Bamboo shoot preservation for enhancing its business potential and local economy: a review

Bamboo shoot as food has been used in traditional ways by the tribal community the world over. For enhancing its business potential, research on various aspects of bamboo shoot as food is being carried out in Japan, Taiwan, Thailand, and Asian countries and several products are available in the market. Bamboo shoots are used as a delicacy in human food, are a good source of dietary fiber, low in fat and calories. The research studies included in this review paper focus on post-harvest preservation of bamboo shoot. In view of the seasonal availability of bamboo shoot, the post-harvest preservation system for handling cynogenic toxicity in raw shoot while keeping nutrients intact and enhancement of shelf life of the value added products assume great significance for the business potential of this natural product. A yardstick of assessing the "Shelf life-Quality Matrix" developed in this review paper would give a new perspective of quality control in case of preservation of bamboo shoot. Also, knowledge gaps identified in this paper would give impetus to new academic and R&D activities, in turn generating an innovative job profile in the food industry as well as rural entrepreneurship.     

Potential for Value-Added Utilization of Bamboo Shoot Processing Waste—Recommendations for a Biorefinery Approach

Bamboo shoot processing produces substantial quantities of wastes in China and other parts of the world, with estimates of up to 70% of the harvested bamboo shoots being discarded as waste biomass. The solid waste residues that are generated as processing by-products consist of the outer sheath and basal section of the bamboo shoot, and wastewater is also produced, all of which pose a significant environmental burden. In comparison to the edible bamboo shoot tips, data on the composition of bamboo shoot processing residue (BSPR) are comparatively scarce. The tender shoots are rich in nutrients and bioactive compounds that are associated with health benefits against many chronic and degenerative diseases, and there is potential for these compounds to also be present in BSPR. Therefore, this paper reviews the current literature available on BSPR composition from both English and Chinese journals, for comparison with the tender bamboo shoot. From this information, the potential of using BSPR as a cheap source of valuable nutrients and bioactive compounds for value-added products (e.g., food additives, functional foods, and pharmaceuticals) is discussed. To maximize the value from BSPR and reduce its environmental impact as a waste, a systematic biorefinery approach for waste valorization is recommended.     

竹笋加工中的营养成分变化及安全性研究进展

竹笋质鲜味美、是营养丰富的"森林蔬菜"之一,加工处理可以促使竹笋转化增值,延长商品期,满足消费者的食用需求。该文从竹笋产品品质入手,就不同加工处理后营养成分的变化、食用安全性及消除办法做以综述,并对竹笋的科学合理加工趋势进行展望。     

竹笋无硫加工与贮藏技术研究进展

竹笋即竹子的幼芽和幼茎,不仅营养丰富,还具有多种生物学功效。在传统的加工贮藏中,常采用硫磺熏制和盐渍技术及化学试剂处理竹笋,虽然产品的保鲜防腐效果显著,但二氧化硫及某些化学物质的残留超标对人体健康造成了威胁。结合国内外竹笋的最新研究成果,对其功效、无硫加工与贮藏新技术及其研发趋势加以综述,以期为竹笋工业的发展提供创新依据和实践参考。     

非热加工技术在竹笋保鲜及加工中的应用研究进展

竹笋作为一种高蛋白、高纤维、低脂肪的绿色森林蔬菜,越来越受到消费者的欢迎.由于采后竹笋易发生木质化、酶促褐变、营养价值降低等变化,导致鲜笋食用品质降低、贮运困难.此外,目前竹笋加工技术较为传统且精细化程度低,造成竹笋制品种类单一、大量副产物浪费、环境污染等问题.近年来,非热加工技术因其具有安全、高效、绿色等优点被广泛用...     

