The quality assurance of muscle foods poses a significant challenge,as they serve as crucial dietary sources for human health.Currently,there is a growing interest in utilizing phytochemicals as a natural solution for...The quality assurance of muscle foods poses a significant challenge,as they serve as crucial dietary sources for human health.Currently,there is a growing interest in utilizing phytochemicals as a natural solution for preserving muscle foods due to their advantageous bioactive properties and safety profile.The encapsulation of phytochemicals through controlled release technology holds promise in improving the stability,bioavailability,and sustained antimicrobial and antioxidant effects of these compounds in muscle food preservation.Optimizing the physicochemical properties and biological activities of phytochemicals improves their applicability and expands their functionalities when applied to the preservation of muscle foods.This study underscores the impact of microbial degradation,lipid-protein oxidation,and the generation of heterocyclic aromatic amines(HAAs)as critical factors influencing the quality and safety of muscle food preservation.More importantly,various controlled release systems that employ phytochemicals as active preparations in muscle food preservation are summarized.They can be divided into three main categories:micro-nanoencapsulation,active edible packaging,and their combinations.展开更多
Dietary bioactives exist widely in fruits,vegetables,grains,and nuts,and are highly favored by consumers due to their diverse health benefits,including managing type II diabetes,hypertension,cardiovascular diseases,ob...Dietary bioactives exist widely in fruits,vegetables,grains,and nuts,and are highly favored by consumers due to their diverse health benefits,including managing type II diabetes,hypertension,cardiovascular diseases,obesity,and cancer.However,their bioaccessibility and bioavailability are limited due to stability and water solubility issues.This review discusses the impact of chemical structure,other nutrients in food matrices,and thermal and non-thermal processing on the bioaccessibility,and bioavailability of bioactive components.Additionally,it analyzes emerging technologies such as supercritical carbon dioxide treatment,cold atmospheric plasma treatment,nano particles,and edible coatings in food processing.It emphasizes their potential to enhance bioavailability,antioxidant capacity,and sensory properties of bioactive components,aligning with sustainable development principles.The review also provides a retrospective on optimizing nanostructure preparation,including suitable natural materials,states,and processing conditions,offering guidance for future research.展开更多
基金National Key RD Program of China 2022YFA1304200 for providing funds support of this research.
文摘The quality assurance of muscle foods poses a significant challenge,as they serve as crucial dietary sources for human health.Currently,there is a growing interest in utilizing phytochemicals as a natural solution for preserving muscle foods due to their advantageous bioactive properties and safety profile.The encapsulation of phytochemicals through controlled release technology holds promise in improving the stability,bioavailability,and sustained antimicrobial and antioxidant effects of these compounds in muscle food preservation.Optimizing the physicochemical properties and biological activities of phytochemicals improves their applicability and expands their functionalities when applied to the preservation of muscle foods.This study underscores the impact of microbial degradation,lipid-protein oxidation,and the generation of heterocyclic aromatic amines(HAAs)as critical factors influencing the quality and safety of muscle food preservation.More importantly,various controlled release systems that employ phytochemicals as active preparations in muscle food preservation are summarized.They can be divided into three main categories:micro-nanoencapsulation,active edible packaging,and their combinations.
文摘Dietary bioactives exist widely in fruits,vegetables,grains,and nuts,and are highly favored by consumers due to their diverse health benefits,including managing type II diabetes,hypertension,cardiovascular diseases,obesity,and cancer.However,their bioaccessibility and bioavailability are limited due to stability and water solubility issues.This review discusses the impact of chemical structure,other nutrients in food matrices,and thermal and non-thermal processing on the bioaccessibility,and bioavailability of bioactive components.Additionally,it analyzes emerging technologies such as supercritical carbon dioxide treatment,cold atmospheric plasma treatment,nano particles,and edible coatings in food processing.It emphasizes their potential to enhance bioavailability,antioxidant capacity,and sensory properties of bioactive components,aligning with sustainable development principles.The review also provides a retrospective on optimizing nanostructure preparation,including suitable natural materials,states,and processing conditions,offering guidance for future research.
