微藻功能食品的开发

微藻是一种有效的生物系统，在许多农作物低产地区．它是确保基本蛋白质供给的主要来源。至今，已有几种微藻能进行商品化生产，产品可用来开发功能性食品。     

微藻功能食品的研究开发现状和前景

本文以小球藻和螺旋藻为例,介绍了微波的化学组成,营养学研究,生理活性物质及其保健功能,概述了藻功能食品的研究开发现状,并展望了微藻功能食品的开发利用前景。     

微藻保健食品的开发与应用

微藻作为保健食品资源的开发具有效率高、投资少、易于生产和加工、营养丰富而均衡、有重要的生理保健功能等优点,可制成各种功能性食品、特效食品添加剂和保健药品。开发微藻保健食品有着巨大的发展潜力和广阔的应用前景。     

壳聚糖的保健功能及其在食品中的应用

简要介绍壳聚糖的原料来源，制备方法，性能及其在保健食品中加应用。     

略谈功能性食品添加剂的近况

介绍了１膳食纤维、低聚糖、３糖醇类；４多元不饱和脂肪酸；５肽类；６代脂品７磷脂；８抗氧剂；９乳酸菌等功能性食品添加剂的保健功能，对我国当前保健食品的市场情况提出了一些疑问。     

功能性食品概况及其基料

文章叙述了“第三功能食品”的源由，食用对象及其作用，功能性食品中正起生理作用的成分。并对糖类、低聚糖、皂甙类、黄酮类、膳食纤维类、脂肪类、自由基涂除剂类、乳酸菌、活性肽与活性蛋白质、营养强化剂类、强力甜味剂等作了介绍。     

Potential applications of luminescent molecular rotors in food science and engineering

Fluorescent molecular rotors (MRs) are compounds whose emission is modulated by segmental mobility; photoexcitation generates a locally excited (LE), planar state that can relax either by radiative decay (emission of a photon) or by formation of a twisted intramolecular charge transfer (TICT) state that can relax nonradiatively due to internal rotation. If the local environment around the probe allows for rapid internal rotation in the excited state, fast non-radiative decay can either effectively quench the fluorescence or generate a second, red-shifted emission band. Conversely, any environmental restriction to twisting in the excited state due to free volume, crowding or viscosity, slows rotational relaxation and promotes fluorescence emission from the LE state. The environmental sensitivity of MRs has been exploited extensively in biological applications to sense microviscosity in biofluids, the stability and physical state of biomembranes, and conformational changes in macromolecules. The application of MRs in food research, however, has been only marginally explored. In this review, we summarize the main characteristics of fluorescent MRs, their current applications in biological research and their current and potential applications as sensors of physical properties in food science and engineering.     

Potential applications of peroxidases

Peroxidases are oxidoreductases produced by a number of microorganisms and plants. Peroxidases catalyse a variety of reactions in the presence of peroxides such as hydrogen peroxide. Oxidative polymerisation of phenols and aromatic amines, conducted by horseradish peroxidase (HRP) in water and water-miscible organic solvents, may lead to new types of aromatic polymers. Peroxidase has a potential for soil detoxification, while HRP, as well as soybean and turnip peroxidases have been applied to the bioremediation of waste waters contaminated with phenols, cresols and chlorinated phenols. Lignin peroxidase (LiP) and manganese peroxidase (MnP) may be successfully used for biopulping and biobleaching in the paper industry and can produce oxidative breakdown of synthetic azo dyes. Peroxidase-based biosensors have found use in analytical systems for determination of hydrogen peroxide and organic hydroperoxide, while, co-immobilized with hydrogen peroxide-producing enzyme, they can be used for determination of glucose, alcohols, glutamate and choline. Peroxidase has also been used for practical analytical applications in diagnostic kits, such as quantification of uric acid, glucose, cholesterol, lactose, etc. Enzyme-linked immunosorbent assay (ELISA) tests, in which peroxidase enzyme is the most common enzyme used for labelling an antibody, are a simple and reliable way of detecting toxins, pathogens, cancer risk in bladder and prostate, and many other analytes.     

