在双层/多层珠子/载体内封装益生菌:简要的回顾
Sofia Agriopoulou1, Slim Smaoui2, Moufida Chaari2
1Department of Food Science and Technology, University of the Peloponnese, Antikalamos, 24100 Kalamata, Greece.
Molecules (Basel, Switzerland)
|June 19, 2024
概括
使用双层/多层策略封装益生菌 (PROs) 提高了它们在食品加工和储存期间的生存能力. 本综述探讨了用于改善功能食品的先进封装方法.
科学领域:
- 食品科学与技术 食品科学与技术
- 生物技术是生物技术.
- 材料科学 材料科学 材料科学
背景情况:
- 越来越多的消费者对天然产品的需求,特别是益生菌 (PROs),因为它们的健康益处.
- 封装对于在食品制造和储存期间保持PRO可行性至关重要.
- 益生菌提供显著的健康优势,推动功能性食品的创新.
研究的目的:
- 审查和分析益生菌的多种双层/多层封装策略.
- 评估这些策略在增强益生菌稳定性和功能方面的有效性.
- 在食品产品中呈现封装益生菌的应用.
主要方法:
- 对用于双层PRO封装的电动力原子化 (电喷) 的审查.
- 对多层PRO载体的层次组装技术的分析.
- 对PRO封装的水-在-油-在-水 (W1/O/W2) 双乳液的检查.
主要成果:
- 双层/多层封装显著提高了PRO对机械应力和胃肠道过渡的抵抗力.
- 封装策略提高了整个食品加工和保质期的PRO可行性.
- 多层系统显示出创造新型功能性食品的潜力.
结论:
- 先进的封装技术,包括双层和多层涂层,对于益生菌的稳定性至关重要.
- 这些方法为开发具有增强性质的新功能食品提供了有希望的途径.
- 对组合技术的进一步研究可以解锁食品技术中的新功能.
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