基于基/基托桑的乳液输送系统的研究进展及其在脂质消化调节中的应用
Shanshan Hu1, Wenbo Li1, Zhi Cai2
1College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China.
Critical reviews in food science and nutrition
|October 9, 2023
概括
(Ch) 和 (CS) 是天然的多糖,可以通过延迟乳液中的脂解来调节脂质消化 (LiD). 本综述探讨了用于开发新型乳液和控制LiD.的Ch/CS应用.
科学领域:
- 食品科学与技术 食品科学与技术
- 生物材料科学 生物材料科学
- 营养科学 营养科学
背景情况:
- 过多的脂质摄入会给健康带来风险,但减少脂质会影响食品质量.
- 乳液是管理脂质水解和吸收的关键.
- 基 (Ch) 和基托 (CS) 显示出调节脂质消化 (LiD) 的潜力.
研究的目的:
- 为了对LiD监管,审查Ch/CS和乳液中的衍生物.
- 专注于Ch/CS在控制LiD.的性能和机制.
- 为开发新型Ch/CS乳液和调节LiD.提供指导.
主要方法:
- 对化物中Ch/CS应用的现有文献的审查.
- 对CH/CS性能和调节脂解的机制的分析.
- 调查C/CS乳液结构与LiD之间的关系.
主要成果:
- /和衍生品可以延迟脂解,有效调节脂质消化.
- 乳液接口设计对于控制LiD至关重要.
- 乳液接口的特性显著影响LiD调节.
结论:
- 基于Ch/CS的乳液为控制脂质吸收提供了一个有希望的方法.
- 对Ch/CS乳液结构与LiD关系的系统研究可以指导合理的设计.
- 这些发现为功能性食品和药物中Ch/CS应用提供了指导方针.
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