PDF(Pubmed)
Abstract：
Over the years, consumer awareness of proper, healthy eating has increased significantly, but the consumption of fruits and vegetables remains too low. Smoothie drinks offer a convenient way to supplement daily diets with servings of fruits and vegetables. These ready-to-eat beverages retain the nutritional benefits of the raw ingredients from which they are made. Furthermore, they cater to the growing demand for quick and nutritious meal options. To meet consumer expectations, current trends in the food market are shifting towards natural, high-quality products with minimal processing and extended shelf life. Food manufacturers are increasingly aiming to reduce or eliminate synthetic preservatives, replacing them with plant-based alternatives. Plant-based preservatives are particularly appealing to consumers, who often view them as natural and organic substitutes for conventional preservatives. Essential oils, known for their antibacterial and antifungal properties, are effective against the microorganisms and fungi present in fruit and vegetable smoothies. However, the strong taste and aroma of essential oils can be a significant drawback, as the concentrations needed for microbiological stability are often unpalatable to consumers. Encapsulation of essential oils in nanoemulsions offers a promising and effective solution to these challenges, allowing for their use in food production without compromising sensory qualities.
摘要：
多年来,消费者正确的意识，健康饮食显著增加，但是水果和蔬菜的消费量仍然太低。冰沙饮料提供了一种方便的方法来补充日常饮食与水果和蔬菜。这些即食饮料保留了制成它们的原料的营养益处。此外，它们满足了对快速和营养膳食选择的日益增长的需求。为了满足消费者的期望，当前食品市场的趋势正在向自然转变，高质量的产品，最小的加工和延长的保质期。食品制造商越来越多地致力于减少或消除合成防腐剂，用基于植物的替代品代替它们。植物性防腐剂特别吸引消费者,他们经常将它们视为传统防腐剂的天然和有机替代品。精油,以其抗菌和抗真菌特性而闻名，对水果和蔬菜冰沙中存在的微生物和真菌有效。然而,精油的强烈味道和香气可能是一个显著的缺点，因为微生物稳定性所需的浓度通常对消费者来说是不愉快的。纳米乳液中精油的封装为这些挑战提供了一个有希望和有效的解决方案，允许它们用于食品生产而不影响感官品质。
