Department of Food Science, University of Arkansas, Fayetteville, AR, United States; Center for Food Safety, University of Arkansas, Fayetteville, AR, United States.
Department of Food Science, University of Arkansas, Fayetteville, AR, United States; Center for Food Safety, University of Arkansas, Fayetteville, AR, United States.
Meat Sci. 2015 Apr;102:41-8. doi: 10.1016/j.meatsci.2014.12.002. Epub 2014 Dec 8.
Dried plums (prunes) have been marketed to consumers for consumption directly from the package as a convenient snack and have been reported to have broad health benefits. Only recently have fractionated, dried plum ingredients been investigated for their functionality in food and feed products. Dried plum puree, dried plum fiber, dried plum powder, dried plum concentrate, and fresh plum concentrate have been investigated to date. They have been evaluated as fat replacers in baked goods, antioxidants in meat formulations, phosphate replacers in chicken marinades, and antimicrobials in food systems. Overall, dried plum products have been shown to be effective at reducing lipid oxidation and show promise as antimicrobials.
干李子（西梅干）已作为一种方便的零食直接在包装中推向消费者，并据报道具有广泛的健康益处。直到最近，才对分馏的干李子成分在食品和饲料产品中的功能进行了研究。迄今为止，已经研究了干李子泥、干李子纤维、干李子粉、干李子浓缩物和新鲜李子浓缩物。它们已被评估为烘焙食品中的脂肪替代品、肉类配方中的抗氧化剂、鸡肉腌泡汁中的磷酸盐替代品以及食品体系中的抗菌剂。总的来说，干李子产品已被证明在降低脂质氧化方面非常有效，并有望成为抗菌剂。
