摘要
随着消费者对健康饮食的日益重视,具有保健作用的发酵果蔬汁相关产品引起了研究者的广泛关注。果蔬是微生物生长的理想基质,果蔬汁发酵后会产生丰富的营养物质和多种功能活性,因此实现了果蔬高值化利用,使得未来发酵果蔬汁系列产品有着广阔的应用市场。本文综述了果蔬汁的常见发酵方式,发酵后的生物活性成分、功能活性以及发酵对果蔬汁的品质改善作用,对发酵果蔬汁行业的发展具有一定的指导意义。
As the consumers pay more and more attention to a healthy diet,fermented fruit and vegetable juice related products with health benefits are attracting extensive notice.Fruits and vegetables are ideal substrates for microbial growth.Fermented fruit and vegetable juices are rich in nutrients with many function,adding more value to the products,which could have a broader market in the future.In this paper,the common fermentation strategies,the dominating bioactive ingredients,the functional activities and the effect of fermentation on the quality improvements of fermented fruit and vegetable juices are reviewed.Overall,this review has a guiding significance for the development of fermented fruit and vegetable juices industry.
作者
孙逊
李菲
张雨
赵婧
戈建华
李全宏
SUN Xun;LI Fei;ZHANG Yu;ZHAO Jing;GE Jianhua;LI Quanhong(College of Food Science and Nutritional Engineering,China Agricultural University,Beijing 100083,China;College of Life Science,Qingdao University,Qingdao 266071,China;Huage Wugu Holding Co.,Ltd.,Cangzhou 061600,China)
出处
《食品工业科技》
CAS
北大核心
2023年第19期471-480,共10页
Science and Technology of Food Industry
关键词
果蔬
发酵
营养物质
生物活性
功能食品
fruits and vegetables
fermentation
nutrients
biological activities
functional food