关于食品中植物固醇的输送系统的当前和新见解
V Blanco-Morales1, D Mercatante2, M T Rodriguez-Estrada3,4
1Nutrition and Food Science Area, Faculty of Pharmacy, University of Valencia, Valencia, Spain.
Advances in experimental medicine and biology
|November 30, 2023
概括
植物醇可以增强食物的质量,但面临着可溶性和氧化问题. 封装系统提高了它们在功能性食品中的交付和有效性,提高了降低胆固醇的益处.
科学领域:
- 食品科学 食品科学 食品科学
- 营养生物化学 营养生物化学
- 材料科学 材料科学 材料科学
背景情况:
- 植物醇是功能性食品中的生物活性脂质,以降低胆固醇的作用而闻名.
- 低溶解度,结晶和氧化限制植物固醇的有效性和食品质量.
- 封装对于改善植物醇的分散性,稳定性和生物可用性至关重要.
研究的目的:
- 审查目前对植物固醇的封装系统.
- 在模型和食品矩阵中评估这些系统的效率.
- 评估封装对植物醇生物可访问性的影响.
主要方法:
- 对植物类固醇的封装技术的文献综述.
- 对各种食品系统中植物固醇封装研究的分析.
- 对封装对固醇稳定性和生物可访问性的影响数据的评估.
主要成果:
- 存在各种封装方法,包括纳米乳液,脂质体和固体脂质纳米粒子.
- 封装显著提高了植物醇的溶解性,氧化稳定性和分散性.
- 优化的系统提高了功能性食品中的植物的生物可访问性和感官属性.
结论:
- 封装对于克服功能性食品中的植物醇限制至关重要.
- 封装系统的选择极大地影响了固醇的输送和生物活性.
- 需要进一步的研究,以优化封装以提高降胆固醇效果和消费者接受度.
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