Food Bioscience最新文献_第3页

Microbial synergies and their impact on economic and quality innovation in sustainable winemaking: Yeast and lactic acid bacteria interconnections 微生物协同作用及其对可持续酿酒的经济和质量创新的影响：酵母和乳酸菌的相互联系

IF 4.8 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Bioscience

Pub Date : 2024-10-03 DOI: 10.1016/j.fbio.2024.105238

This review investigates the roles of Saccharomyces sp. And non-Saccharomyces yeasts, lactic acid bacteria (LAB), and bioprotection strategies in promoting sustainable winemaking. While Saccharomyces cerevisiae has long been central to fermentation, non-Saccharomyces species like Starmerella bacillaris, Torulaspora delbrueckii, and Lachancea thermotolerans are now recognized for enhancing flavor complexity and reducing the need for chemical additives. LAB, particularly Oenococcus oeni, contribute to malolactic fermentation, improving wine stability and sensory qualities, while aiding in sustainable waste management by converting by-products into valuable materials such as biogas. Bioprotection methods using yeasts like Metschnikowia pulcherrima offer a natural alternative to chemical preservatives, reducing sulfite use and chemical inputs. These microbial strategies align with sustainability goals by minimizing synthetic additives, promoting natural fermentation, and enhancing energy efficiency. Sustainable vineyard practices, such as promoting microbial diversity, cover cropping, and organic pest management, help maintain soil health, reduce chemical fertilizers, and improve vine resilience. The integration of these practices supports both environmental and economic sustainability, reducing production costs and enhancing product quality. Additionally, advances in omics approaches enable the development of tailored microbial consortia suited to specific environmental conditions, further improving the resilience and efficiency of winemaking, especially under climate variability. This comprehensive approach meets consumer demand for natural wines while reducing the wine industry's environmental footprint and improving economic viability.

本综述研究了酵母菌、非酵母菌、乳酸菌（LAB）和生物保护策略在促进可持续酿酒中的作用。长期以来，酿酒酵母一直是发酵的核心，但现在人们认识到，非酿酒酵母，如 Starmerella bacillaris、Torulaspora delbrueckii 和 Lachancea thermotolerans，可提高风味的复杂性，减少对化学添加剂的需求。酵母菌（尤其是 Oenococcus oeni）有助于苹果酸乳酸发酵，提高葡萄酒的稳定性和感官质量，同时通过将副产品转化为有价值的材料（如沼气），有助于可持续废物管理。使用 Metschnikowia pulcherrima 等酵母菌的生物保护方法提供了化学防腐剂的天然替代品，减少了亚硫酸盐的使用和化学投入。这些微生物策略最大程度地减少了合成添加剂，促进了自然发酵，并提高了能源效率，从而与可持续发展目标相一致。可持续葡萄园实践，如促进微生物多样性、覆盖种植和有机病虫害管理，有助于保持土壤健康、减少化肥用量和提高葡萄树的抗逆性。这些实践的整合有助于环境和经济的可持续发展，降低生产成本，提高产品质量。此外，omics 方法的进步使得开发适合特定环境条件的定制微生物群成为可能，从而进一步提高酿酒的抗逆性和效率，尤其是在气候多变的情况下。这种综合方法既能满足消费者对天然葡萄酒的需求，又能减少葡萄酒业对环境的影响，提高经济可行性。

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引用次数: 0

Natural products from camels; glycoproteins, enzymes, and immunoglobulins with potential as nano biomolecules for anti-oxidant, anti-cancer, and anti-bacterial activities 来自骆驼的天然产品；具有抗氧化、抗癌和抗菌活性的纳米生物大分子潜力的糖蛋白、酶和免疫球蛋白

