Tác động của các công nghệ chế biến thực phẩm đổi mới đến tính chất vật lý-hoá học, giá trị dinh dưỡng và chất lượng của các loại đồ uống thực vật không chứa sữa

Foods - Tập 9 Số 3 - Trang 288
Paulo E. S. Munekata1, Rubén Domínguez1, Sravanthi Budaraju2, Elena Roselló‐Soto3, Francisco J. Barba3, Kumar Mallikarjunan2, Shahin Roohinejad4,2, José M. Lorenzo1
1Centro Tecnológico de la Carne de Galicia, Rúa Galicia N° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain
2Department of Food Science and Nutrition, University of Minnesota, St Paul, MN 55108 USA
3Nutrition and Food Science Area, Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine Department, Faculty of Pharmacy, Universitat de València, Avda. Vicent Andrés Estellés, s/n 46100 Burjassot, València, Spain
4Burn and Wound Healing Research Center, Division of Food and Nutrition, Shiraz University of Medical Sciences, 71348-14336 Shiraz, Iran

Tóm tắt

Tăng cường độ dị ứng đối với sữa bò, không dung nạp lactose, tỷ lệ mắc bệnh tăng cholesterol máu, cùng với sự lựa chọn thức ăn linh hoạt đã làm tăng thị trường cho các sản phẩm thay thế sữa bò. Các loại đồ uống chiết xuất từ thực vật không chứa sữa là những lựa chọn hữu ích vì sự hiện diện của các thành phần sinh học có lợi cho sức khỏe, thu hút người tiêu dùng ý thức về sức khỏe. Tuy nhiên, giá trị dinh dưỡng thấp hơn và sự chấp nhận về cảm quan của các đồ uống chiết xuất từ thực vật (như hương vị, mùi, và khả năng hòa tan) so với sữa bò là một mối đe dọa lớn đối với vị trí của nó trên thị trường. Các phương pháp xử lý nhiệt thường được sử dụng để đảm bảo chất lượng của các đồ uống chiết xuất từ thực vật trong quá trình bảo quản. Tuy nhiên, việc áp dụng nhiệt độ cao có thể thúc đẩy sự phân hủy của các hợp chất nhạy cảm với nhiệt và một số phản ứng bất lợi, do đó làm giảm khả năng tiêu hóa protein và sự sẵn có của axit amin trong các sản phẩm thay thế đồ uống thực vật không chứa sữa. Các công nghệ chế biến thực phẩm mới và tiên tiến như xử lý áp suất cao, đồng hóa áp suất cao, trường điện từ xung, và siêu âm đang được nghiên cứu để giải quyết các vấn đề liên quan đến việc tăng cường thời gian bảo quản, ổn định nhũ tương, bảo tồn giá trị dinh dưỡng và chấp nhận cảm quan của sản phẩm cuối cùng. Tuy nhiên, tài liệu hiện có về việc áp dụng công nghệ xử lý không nhiệt lên các tính chất vật lý-hóa học và dinh dưỡng của các loại đồ uống chiết xuất từ thực vật là rất ít. Cần có những nỗ lực nghiên cứu phối hợp trong những năm tới trong lĩnh vực đồ uống thực vật chức năng để chuẩn bị cho các sản phẩm mới, được thiết kế theo đơn đặt hàng, vừa ngon miệng vừa đảm bảo giá trị dinh dưỡng.

Từ khóa


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Foods

Tập 9 Số 3

288

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