Milla Paula García, Peñalver Rocío, Nieto Gema
Department of Food Technology, Nutrition and Food Science, Veterinary Faculty, University of Murcia, Regional Campus of International Excellence "Campus Mare Nostrum", Campus de Espinardo, 30100 Espinardo, Spain.
Molecular Microbiology and Food Research Laboratory, Escuela de Nutrición y Dietética, Facultad de Ciencias para el cuidado de la Salud, Universidad San Sebastián, Santiago 8420524, Chile.
Plants (Basel). 2021 Feb 6;10(2):318. doi: 10.3390/plants10020318.
belongs to the Moringaceae family and is the best known of the native genus. For centuries, it has been used as a system of Ayurvedic and Unani medicine and has a wide range of nutritional and bioactive compounds, including proteins, essential amino acids, carbohydrates, lipids, fibre, vitamins, minerals, phenolic compounds, phytosterols and others. These characteristics allow it to have pharmacological properties, including anti-diabetic, anti-inflammatory, anticarcinogenic, antioxidant, cardioprotective, antimicrobial and hepatoprotective properties. The entire plant is edible, including its flowers, however, it is not entirely safe, because of compounds that have been found mainly in the root and bark, so the leaf was identified as the safest. is recognised as an excellent source of phytochemicals, with potential applications in functional and medicinal food preparations due to its nutritional and medicinal properties; many authors have experimented with incorporating it mainly in biscuits, cakes, brownies, meats, juices and sandwiches. The results are fascinating, as the products increase their nutritional value; however, the concentrations cannot be high, as this affects the organoleptic characteristics of the supplemented products. The aim of this study is to review the application of in bakery products, which will allow the creation of new products that improve their nutritional and functional value.
属于辣木科，是该本土属中最知名的。几个世纪以来，它一直被用作阿育吠陀医学和尤那尼医学体系，并且拥有多种营养和生物活性化合物，包括蛋白质、必需氨基酸、碳水化合物、脂质、纤维、维生素、矿物质、酚类化合物、植物甾醇等。这些特性使其具有药理特性，包括抗糖尿病、抗炎、抗癌、抗氧化、心脏保护、抗菌和肝脏保护特性。整株植物均可食用，包括其花朵，然而，由于主要在根和树皮中发现的化合物，它并非完全安全，因此叶子被确定为最安全的部分。它被认为是植物化学物质的优质来源，由于其营养和药用特性，在功能性和药用食品制备中具有潜在应用；许多作者已尝试将其主要添加到饼干、蛋糕、布朗尼、肉类、果汁和三明治中。结果令人着迷，因为这些产品提高了它们的营养价值；然而，添加浓度不能过高，因为这会影响添加产品的感官特性。本研究的目的是综述其在烘焙食品中的应用，这将有助于创造出提高其营养和功能价值的新产品。
