用于将脂友功能成分纳入食品系统的乳化和稳定技术
Alejandra Henao-Ardila1,2, María Ximena Quintanilla-Carvajal2, Fabián Leonardo Moreno2
1Doctorate in Biosciences, Faculty of Engineering, Universidad de La Sabana, Campus Universitario del Puente del Común, Km7 Autopista Norte de Bogotá, Chía, Cundinamarca, Colombia.
Heliyon
|June 14, 2024
概括
本综述探讨了乳化和稳定技术,以将健康的,基于脂质的功能成分纳入食品中. 这些方法提高了功能性食品中的营养物质供应和生物可用性.
科学领域:
- 食品科学与技术 食品科学与技术
- 营养科学 营养科学
- 化学工程是化学工程的重要组成部分.
背景情况:
- 功能性成分,特别是基于脂质的成分,对于提高食品质量和营养价值至关重要.
- 脂性化合物如omega-3脂肪酸,胡卜素和脂溶性维生素提供健康益处,但由于溶解性差,很难将其纳入水性食品系统.
研究的目的:
- 审查当前的乳化和稳定技术,以将脂性功能成分纳入食品系统.
- 突出制定,方法和稳定技术的进步,以提高这些成分的稳定性和生物可用性.
- 探索乳化剂,稳定剂和封装材料在功能性食品开发中的作用.
主要方法:
- 对脂性食品成分的乳化和稳定技术的综合文献综述.
- 分析食品乳液配制和加工领域最近的进展.
- 探索各种乳化剂,稳定剂和封装策略.
主要成果:
- 乳化技术对于分散脂性成分在水性食品基质中至关重要.
- 最近的进展改善了结合的脂友性化合物的稳定性和生物可用性.
- 稳定技术可以在固体和液体状态下产生乳液,提供配方灵活性.
结论:
- 有效的乳化和稳定是成功将脂友性功能成分集成到各种食品中的关键.
- 这些技术的持续研究和应用将推动先进的功能性食品的发展.
- 了解乳化剂,稳定剂和封装剂的相互作用对于最大限度地提高成分功能至关重要.
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