摘要
发酵果蔬是以水果与蔬菜为原材料,经乳酸菌或酵母菌发酵而成的食品。在发酵过程中,微生物利用果蔬中丰富的营养物质,在改善食品风味的同时也代谢产生多种生物活性化合物,如多酚类化合物、胞外多糖、γ-氨基丁酸等。研究表明,发酵果蔬中微生物及其代谢产物具有调节肠道健康、抗氧化、调节免疫、预防酒精性脂肪肝、调节血糖血脂和缓解肥胖等健康功效。该文介绍了不同果蔬原料发酵过程中生物活性成分的变化,总结了发酵果蔬功能特性及作用机制,并对其未来发展方向进行了探讨,以期为功能性果蔬发酵产品的开发及其产业化发展提供参考。
Fermented fruits and vegetables use lactic acid bacteria or yeasts as the starter.During fermentation,microorganisms trigger complex bioconversion which improve the flavor of fruits and vegetables and release the multiple metabolic compounds with healthy benefits.Previous studies suggested that fermented fruits and vegetables could provide many positive impacts,such as regulating intestinal health,immunoregulation,hepatoprotective,anti-oxidant,anti-diabetic,anti-cholesterol,and anti-obesity.This review elaborates the nutritional components variation of different fruits and vegetables during fermentation,clarifies the benefits and mechanisms of fermented fruits and vegetables,and discusses several existing problems and development prospects.This article may contribute to a deeper understanding of fermented fruits and vegetables products,hoping to provide valuable references for the research and industrialization development of fruits and vegetables fermentation.
作者
杨景惠
孙郡
宋勋禹
陈芳
马晨
YANG Jinghui;SUN Jun;SONG Xunyu;CHEN Fang;MA Chen(College of Food Science and Nutritional Engineering,China Agricultural University,Beijing 100080,China)
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2023年第17期332-339,共8页
Food and Fermentation Industries
关键词
发酵果蔬
营养成分
植物源功能因子
果蔬营养
免疫调节
fermented fruits and vegetables
nutritional components
plant functional factors
nutrients of vegetables and fruits
immunoregulation