IF 4.8 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Bioscience

Pub Date : 2024-10-03 DOI: 10.1016/j.fbio.2024.105242

Natural products such as camel milk, a nutritional powerhouse with a high content of proteins, vitamins, lipids, amino acids, oligosaccharides, nucleotides and minerals, offer numerous health benefits. Both camel milk and urine are known for their remarkable properties, including antiviral, anticancer, hypoglycemic, antioxidant, antifungal and antibacterial effects. In particular, lactoferrin, a globular glycoprotein found in camel's milk, has strong antioxidant, antimicrobial and anti-inflammatory properties. Camel milk also contains immunoglobulins and lysozyme, which contribute to its antibacterial and anti-inflammatory properties. These camel secretions have shown promising potential in cancer therapy, with applications in the treatment of breast, hepatocellular and lung cancer. Particularly intriguing is the fact that camel urine has quickly taken center stage in the development of new drugs for various diseases. This review comprehensively examines the antioxidant and antimicrobial properties of camel milk and urine. It also delves into the fascinating world of nano biomolecules in the physiological fluids of camels, demonstrating their ability to penetrate tissue and exhibit exceptional stability under extreme conditions. The fusion of nano technology and compositional characteristics of camel milk and urine holds great promise for the development of novel medical substances specifically tailored for cancer treatment.

骆驼奶等天然产品营养丰富，含有大量蛋白质、维生素、脂类、氨基酸、低聚糖、核苷酸和矿物质，对健康益处多多。驼奶和尿液都以其显著的特性而闻名，包括抗病毒、抗癌、降血糖、抗氧化、抗真菌和抗菌作用。尤其是骆驼奶中的一种球状糖蛋白--乳铁蛋白，具有很强的抗氧化、抗菌和消炎作用。骆驼奶中还含有免疫球蛋白和溶菌酶，这些物质也具有抗菌消炎的作用。这些骆驼分泌物在癌症治疗方面显示出巨大的潜力，可用于治疗乳腺癌、肝癌和肺癌。尤其引人关注的是，骆驼尿已迅速成为开发治疗各种疾病的新药的中心。这篇综述全面探讨了骆驼奶和骆驼尿的抗氧化和抗菌特性。它还深入探讨了骆驼生理液体中纳米生物分子的迷人世界，展示了它们穿透组织的能力以及在极端条件下表现出的超强稳定性。纳米技术与骆驼奶和尿的成分特性的融合，为开发专门用于治疗癌症的新型医疗物质带来了巨大希望。

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引用次数: 0

Biofilm-based probiotic delivery system and its application in the food industry 基于生物膜的益生菌输送系统及其在食品工业中的应用

IF 4.8 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Bioscience

Pub Date : 2024-10-03 DOI: 10.1016/j.fbio.2024.105172

Probiotics are widely used in food production and disease treatment due to their outstanding fermentation performance and probiotic properties. However, a major challenge is maintaining the survival and stability of probiotic cells. Biofilm is a form of natural formation by microorganisms that can resist extreme external environments. Currently, biofilm-based probiotic delivery methods have become a highly promising new mode of probiotic delivery, demonstrating significantly greater tolerance and potential for biological therapy. Probiotic biofilms can also form on food grade surfaces, which are ideal for the growth and multiplication of bacterial cells and can be incorporated into food matrices. Moreover, biofilms can be further encapsulated using food grade materials or bacterial produced biofilms. This review introduces a biofilm-based safe delivery technology for probiotics and discusses the advantages of biofilm-based delivery of probiotics, providing important guidance for the development of probiotics in the food and related biomedical fields.

益生菌因其出色的发酵性能和益生特性，被广泛应用于食品生产和疾病治疗。然而，维持益生菌细胞的存活和稳定性是一大挑战。生物膜是微生物自然形成的一种形式，可以抵御极端的外部环境。目前，基于生物膜的益生菌给药方法已成为一种极具前景的新型益生菌给药模式，在生物治疗方面表现出更大的耐受性和潜力。益生菌生物膜也可以在食品级表面形成，这非常适合细菌细胞的生长和繁殖，并可融入食品基质中。此外，生物膜还可以利用食品级材料或细菌产生的生物膜进一步封装。本综述介绍了一种基于生物膜的益生菌安全递送技术，并探讨了基于生物膜递送益生菌的优势，为益生菌在食品及相关生物医学领域的发展提供了重要指导。

引用次数: 0

Mycotoxins contamination and their possible mitigation strategies in plant-based meat alternatives (PBMAs): A review 植物基肉类替代品（PBMAs）中的霉菌毒素污染及其可能的缓解策略：综述

