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食品工业论文范文

《果蔬加工副产物的活性成分与其在食品工业中的应用》

该文是食品工业类本科毕业论文范文跟果蔬类研究生毕业论文范文.

摘要随着我国果蔬加工业的迅速发展和人民生活水平的不断提高,由此产生的大量果蔬加工副产物不仅容易带来环境污染,同时因其富含的营养素和营养外化合物不能有效利用,还会造成宝贵资源的浪费.在介绍源于果蔬加工副产物的多种活性成分的基础上,着重阐述了果蔬加工副产物在开发创新性食品、酶制剂、抗氧化剂、抑菌剂、天然食品调味料、发酵固定化载体等食品工业中的应用,并对其发展前景进行了展望.

关键词果蔬加工副产物;活性成分;食品工业

中图分类号 TS255文献标识码 A

文章编号 0517-6611（2020）11-0021-05

Abstract With the rapid development of fruit and vegetable processing industry and the improvement of people’s living standards,a large number of fruit and vegetable processing byproducts not only had a negative impact on the environment,but also led to the waste of resources as they are rich in nutrients and extranutrients.Various active ingredients derived from byproducts of fruit and vegetable processing were introduced,and their application in developing innovative foods,enzymes,antioxidants,antimicrobial agents,natural food seasonings,fermentation immobilized carriers and other food industries were expounded.Finally their development was prospected.

Key words Fruit and vegetable byproducts;Bioactive ingredients;Food industry

據统计,果蔬加工过程中可产生大约相当于50%原材料的果皮、果核、果渣、未成熟或损坏的水果和蔬菜等副产物[1-2].这些副产物大多直接被丢弃,极易造成环境污染.此外,果蔬加工副产物因其富含各类营养素和非营养素成分,是蛋白质、多糖、维生素、粗纤维、矿物质、植物甾醇、必需脂肪酸和抗氧化剂等良好的天然来源,可作为高附加值产品的回收资源[3-5].更重要的是,与化学合成物相比,用果蔬加工副产物提取的天然成分来开发具有生物活性的产品更容易被消费者接受.目前,国内外对果蔬加工副产物中的活性成分有一定的应用研究,然而这些研究与每年产生的副产物

数量相比,其利用率和开发程度远远不够,且目前的开发主

要是针对具体果品的副产物进行处理,缺乏从活性成分上进行全面的综合分析和利用.鉴于此,笔者对果蔬加工副产物中的活性成分进行了介绍,着重阐述了其在开发创新性食品、酶制剂、抗氧化剂、抑菌剂、天然食品调味料、发酵固定化载体等食品工业中的应用,以期为更加合理利用果蔬加工副产物、降低环境污染风险和支持食品工业经济发展提供科学指导.

1 果蔬加工副产物中的活性成分

果蔬加工副产物主要由水、有机物质和矿质元素组成,营养物质丰富[6]（表1）.研究表明,在果蔬加工副产物中广泛存在多种活性成分,这些化合物基本上是植物的初级和次级代谢产物,主要有膳食纤维、果胶、酚类、脂肪酸等[7].

1.1 膳食纤维

膳食纤维是非淀粉多糖的多种植物物质,通常分为两大类：水溶性的果胶、树胶和不溶性的纤维素、木质素、部分半纤维素等.果蔬加工副产物是膳食纤维的天然来源（表2）,例如苹果渣中干物质的含量达93.2%,而膳食纤维占干物质的60.1%[8].Amaya-Cruz等[9]对芒果、番石榴和桃汁加工后的副产物中的膳食纤维进行了研究,结果显示芒果和桃子副产物表现出不溶性/可溶性膳食纤维的充分平衡以及高含量的类胡萝卜素和多酚;番石榴副产物中不溶性膳食纤维的含量最高达74%.Zhang等[10]对葡萄果实加工后产生的副产物红葡萄渣中的膳食纤维和多酚类化合物进行了提取研究,结果显示提取物中总膳食纤维含量较高,达5724%,其中不溶性纤维含量高达51.70%.

膳食纤维在体内不易消化,但在大肠中可被微生物（如双歧杆菌）酵解,同时产生短链脂肪酸（乙酸、丙酸和丁酸）,促进有益菌的增殖,改善肠道环境,提高肠道消化系统免疫力,降低患结肠癌和直肠癌的风险[11].由此分析,果蔬加工副产物富含的膳食纤维活性成分应用前景广泛,如在食品工业中可以用来强化食品,增加其膳食纤维含量,赋予食品适当的流变学特性,改善食品的风味和质构,并生产出低卡路里、低胆固醇和低脂肪的健康产品[12].

1.2 果胶

果胶是一种直线型天然高分子多糖聚合物,是水果和蔬菜细胞壁中间层的主要构成成分,具有良好的凝胶性和乳化稳定性,在化妆品、食品及医药保健品中应用广泛.果蔬加工副产物中含有丰富的果胶,是天然优质果胶的良好来源.Wang等[13]研究发现,与市售果胶相比,从苹果渣中提取的果胶多糖的分子量、半乳糖醛酸含量、干物质和蛋白质含量较低,灰分含量和中性糖含量较高;同时还发现提取的果胶多糖在体外显示出比商业果胶更高的抗氧化能力和对HT-29结肠腺癌细胞更强的抑制作用.Jiang等[14]以发酵山楂酒渣（FHP）和浸泡山楂酒渣（SHP）为原料,采用酸法来提取山楂酒渣和浸泡山楂酒渣中的果胶,并进行详细的比较,结果发现提取出来的这2种果胶均为高甲氧基果胶,SHP的分子量高于FHP.差示扫描量热分析表明,SHP的熔体温度低于FHP,分子排列比FHP有序.FHP和SHP溶液具有剪切稀释性能,但SHP具有较强的抗剪切能力.随着浓度的增加,FHP趋向于弹性固体,在SHP中不显著.研究还表明,FHP和SHP都有可能成为果胶的新来源,这2种果胶均可作为食品加工中的增稠稳定剂.近年来,医疗保健行业通过合成和改性果胶在免疫、抗癌、材料行业等方面取得巨大成功,随着人们对营养健康食品的追求,食品行业中各种低酯果胶、酰胺化果胶以及脂肪替代品果胶会是今后发展的一个方向,因此果蔬加工副产物在这方面也具有较大的应用前景.

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此文总结：上文是一篇关于对写作果蔬论文范文与课题研究的大学硕士、食品工业本科毕业论文食品工业论文开题报告范文和相关文献综述及职称论文参考文献资料有帮助.

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