不同品种竹笋营养品质分析与综合评价

为探究方竹笋、马蹄笋、大头笋、麻竹笋、甜笋的主要营养成分含量差异,对其基本成分、氨基酸及矿物质含量进行分析。利用电感耦合等离子体质谱仪测定矿物质含量,采用氨基酸分析仪测定游离氨基酸含量,进行氨基酸比值分析及主成分综合评价。结果表明:方竹笋的蛋白质含量(3.73 g/100 g)、K含量(4031.52 mg/kg)、Ca含量(276.82 mg/kg)、马蹄笋的粗纤维含量(1.59 g/100 g)显著高于其他四个品种。矿物质元素分析中,甜竹笋Mg、Fe、Mn含量较其他竹笋高,分别为153.16 mg/kg、5.57 mg/kg、17.46 mg/kg,大头笋和甜笋含有少量的Se,有害元素Cr、Pb、Hg含量均在允许国家允许范围内,因此,方竹笋可作为补充蛋白质和K、Ca元素的来源,马蹄笋可被看作是高富含膳食纤维的食物,甜竹笋可作为补充Fe元素的来源,大头笋和甜笋可作为富硒蔬菜。通过必需氨基酸与氨基酸总量比值(essential amino acid/total amino acid,EAA/TAA)和必需氨基酸与非必需氨基酸比值(essential amino acid/nonesse...     

竹笋加工下脚料的利用研究进展

综述了近年来竹笋加工下脚料的利用研究进展,结果表明,竹笋加工下脚料只要经过适当的处理就可以作为食品添加剂或制成保健品,也可以加工成家畜饲料等,是一种重要的自然资源。     

Nutritional Properties of Bamboo Shoots: Potential and Prospects for Utilization as a Health Food

Abstract: Bamboo is intricately associated with humans from times immemorial. Popularly known for their industrial uses, a lesser known fact of bamboos is the usage of its young shoots as a food that can be consumed fresh, fermented, or canned. The juvenile shoots are not only delicious but are rich in nutrient components, mainly proteins, carbohydrates, minerals, and fiber and are low in fat and sugars. In addition, they contain phytosterols and a high amount of fiber that can be labeled as nutraceuticals or natural medicines that are attracting the attention of health advocates and scientists alike. The shoots are free from residual toxicity and grow without the application of fertilizers. Modern research has revealed that bamboo shoots have a number of health benefits: improving appetite and digestion, weight loss, and curing cardiovascular diseases and cancer. The shoots are reported to have anticancer, antibacterial, and antiviral activity. Shoots have antioxidant capacity due to the presence of phenolic compounds. The increasing trends of health consciousness among consumers have stimulated the field of functional foods and bamboo shoots can be one of them. Bamboo fiber is now a common ingredient in breakfast cereals, fruit juices, bakery and meat products, sauces, shredded cheeses, cookies, pastas, snacks, frozen desserts, and many other food products. This review emphasizes the health benefits of bamboo shoots and their potential for utilization as a health food.     

Bamboo: A rich source of natural antioxidants and its applications in the food and pharmaceutical industry

Background: Bamboo is a multipurpose plant known mostly for its industrial uses but is now being recognized as a potential source of bioactive compounds and natural antioxidants. All the parts of the bamboo plant such as rhizome, culm shaving, leaves, roots, shoots and seeds have clinical applications. Studies have revealed that bamboo is a rich source of antioxidants and regular consumption of bamboo-based products may reduce the risk of age-related chronic diseases including cardiovascular diseases, Alzheimer's disease, Parkinson's disease, cancer and diabetes.Scope and approach: This review article reports a comprehensive insight concerning antioxidants and antioxidant properties of bamboo shoots and leaves and their prospects for utilization in the development of functional foods and nutraceuticals. Antioxidants are vital constituents in the food and pharmaceutical industry as they scavenge free radicals that cause deterioration of products during processing and storage. They also promote human health by neutralizing cell damage caused by free radicals.Key findings and conclusion: Antioxidants are known to confer health benefits such as prevention of cancer and degenerative diseases, slowing down the aging process and promotion of cardiovascular health. The main antioxidants in bamboo leaves and shoots are phenols, vitamin C & E and mineral elements such as selenium, copper, zinc, iron and manganese. At present, natural antioxidants are in great demand as synthetic antioxidants being used in food and pharmaceuticals may be deleterious to health. Hence, bamboo a fast growing plant with huge biomass can serve as an alternative for the production of natural antioxidants.     

Effects of genetic variability,parts and seasons on the sterol content and composition in bamboo shoots

Bamboo shoots are regarded as potential sources of sterols. The effects of genetic variability, parts and harvest seasons on the sterol content and composition in the bamboo shoots have been determined using a novel ultra-performance liquid chromatographic atmospheric pressure chemical ionisation mass spectrometer method. The results showed that the representative sterols in bamboo shoots were β-sitosterol, campesterol, stigmasterol, ergosterol, cholesterol and stigmastanol; exception stigmastanol, the significant differences were observed in the sterol content of different species (112.4–279.6 mg/100 g dry wt), different harvest seasons (195.3–279.6 mg/100 g dry wt) and different parts (253.6–321.8 mg/100 g dry wt); the sterol composition was similar in different species and different harvest seasons, however, it was significantly different between shoot bodies and shoot shell. The genetic variability, parts and harvest seasons could significantly affect the sterol composition in the bamboo shoots. The spring shoot shell of Phyllostachys pubescens contained the highest sterol content (321.8 mg/100 g dry wt).     

