{"id":5781,"date":"2024-08-04T21:07:35","date_gmt":"2024-08-04T21:07:35","guid":{"rendered":"https:\/\/longchangextracts.com\/?p=5781"},"modified":"2024-08-04T21:07:35","modified_gmt":"2024-08-04T21:07:35","slug":"hot-processing-methods-on-foodborne-active-ingredients","status":"publish","type":"post","link":"https:\/\/longchangextracts.com\/fr\/hot-processing-methods-on-foodborne-active-ingredients\/","title":{"rendered":"Progr\u00e8s de la recherche sur l'influence des m\u00e9thodes courantes de traitement \u00e0 chaud sur les ingr\u00e9dients actifs d'origine alimentaire"},"content":{"rendered":"<p>Progr\u00e8s de la recherche sur l'influence des m\u00e9thodes courantes de traitement \u00e0 chaud sur les ingr\u00e9dients actifs d'origine alimentaire<br \/>\nLes ingr\u00e9dients actifs d'origine alimentaire font r\u00e9f\u00e9rence aux ingr\u00e9dients actifs physiologiques provenant des aliments et qui sont importants pour le maintien et la r\u00e9gulation des activit\u00e9s normales de l'organisme. Ils comprennent principalement des produits actifs naturels tels que des peptides actifs, des polysaccharides, des polyph\u00e9nols, des flavono\u00efdes, etc. Des \u00e9tudes ant\u00e9rieures ont montr\u00e9 que les ingr\u00e9dients actifs d\u00e9riv\u00e9s de diverses ressources comestibles ont de nombreuses activit\u00e9s biologiques telles que l'antioxydation, l'antivieillissement, la lutte contre la fatigue, la r\u00e9duction de la glyc\u00e9mie, l'anti-inflammation et l'antibact\u00e9rien, ainsi que le renforcement du syst\u00e8me immunitaire. C'est pourquoi les ingr\u00e9dients actifs d'origine alimentaire sont largement utilis\u00e9s dans divers types d'aliments.<br \/>\nCependant, les propri\u00e9t\u00e9s biologiques et la fonctionnalit\u00e9 chimique de nombreux ingr\u00e9dients actifs d'origine alimentaire sont instables et leur solubilit\u00e9 dans l'eau ou l'huile est variable. Lorsqu'ils sont appliqu\u00e9s aux aliments, ils sont confront\u00e9s \u00e0 de nombreux environnements de traitement complexes, tels que les temp\u00e9ratures \u00e9lev\u00e9es, les hautes pressions et les radiations. Les modifications de leurs propri\u00e9t\u00e9s deviendront in\u00e9vitablement un facteur important qui ne peut \u00eatre ignor\u00e9 dans la transformation. Le traitement \u00e0 chaud, en particulier, est l'une des m\u00e9thodes les plus efficaces et les plus largement utilis\u00e9es pour am\u00e9liorer la qualit\u00e9 des aliments et prolonger leur dur\u00e9e de conservation. Toutefois, des temp\u00e9ratures \u00e9lev\u00e9es prolong\u00e9es et des facteurs tels que l'humidit\u00e9 peuvent entra\u00eener un r\u00e9arrangement, une d\u00e9gradation, une oxydation, une agr\u00e9gation et d'autres changements dans la structure mol\u00e9culaire des composants bioactifs, ce qui modifie leurs propri\u00e9t\u00e9s physicochimiques et leur structure de base, r\u00e9duisant ainsi leur biodisponibilit\u00e9 et leur activit\u00e9 biologique. Les technologies de traitement \u00e0 chaud comprennent la st\u00e9rilisation, la cuisson, la friture, la cuisson \u00e0 la vapeur, etc. Les diff\u00e9rentes m\u00e9thodes peuvent entra\u00eener des changements diff\u00e9rents dans la teneur, la structure et l'activit\u00e9 des substances actives, affectant ainsi diff\u00e9remment les caract\u00e9ristiques nutritionnelles des aliments. Cet article examine principalement les effets de la technologie de st\u00e9rilisation \u00e0 chaud, de la cuisson et de la cuisson sur les peptides, les polysaccharides, les polyph\u00e9nols et les flavono\u00efdes, et propose des orientations de recherche qui doivent \u00eatre renforc\u00e9es de toute urgence, afin de poser une base th\u00e9orique permettant aux chercheurs de mieux explorer les changements quantitatifs et les changements d'activit\u00e9 biologique de ces quatre compos\u00e9s lors de la transformation des aliments, ainsi que leurs applications futures dans les r\u00e9gimes nutritionnels scientifiques.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-5782\" src=\"https:\/\/longchangextracts.com\/wp-content\/uploads\/2024\/08\/1-175.png\" alt=\"\" width=\"1006\" height=\"414\" srcset=\"https:\/\/longchangextracts.com\/wp-content\/uploads\/2024\/08\/1-175.png 1006w, https:\/\/longchangextracts.com\/wp-content\/uploads\/2024\/08\/1-175-768x316.png 768w\" sizes=\"(max-width: 1006px) 100vw, 1006px\" \/><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-5783\" src=\"https:\/\/longchangextracts.com\/wp-content\/uploads\/2024\/08\/2-160.png\" alt=\"\" width=\"1006\" height=\"283\" srcset=\"https:\/\/longchangextracts.com\/wp-content\/uploads\/2024\/08\/2-160.png 1006w, https:\/\/longchangextracts.com\/wp-content\/uploads\/2024\/08\/2-160-768x216.png 768w\" sizes=\"(max-width: 1006px) 