IF 4.8 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Bioscience

Pub Date : 2024-10-02 DOI: 10.1016/j.fbio.2024.105230

The global dietary shift towards plant-based nutrition, primarily motivated by health, environmental, or ethical reasons, has led to a significant increase in the popularity of plant-based meat alternatives (PBMAs). These products promise a reduced environmental footprint and address animal welfare concerns while offering nutritional benefits. However, potential mycotoxin exposure through PBMAs remains under-explored. Mycotoxins can contaminate food during pre-harvest, harvest, and storage phases. Common mycotoxins include aflatoxins, ochratoxins, trichothecenes, zearalenone, and fumonisins, posing significant health risks.This review evaluates the occurrence of mycotoxins in PBMAs and their primary ingredients and discusses the analytical techniques used for detection and various detoxification methods. The EU's Commission Regulation (EU) 2023/915 sets maximum levels (MLs) for mycotoxins in food products, but these may not fully cover PBMAs. Wheat-based PBMAs have shown significant mycotoxin contamination, according to previous publications. With alternariol methyl ether (AME) in nearly 95% of soy-based burgers, with concentrations up to 408.8 μg/kg, while mycotoxins like beauvericin (BEA) (99%) and enniatin B (ENNB) (94%) were also prevalent. Enniatins (ENN)s were detected in soy-based burgers at concentrations up to 632.6 μg/kg. The prevalence of mycotoxin occurrence emphasizes the necessity of implementing a combination of mitigation strategies such as extrusion, fermentation, and high-pressure processing (HPP), to ensure PBMAs safety. Advanced analytical methodologies are crucial to minimize mycotoxin exposure. Future research should focus on expanding the mycotoxin database in PBMAs to ensure the safety of these increasingly popular products and protect consumers.

主要出于健康、环保或道德方面的考虑，全球膳食向植物性营养转变，这使得植物性肉类替代品（PBMA）的受欢迎程度大幅提高。这些产品承诺减少对环境的影响，解决动物福利问题，同时提供营养益处。然而，人们对通过植物性肉类替代品接触霉菌毒素的可能性仍缺乏足够的了解。霉菌毒素可在收获前、收获和储存阶段污染食品。常见的霉菌毒素包括黄曲霉毒素、赭曲霉毒素、单端孢霉烯、玉米赤霉烯酮和烟曲霉毒素，对健康构成重大风险。本综述评估了 PBMA 及其主要成分中霉菌毒素的发生情况，并讨论了用于检测的分析技术和各种解毒方法。欧盟委员会法规（EU）2023/915 规定了食品中霉菌毒素的最高含量（ML），但这些规定可能并不完全涵盖 PBMA。根据以前的出版物，以小麦为原料的 PBMA 已经显示出严重的霉菌毒素污染。其中，近 95% 的大豆汉堡中含有交替二醇甲醚 (AME)，其浓度高达 408.8 微克/千克，同时，豆维素 (BEA) (99%) 和烯萘啶 B (ENNB) (94%) 等霉菌毒素也普遍存在。在大豆汉堡中检测到的烯萘啶（ENN）含量高达每公斤 632.6 微克。霉菌毒素的普遍发生强调了有必要实施多种缓解策略，如挤压、发酵和高压加工（HPP），以确保 PBMAs 的安全性。先进的分析方法对尽量减少霉菌毒素暴露至关重要。未来的研究应侧重于扩大 PBMA 中的霉菌毒素数据库，以确保这些日益流行的产品的安全性，并保护消费者。

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引用次数: 0

A review on the preparation, characterization, and applications of agro-waste-derived oligosaccharides 农业废弃物衍生低聚糖的制备、表征和应用综述

IF 4.8 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Bioscience

Pub Date : 2024-10-01 DOI: 10.1016/j.fbio.2024.105221

Agro-waste is a significant global environmental hazard. Thus, the primary focus for achieving environmental sustainability is agro-waste usage. Efforts have been made to utilize lignocellulosic agro-waste as a source of biofuels for energy production. However, this biomass can also be utilized to manufacture prebiotic oligosaccharides. Oligosaccharides are little chains of monosaccharides, typically consisting of two to ten units of simple sugars. They are not broken down by human digestive enzymes and instead are metabolized by bacteria in the colon. These are extremely stable and are utilized as a dietary supplement with antioxidant, prebiotic and possible immune-modulating characteristics. The demand for innovative prebiotic compounds with enhanced functional qualities is experiencing a significant increase in the food, nutraceutical, pharmaceutical and cosmetic industries. Thus, this review provides an overview of several prebiotic sources, pretreatment techniques, preparation processes, production methods and applications. Furthermore, it investigates the wide array of applications for oligosaccharides obtained from agricultural waste. Thus, agro-waste can be converted into prebiotic oligosaccharides, simultaneously tackling environmental concerns and offering health advantages.

