不同品种红枣的营养、保健属性、微生物和化学安全性--综述

IF 7.2 Q1 FOOD SCIENCE & TECHNOLOGY Future Foods Pub Date : 2024-08-03 DOI:10.1016/j.fufo.2024.100421
Aimie Syahirah Ibrahim , Rashidah Sukor , Farooq Anwar , Suganya Murugesu , Jinap Selamat , Siva Raseetha
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引用次数: 0

摘要

椰枣是一种营养价值极高的食品,具有多种营养保健特性。椰枣果实被广泛食用,尤其是在中东地区。椰枣是易代谢天然糖、矿物质、维生素、膳食纤维、蛋白质和其他高价值天然抗氧化化合物(如类胡萝卜素和酚类化合物)的重要来源。椰枣的营养和保健成分和特性因品种、产地、果实成熟度和采后加工条件而异。椰枣和许多其他水果一样,容易受到微生物的污染,特别是在收获前后处理和储存不当的情况下。霉菌毒素和细菌污染的普遍存在不仅破坏了椰枣的功能性食品质量,而且还对人类健康造成潜在的不利影响。随着人们对椰枣的健康益处越来越感兴趣,就更有必要研究和了解与商业椰枣有关的潜在微生物安全问题。本综述的主要目的是介绍有关世界各地消费的各种类型椰枣的高价值成分概况、营养和保健品质量以及微生物安全的全面和最新的科学发现。此外,这项研究还敦促采取创新的缓解战略,以打击微生物污染,同时保持作为食物链一部分供应和消费的椰枣的安全和质量。
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Nutritional, nutraceutical attributes, microbiological and chemical safety of different varieties of dates—A review

Dates are valued as a highly nutritious food with multiple nutraceutical properties. Date fruits are widely consumed, especially in the Middle Eastern regions. Dates are a vital source of readily metabolisable natural sugars, minerals, vitamins, dietary fibre, protein, and other high-value natural antioxidant compounds such as carotenoids and phenolics. Nutritional and nutraceutical composition and properties of dates vary according to variety, origin, fruit maturity level, and post-harvest processing conditions. Dates, like many other fruits, are susceptible to microbial contamination, particularly during improper pre- and post-harvest handling and storage. The prevalence of mycotoxin and bacterial contamination not only spoils the functional food quality of dates nevertheless it poses potential adverse effects on human health. With increased interest in the health benefits of dates, there is a greater need to examine and understand potential microbiological safety issues linked with commercial dates. The main goal of this review is to present comprehensive and most up-to-date scientific findings about the high-value components profile, nutritional and nutraceutical qualities, and microbiological safety of various types of dates consumed around the world. Furthermore, the study urges innovative mitigation strategies to combat microbial contamination while maintaining the safety and quality of dates supplied and consumed as part of the food chain.

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来源期刊
Future Foods
Future Foods Agricultural and Biological Sciences-Food Science
CiteScore
8.60
自引率
0.00%
发文量
97
审稿时长
15 weeks
期刊介绍: Future Foods is a specialized journal that is dedicated to tackling the challenges posed by climate change and the need for sustainability in the realm of food production. The journal recognizes the imperative to transform current food manufacturing and consumption practices to meet the dietary needs of a burgeoning global population while simultaneously curbing environmental degradation. The mission of Future Foods is to disseminate research that aligns with the goal of fostering the development of innovative technologies and alternative food sources to establish more sustainable food systems. The journal is committed to publishing high-quality, peer-reviewed articles that contribute to the advancement of sustainable food practices. Abstracting and indexing: Scopus Directory of Open Access Journals (DOAJ) Emerging Sources Citation Index (ESCI) SCImago Journal Rank (SJR) SNIP
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