食用醋粉作为新型食品添加剂的营养特性与功能评价

Nutritional Characteristics and Functional Evaluation of Edible Vinegar Powder as a Novel Food Additive

为了评估食用醋粉作为新型食品添加剂的营养特性与功能,本研究通过制备方法、理化特性、营养成分和功能性成分分析,对其抗氧化性、防腐保鲜效果及食品品质改善作用进行了系统研究。结果表明,食用醋粉在营养丰富性、功能性及安全性方面具有显著优势,具备广泛的应用前景。

To evaluate the nutritional characteristics and functions of edible vinegar powder as a novel food additive,this study systematically investigated its antioxidant properties,preservative effects,and its role in improving food quality through the analysis of preparation methods,physicochemical properties,nutritional components,and functional ingredients.The results demonstrate that edible vinegar powder has significant advantages in terms of nutritional richness,functionality,and safety,offering broad application prospects.