植物替代加工中的非热技术:应用、挑战和未来展望

IF 2.5 3区 农林科学 Q3 FOOD SCIENCE & TECHNOLOGY
Alkatuzzakia Akhi, Md Rahmatuzzaman Rana, Nazmul Islam, Tanvir Ahmed
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引用次数: 0

摘要

对植物性替代品日益增长的需求促使开发先进的加工技术,以提高产品质量,同时保持营养完整性。非热技术,包括高压处理(HPP)、脉冲电场(PEF)、超声波、紫外线(UV)光、辐照和冷等离子体(CP),为传统的热方法提供了有效的替代方案。这些技术提高了微生物的安全性,增强了蛋白质的功能,在不影响感官和营养特性的情况下延长了保质期。本文综述了非热技术在植物性食品加工中的应用,重点介绍了非热技术在改变植物性食品的质地、风味、蛋白质结构和营养物质生物利用度方面的作用。HPP提高了食品安全性和质地特性,而PEF促进了蛋白质的提取和酶修饰。超声波有助于乳化和结构变化,而紫外线和照射有助于微生物去污和延长保质期。CP在抗菌应用和作为功能性成分的增强剂方面显示出潜力。尽管它们具有优势,但诸如可伸缩性、处理成本、监管问题和消费者接受度等挑战阻碍了它们的广泛采用。此外,植物基基质与非热处理之间的复杂相互作用需要进一步研究以优化加工条件。未来的研究应探讨多种非热技术结合的协同效应,提高工艺效率,并为工业应用建立标准化的指导方针。自动化和实时监测的进步可以进一步加强这些技术,确保生产高质量、可持续和营养优化的植物性替代品。随着不断的创新,非热加工有可能彻底改变植物性食品工业。
本文章由计算机程序翻译,如有差异,请以英文原文为准。

Nonthermal Technologies in Plant-Based Alternative Processing: Applications, Challenges, and Future Perspectives

Nonthermal Technologies in Plant-Based Alternative Processing: Applications, Challenges, and Future Perspectives

The growing demand for plant-based alternatives has urged the development of advanced processing technologies that enhance product quality while maintaining nutritional integrity. Nonthermal technologies, including high-pressure processing (HPP), pulsed electric field (PEF), ultrasound, ultraviolet (UV) light, irradiation, and cold plasma (CP), offer effective alternatives to traditional thermal methods. These technologies improve microbial safety, enhance protein functionality, and extend shelf life without compromising sensory and nutritional properties. This review summarizes the applications of nonthermal technologies in plant-based food processing, focusing on their roles in modifying texture, flavor, protein structure, and nutrient bioavailability. HPP enhances food safety and textural properties, while PEF facilitates protein extraction and enzymatic modifications. Ultrasound aids in emulsification and structural changes, whereas UV light and irradiation contribute to microbial decontamination and shelf life extension. CP shows potential in antimicrobial applications and as an enhancer of functional ingredients. Despite their advantages, challenges such as scalability, processing costs, regulatory concerns, and consumer acceptance hinder widespread adoption. Moreover, the complex interactions between plant-based matrices and nonthermal treatments require further investigation to optimize processing conditions. Future research should investigate the synergistic effects of combining multiple nonthermal techniques, enhance process efficiency, and establish standardized guidelines for industrial applications. Advances in automation and real-time monitoring could further enhance these technologies, ensuring the production of high-quality, sustainable, and nutritionally optimized plant-based alternatives. With continued innovation, nonthermal processing has the potential to revolutionize the plant-based food industry.

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来源期刊
CiteScore
5.30
自引率
12.00%
发文量
1000
审稿时长
2.3 months
期刊介绍: The journal presents readers with the latest research, knowledge, emerging technologies, and advances in food processing and preservation. Encompassing chemical, physical, quality, and engineering properties of food materials, the Journal of Food Processing and Preservation provides a balance between fundamental chemistry and engineering principles and applicable food processing and preservation technologies. This is the only journal dedicated to publishing both fundamental and applied research relating to food processing and preservation, benefiting the research, commercial, and industrial communities. It publishes research articles directed at the safe preservation and successful consumer acceptance of unique, innovative, non-traditional international or domestic foods. In addition, the journal features important discussions of current economic and regulatory policies and their effects on the safe and quality processing and preservation of a wide array of foods.
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