农业废弃物对全球环境造成严重危害。因此，实现环境可持续性的首要重点是农业废弃物的利用。人们一直在努力利用木质纤维素农业废弃物作为生物燃料来源来生产能源。然而，这种生物质也可以用来生产益生寡糖。低聚糖是单糖的小链，通常由 2 到 10 个单位的单糖组成。它们不会被人体消化酶分解，而是被结肠中的细菌代谢掉。它们非常稳定，可用作膳食补充剂，具有抗氧化、益生和可能的免疫调节特性。食品、保健品、药品和化妆品行业对具有增强功能性的创新型益生元化合物的需求正在显著增加。因此，本综述概述了几种益生元来源、预处理技术、制备工艺、生产方法和应用。此外，它还研究了从农业废弃物中获得的低聚糖的广泛应用。因此，农业废弃物可转化为益生元低聚糖，同时解决环境问题并提供健康优势。

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引用次数: 0

Polyphenols and intestinal microorganisms: A review of their interactions and effects on human health 多酚和肠道微生物：综述它们之间的相互作用及其对人类健康的影响

IF 4.8 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Bioscience

Pub Date : 2024-09-30 DOI: 10.1016/j.fbio.2024.105220

This review explores the complex interactions between polyphenols and intestinal microorganisms, highlighting their significant impact on human health. Polyphenols, abundant in various plant-based foods, are renowned for their anti-aging, antioxidant, and lipid-lowering effects, primarily mediated through their metabolism by gut microbiota. This review investigates the absorption mechanisms of polyphenols, their metabolic pathways within the gastrointestinal tract, and the bidirectional influences between polyphenols and gut microorganisms. Key findings reveal how these interactions modulate the composition of gut microbiota and microbial metabolites, thereby influencing the gastrointestinal system, immune responses, and cardiovascular health. Additionally, the review provides a thorough analysis of recent advancements in enhancing polyphenol bioavailability, including nanoencapsulation and synergistic combinations with other bioactive compounds. By synthesizing current research, this review offers a robust theoretical framework for future studies aimed at optimizing human health through dietary polyphenols. Practical applications and future research directions are discussed, emphasizing the potential for developing innovative functional foods and therapeutic strategies that leverage polyphenol-microbiota interactions. This work aims to advance the understanding of polyphenol-gut microbiota dynamics, thereby contributing to the fields of nutritional science and health intervention.

这篇综述探讨了多酚类物质与肠道微生物之间复杂的相互作用，强调了它们对人类健康的重大影响。多酚在各种植物性食物中含量丰富，以其抗衰老、抗氧化和降血脂作用而闻名，主要通过肠道微生物群的新陈代谢发挥作用。本综述研究了多酚类物质的吸收机制、它们在胃肠道内的代谢途径以及多酚类物质和肠道微生物之间的双向影响。主要发现揭示了这些相互作用如何调节肠道微生物群和微生物代谢物的组成，从而影响肠胃系统、免疫反应和心血管健康。此外，这篇综述还透彻分析了提高多酚生物利用率的最新进展，包括纳米封装以及与其他生物活性化合物的协同组合。通过综合当前的研究，本综述为今后旨在通过膳食多酚优化人类健康的研究提供了一个强大的理论框架。文章讨论了实际应用和未来研究方向，强调了利用多酚与微生物群的相互作用开发创新功能食品和治疗策略的潜力。这项工作旨在促进对多酚-肠道微生物群动态的了解，从而为营养科学和健康干预领域做出贡献。

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引用次数: 0

New insight in the progress of zinc polysaccharide complex: Preparation, structural features, bioactivities and application 锌多糖复合物研究进展的新进展：锌多糖复合物的制备、结构特征、生物活性和应用

