摘要
桑椹花青素是桑椹果实中的主要次级代谢产物,不仅是一类性能优良的天然色素,而且具有抗氧化、抗肿瘤、降血糖等多种生理活性。但是,桑椹花青素易受氧气、pH、热、光、金属离子等因素影响发生降解,造成其在加工及贮藏过程中稳定性差。因此,开展桑椹花青素加工稳定性研究,拓展其应用特性是当前该领域的重要研究任务。通过广泛查阅文献,该文在论述桑椹花青素化学组成和结构的基础上,着重分析食品加工条件下桑椹花青素的稳定性,归纳近年来提升桑椹花青素稳定性的方法和技术,同时总结桑椹花青素在食品中的应用,以期为桑椹花青素的开发利用和富含桑椹花青素的相关产品生产提供参考。
Mulberry anthocyanins are the main secondary metabolites of mulberry fruit,which are not only a class of natural pigments with excellent properties but also have a variety of physiological activities such as antioxidant,anti-tumour,and hypoglycaemic effects.However,mulberry anthocyanins are susceptible to degradation by oxygen,pH,heat,light,metal ions,and other factors,resulting in poor stability during processing and storage.Therefore,the study of the processing stability of mulberry anthocyanins and the development of their application properties are important research tasks in this field.Through the extensive literature review,this paper focused on the stability of mulberry anthocyanins under food processing conditions based on the chemical composition and structure of mulberry anthocyanins,summarized the methods and techniques used to enhance the stability of mulberry anthocyanins in recent years,and summarized the applications of mulberry anthocyanins in food products,to provide references for the exploitation of mulberry anthocyanins and the production of mulberry anthocyanin-rich products.
作者
唐罗
陈晓霞
陈军
向戈
赵国华
叶发银
TANG Luo;CHEN Xiaoxia;CHEN Jun;XIANG Ge;ZHAO Guohua;YE Fayin(State Key Laboratory of Resource Insects,Southwest University,Chongqing 400715,China;College of Food Science,Southwest University,Chongqing 400715,China;Chongqing Danqing Biotechnology Co.Ltd.,Chongqing 408107,China;Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing,Chongqing 400715,China)
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2023年第24期361-371,共11页
Food and Fermentation Industries
基金
重庆市技术创新与应用示范专项产业类重点研发项目(cstc2018jszx-cyzdX0046)。
关键词
花青素
桑椹
稳定性
包埋
应用
anthocyanins
mulberry
stability
encapsulation
applications
