国内外功能食品的需求现状及发展趋势

营养和健康一直备受人们关注。随着对食品功能性认识的深入,人们对健康/营养模式的认识已发生重大改变,功能性食品更是适时而生,并以其前所未有的速度在全球范围内蓬勃发展。本文对功能性食品在国内外当前市场的需求状况进行分析,并对新型功能食品未来发展趋势进行论述。     

采后因素对果蔬产品营养和质量安全的影响研究现状

果蔬产品是人类日常生活的必需品,事关人类的营养和健康安全。各种采后因素对果蔬产品的营养和质量安全有很大影响。文章系统地总结了果蔬内在因素、微生物、贮藏保鲜方式、包装和运输等各种因子对果蔬产品营养和质量安全的影响,旨在为今后的相关研究提供参考。      

安徽省大学生饮食习惯与营养健康调查

目的：了解安徽省大学生的饮食习惯与营养健康状况。方法：采用问卷调查法结合访谈,分别从营养饮食、饮食习惯等方面对安徽省大学生营养情况进行概述和总结,并进行统计学处理。结果：有效的900份调查问卷中,男生485人、女生415人,平均年龄为20．81±2．0;55。大学生的不良饮食习惯问题较严重,常吃方便面、油炸食物的人数占总人数的45．1％;男女生对于营养搭配的重视程度类似（P〉O．05）;饮食搭配的关注度、早餐的认知度是发生饮食不规律的危险因素（0R〉1）,而城市类型、每月饮食消费水平是发生饮食不规律的保护因素（OR〈1）。结论：对此次饮食习惯的研究后,大学生应加强对营养、健康的关注和意识。     

不同烹饪处理对芹菜感官和营养品质的影响

以本芹、西芹为原料,研究4种烹饪方法(漂烫、蒸、微波、炒)对芹菜感官品质和营养品质的影响。研究了不同烹饪加热方式对两种芹菜的硬度、色泽、叶绿素、抗坏血酸、多酚类物质和抗氧化能力的影响。结果表明:烹饪处理后,西芹的硬度和色泽得以较好地维持,感官品质优于本芹,但其功能成分、营养价值均低于本芹。漂烫处理有明显的护色作用,但营养成分损失较大。相比于漂烫、微波和炒,蒸能够更好地保持芹菜的脆性和绿色色泽等感官品质,且抗坏血酸保留率最高,本芹、西芹分别为84.95%、73.90%。微波和油炒使芹菜中总酚含量增加,抗氧化能力升高。烹饪后,黄酮类化合物含量显著降低(P<0.05)。人们在日常食用芹菜时,应根据自己的需求选择合理的烹饪方法。     

米糠的高效利用研究

我国是稻米生产、加工、消费大国,而米糠是稻米加工的副产物,平均加工出康率为7%。米糠中含有蛋白质、脂肪、纤维素、维生素和多种生物活性功能因子。对米糠进行深度加工,全面、高效地利用这一资源具有现实和长远的重要意义。     

Nonvolatile taste components,nutritional values,bioactive compounds and antioxidant activities of three wild Chanterelle mushrooms

The chemical compositions, nonvolatile taste components and nutritional compounds of three wild edible Chanterelle mushrooms (C. cibarius Fr (CcF), C. cinnabarinus schwein (CcS) and C. tubaeformis Fr (CtF)) were evaluated. Results showed Chanterelle mushrooms were good sources of proteins and carbohydrates with low energy. CcS was rich in trehalose in free sugars and glucose in soluble sugars. Monosodium glutamate‐like free amino acids and flavour 5′‐nucleotides indicated Chanterelle mushrooms had good taste. Based on their amino acids compositions and nutrition evaluations, CcF, CcS and CtF were significant sources of amino acids and protein. CtF showed better protein quality than CcF and CcS. Stearic and oleic acids showed high contents in three mushrooms, and higher unsaturated fatty acids were found in CcF. Three mushrooms had high contents of K, Ca and Mg, and low content of Na. Organic acid and phenolic acids of three mushrooms were identified, and antioxidant activities were evaluated.     

