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Healthy expectations of high hydrostatic pressure treatment in food processing industry
Journal of Food and Drug Analysis ( IF 3.6 ) Pub Date : 2020-01-01 , DOI: 10.1016/j.jfda.2019.10.002
Hsiao-Wen Huang , Chiao-Ping Hsu , Chung-Yi Wang

High hydrostatic pressure processing (HPP) is a non-thermal pasteurization technology which has already been applied in the food industries. Besides maintaining the food safety and quality, HPP also has potential applications in the enhancement of the health benefits of food products. This study examines the current progress of research on the use of HPP in the development of health foods. Through HPP, the nutritional value of food products can be enhanced or retained, including promotes the biosynthesis of γ-aminobutyric acid (GABA) in the food materials, retains immunoglobulin components in dairy products, increases resistant starch content in cereals, and reduces the glycemic index of fruit and vegetable products, which facilitates better control of blood glucose levels and decreases calorie intake. HPP can also be utilized as a hurdle technology in combination with existing processing technologies for the development of low-sodium food products and the maintenance of microbial safety, thereby lowering the risk of triggering cardiovascular disease. Additionally, HPP can be used to enhance the diversity of probiotic food products. Appropriate sporogenous probiotics can be screened and added to various high-pressure processed food products as a certain bacterial count is still retained in the products after HPP. As HPP causes physical damage to the structures of food products, it can also be used as a synergistic extraction technology to enhance the extraction efficiency of functional components, thereby reducing extraction time. By applying HPP in the extraction of functional components from food waste, the production costs of such components can be effectively reduced. This study provides a summary of the mechanisms by which HPP enhances the health benefits of food products and the current progress of relevant research. HPP possesses huge potential in the development of novel health foods and may provide an abundance of benefits to human health in the future.

中文翻译:

食品加工业对高静水压处理的健康期望

高静水压力加工 (HPP) 是一种非热巴氏杀菌技术,已应用于食品行业。除了保持食品安全和质量外,HPP 在提高食品的健康益处方面也有潜在的应用。本研究探讨了在健康食品开发中使用 HPP 的研究进展。通过HPP,可以增强或保留食品的营养价值,包括促进食品原料中γ-氨基丁酸(GABA)的生物合成,保留乳制品中的免疫球蛋白成分,增加谷物中抗性淀粉含量,降低血糖水果和蔬菜产品的指数,有助于更好地控制血糖水平并减少卡路里摄入量。HPP还可以作为一种跨栏技术,与现有的加工技术相结合,用于开发低钠食品和维护微生物安全,从而降低引发心血管疾病的风险。此外,HPP 可用于增强益生菌食品的多样性。由于高压加工后产品中仍保留一定的菌数,因此可以筛选出合适的产孢益生菌,添加到各种高压加工食品中。由于HPP对食品结构造成物理破坏,因此也可作为协同提取技术,提高功能成分的提取效率,从而缩短提取时间。通过应用 HPP 从食物垃圾中提取功能成分,可以有效降低此类组件的生产成本。本研究总结了 HPP 增强食品健康益处的机制以及相关研究的当前进展。HPP在开发新型保健食品方面具有巨大潜力,并可能在未来为人类健康提供大量益处。
更新日期:2020-01-01
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