Green tea and grape seed extracts — Potential applications in food safety and quality

Using “natural green” plant extracts or their derived products in various food and beverage applications is an increasing trend in the food industry. Selection of these plant extracts and their application depends on their functional properties, availability, cost effectiveness, consumer awareness and their effect on the sensory attributes of the final product. Green tea extract (GTE) and grape seed extract (GSE) are two popular plant extracts that have been widely used in various food and beverage applications. Green tea is a widely consumed beverage that has attracted more attention in the recent years due to its health benefits like antioxidant, antimicrobial, anticarcinogenic and anti-inflammatory properties. Grape seed extract is derived from the grape seeds that is extracted, dried and purified to produce polyphenolic compounds-rich extract that also has well documented antioxidant, antimicrobial and anti-inflammatory properties. These two plant extracts (polyphenolic and proanthocyanidin rich compounds) have potential antioxidant properties by inhibiting the lipid oxidation and warmed over flavors and antimicrobial activities against major food borne pathogens like Listeria monocytogenes, Salmonella Typhimurium, Escherichia coli O157:H7, and Campylobacter jejuni in preventing pathogen contamination. Furthermore, they have demonstrated synergism in antimicrobial activity when used in combination with organic acids (malic, tartaric acid, benzoic acids etc.), bacteriocins like nisin or chelating agents like EDTA in various model systems including fresh produce (fruits and vegetables), raw and ready-to-eat meat and poultry products. Apart from beneficial effects of grape seed extract in food safety and quality, concerns regarding the side effects of GSE are also addressed. Nevertheless, persistent recalls of the food products involving foodborne pathogens despite various control measures calls for efficient bacteriostatic and bactericidal agents and technologies to deliver the active components for an effective inhibition of pathogens. Therefore, further research involving electrostatic spray and nanoscale delivery of the active components present in these natural, green, plant extracts and using them as a component in multiple hurdle approach would enhance the food safety and quality in addition to providing alternative “green” solutions to the food processors.     

Microwave energy in food processing applications

The pertinent literature on microwave finish‐drying of potato chips, selection of proper microwave frequency, microwave freeze‐drying, economics of microwave processing, and microwave sterilization were reviewed. The field appears to be characterized by the absence of agreement among workers in the field with respect to the nature of microwave action on food materials and a relative paucity of dielectric data on which to base meaningful decisions. In spite of these shortcomings, significant progress has been made in a few processing areas, and the potential exists for even greater progress in the future.     

食品中的天然酚类抗氧化剂

<正> 在加工、运输及销售期间,食品品质劣化的原因有微生物污染、脂质氧化及褪色等。除了微生物造成的腐败之外,脂质氧化常使食品组织变差、香味丧失、营养价值降低,以及安全顾虑的产生等,想解决这些问题,在食品中添加抗氧化剂是可行且有效的方法之一。食品中的油脂受到日光、氧气、离子辐射、金属离子或酶     

表面活性剂及其在食品工业中的应用

从表面活性剂的定义、分类出发,阐述表面活性剂的主要功能(増溶、乳化、润湿功能),及其在食品工业中的应用(在饮料、调味品、奶糖、糕点、食品检测、功能食品和微胶囊技术中的应用),以及作为脂肪替代品等方面的应用研究进展,同时也对表面活性剂的研究方向和发展趋势作了展望。     

环糊精在食品工业中的新应用

环糊精具有特殊的空腔结构,可与亲脂化合物络合形成主客体包合物,在食品工业中有非常广泛的应用。近年来,环糊精作为功能成分在食品中的应用也受到越来越多的关注。本文在总结近期环糊精文献的基础上,简要阐述环糊精包合物在食品中的最新应用,重点探讨"空"环糊精在作为膳食纤维和水包油乳剂、去除胆固醇以及抗淀粉老化回生等方面的应用。同时对环糊精作为食品添加剂在食品加工中的国内外使用标准进行综述。目前环糊精聚合物及其衍生物在食品加工中研究较多,它与高聚物结合可制备水凝胶、纳米微粒和胶束,未来必将在食品工业中发现更多有价值的应用。     

低聚木糖在食品工业中的应用

介绍了低聚木糖在饮料、保健食品、焙烤食品等食品工业中的的应用,概述了低聚木糖的发展前景。