Current Research in Food Science最新文献_第5页

The potential of mycelium from mushroom-producing fungi in alternative protein production: a focus on fungal growth, metabolism, and nutrition 产蘑菇真菌菌丝体在替代蛋白质生产中的潜力：真菌生长、代谢和营养的重点

IF 7 2区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Current Research in Food Science

Pub Date : 2026-01-01 DOI: 10.1016/j.crfs.2025.101278

Jasper Zwinkels, Stef van Oorschot, Oscar van Mastrigt, Eddy J. Smid

The growing need for high-quality protein with minimal environmental impact necessitates the expansion of alternative proteins on the market. One area with great opportunity for expansion lies in the phylogenetic diversity of the fungal kingdom. Diversifying the use of fungal species, by assessing species from the phylum of mushroom-producing fungi (Basidiomycota) in solid-state fermentation, could open new avenues to foods with improved nutritional and sensorial properties. To assess these properties, we first determined the potential of basidiomycetes to ferment and colonize cereals and legumes. A phylogenetically diverse selection of eight species of basidiomycetes was analyzed on their radial growth speed and biomass yield. The best performing species were successfully fermented on brown rice (high starch), brewer's spent grain (high fiber, high protein), and lupin (high protein, high fiber and high fat), and compared to Rhizopus microsporus var. oligosporus. Large variation in performance was observed between the different basidiomycetes on the three substrates in terms of biomass formation and metabolic behavior. The presence of an easily accessible carbon source, such as starch was needed to prevent deamination and thereby loss of valuable protein. With the correct formulation, basidiomycetes could fully ferment and colonize the substrate, thereby increasing the overall protein content and degrading the anti-nutritional factor phytic acid up to 80 %. These results provide a methodology for screening of fungal species and substrates and demonstrate that basidiomycetous mycelia represent a promising source of phylogenetic diversity for novel food fermentations.

对对环境影响最小的高质量蛋白质的需求日益增长，这就需要在市场上扩大替代蛋白质。真菌王国的系统发育多样性是一个有很大发展机会的领域。通过评估固态发酵中产蘑菇真菌门（担子菌门）的菌种，使真菌种类的使用多样化，可以为改善营养和感官性能的食品开辟新的途径。为了评估这些特性，我们首先确定了担子菌发酵和定殖谷物和豆类的潜力。对8种担子菌的径向生长速度和生物量进行了系统发育多样性选择。在糙米（高淀粉）、啤酒废粮（高纤维、高蛋白）和罗苹（高蛋白、高纤维、高脂肪）上成功发酵了表现最好的菌种，并与小孢子根霉进行了比较。不同担子菌在三种基质上的生物量形成和代谢行为存在较大差异。需要一种容易获得的碳源，如淀粉，以防止脱氨，从而损失有价值的蛋白质。通过正确的配方，担子菌可以充分发酵并定植底物，从而提高总蛋白质含量，降解抗营养因子植酸达80% %。这些结果为真菌种类和底物的筛选提供了一种方法，并表明担子菌菌丝代表了新型食品发酵系统发育多样性的有希望的来源。

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引用次数: 0

Decoding Tocopherol–Polyphenol interactions in oil-in-water emulsions through combined WIM-CAT and CV assays 通过联合wwin - cat和CV分析解码水包油乳剂中生育酚-多酚相互作用

IF 7 2区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Current Research in Food Science

Pub Date : 2026-01-01 DOI: 10.1016/j.crfs.2026.101344

Camille Robichon , Erwann Durand , Jayaruwan G. Gamaethiralalage , Philippe Bohuon , Bruno Baréa , Nathalie Barouh , Francis Courtois , Frédéric Fine , Louis C.P.M. de Smet , Pierre Villeneuve

The antioxidant interactions of α- and γ-tocopherol with curcumin and quercetin were assessed in an oil-in-water emulsion using the WIM-CAT assay, a method integrating Weibull interaction modeling with the conjugated autoxidizable triene technique. Synergistic effects were strongest for γ-tocopherol with curcumin and for α-tocopherol with quercetin, particularly at low tocopherol concentrations (0.2 μM in emulsion, 380 ppm in oil) and high molar ratios (3:1). Increasing tocopherol concentration to 0.6 μM in emulsion (1140 ppm in oil) reduced synergy, likely reflecting pro-oxidant activity. The presence of ferrous ions accelerated oxidation but did not influence synergistic interactions, while acidic conditions reduced tocopherol pro-oxidation and modified the effects of curcumin and quercetin. Weibull modeling revealed isoform-dependent differences during the propagation phase of oxidation. Cyclic voltammetry further suggested that the synergy of α-tocopherol may involve antioxidant regeneration mechanisms, whereas γ-tocopherol appears to act through alternative redox processes. Together, kinetic and electrochemical analyses provide complementary insights into the conditions governing antioxidant interactions.

