食品微生物对花色苷呈色的影响

The Influence of Food Microorganisms on the Color of Anthocyanins

随着科技的进步和人们生活水平的提高,发酵食品越来越受到人们的青睐。发酵不仅可以改善食品的风味和质地,而且赋予了食品新的营养功能,提高了农作物的附加值。然而,发酵过程中产品色泽的改变和衰减现象十分明显,特别是富含花色苷的原料。花色苷的降解、微生物对花色苷的吸附、代谢产物与花色苷的相互作用都会影响产品色泽的呈现。本文综述了近年来发酵食品产业中常用的微生物菌种(如酵母菌、乳酸菌、醋酸菌和霉菌)对花色苷稳定性以及产品色泽和功能品质的影响,并对微生物以及代谢产物与花色苷降解、衍生物的生成关系进行分析,以期改善发酵食品的色泽和功能品质,为扩大花色苷在食品加工中的应用提供理论参考。

With the improvement of science and technology and people's living standards,fermented foods are increasingly favored by people.Fermentation can not only improve the flavor and texture of food products,but also introduce new nutritional functions to them,thus further raising the added value of crops.However,the change of the color and attenuation of the product are very obvious during the fermentation process,especially for the raw materials rich in anthocyanins.The degradation of anthocyanins,the adsorption of anthocyanins by microorganisms,and the interaction between metabolites and anthocyanins will all influence the appearance of the color of products.This article reviewed the effects of microorganisms widely used in the fermented food industry in recent years(such as yeast,lactic acid bacteria,acetic acid bacteria,and mold)on the stability of anthocyanins,as well as the color and functional quality of products.In addition,the mechanism of microorganisms and metabolites in relation to the degradation of anthocyanin and the production of derivatives was analyzed in order to improve the color and functional quality of fermented food,from which was expected to provide basic and theoretical data for a wide range of applications of anthocyanins in food processing.