State Key Laboratory of Food Science & Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, China.
State Key Laboratory of Food Science & Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, China; Collaborat Innovat Ctr Food Safety & Qual Control, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, China.
Food Chem. 2021 Oct 1;358:129903. doi: 10.1016/j.foodchem.2021.129903. Epub 2021 Apr 20.
Historically, asparagus is a vegetable with abundant phytochemicals (polyphenols, saponins, asparagusic acid, and alkaloids) and crucial bioactivities (neuroprotective, antianxiety, antityrosinase, antioxidant, antibacterial, and antiasthma effects). Numerous investigations indicated that processing technologies have a significant influence on the physicochemical, functional, and microstructural characteristics of asparagus. This review presents an updated overview of novel applications of processing technologies, including ultrasound treatments (in terms of extraction, purification, and preservation), heating treatments (hydrothermal treatments, thermal treatments, and combination heating treatments), high-pressure processing, representative shelf-life extension technologies, and green extraction technologies. These physical technologies enhance the yields of bioactive substances, bioactivities and product quality. In addition, utilizing the novel technologies (ohmic heating, cold plasma, pulsed electric fields, membrane processing) and conventional technologies with novel effects to fully develop the potential of asparagus should also be taken into consideration in the future.
从历史上看，芦笋是一种蔬菜，含有丰富的植物化学物质（多酚、皂苷、天门冬酰胺酸和生物碱）和关键的生物活性（神经保护、抗焦虑、酪氨酸酶抑制、抗氧化、抗菌和抗哮喘作用）。大量研究表明，加工技术对芦笋的物理化学、功能和微观结构特性有重大影响。本综述介绍了加工技术的一些新应用，包括超声处理（提取、纯化和保存）、加热处理（湿热处理、热处理和组合加热处理）、高压处理、代表性的保质期延长技术和绿色提取技术。这些物理技术提高了生物活性物质、生物活性和产品质量的产量。此外，未来还应考虑利用新型技术（欧姆加热、冷等离子体、脉冲电场、膜处理）和具有新型效果的传统技术，充分挖掘芦笋的潜力。