酸笋微生物与风味形成研究进展

酸笋因其独特风味和适口的酸味备受大众喜爱，富含营养价值，包括人体所需的7种氨基酸、膳食纤维、矿物质以及其他活性物质。此外，螺蛳粉产业的扩张推动了整个酸笋产业的迅速发展。在发酵过程中，微生物演替变化对于形成酸笋独特风味起着重要作用。本文简要探讨了自然发酵和纯种发酵的优缺点，并对比得出纯种发酵具备更多优势；重点概述了在酸笋发酵过程中主要微生物菌群结构及其变化和功能性微生物，以及包括有机酸、氨基酸和挥发性风味物质在内的风味成分；总结了在酸笋发酵过程中碳水化合物代谢、有机酸的形成、氨基酸的形成以及挥发性风味物质的形成等方面的代谢机制。本综述旨在为提高酸笋的高品质调控提供理论基础，并进一步促进酸笋食品行业的高效发展。     

Organochlorine pesticide residues in bamboo shoot

BACKGROUND: Xenobiotic organochlorine pesticides (OCPs) are a major environmental problem because of their historic widespread use, pronounced persistence against chemical and biological degradation, and bioaccumulation in the food chain. Pesticide use is prevalent in the production of edible bamboo shoots, which are exported widely from China. To evaluate the quality of Chinese bamboo shoots we determined the residual content of some OCPs in shoot samples. RESULTS: Three types of OCPs—hexachlorocyclohexane (HCH), 1,1,1‐trichlor‐2,2‐bis(p‐chlorophenyl)ethane (DDT) and pentachloronitrobenzene (PCNB)—were detected in bamboo shoots from Zhejiang province, China. Detection rates were 100%, 100% and 75% for HCH, DDT and PCNB, respectively. However, the average residue concentration did not exceed the maximum residue limit for pesticides detected in food in China (50 µg kg^?1). In terms of residue concentrations of the pesticides, 82.14% of the bamboo shoot samples could be classified as safe. CONCLUSION: While all sampled bamboo shoots contained OCP, most (82.14%) were safe for consumption. Copyright © 2010 Society of Chemical Industry     

食品接触用竹木制品中杀菌剂的研究进展

食品接触竹木制品如一次性竹木筷、竹木砧板等在我国家庭或工作生活中应用广泛。由于竹木的特殊质地,在其加工过程中可能会使用一些杀菌防腐剂来保证其使用性能并延长贮藏期限。经处理过的竹木制品中残留杀菌剂是否会迁移至食品中对人体产生危害以及如何检测残留杀菌剂等问题也引起了人们的关注。本文以食品接触用竹木制品中杀菌剂为研究对象,结合国内外竹木制品中杀菌剂的研究进展,综述了竹木制品中杀菌剂的分类、应用、限量标准和检测方法,并对杀菌剂在食品模拟物中的迁移规律进行归纳,为检测食品接触用竹木制品中杀菌剂的残留提供参考。最后对食品接触用竹木制品中杀菌剂现有检测技术和迁移研究存在的问题做出总结,并对其研究前景进行展望。     

不同竹笋粉添加量的面团特性及面包品质的变化

竹笋含有丰富的营养成分。为了探讨竹笋粉对面团和面包品质影响,该研究把竹笋粉以不同添加量（0%、3%、5%、7%,m/m）加入到小麦粉中制作成面包,对面团面筋蛋白、面包色泽、感官、质构特性和贮藏性进行测定。结果表明：随着竹笋粉添加量的增加,面团面筋蛋白含量降低,面包硬度和咀嚼性均提高。低剂量竹笋粉的添加（3%~5%）对面团的pH值和面筋含量影响不显著（P>0.05）,但添加量为7%时湿面筋含量相对下降了9.87%,影响显著。竹笋粉添加与面包的比容和失水率呈负相关,空白组、添加量3%、5%、7%（m/m）的失水率分别为2.45%、2.09%、2.17%、1.77%,其硬度、胶着性、弹性以及咀嚼性变化显著（P<0.05）,对内聚性、回复性影响不显著（P>0.05）。添加竹笋粉（3%~5%）可以提升面包的色泽,使面包具清香风味,但7%的添加量使面包的色泽过深,气味较浓。说明低剂量（3%~5%）的竹笋粉添加制备面包,可提升面包咀嚼感,亮色、丰富其营养成分,还起到延缓面包老化作用。     

