/j.fbio.2024.105428

Hanbing Jia , Feiyue Ren , Hongzhi Liu

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引用次数: 0

摘要

膳食生物活性物质广泛存在于水果、蔬菜、谷物和坚果中，由于其对健康的多种益处，包括控制Ⅱ型糖尿病、高血压、心血管疾病、肥胖症和癌症等，深受消费者青睐。然而，由于稳定性和水溶性问题，它们的生物可及性和生物利用率受到限制。本综述讨论了化学结构、食品基质中的其他营养成分以及热加工和非热加工对生物活性成分的生物可及性和生物利用率的影响。此外，它还分析了食品加工中的新兴技术，如超临界二氧化碳处理、冷大气等离子处理、纳米颗粒和可食用涂层。它强调了这些技术在提高生物活性成分的生物利用率、抗氧化能力和感官特性方面的潜力，并与可持续发展原则保持一致。综述还回顾了纳米结构制备的优化过程，包括合适的天然材料、状态和加工条件，为今后的研究提供了指导。

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Evaluation of bioaccessibility and bioavailability of dietary bioactives and their application in food systems

Dietary bioactives exist widely in fruits, vegetables, grains, and nuts, and are highly favored by consumers due to their diverse health benefits, including managing type Ⅱ diabetes, hypertension, cardiovascular diseases, obesity, and cancer. However, their bioaccessibility and bioavailability are limited due to stability and water solubility issues. This review discusses the impact of chemical structure, other nutrients in food matrices, and thermal and non-thermal processing on the bioaccessibility, and bioavailability of bioactive components. Additionally, it analyzes emerging technologies such as supercritical carbon dioxide treatment, cold atmospheric plasma treatment, nano particles, and edible coatings in food processing. It emphasizes their potential to enhance bioavailability, antioxidant capacity, and sensory properties of bioactive components, aligning with sustainable development principles. The review also provides a retrospective on optimizing nanostructure preparation, including suitable natural materials, states, and processing conditions, offering guidance for future research.

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来源期刊

Food Bioscience Biochemistry, Genetics and Molecular Biology-Biochemistry

CiteScore

6.40

自引率

5.80%

发文量

671

审稿时长

27 days

期刊介绍： Food Bioscience is a peer-reviewed journal that aims to provide a forum for recent developments in the field of bio-related food research. The journal focuses on both fundamental and applied research worldwide, with special attention to ethnic and cultural aspects of food bioresearch.