采用创新工艺从农业食品副产物中回收的花色苷：在食品系统中应用的趋势、挑战和展望。
Anthocyanins Recovered from Agri-Food By-Products Using Innovative Processes: Trends, Challenges, and Perspectives for Their Application in Food Systems.
机构信息
Department of Food and Nutrition, School of Food Engineering, University of Campinas, Monteiro Lobato Street 80, Campinas 13083-862, Brazil.
Department of Food Science, School of Food Engineering, University of Campinas, Monteiro Lobato Street 80, Campinas 13083-862, Brazil.
出版信息
Molecules. 2021 Apr 30;26(9):2632. doi: 10.3390/molecules26092632.
Anthocyanins are naturally occurring phytochemicals that have attracted growing interest from consumers and the food industry due to their multiple biological properties and technological applications. Nevertheless, conventional extraction techniques based on thermal technologies can compromise both the recovery and stability of anthocyanins, reducing their global yield and/or limiting their application in food systems. The current review provides an overview of the main innovative processes (e.g., pulsed electric field, microwave, and ultrasound) used to recover anthocyanins from agri-food waste/by-products and the mechanisms involved in anthocyanin extraction and their impacts on the stability of these compounds. Moreover, trends and perspectives of anthocyanins' applications in food systems, such as antioxidants, natural colorants, preservatives, and active and smart packaging components, are addressed. Challenges behind anthocyanin implementation in food systems are displayed and potential solutions to overcome these drawbacks are proposed.
花色苷是一种天然存在的植物化学物质，由于其多种生物学特性和技术应用，引起了消费者和食品工业的日益关注。然而，基于热技术的传统提取技术可能会损害花色苷的回收和稳定性，降低其全球产量，或限制其在食品系统中的应用。本综述概述了从农业食品废物/副产品中回收花色苷的主要创新工艺（如脉冲电场、微波和超声），以及花色苷提取所涉及的机制及其对这些化合物稳定性的影响。此外，还探讨了花色苷在食品系统中的应用趋势和前景，如抗氧化剂、天然着色剂、防腐剂以及活性和智能包装成分。展示了花色苷在食品系统中应用面临的挑战，并提出了克服这些缺点的潜在解决方案。
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