竹纤维及其产品的研究与开发现状

介绍了国内外竹纤维的研究开发现状和竹纤维的性能特征.竹纤维是一种新型的纺织材料,具有抗菌、防紫外、环保等优良特性,竹纤维纺织品具有穿着舒适、凉爽透气等优点.竹纤维的开发具有相当广阔的前景.目前,对竹原纤维的研究主要集中在竹原纤维与棉纤维、竹浆纤维性能的对比以及竹原纤维的加工方式,而对竹原纤维的结构以及其性能的研究,尤其是对竹原纤维适用加工和使用性能研究不很充足;缺乏竹原纤维特色产品的设计以及产品的生产加工工艺探讨;竹原纤维纺织品的性能也有待进一步研究.     

Effect of packaging on quality attributes of functional cookies during storage

Bamboo shoot is a functional food due to the presence of biochemical components. Therefore, there exists a great opportunity especially, for the preparation of bamboo shoot powder and its utilization in food products as a therapeutic agent. The bamboo shoot powder and extracted bamboo dietary fiber were incorporated in cookies at 0% (Cookies with 100% refined wheat flour), 2%, 4%, 6%, 8%, and 10% level by supplementing refined wheat flour. The prepared cookies with different treatments were evaluated for sensory attributes. The treatment with the highest sensory scores was packed in low-density polyethylene (LDPE) pouches and polyethylene terephthalate (PET) jars. Changes in chemical (moisture, water activity, ash, crude fat, crude protein, total carbohydrate, and total dietary fiber) and sensory scores (appearance, texture, aroma, taste, and overall acceptability) of cookies were monitored during storage (17°C and 54% relative humidity for 90 days). Although, the cookies supplemented with 6% and 8% bamboo shoot powder and dietary fiber, respectively, can be stored in LDPE pouches and PET jars up to 90 days under ambient conditions, the quality retention was better in PET jars with minimal changes in quality.     

HACCP在出口速冻竹笋生产上的应用

根据 HACCP体系的七个原理和速冻竹笋的生产工艺流程 ,对速冻竹笋生产各工序可能存在的潜在危害进行分析 ,并确定了 3个关键控制点 ,制定了 HACCP计划表 ,保证速冻竹笋的质量安全。     

Improved function of bamboo shoot fibre by high-speed shear dispersing combined with enzyme treatment

With the increase in global welfare, metabolic syndrome-related diseases seriously disrupt our quality of life. Balanced diet with low calories, low glycaemic index, and high dietary fibre such as bamboo shoot fibre is needed. Functional properties of dietary fibre can be improved by processing methods. Therefore, we compared the effect of three processing methods (high-speed shear dispersing, enzyme treatment and combined treatment) on the characteristics and functions of bamboo shoot fibres. Combined treatment resulted in high SDF content (10.15%), adsorption capacity of glucose (4.45–18.18 mmol g⁻¹), nitrite ion (505.49 μg g⁻¹ [pH 2.0]), and cholesterol (333.72 μg g⁻¹ [pH 2.0]). FTIR revealed that hydroxyl groups, sugar methylene and benzene rings of aromatic compounds existed in the treated bamboo shoots. The particle size (D₅₀) decreased from 383.90 to 30.65 μm. Honeycomb-like structure was also observed through SEM. Thus, proper processing of bamboo shoot fibres can improve their functions as food ingredients.     

竹笋膳食纤维提取方法的研究进展

膳食纤维被称为“第七大营养素”,对人类健康有积极的作用.竹笋是理想的膳食纤维原料,利用竹笋废弃物生产膳食纤维可以充分利用竹笋资源.综述国内竹笋膳食纤维的4种提取方法并进行总结分析,指出了发酵法是一种相对高效、低成本的高品质竹笋膳食纤维提取方法,提出了发酵法未来研究的发展方向.