在水包油乳剂中，采用Weibull相互作用模型和共轭自氧化三烯技术相结合的wwin - cat方法，研究了α-和γ-生育酚与姜黄素和槲皮素的抗氧化相互作用。γ-生育酚与姜黄素的协同效应最强，α-生育酚与槲皮素的协同效应最强，特别是在低生育酚浓度（乳液中0.2 μM，油中380 ppm）和高摩尔比（3:1）下。将乳剂中的生育酚浓度增加到0.6 μM（油中的生育酚浓度为1140 ppm）会降低协同作用，这可能反映了促氧化活性。铁离子的存在加速了氧化，但不影响协同作用，而酸性条件降低了生育酚的促氧化作用，并改变了姜黄素和槲皮素的作用。威布尔模型揭示了氧化传播阶段的异构体依赖性差异。循环伏安法进一步表明α-生育酚的协同作用可能涉及抗氧化再生机制，而γ-生育酚似乎通过替代氧化还原过程起作用。动力学和电化学分析共同提供了对控制抗氧化相互作用条件的补充见解。

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引用次数: 0

Characterization of the aroma profile of fermented chickpea (Cicer arietinum L.) aquafaba by GC-MS and sensory analysis 气相色谱-质谱联用及感官分析技术研究鹰嘴豆发酵后的香气特征

IF 7 2区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Current Research in Food Science

Pub Date : 2026-01-01 DOI: 10.1016/j.crfs.2026.101333

Lea Mehren , Rabea Hondrich , Fabian Maretzky , Matthias Wüst , Andreas Schieber , Nadine Schulze-Kaysers

The utilization of aquafaba, the cooking water of chickpeas, as a vegan egg-replacer is limited by its beany aroma. To improve its sensory properties, aquafaba was subjected to fermentation with the basidiomycetes Antrodia xantha and Lentinula edodes, and its aroma was examined using gas chromatography-mass spectrometry and check-all-that-apply analysis by a trained sensory panel. The study revealed that the mushrooms synthesized distinctive aroma compounds, with linalool and 1-undecanol being detected exclusively during the fermentation with A. xantha and 1-octanol, carveol and 2,4-nonadienal being detected exclusively during the fermentation with L. edodes. The latter two substances were not detected in the pre-culture, suggesting that their synthesis occurs during the fermentation of aquafaba with L. edodes. The initial characteristic beany odor impression was reduced by fermentation, the aroma profile was significantly altered during the fermentation process with L. edodes. While the smell of aquafaba was predominant at the beginning of fermentation, it changed over time to a sweet, roasty aroma, and finally to a woody aroma in the last third of fermentation. The time-dependent changes in aroma compounds and sensory attributes suggest that varying the fermentation duration may enable specific applications.

鹰嘴豆的烹饪水aquafaba作为素食鸡蛋替代品的使用受到其浓重香气的限制。为了提高水藻的感官性能，采用担子菌Antrodia xantha和香菇香菇（Lentinula edodes）对水藻进行发酵，并采用气相色谱-质谱联用技术对其香气进行检测，并由训练过的感官小组进行检查。研究表明，香菇合成了独特的香气化合物，在与黄原草发酵时只检测到芳樟醇和1-十一醇，在与黄原草发酵时只检测到1-辛醇、卡维罗醇和2,4-非二烯二醛。后两种物质在预培养中未检测到，表明它们的合成发生在与L. edodes发酵水藻的过程中。发酵过程中显著降低了发酵初期特有的厚重气味印象，显著改变了发酵过程中的香气特征。虽然在发酵开始时aquafaba的气味占主导地位，但随着时间的推移，它变成了一种甜味，烘烤的香气，最后在发酵的最后三分之一变成了木香。香气化合物和感官属性的时间依赖性变化表明，改变发酵时间可以实现特定的应用。

