食纤维作为微囊壁材料在食品加工中的应用
Ying Zhang1, Khalid Amin1, Qiang Zhang1
1College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China; Division of Soybean Processing, Soybean Research & Development Center, Chinese Agricultural Research System, Changchun 130118, China.
Food chemistry
|September 14, 2024
概括
使用食纤维的微封装可以保护不稳定的功能性食品成分. 这项技术提高了成分的稳定性和食品加工中的应用,为研究人员提供了宝贵的见解.
科学领域:
- 食品科学与技术 食品科学与技术
- 材料科学 材料科学 材料科学
- 生物技术是生物技术.
背景情况:
- 在食品工业中,对来自自然来源的功能成分的需求不断增长.
- 这些活性化合物的固有不稳定性限制了它们的应用和有效性.
- 微封装是一种可行的策略,可以克服稳定性问题.
研究的目的:
- 在食品加工中提供基于食纤维的微囊的全面概述.
- 检查这些微囊的功能属性,制备技术和应用.
- 讨论工业生产的限制和未来的前景.
主要方法:
- 审查有关食纤维微封装的当前研究.
- 功能性质和制备技术的分析.
- 食品工业应用和生产挑战的研究.
主要成果:
- 食纤维微囊为不稳定的功能成分提供了有效的保护.
- 现有各种各样的制备技术,在食品加工中具有特定的应用.
- 确定了工业规模生产的挑战和潜在的未来进步.
结论:
- 食纤维微封装是一种有前途的技术,可以提高功能性食品成分的稳定性和应用性.
- 这种方法促进了高价值的食纤维的利用和新型食品的开发.
- 这些发现为选择创新成分和设计保护策略提供了参考.
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