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蓝莓花色苷是蓝莓主要的功能因子,是集营养和着色双重功能为一体的功能食品添加剂。但贮藏和加工过程中蓝莓花色苷极易降解,直接影响产品的营养价值和品质。文章综述了贮藏、热处理、非热处理、加工方式、产品类型、环境体系及食品添加剂等对蓝莓花色苷稳定性及其活性影响的最新研究状况,以期为合理利用蓝莓花色苷提供理论参考。
Blueberry anthocyanins is the main functional factor of blueberries, is a set of nutrition and coloring dual function as one of the functional food additives. However, the storage and processing of blueberry anthocyanins easily degraded, a direct impact on product nutritional value and quality. In this paper, the latest research status on the stability and activity of blueberry anthocyanins, such as storage, heat treatment, non-heat treatment, processing methods, product types, environmental systems and food additives, is reviewed in this paper. The aim is to provide theoretical references for the rational utilization of blueberry anthocyanins.