微囊技术强调功能植物油质量及其在食品工业中的应用:一篇评论
Zhiran Zhang1, Fei Li1,2, Ziyan Zhang1
1College of Life Sciences, Qingdao University, Qingdao 266071, China.
Foods (Basel, Switzerland)
|February 26, 2025
概括
微封装保护天然功能植物油 (FPO) 免受降解,保持其健康益处并提高食品质量. 这种先进的技术提高了FPO的稳定性,并延长了FPO在各种食品应用中的保质期.
科学领域:
- 食品科学与技术 食品科学与技术
- 营养生物化学 营养生物化学
- 材料科学 (封装) 材料科学 (封装)
背景情况:
- 由于丰富的生物活性化合物,天然功能植物油 (FPO) 提供了显著的健康益处.
- 粮食原料容易降解 (氧化,光,热,水分),这限制了它们在食品工业中的应用.
- 降解导致味道,营养价值,挥发性化合物丧失,保质期缩短.
研究的目的:
- 提供FPO的全面审查,重点关注营养成分和功能.
- 详细介绍准备FPO的微封装技术.
- 探索微封装FPO (MFPO) 在食品工业中的应用.
主要方法:
- 审查关于FPO成分,生物活性和降解的现有文献.
- 对物理,化学和物理化学微封装方法的分析.
- 检查MFPO在食品中的应用,如香肠,肉类,面包和面粉产品.
主要成果:
- 粮食原料丰富的生物活性化合物,有助于疾病风险减轻和人类健康.
- 微封装显著提高FPO的氧化稳定性,功能性,保质期和热稳定性.
- 多种FPO已经成功地纳入各种食品矩阵,提高了产品质量.
结论:
- 微封装是克服FPO在食品应用中的局限性的关键技术.
- 多FPO维护和增强FPO的理想特性,扩大其使用范围.
- 本综述为基于FPO的食品的学术研究和工业开发提供了宝贵的见解.
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