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引用次数: 0

In vitro protein digestibility of plant-based foods and ingredients vs standardized values in growing pigs 植物性食物和成分的体外蛋白质消化率与生长猪标准化值的比较

IF 7 2区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Current Research in Food Science

Pub Date : 2026-01-01 DOI: 10.1016/j.crfs.2026.101311

Cristina Gómez-Marín , Natalia S. Fanelli , Beatriz Miralles , Hans H. Stein , Isidra Recio

In vitro methods for protein quality assessment have great potential, but to represent a real alternative, they need validation against in vivo data. In particular, there is a lack of data on plant protein sources, which are increasingly demanded as environmentally and ethically alternative to animal-based proteins. This study evaluated the digestibility and digestible indispensable amino acid score (DIAAS) of 17 plant-based substrates using an in vitro method based on an internationally harmonized protocol, and the results were compared with standardized ileal digestibility determined in pigs on the same substrates. Except for corn flakes, the in vitro protocol predicted the crude protein and amino acid digestibility, with absolute percent errors below 20 %. The effect of heat treatment on the rapeseed protein digestibility was also evidenced by the peptide profile of ileal contents, pointing to napin as the main contributor to the protein resistance. The presence of trypsin inhibitors in the sample could limit the use of in vitro methods; however, methodological adjustments such as the optimization of the substrate load can overcome this issue. These findings provide evidence of the applicability of in vitro digestion protocols for evaluating protein nutritional quality, advancing efforts to reduce the use of animals in nutrition science.

体外蛋白质质量评估方法具有巨大的潜力，但要代表真正的替代方案，它们需要针对体内数据进行验证。特别是，缺乏关于植物蛋白来源的数据，作为动物蛋白的环境和道德替代品，植物蛋白的需求日益增加。本研究采用基于国际统一方案的体外方法评估了17种植物基底物的消化率和可消化必需氨基酸评分（DIAAS），并将结果与猪对相同底物的标准化回肠消化率进行了比较。除玉米片外，体外方案预测粗蛋白质和氨基酸消化率的绝对误差在20% %以下。回肠内容物的肽谱也证明了热处理对菜籽蛋白质消化率的影响，表明napin是蛋白质抗性的主要贡献者。样品中胰蛋白酶抑制剂的存在可能限制体外方法的使用；然而，方法上的调整，如基板负载的优化可以克服这个问题。这些发现为体外消化方案在评估蛋白质营养质量方面的适用性提供了证据，推动了在营养科学中减少动物使用的努力。

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引用次数: 0

Monitoring early micro-oxidation under refrigeration: iron and oxidative markers predict quality loss in grass carp 冷藏条件下早期微氧化监测：铁和氧化标志物预测草鱼品质损失

IF 7 2区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Current Research in Food Science

Pub Date : 2026-01-01 DOI: 10.1016/j.crfs.2026.101307

Xin Xiong , Ruifang Feng , Huijuan Zhang , Ning Ding , Shuai Zhuang , Yuqing Tan , Huawei Ma , Hui Hong , Yongkang Luo

Effective cold-chain control requires identifying early quality deterioration before overt spoilage, yet simple early indicators for chilled fish remain scarce. We evaluated whether free iron, measured by a routine assay, can predict early quality loss in refrigerated grass carp. Fillets were stored at 4 °C for 0, 24, 48 and 120 h under control and deferoxamine (DFO) chelation. Free iron, lipid and protein oxidation markers (TBARS, MDA, TCA-soluble peptides) and the myofibril fragmentation index (MFI) were quantified; proteomics and histology provided mechanistic context. Simple linear models showed that iron alone accounted for most variance in deterioration endpoints (all p < 0.0001): R² = 0.9367 (TCA), 0.9237 (TBARS), 0.8834 (MDA) and 0.8494 (MFI). Calibrated slopes (ΔY per μg/g Fe) allow estimation of downstream damage from a single iron measurement; the TBARS cut-off of 0.10 mg MDA/mg meat was predicted at ∼38 μg/g iron, within the 24–48 h consumer window. DFO lowered iron (13 % at 120 h) and mitigated oxidative injury, supporting iron modulation as a control lever. Framing free iron as an early, single-parameter sentinel links mechanism to practice: routine iron monitoring with product-specific thresholds can trigger pre-emptive interventions (tighter temperature control, food-grade chelation/acidulation, antioxidant packaging) before overt spoilage, strengthening shelf-life management in chilled fish.

