最近的微封装趋势,以提高安东素的稳定性和功能性:一个审查
Giroon Ijod1, Nur Izzati Mohamed Nawawi1, Farooq Anwar2,3
1Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, UPM, 43400 Serdang, Selangor Malaysia.
Food science and biotechnology
|August 26, 2024
概括
安托西亚宁 (ACN),天然抗氧化剂,面临稳定性问题. 喷雾干燥微封装增强了ACN的作用.
科学领域:
- 食品科学 食品科学 食品科学
- 营养保健品 营养保健品
- 自然产品 化学 化学
背景情况:
- 氨酸 (ACN) 是水果和蔬菜中发现的强有力的抗氧化剂.
- 作为天然着色剂,防腐剂和具有药用益处的ACN具有价值.
- ACN对环境因素的不稳定性限制了它们在功能性食品和营养保健品中的使用.
研究的目的:
- 审查ACN丰富的水果提取物的喷雾干燥微封装方面的进展.
- 讨论微封装ACN的过程优化,稳定性和物理化学特性.
- 探索功能性食品应用和ACN的新封装技术.
主要方法:
- 关于喷雾干燥富含ACN的水果提取物的科学文献的综述.
- 分析影响微封装效率和ACN稳定性的过程参数.
- 喷雾干燥与其他方法比较,如冷干燥,SC-CO2,凝聚,鼓干燥和电喷.
主要成果:
- 喷雾干燥有效地提高了ACN的稳定性,保质期和质量.
- 优化的喷雾干燥工艺产生了微封装的ACN粉末,其物理化学性能得到改善.
- 各种新的封装方法显示出改善ACN实用性的前景.
结论:
- 喷雾干燥是克服ACN不稳定的关键技术在食品和营养药物应用中.
- 对新型封装技术的进一步研究可以释放ACN的全部潜力.
- 微封装ACN为各种产品开发提供了增强的功能.
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