Lignin – An underutilized, renewable and valuable material for food industry
| Autor: | Sheng Li, Fayin Ye, Yun Zhou, Lin Lei, Jianming Tao, Guohua Zhao |
|---|---|
| Rok vydání: | 2019 |
| Předmět: |
Food industry
030309 nutrition & dietetics Plant foods Lignin complex mixtures Industrial and Manufacturing Engineering Preparation method 03 medical and health sciences Ingredient chemistry.chemical_compound Drug Delivery Systems 0404 agricultural biotechnology Humans Cellulose 0303 health sciences business.industry fungi digestive oral and skin physiology technology industry and agriculture food and beverages 04 agricultural and veterinary sciences General Medicine Pulp and paper industry 040401 food science Renewable energy Food resources chemistry Food Technology business Food Science |
| Zdroj: | Critical Reviews in Food Science and Nutrition. 60:2011-2033 |
| ISSN: | 1549-7852 1040-8398 |
| Popis: | Lignin is the second most abundant biorenewable polymers only next to cellulose and is ubiquitous in various plant foods. In food industry, lignin often presented as a major component of by-products from plant foods. In the last decade, the food and nutritional interests of lignin attracted more and more attentions and great progresses have been accomplished. In the present review, the structure, physicochemical properties, dietary occurrence and preparation methods of lignin from food resources were summarized. Then, the versatile activities of food lignin were introduced under the subtitles of antioxidant, antimicrobial, antiviral, antidiabetic and other activities. Finally, the potential applications of food lignin were proposed as a food bioactive ingredient, an improver of food package films and a novel material in fabricating drug delivery vehicles and contaminant passivators. Hopefully, this review could bring new insights in exploiting lignin from nutrition- and food-directed views. |
| Databáze: | OpenAIRE |
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