IF 4.8 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Bioscience

Pub Date : 2024-09-30 DOI: 10.1016/j.fbio.2024.105146

Zinc polysaccharide complexes have multiple health effects. It can be divided into two categories: natural zinc polysaccharides and synthetic zinc polysaccharides. They can be used as zinc dietary supplements, but also as potential clinical drugs due to their various biological activities, such as antioxidant, liver protection, anti-tumor, anti-diabetes, anti-inflammatory, and other activities. Natural zinc polysaccharides are mainly distributed in the mycelium or fruit body of fungi. The activities of synthetic zinc polysaccharides are much higher than those of zinc or the native polysaccharides themselves. This review systematically introduces the latest advances in the source, preparation, structural characterization, biological activities, related mechanisms and applications of zinc polysaccharides, providing a comprehensive understanding and prospects of zinc polysaccharides for future research.

锌多糖复合物具有多种保健作用。它可分为两类：天然锌多糖和合成锌多糖。它们既可作为锌膳食补充剂，也可作为潜在的临床药物，因为它们具有多种生物活性，如抗氧化、保肝、抗肿瘤、抗糖尿病、抗炎等活性。天然锌多糖主要分布在真菌的菌丝体或子实体中。合成锌多糖的活性远高于锌或原生多糖本身。本综述系统地介绍了锌多糖的来源、制备、结构表征、生物活性、相关机理及应用等方面的最新进展，为今后研究锌多糖提供了全面的认识和展望。

引用次数: 0

African cereal-based fermented foods: Microbiota, functional microorganisms, starter cultures and nutritional properties 非洲谷物发酵食品：微生物群、功能微生物、启动培养物和营养特性

IF 4.8 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Bioscience

Pub Date : 2024-09-30 DOI: 10.1016/j.fbio.2024.105212

Cereals are an important part of staple foods all over the world, and their fermentation is an age-old technique to obtain desired food products. Cereal-based foods have been widely consumed for thousands of years as a major source of nutrients, particularly in developing and overpopulated countries, and in Africa they represent a major source of nutrients and energy. Thus, the main aim of this review is a focus on cereal-based and fermented foods from Africa, with a special emphasis on the most important keywords and topics of the literature, microbiota, as well as on the nutritional side, to provide evidence on the importance of these products as sources of functional microorganisms, and/or starter cultures.

谷物是全世界主食的重要组成部分，谷物发酵是获得所需食品的古老技术。数千年来，谷物食品作为一种主要营养来源被广泛食用，特别是在发展中国家和人口过剩国家，而在非洲，谷物食品则是营养和能量的主要来源。因此，本综述的主要目的是关注非洲的谷物类食品和发酵食品，特别强调文献中最重要的关键词和主题--微生物群，以及营养方面，以提供证据证明这些产品作为功能微生物和/或启动培养物来源的重要性。

引用次数: 0

Triangular relation of food processing, nutrition, and osteoarthritis: A solution for the management and prevention of osteoarthritis? 食品加工、营养和骨关节炎的三角关系：管理和预防骨关节炎的解决方案？

IF 4.8 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Bioscience

Pub Date : 2024-09-29 DOI: 10.1016/j.fbio.2024.105156

Osteoarthritis (OA) is the most common and prevalent degenerative disorder of the joints. To manage OA using a dietary approach, it is crucial to have accurate knowledge of the nutritional content and bioavailability of OA-related foods. However, the increasing dominance of food processing techniques and technologies in the food sector is a significant concern for nutrition, disease, health, and well-being, leading to imprecise nutrient intake estimation. Increased consumer health awareness regarding the therapeutic potential of diet modification in OA management has led to the requirement to assess the effect of food processing approaches on nutritional quality. This review aims to provide a comprehensive understanding of the existing evidence of the effect of different food technologies on OA-related modifiable factors like bioavailability, nutritional and bioactive content, weight management, and inflammation. Scientific evidence supports the effectiveness of nonthermal food technologies over conventional food technologies, specifically ultrasound processing, irradiation, high-pressure, carbon dioxide, electric field, microwave processing, high hydrostatic pressure, and cold plasma; and other food technologies, including food fortification, biofortification, decaffeination processing, nanotechnology, fat replacers, and food excipients, have a tremendous potential to significantly improve diet-based OA management after overcoming their limitations and health-related safety concerns. Specifically, nanotechnology and food excipients are two rapidly emerging technologies that can improve OA management by improving bioavailability and providing sustained nutrient delivery. However, further randomized controlled trials in humans are needed to understand the effects of novel food processing technologies on OA-related foods and their effectiveness for treating and/or preventing OA.

