辣椒
发酵
食品科学
食品加工中的发酵
生物
胡椒粉
生物技术
健康福利
乳酸
细菌
传统医学
医学
遗传学
作者
Zhijia Liu,Shengbao Cai,Shiyao Zhang,Yue Xiao,Sakamon Devahastin,Chaofan Guo,Yanfei Wang,Tao Wang,Junjie Yi
标识
DOI:10.1016/j.tifs.2023.104189
摘要
Fermented chili pepper products are widely favored by customers for their distinct taste and nutritional properties. The quality of these products is primarily influenced by the growth and metabolism of microbes during the fermentation process. To gain a deeper insight into the development of diverse quality attributes in fermented chili peppers, this review initially introduces the processing methods used for different fermented chili pepper products. Sensory characteristics, nutritional aspects and dominant microorganisms in these products are then discussed, along with relationships between sensory and nutrient characteristics and microbial activities during fermentation. In addition, the potential metabolism pathways for key compounds were also proposed. Crucial microorganisms, such as lactic acid bacteria and yeasts, play a vital role in the fermentation of chili peppers by breaking down pectin, lipids, proteins, carotenoids, capsaicinoids, and phenolics. This process generates unique aromas, taste-active amino acids, organic acids, colors, and textures, while also producing health-promoting compounds found in fermented chili peppers. Furthermore, this review highlights the significance of standardized production methods and quality control measures for fermented chili pepper products. Emphasis have been placed on elucidating the fundamental mechanisms that contribute to the quality of fermented chili peppers and providing recommendations for further advancements. Ultimately, the knowledge may pave the way for harmonized production procedures, leading to the creation of high-quality fermented chili pepper products and a flourishing market.
科研通智能强力驱动
Strongly Powered by AbleSci AI