热处理对药用果蔬生物活性化合物及药理活性的影响

IF 5.2 Q1 FOOD SCIENCE & TECHNOLOGY Journal of Future Foods Pub Date : 2023-09-01 DOI:10.1016/j.jfutfo.2023.02.009
Jiaqiong Liu , Yang Liu , Xiaoqin Wang
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引用次数: 2

摘要

随着生活水平的提高,健康饮食在维持健康方面的作用日益突出。近年来,“药用果蔬”的概念引起了人们的广泛关注。药用水果和蔬菜营养丰富,食用价值高,也是人们日常饮食所必需的。为了更好地发挥药用果蔬的功效,延长其保质期,本文综述了常用的热加工方法(煮、蒸、微波、热风干燥和巴氏杀菌)对药用果蔬生物活性成分和药理活性的影响。研究发现,不同的热处理方式各有优缺点,微波干燥在比较中具有更大的优势。通过对药用果蔬热加工方法的总结,期望为其在果蔬领域的合理利用和热加工方法的改进提供理论参考。
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Effects of bioactive compounds and pharmacological activities in medicinal fruits and vegetables by thermal processing

With the advancement of living standards, the role of healthy diets in maintaining well-being has gained prominence. The concept of “medicinal fruits and vegetables” has attracted much research attention recently. Medicinal fruits and vegetables are rich in nutrients and high in edible value, and are also necessary for people's daily diet. In order to better exert the effect of medicinal fruits and vegetables and prolong their shelf life, this paper reviews the effects of common thermal processing methods (boiling, steaming, microwaving, hot air drying, and pasteurization) on the bioactive compounds and pharmacological activities of medicinal fruits and vegetables. It is found that different heat treatment methods have their own advantages and disadvantages, and microwave drying has greater advantages in comparison. Through the summary of the thermal processing methods of medicinal fruits and vegetables, it is expected to provide a theoretical reference for its rational utilization in the field of fruits and vegetables and the improvement of thermal processing methods.

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