骨关节炎（OA）是最常见、最普遍的关节退行性疾病。要通过饮食方法控制 OA，就必须准确了解与 OA 相关的食物的营养成分和生物利用率。然而，食品加工技术和工艺在食品行业中日益占据主导地位，这是对营养、疾病、健康和福祉的重大关切，导致营养摄入量估计不精确。消费者对膳食调整在 OA 管理中的治疗潜力的健康意识不断提高，导致需要评估食品加工方法对营养质量的影响。本综述旨在全面了解不同食品技术对 OA 相关可调节因素（如生物利用率、营养和生物活性含量、体重管理和炎症）影响的现有证据。科学证据支持非热食品技术比传统食品技术更有效，特别是超声波处理、辐照、高压、二氧化碳、电场、微波处理、高静水压和冷等离子体；其他食品技术，包括食品强化、生物强化、脱咖啡因处理、纳米技术、脂肪替代物和食品辅料，在克服其局限性和健康相关的安全问题后，具有显著改善基于饮食的 OA 管理的巨大潜力。具体来说，纳米技术和食品辅料是两项迅速崛起的技术，可通过提高生物利用率和提供持续的营养输送来改善 OA 管理。然而，要了解新型食品加工技术对 OA 相关食品的影响及其治疗和/或预防 OA 的效果，还需要进一步的人体随机对照试验。

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引用次数: 0

Transforming waste into valuable resources: Harnessing the potential of pectin obtained from organic waste for the food and healthcare industries 变废为宝：利用从有机废物中获取的果胶潜力，为食品和保健行业服务

IF 4.8 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Bioscience

Pub Date : 2024-09-27 DOI: 10.1016/j.fbio.2024.105190

In the recent past, agro-food industries have been completely revolutionized by numerous innovations and technological advancements. Technological-aided processing of agricultural products, packaging, and preservation have been rapidly adopted by stakeholders to credit food quality and commercial benefits. Development in agro and food industry on one hand has resulted in production of diverse food products with numerous value addition such as high nutritive value, increased shelf life etc. and have made a sound contribution towards circular economy. Pectin is a valuable macromolecule that can be extracted from food waste to get it utilized in further processing. Pectin extraction from a diverse range of industrial byproducts offers a feasible approach to valorize agro-industrial leftovers by creating a product with greater economic importance. Pectin is widely utilized in food manufacture industry as a stabilizer, gelling & thickening agent in preparation of jams and jellies, pharmaceuticals (medicine coatings), cosmetic products, dairy industries, nutritional, health and other medical applications. The current review analyses pectin properties and functions, extraction techniques, multidisciplinary applications in domains like food, food packaging, antioxidants, prebiotics along with biomedical applications.

近年来，农业食品行业因众多创新和技术进步而发生了翻天覆地的变化。利益相关者迅速采用技术辅助农产品加工、包装和保存，以提高食品质量和商业利益。一方面，农产品和食品工业的发展带来了多种食品的生产，这些食品具有许多附加值，如高营养价值、延长保质期等，并为循环经济做出了巨大贡献。果胶是一种宝贵的大分子物质，可以从食品废弃物中提取出来，用于进一步加工。从各种工业副产品中提取果胶是一种可行的方法，可以通过创造一种具有更大经济价值的产品来实现农用工业剩余物的价值化。果胶在食品制造业中被广泛用作稳定剂、胶凝剂、增稠剂，用于制备果酱和果冻、药品（药衣）、化妆品、乳制品工业、营养品、保健品和其他医疗应用。本综述分析了果胶的特性和功能、提取技术以及在食品、食品包装、抗氧化剂、益生元和生物医学应用等领域的多学科应用。

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引用次数: 0