生物活性油脂凝的特性和功能性质:当前审查
Md Jannatul Ferdaus1, Niaz Mahmud1, Sudipta Talukder1
1Food and Nutritional Sciences Program, Department of Family and Consumer Sciences, North Carolina Agricultural and Technical State University, Greensboro, NC 27411, USA.
Gels (Basel, Switzerland)
|January 24, 2025
概括
油脂凝提供了一个更健康的脂肪替代品,具有增强的稳定性,并作为生物活性化合物的载体. 加入这些化合物可以提高生物可用性,并扩大功能性食品中oleogel的应用.
科学领域:
- 食品科学 食品科学 食品科学
- 材料科学 材料科学 材料科学
背景情况:
- 油脂代表着食品科学的重大进步,为传统脂肪提供了更健康的替代品.
- 它们独特的结构提供了更好的氧化稳定性和营养价值,保持了基于脂质的食物的感觉质量.
研究的目的:
- 为了优化食品应用,审查油脂凝的结构性质关系.
- 为了突出将生物活性化合物纳入油脂凝的进步.
- 检查生物活性化合物对油凝功能和稳定性的影响.
主要方法:
- 审查关于oleogel形成和表征的现有文献.
- 分析纳入生物活性化合物的技术 (例如,多,精油,黄).
- 评估生物活性化合物对油凝特性和稳定性的影响.
主要成果:
- 油脂凝作为水溶性较差的生物活性化合物的有效载体,增强其生物可用性和受控释放.
- 纳入生物活性化合物会影响油器结晶,物理性质和储存稳定性.
- 油脂凝的多功能应用包括脂肪替代,食品保存和营养药物输送.
结论:
- 了解结构-功能关系是优化各种食品应用的oleogel设计的关键.
- 生物活性油脂对功能性食品有希望,但大规模生产和成本效益方面的挑战需要进一步研究.
- 需要进一步探索消费者接受度,以便广泛采用油凝技术.
相关概念视频
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03:38Structure of Lipids
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Lipids are a structurally and functionally diverse group of hydrocarbons—compounds consisting of carbon and hydrogen atoms. The carbon-carbon and carbon-hydrogen bonds...
03:38Structure of Lipids
Lipids include a diverse group of compounds that are largely nonpolar in nature. This is because they are hydrocarbons that include mostly nonpolar carbon-carbon or carbon-hydrogen bonds. Non-polar molecules are hydrophobic (“water fearing”), or insoluble in water. Lipids perform many different functions in a cell. Cells store energy for long-term use in the form of fats. Lipids also provide insulation from the environment for plants and animals. For example, they help keep aquatic birds and...