南极油封装系统的进步:从提取到封装,以及未来的方向
Yuhang Gao1, Zhansheng Ding1, Yuanfa Liu1
1State Key Laboratory of Food Science and Resource, School of Food Science and Technology, National Engineering Research Center for Functional Food, National Engineering Laboratory for Cereal Fermentation Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu, People's Republic of China.
Comprehensive reviews in food science and food safety
|April 5, 2024
概括
南极油 (AKO) 的提取和封装是改善营养产量和稳定性的关键. 研究重点是先进的方法来增强AKO的研究.
科学领域:
- 海洋生物学 海洋生物学
- 食品科学 食品科学 食品科学
- 生物技术是生物技术.
背景情况:
- 南极油 (AKO) 富含营养,但容易氧化,需要改进提取和稳定.
- 目前的提取技术不足以实现最佳的AKO产量和质量.
- 在AKO中的脂质氧化导致营养损失,味道不佳和有毒化合物形成.
结论:
- 现有的AKO封装系统需要进一步研究消化吸收和向释放.
- 为特定人群开发专门的AKO封装系统是一个有希望的未来方向.
- 扩大产品类别超出目前的产品范围将增加消费者选择.
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