有效的冷链控制需要在明显变质之前识别出早期的质量恶化，然而对于冷藏鱼来说，简单的早期指标仍然很少。我们评估了是否游离铁，通过常规测定，可以预测早期质量损失冷藏草鱼。鱼片在4 °C下保存0、24、48和120 h，对照和去铁胺（DFO）螯合。测定游离铁、脂质和蛋白质氧化标志物（TBARS、MDA、tca可溶性肽）和肌原纤维断裂指数（MFI）；蛋白质组学和组织学提供了机制背景。简单线性模型显示，铁单独占恶化终点方差最大（p均为 <； 0.0001）：R2 = 0.9367 (TCA), 0.9237 (TBARS), 0.8834 （MDA）和0.8494 （MFI）。校准的斜率（ΔY每μg/g Fe）允许从单个铁测量中估计下游损害；TBARS临界值0.10 mg MDA/mg肉，预测为~ 38 μg/g铁，在24-48 h消费窗口内。DFO在120 h时降低铁（13 %）并减轻氧化损伤，支持铁调节作为控制杠杆。将游离铁作为一种早期的单参数哨兵机制与实践联系起来：常规铁监测与特定产品的阈值可以在明显变质之前触发先发制人的干预措施（更严格的温度控制、食品级螯合/酸化、抗氧化包装），加强冷藏鱼的保质期管理。

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引用次数: 0

A multiphase and multiscale mechanistic model for hot air drying of shiitake mushroom 香菇热风干燥多阶段多尺度机理模型

IF 7 2区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Current Research in Food Science

Pub Date : 2026-01-01 DOI: 10.1016/j.crfs.2025.101296

Lina Hu , Xin Jin , Yitong Xie , Jinfeng Bi , Ruud G.M. van der Sman

A mechanistic multiphase, multiscale model is proposed to simulate mushroom drying, incorporating shrinkage, Flory-Huggins theory for water activity, viscoelasticity, alongside the heat and mass transfer. The model describes moisture and temperature evolution, capturing unique features of mushroom drying dynamics, such as sustained internal evaporative cooling, and a rapid increase in product temperature near the end of drying. This model enables the interpretation of T₂ NMR investigations of drying, thereby revealing the conditions for the loss of cell membrane integrity. By integrating conductivity and NMR data, critical thresholds for maintaining cell membrane integrity were identified. The findings support further optimization of serial drying processes, while preserving membrane integrity for optimal rehydration.

提出了一个机械多相，多尺度模型来模拟蘑菇干燥，结合收缩，水活度的弗洛里-哈金斯理论，粘弹性，以及传热和传质。该模型描述了湿度和温度的演变，捕捉了蘑菇干燥动力学的独特特征，例如持续的内部蒸发冷却，以及干燥结束时产品温度的快速增加。该模型能够解释干燥的T2核磁共振研究，从而揭示细胞膜完整性丧失的条件。通过整合电导率和核磁共振数据，确定了维持细胞膜完整性的临界阈值。研究结果支持进一步优化系列干燥过程，同时保持膜的完整性，以获得最佳的再水化。

引用次数: 0

Decoupling microwave heating efficiency from food property variations: A reduced-gradient index metamaterial strategy for superior efficiency and uniformity 微波加热效率与食物性质变化的解耦：一种具有优越效率和均匀性的降低梯度指数的超材料策略

IF 7 2区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Current Research in Food Science

Pub Date : 2026-01-01 DOI: 10.1016/j.crfs.2026.101304

Fengming Yang , Yuanyuan Wu , Huayu Yang , Long Chen , Bowen Yan , Xuping Li , Xing Chen , Daming Fan

Microwave heating is recognized as a green processing technology; however, its energy conversion efficiency is often limited in practice due to variations in the shape, volume, and dielectric properties of heated samples, which hinder proper impedance matching. In this study, we propose a metamaterial-assisted microwave oven design that incorporates a wedge-shaped ceramic strip within the cavity to improve energy utilization and heating uniformity. The wedge-shaped ceramic, designed based on transformation optics theory, manipulate electromagnetic waves by converting waveguide-propagating waves into surface waves, thereby facilitating more efficient energy coupling into the food. A finite element-based multi-physics model for microwave heating was implemented in COMSOL software, and the effects of food rotation were simulated through co-simulation with MATLAB. Both simulation and experimental results demonstrated that the proposed method enables efficient heating of foods with varying geometries and components. For ready-to-eat foods, including curry rice, pasta, and congee with preserved egg and lean pork, microwave heating efficiency was maintained above 90 %. Compared to conventional turntable microwave ovens, this approach demonstrated improved heating uniformity, effectively reducing cold and hot spots during the heating process and resulting in higher overall food quality.

