Song Peng, Huang Yajun, Li Jingru, Shan Shuo, Zhou Zhengsong, Cao Hui, Zhao Chao
College of Life Sciences, Liaocheng University, Liaocheng 252000, China.
College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China.
Food Chem X. 2024 Jun 23;23:101590. doi: 10.1016/j.fochx.2024.101590. eCollection 2024 Oct 30.
Food processing transforms raw materials into different food forms using physical or chemical techniques. Recently, carbohydrates have gained attention for their diverse biological activities like antioxidant, anticancer, and antimutagenic effects. Selecting suitable processing methods is crucial to preserve the beneficial properties of carbohydrates. This review discusses the impact of non-thermal and thermal processing on the physicochemical and biological traits of carbohydrates, highlighting the need for understanding the mechanisms underlying these changes. Future research will focus on enhancing and safeguarding the biological and functional aspects of carbohydrates through improved processing techniques. The goal is to optimize methods that maintain the beneficial properties of carbohydrates, maximizing their health benefits for consumers.
食品加工利用物理或化学技术将原材料转化为不同的食品形式。近年来，碳水化合物因其抗氧化、抗癌和抗诱变等多种生物活性而受到关注。选择合适的加工方法对于保留碳水化合物的有益特性至关重要。本文综述了非热加工和热加工对碳水化合物物理化学和生物学特性的影响，强调了理解这些变化背后机制的必要性。未来的研究将集中于通过改进加工技术来增强和保护碳水化合物的生物学和功能特性。目标是优化能够保持碳水化合物有益特性的方法，最大限度地提高其对消费者的健康益处。