100vw, 1006px\" \/><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-5784\" src=\"https:\/\/longchangextracts.com\/wp-content\/uploads\/2024\/08\/3-150.png\" alt=\"\" width=\"1006\" height=\"587\" srcset=\"https:\/\/longchangextracts.com\/wp-content\/uploads\/2024\/08\/3-150.png 1006w, https:\/\/longchangextracts.com\/wp-content\/uploads\/2024\/08\/3-150-768x448.png 768w\" sizes=\"(max-width: 1006px) 100vw, 1006px\" \/>Les ingr\u00e9dients actifs d'origine alimentaire sont largement pr\u00e9sents dans divers aliments et sont utilis\u00e9s dans divers aliments. \u00c0 l'heure actuelle, la recherche sur leur traitement thermique se concentre principalement sur l'\u00e9tude des changements dans le contenu, la structure mol\u00e9culaire et l'activit\u00e9 biologique des ingr\u00e9dients actifs d'origine alimentaire dans les mati\u00e8res premi\u00e8res alimentaires avant et apr\u00e8s le traitement thermique ; sur la comparaison des effets des diff\u00e9rentes m\u00e9thodes de traitement thermique sur les ingr\u00e9dients actifs d'origine alimentaire, sur la s\u00e9lection des m\u00e9thodes de traitement thermique appropri\u00e9es et sur l'optimisation des conditions de traitement thermique. Cependant, il y a un manque de recherche sur les m\u00e9canismes mol\u00e9culaires des ingr\u00e9dients actifs d'origine alimentaire pendant et apr\u00e8s le traitement thermique. Afin de mieux pr\u00e9server et d'ajouter des ingr\u00e9dients actifs d'origine alimentaire dans la transformation des aliments, les questions suivantes doivent \u00eatre abord\u00e9es : premi\u00e8rement, les peptides, les polysaccharides, les polyph\u00e9nols et les flavono\u00efdes ont une grande vari\u00e9t\u00e9 de types, et des substances similaires ont \u00e9galement des structures diff\u00e9rentes et sont affect\u00e9es diff\u00e9remment par le traitement thermique. Par cons\u00e9quent, une classification, une recherche syst\u00e9matique et approfondie devraient \u00eatre men\u00e9es sur la base de leurs caract\u00e9ristiques de traitement et de leurs structures. Le deuxi\u00e8me objectif est de clarifier davantage l'impact de la technologie de traitement \u00e0 chaud sur les ingr\u00e9dients actifs, de mener des recherches sur le m\u00e9canisme d'augmentation et de diminution des ingr\u00e9dients actifs pendant et apr\u00e8s le traitement \u00e0 chaud, et de jeter les bases d'une clarification des mesures d'intervention. Le troisi\u00e8me objectif est d'\u00e9tudier l'application globale de diff\u00e9rentes m\u00e9thodes de traitement thermique sur les ingr\u00e9dients actifs, telles que la st\u00e9rilisation instantan\u00e9e \u00e0 ultra-haute temp\u00e9rature et la cuisson, la st\u00e9rilisation \u00e0 la vapeur \u00e0 haute pression et la cuisson, etc. Le quatri\u00e8me axe consiste \u00e0 d\u00e9velopper de nouveaux syst\u00e8mes de transport \u00e9conomiques de qualit\u00e9 alimentaire et diverses applications de haute technologie, et \u00e0 les appliquer au processus de traitement thermique afin d'intervenir dans les changements des ingr\u00e9dients actifs et de prot\u00e9ger les substances actives dans les denr\u00e9es alimentaires.<\/p>","protected":false},"excerpt":{"rendered":"<p>Progr\u00e8s de la recherche sur l'influence des m\u00e9thodes courantes de traitement \u00e0 chaud sur les ingr\u00e9dients actifs d'origine alimentaire Les ingr\u00e9dients actifs d'origine alimentaire sont des ingr\u00e9dients actifs physiologiques provenant des aliments et importants pour le maintien et la r\u00e9gulation des activit\u00e9s normales de l'organisme. Il s'agit principalement de produits actifs naturels tels que les peptides actifs, les polysaccharides, les polyph\u00e9nols, les flavono\u00efdes, etc. Des \u00e9tudes ant\u00e9rieures [...]<\/p>","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[20],"tags":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v23.0 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Research progress on the influence of common hot processing methods on foodborne active ingredients - China Chemical Manufacturer<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/longchangextracts.com\/fr\/hot-processing-methods-on-foodborne-active-ingredients\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Research progress on the influence of common hot processing methods on foodborne active ingredients - China Chemical Manufacturer\" \/>\n<meta property=\"og:description\" content=\"Research progress on the influence of common hot processing methods on foodborne active ingredients Foodborne active ingredients refer to physiological active ingredients that originate from food and are important for maintaining and regulating normal life activities of the body. 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