辣木植物：生物活性化合物及其在食品产品中的应用前景。
Moringa plants: Bioactive compounds and promising applications in food products.
机构信息
Autonomous University of Nuevo León, School of Agronomy, Chemistry and Biochemistry Laboratory, General Escobedo 66050, Nuevo León, Mexico; Autonomous University of Coahuila, School of Chemistry, Food Science and Technology Department, Saltillo 25280, Coahuila, Mexico.
Autonomous University of Tamaulipas, Institute of Applied Ecology, Gulf Division 356, Ciudad Victoria 87019, Tamaulipas, Mexico.
出版信息
Food Res Int. 2018 Sep;111:438-450. doi: 10.1016/j.foodres.2018.05.062. Epub 2018 May 26.
Moringa plants have an extensive range of bioactive compounds that can be obtained from different vegetative structures, such as leaves, seeds, stems and pod husks. These bioactive molecules include carbohydrates, phenolic compounds, oils and fatty acids, proteins and functional peptides and have great potential to be used in several formulations of food products. This report collects recent information concerning bioactive molecules in other species of the Moringaceae family, different from Moringa oleifera. Thus, this document aims to describe these bioactive compounds and their functional properties on foodstuffs. In addition, more suitable methodologies applied for their extraction and characterization are reviewed. Finally, an overview of patents required to protect Moringa-derived products and processes is provided.
辣木植物含有广泛的生物活性化合物，可以从不同的营养结构中获得，如叶子、种子、茎和豆荚外壳。这些生物活性分子包括碳水化合物、酚类化合物、油和脂肪酸、蛋白质和功能性肽，具有在多种食品产品配方中应用的巨大潜力。本报告收集了有关辣木科其他物种（不同于辣木）中生物活性分子的最新信息。因此，本文旨在描述这些生物活性化合物及其在食品中的功能特性。此外，还回顾了更适合用于提取和表征它们的方法。最后，提供了保护辣木衍生产品和工艺所需专利的概述。
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