现代食品科技2025，Vol.41Issue(6)：366-375,10.DOI:10.13982/j.mfst.1673-9078.2025.6.0491
发酵辣椒营养与生物活性研究进展
Research Progress on Nutrition and Biological Activity of Fermented Chili Peppers
摘要
Abstract
Chili peppers fermented using Lactobacillus and Saccharomyces exhibit unique flavor profiles and enhanced nutritional characteristics.Compared to fresh peppers,fermented chili peppers possess more abundant bioactive substances produced during microbial fermentation.Different types of fermented chili pepper products and their processing technologies were introduced in this paper,and the changes in nutrient composition and the metabolic pathways of main flavor compounds due to fermentation were discussed.Next,the bioactive substances and efficacy of fermented chili peppers were analyzed.Finally,the relevant research results of fermented chili peppers at home and abroad were summarized.The ultimate aim of this study was to promote the in-depth understanding and research of fermented chili peppers.关键词
发酵辣椒/营养成分/生物活性/营养素/抗氧化Key words
fermented chili peppers/nutrient composition/biological activity/nutrients/antioxidation引用本文复制引用
段欣月,张晓乐,李金桩,刘占英,胡建华,李永丽,朱明达..发酵辣椒营养与生物活性研究进展[J].现代食品科技,2025,41(6):366-375,10.基金项目
内蒙古自治区科技计划与成果转化项目(2022YFHH0101) （2022YFHH0101）
