Verschuren Centre for Sustainability in Energy and the Environment, Cape Breton University, Sydney, NS B1P 6L2, Canada.
Centre for Chemistry and Biotechnology, Deakin University, Locked Bag 20000, Geelong, VIC, Australia.
Food Res Int. 2019 Feb;116:827-839. doi: 10.1016/j.foodres.2018.09.018. Epub 2018 Sep 13.
The incorporation of bioactive macromolecules from natural sources into marketable functional foods and nutraceuticals is of major significance to the agri-food sector. Interest in this area of research stems from the application of purified bioactive macromolecules in enhancing food quality and as an alternative to some pharmaceutical drugs for delivery of potential health benefits, with less associated adverse effects. To obtain bioactive macromolecules of high quality, appropriate use of extraction techniques and its influence on sensory and physicochemical properties is paramount. With the advent of technology-aided processes, there has been remarkable improvement in the extraction efficiency of these bioactive agents. An overview of the influence of these new techniques on extraction efficiency and physicochemical properties of proteins, lipids and fibers, which this detailed review provides, will prove to be a valuable resource to food industries aiming to maximize production of bioactive macromolecules from natural sources as well as the scientific community.
将天然来源的生物活性大分子纳入有商业价值的功能性食品和营养保健品中，对农业食品部门具有重要意义。人们对这一研究领域的兴趣源于纯化生物活性大分子在提高食品质量方面的应用，以及作为某些药物的替代品，用于提供潜在的健康益处，而副作用则相对较少。为了获得高质量的生物活性大分子，适当使用提取技术及其对感官和物理化学性质的影响至关重要。随着技术辅助工艺的出现，这些生物活性物质的提取效率有了显著提高。本综述概述了这些新技术对蛋白质、脂类和纤维提取效率和物理化学性质的影响，这将为旨在从天然来源中最大限度地生产生物活性大分子的食品行业以及科学界提供有价值的资源。