Metabolic effects in mice of cream formulation: Addition of both thickener and emulsifier does not alter lipid metabolism but modulates mucus cells and intestinal endoplasmic reticulum stress

Additives stabilize or improve the organoleptic or functional properties (or both) of many dairy products including whipping cream. Their influence on the metabolic effect of dairy cream is scarcely known. We tested the hypothesis that added emulsifier (lactic acid esters of mono- and diglycerides; MAG/DAG), thickener (carrageenan, CGN), or both, could modify the metabolic effect, notably in the intestine and liver. Nine-week-old male C57Bl/6J mice were fed UHT cream (indirect treatment) mixed with nonlipidic powder (final: 13% milkfat) for 1 or 4 wk. We compared creams (1) without additive (Ctl), (2) with thickener (Th), 0.02% of κ-CGN, and (3) with both thickener and emulsifier, 0.1% of MAG/DAG esters (Th/Em). We analyzed plasma parameters, intestine, and liver. Fasting glycemia, insulinemia, triglyceridemia, nonesterified fatty acids, body weight gain, and liver weight did not differ among groups. After 1 wk, Th/Em had higher expression in the duodenum of some of the genes involved in (1) intestinal lipid absorption and (2) tight junction proteins versus Ctl and Th. After 4 wk, mucus cell number in the small intestine was higher in Th/Em versus Ctl and Th. Genes involved in endoplasmic reticulum (ER) stress in the duodenum were more expressed in Th/Em after 1 wk. After 4 wk, in the colon, a higher expression of ER stress genes was observed for Th versus Th/Em and Ctl. Liver damage score was not altered by additives. Adding both CGN (0.02%) and MAG/DAG esters (0.1%) in dairy cream did not result in deleterious outcomes in mice after 4 wk regarding lipid metabolism, intestinal permeability, and liver disorders. The longer term effect of intestinal ER stress modulation deserves further investigation.     

花生酱的营养及新型花生酱的研究进展

随着人们生活质量的提高,人们对于食物营养的要求也越来越高。由于花生酱的脂肪含量极高,不适于糖尿病、高血压等疾病的患者和老人食用,因此研发低脂、健康、营养的新型花生酱很重要。通过对花生酱制作工艺的调整,降低油脂含量以及补充或添加健康辅料,能显著改善花生酱的营养价值,这也成为花生酱营养改进的重要方向之一。本文对花生酱中脂肪、蛋白质等营养成分及新型花生酱的研究进展进行综述。未来新型花生酱的研发重点可能是通过原料筛选、增加添加剂、改善制作工艺等来调节肠道菌群平衡、增加其益生作用等方面。     

玉米饮料的研究现状与发展前景

玉米被称为"黄金食品",具有多种营养成分及生理功能。将玉米加工成饮料,使吃玉米变成"喝玉米",不但保留了玉米中的营养成分,而且饮用方便,口感清新自然,风味独特,更易于人体吸收。近年来,将玉米与水果、蔬菜等复合而成的复合型的玉米饮料,因其营养价值高,符合目前消费者和市场的需求,成为玉米饮料发展的新机遇。本文综合分析了相关文献的研究现状,对玉米饮料从加工工艺、分类、稳定性研究等方面进行了综述,旨在为以后玉米饮料的研究与发展提供较为全面的参考。     

我国桑叶食品开发研究进展

桑树是我国一种重要的经济作物,桑叶被广泛用于生产各种功能性食品。桑叶含有丰富的蛋白质、多酚类、生物碱类、多糖类、γ-氨基丁酸和植物甾醇等营养和活性成分,具有抗氧化、降血糖、降血脂、抗炎等功效。目前桑叶食品主要有桑叶茶、桑叶菜和桑叶粉(浆)系列食品。不同工艺(绿茶、红茶和乌龙茶)加工而成的桑叶茶各有特色。相对于传统的桑叶茶,桑叶菜或桑叶粉(浆)能更好地进行桑叶的全食物利用,但目前没有专用的菜用桑品种和合适的评判桑叶菜品质的标准。在复杂的食品体系中,食品加工工序以及桑叶与其他食品材料的组分相互作用,都会导致桑叶理化性质及品质功能的改变。本文介绍桑叶原料特性及其在食品领域的开发现状,指出了现有研究的不足之处,以期为更合理、更科学地开发桑叶食品或其他类似食品提供依据。