微波加热是公认的绿色加工技术；然而，在实际应用中，由于加热样品的形状、体积和介电性质的变化，它的能量转换效率往往受到限制，这阻碍了适当的阻抗匹配。在这项研究中，我们提出了一种超材料辅助微波炉设计，在腔内加入楔形陶瓷带，以提高能量利用率和加热均匀性。基于变换光学理论设计的楔形陶瓷，通过将波导传播波转换为表面波来操纵电磁波，从而促进更有效的能量耦合到食物中。在COMSOL软件中建立了基于有限元的微波加热多物理场模型，通过与MATLAB的联合仿真，模拟了食物旋转对微波加热的影响。仿真和实验结果表明，该方法可以有效地加热具有不同几何形状和成分的食品。对于即食食品，包括咖喱饭、意大利面、皮蛋瘦肉粥，微波加热效率保持在90% %以上。与传统的转盘微波炉相比，这种方法提高了加热的均匀性，有效地减少了加热过程中的冷热点，从而提高了食品的整体质量。

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引用次数: 0

Network dynamics of international food waste trade: Evidence from the COVID-19 disruption 国际食物垃圾贸易的网络动态：来自COVID-19中断的证据。

IF 7 2区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Current Research in Food Science

Pub Date : 2026-01-01 DOI: 10.1016/j.crfs.2026.101336

Navid Mohammadi , Mehrdad Maghsoudi

This paper presents a comprehensive network analysis of global food waste management trade patterns before and after the COVID-19 pandemic. Using World Bank export data from 2015 to 2024, we construct directed, weighted networks to examine structural transformations in international trade relationships. Our analysis reveals three key findings: first, while network density and connectivity remained stable, we observed a 9% decrease in average trade volume post-pandemic, suggesting supply chain recalibration. Second, centrality metrics demonstrate the continued dominance of the United States and European nations, though with emerging economies like India and Brazil forming new strategic alliances. Third, community detection algorithms identify a significant reorganization of trade blocs, particularly the formation of a distinct Emerging Economies cluster separate from traditional Western networks. These findings contribute to ongoing discussions about resilience in global food systems, offering empirical evidence of how major disruptions reshape trade relationships while maintaining core structural integrity. The study provides policymakers with quantitative insights for developing more robust food waste management strategies within the circular economy framework.

本文对2019冠状病毒病大流行前后的全球食物垃圾管理贸易模式进行了全面的网络分析。利用世界银行2015年至2024年的出口数据，我们构建了定向加权网络，以检验国际贸易关系的结构性转变。我们的分析揭示了三个关键发现：首先，虽然网络密度和连通性保持稳定，但我们观察到大流行后平均贸易量下降了9%，这表明供应链需要重新校准。其次，中心性指标表明，尽管印度和巴西等新兴经济体形成了新的战略联盟，但美国和欧洲国家仍占据主导地位。第三，社区检测算法确定了贸易集团的重大重组，特别是形成了一个与传统西方网络分离的独特的新兴经济体集群。这些发现有助于正在进行的关于全球粮食系统恢复力的讨论，提供了经验证据，说明重大破坏如何在保持核心结构完整性的同时重塑贸易关系。该研究为决策者在循环经济框架内制定更有力的食物垃圾管理战略提供了定量见解。

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引用次数: 0

Identification of hTAS2R38 bitter taste receptor antagonists via homology modeling and molecular docking 通过同源建模和分子对接鉴定hTAS2R38苦味受体拮抗剂

IF 7 2区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Current Research in Food Science

