Cañihua (Chenopodium pallidicaule Aellen)一种极具发展前景的超级食品

IF 1 Q4 FOOD SCIENCE & TECHNOLOGY Nutrition & Food Science Pub Date : 2021-12-17 DOI:10.1108/nfs-09-2021-0277
Jerry Fredy Gomez Cahuata, Yessica Estefany Rosas‐Quina, Erika Pachari Vera
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引用次数: 4

摘要

目的本文的目的是揭示目前对灰藜营养和功能特性的了解,以及它在食品工业中的潜在应用,因为与其他传播更广的谷物相比,与之相关的研究仍然有限。设计/方法论/方法从Web of Science、Scopus和Google Scholar数据库中收集科学信息,使用关键词如苍白藜的营养价值、苋属和伪君子。根据其相关性、出版年份和与主题的准确性选择了一致的信息。共选取49篇研究论文。FindingsCañihua是一种具有高营养潜力的谷物,被认为是超级食品,因为它具有高蛋白质质量、必需氨基酸和不饱和脂肪酸的平衡组成,以及高浓度的亚油酸和油酸。此外,它具有良好的生物活性化合物水平和高抗氧化能力。然而,尽管在恶劣的条件下可以种植,但其生产和消费在原产地以外受到限制。独创性/价值本文通过系统的文献综述,强调了在开发具有高营养和功能价值的食品时可以考虑的卡尼华的潜力。汇编的信息将帮助研究人员和专业人员意识到这种谷物的重要性,并在加工和增强其特性方面携手合作。
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Cañihua (Chenopodium pallidicaule Aellen) a promising superfood in food industry: a review
Purpose The purpose of this paper is to divulge the current knowledge about the nutritional and functional characteristics of Cañihua (Chenopodium pallidicaule Aellen), in addition to its potential applications in the food industry since research studies related to it are still limited compared to other cereals of greater diffusion. Design/methodology/approach The scientific information was collected from Web of Science, Scopus and Google Scholar databases, using keywords such as nutrition value of Chenopodium pallidicaule, amaranth and pseudocereals. Consistent information was selected according to its relevance, year of publication and accuracy with the topic. A total of 49 research papers were selected. Findings Cañihua is a grain with high nutritional potential, considered a superfood because it has a high protein quality, a balanced composition of essential amino acids and unsaturated fatty acids, with a high concentration of linoleic and oleic acid. Besides, it has a good level of bioactive compounds with high antioxidant capacity. However, its production and consumption are limited outside its area of origin, although its cultivation is possible under harsh conditions. Originality/value This paper, through a systematic bibliographic review, highlights the potential of cañihua to be considered in the development of food products with high nutritional and functional value. The information compiled will help researchers and professionals become aware of the importance of this grain and join forces in its processing and enhancement of its attributes.
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来源期刊
Nutrition & Food Science
Nutrition & Food Science FOOD SCIENCE & TECHNOLOGY-
CiteScore
2.80
自引率
8.30%
发文量
85
期刊介绍: Nutrition & Food Science* (NFS) is an international, double blind peer-reviewed journal offering accessible and comprehensive coverage of food, beverage and nutrition research. The journal draws out the practical and social applications of research, demonstrates best practice through applied research and case studies and showcases innovative or controversial practices and points of view. The journal is an invaluable resource to inform individuals, organisations and the public on modern thinking, research and attitudes to food science and nutrition. NFS welcomes empirical and applied research, viewpoint papers, conceptual and technical papers, case studies, meta-analysis studies, literature reviews and general reviews which take a scientific approach to the following topics: -Attitudes to food and nutrition -Healthy eating/ nutritional public health initiatives, policies and legislation -Clinical and community nutrition and health (including public health and multiple or complex co-morbidities) -Nutrition in different cultural and ethnic groups -Nutrition during pregnancy, lactation, childhood, and young adult years -Nutrition for adults and older people -Nutrition in the workplace -Nutrition in lower and middle income countries (incl. comparisons with higher income countries) -Food science and technology, including food processing and microbiological quality -Genetically engineered foods -Food safety / quality, including chemical, physical and microbiological analysis of how these aspects effect health or nutritional quality of foodstuffs
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