找回密码 注册

食品论坛

食学宝(食品微课)食品展会食品人才食品邦(技术交易)
食品有意思轻松背单词食品行业培训平台英语口语陪练
在线英语听力室食品专业翻译食品安全合规服务论坛使用指南
查看: 463|回复: 4

[科研交流] 石榴皮提取物做食品添加剂的潜力

[复制链接]

签到天数: 32 天

[LV.5]常住居民I

23

主题

388

帖子

549

积分

中级会员

Rank: 3

发表于 2021-8-25 15:30 | 显示全部楼层 |阅读模式
分享: 分享到新浪微博
分享到QQ空间
Potential of pomegranate peel extract as a natural additive in foods

Abstract
Background
During the last years, there has been a continuously growing demand from the food industry for additives from natural sources (e.g. plant materials) as an alternative to synthetic ones that have been associated with toxic effects. Moreover, the fact that the consumption of functional foods could boost the immune system and resistance of the human body against viruses, has been a priority for consumers through the last decades. This trend has been magnified during the coronavirus disease 2019 (COVID-19) pandemic and is expected to remain high also within the post-lockdown and post-pandemic era.

Scope and approach
Pomegranate is one of the healthiest fruits worldwide with a significant amount of various phenolic compounds. The processing of pomegranate into juice generates huge amounts of by-products, such as peels and seeds, leading to disposal issues and environmental pollution. Pomegranate peels contain higher amounts of bioactive compounds, mainly phenolic acids, flavonoids and tannins, than the edible fleshy parts. These compounds possess antioxidant and antimicrobial properties that inhibit the process of lipid peroxidation in fatty foods and scavenging free radicals and prevent the growth of microorganisms, respectively. In this perspective, the present review analyzes and critically discusses the state of the art about the current and potential uses of pomegranate peel extract (PPE) as a natural food additive. The enriched food systems (e.g. meat, poultry and fish products, dairies, edible oils and fats), the form of added extract (crude or encapsulated), the method of extraction employed, the extract concentration and the main outcomes of each study are reviewed and discussed.

Key finding and conclusions
Crude or encapsulated pomegranate peel extracts increase food stability upon processing, storage or gastrointestinal digestion conditions by inhibiting oxidation as well as the growth of pathogenic microorganisms. In most of the studies, the addition of PPE was not found to negatively affect the sensorial properties of the final products up to a specific addition level.
回复

使用道具 举报

签到天数: 63 天

[LV.6]常住居民II

6

主题

200

帖子

388

积分

中级会员

Rank: 3

发表于 2021-8-25 15:50 | 显示全部楼层
分享: 分享到新浪微博
分享到QQ空间
:@ 不懂英文
回复

使用道具 举报

签到天数: 221 天

[LV.7]常住居民III

43

主题

2826

帖子

7534

积分

版主

Rank: 18Rank: 18

食坛知名勋章食品论坛版主勋章爱心勋章

发表于 2021-8-25 20:39 | 显示全部楼层
分享: 分享到新浪微博
分享到QQ空间
jxyd5858558 发表于 2021-8-25 15:50
不懂英文

就算直接扔到 翻译软件 里 也可以的啊。food方向到对数都很容易读。
上面的文字挑关键词就是 石榴皮 提取物 多酚类。
说石榴皮含 多酚,黄酮(多酚的一个字类),单宁。剩下的益处,主要了解多酚的 结论都是一样的。
延伸研究其实可以有,百香果皮,山竹皮等。
来自客户端来自客户端
回复

使用道具 举报

签到天数: 221 天

[LV.7]常住居民III

43

主题

2826

帖子

7534

积分

版主

Rank: 18Rank: 18

食坛知名勋章食品论坛版主勋章爱心勋章

发表于 2021-8-25 20:39 | 显示全部楼层
分享: 分享到新浪微博
分享到QQ空间
感谢分享
来自客户端来自客户端
回复

使用道具 举报

签到天数: 32 天

[LV.5]常住居民I

23

主题

388

帖子

549

积分

中级会员

Rank: 3

 楼主| 发表于 2021-8-26 11:07 | 显示全部楼层
分享: 分享到新浪微博
分享到QQ空间

谢谢支持
回复

使用道具 举报

您需要登录后才可以回帖 登录 | 注册

本版积分规则

联系方式|小黑屋|手机版|Archiver|版权声明|隐私协议|食品伙伴网

GMT+8, 2021-9-24 05:53 , Processed in 0.120833 second(s), 12 queries , Gzip On, Memcache On.

Powered by Discuz! X3

© 2001-2021 Comsenz Inc. 鲁公网安备 37060202000128号

快速回复 返回顶部 返回列表