Pub Date : 2026-01-01 DOI: 10.1016/j.crfs.2026.101340

Honghong Qiu , Donglei Ma , Bin Dong , Zhong Liu , Chuiwen Qian

Taste receptor type 2 members (TAS2Rs), a family of G protein-coupled receptors, comprise a single polypeptide chain with seven transmembrane helices, three extracellular loops, and three intracellular loops. These receptors detect structurally diverse bitter compounds, playing a vital role in taste perception. Among them, TAS2R38 is a key bitter taste receptor that modulates bitter taste perception and dietary preferences. In this study, we focused on human TAS2R38, utilizing homology modeling based on squid rhodopsin (PDB ID: 3AYN) to predict its 3D structure. Potential antagonists were screened via molecular docking, with calcium imaging identifying Compound 58 as a promising candidate. Further docking analysis revealed that its amino group is critical for receptor binding. Our findings demonstrate that homology modeling combined with structure-based screening effectively identifies hTAS2R38 antagonists, offering insights for advancing bitterness-masking strategies.

味觉受体2型成员（TAS2Rs）是一个G蛋白偶联受体家族，由单个多肽链、7个跨膜螺旋、3个细胞外环和3个细胞内环组成。这些感受器检测结构多样的苦味化合物，在味觉感知中起着至关重要的作用。其中，TAS2R38是调节苦味感知和饮食偏好的关键苦味受体。在本研究中，我们以人类TAS2R38为研究对象，利用基于鱿鱼视紫红质（PDB ID: 3AYN）的同源性建模来预测其三维结构。通过分子对接筛选潜在的拮抗剂，钙成像确定化合物58为有希望的候选者。进一步的对接分析表明，其氨基对受体结合至关重要。我们的研究结果表明，同源性建模结合基于结构的筛选有效地识别hTAS2R38拮抗剂，为推进苦味掩蔽策略提供了见解。

引用次数: 0

Sustainable utilization of fruit waste in cereal-based breakfast foods: Pre-clinical and clinical perspectives on safety and nutritional benefits 谷物早餐食品中水果废弃物的可持续利用：安全性和营养益处的临床前和临床观点

IF 7 2区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Current Research in Food Science

Pub Date : 2026-01-01 DOI: 10.1016/j.crfs.2025.101284

Harsh Kumar , Shivani Guleria , Pooja Jha , Daljeet Singh Dhanjal , Eugenie Nepovimova , Shaikh Sumayya Sana , Ayaz Mukarram Shaikh , Béla Kovács , Endre Harsányi

Several studies have documented the essentiality of breakfast as the most important meal and its significance for the overall wellbeing of human health. However, to accomplish receiving a healthy breakfast daily in reality is a dream for people residing in underprivileged countries along with those belonging to weaker sections, who find it challenging to get a single meal a day. The current review emphasizes on the utilization of fruit waste for enrichment of cereal-derived breakfast food. Various types of fruit waste, such as peels, seeds, and pomaces, are abundant source of phytochemicals, playing a critical role in human health. Enriching different types of cereal-based food products with fruit waste not only diminishes the likelihood of malnutrition but also enhances the affordability of food products in low-income countries. The findings from the review show that the inclusion of fruit pomaces, seeds, and peels improves the organoleptic properties and overall quality of the items served as breakfast. It is pertinent to mention that at certain instances, enrichment with fruit waste at higher concentrations could create some color differences. Numerous pre-clinical as well as clinical studies have shown that fortified cereal-derived breakfast food products help in diabetes management and enhance the antioxidant activities. Lastly, the review also summarizes the safety characteristics of these fruit waste while using them in various food products.

一些研究已经证明了早餐作为最重要的一餐的重要性，以及它对人类整体健康的重要性。然而，对于生活在贫困国家的人们以及那些属于弱势群体的人们来说，实现每天吃一顿健康早餐实际上是一个梦想，他们发现每天吃一顿饭是一项挑战。目前的综述重点是利用水果废弃物来富集谷类早餐食品。果皮、种子和果渣等各种水果废弃物是植物化学物质的丰富来源，对人体健康起着至关重要的作用。用水果废料丰富不同类型的谷类食品不仅可以减少营养不良的可能性，还可以提高低收入国家对食品的负担能力。审查的结果表明，果渣、种子和果皮的加入改善了早餐的感官特性和整体质量。值得一提的是，在某些情况下，用高浓度的水果废料进行浓缩可能会产生一些颜色差异。许多临床前和临床研究表明，强化谷物衍生的早餐食品有助于控制糖尿病并增强抗氧化活性。最后，综述了这些水果废弃物在各种食品中使用的安全性特点。

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引用次数: 0