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类囊的近期进展:对先进的创新食品应用的储存稳定性,生物可访问性和生物可用性的影响

Fani Sereti¹, Maria Alexandri¹, Harris Papapostolou¹

¹Department of Food Science and Technology, Ionian University, Argostoli, 28100, Kefalonia, Greece.

Food research international (Ottawa, Ont.)

|March 1, 2025

概括

封装保护食品中的有益的胡卜素免受降解,增强其健康益处和保质期. 包括纳米封装在内的各种方法为食品应用提供了不同的优势.

科学领域:

食品科学食品科学食品科学
营养生物化学营养生物化学
材料科学材料科学材料科学

背景情况:

生物活性成分,如胡卜素,提供健康益处,但在食品中不稳定.
胡卜素具有抗氧化和抗炎性质,增强食物的颜色和保质期.
由于氧化而导致的胡卜素的降解限制了它们在食品应用中的有效性.

研究的目的:

审查目前对食品中的胡卜素的封装方法.
分析不同封装技术对胡卜素特性的影响.
评估各种食品开发方法的优点和局限性.

主要方法:

已知技术的概述:微乳化,冷干燥,喷雾干燥.
探索新的纳米封装策略:电,固体-液体纳米粒子.
基于对抗氧化剂活性,生物可访问性和生物可用性影响的方法的比较分析.

主要成果:

封装有效地保护胡卜素免受降解,保持其生物活性.
不同的方法对胡卜素的稳定性,生物可访问性和生物可用性产生不同的影响.
纳米封装技术显示出增强交付和疗效的前景.

结论:

封装对于保存食品中的胡卜素功能至关重要.
方法的选择取决于特定的胡卜素和预期的食品应用.
需要对纳米封装进行进一步的研究,以了解潜在的健康影响.

关键词:

抗氧化剂是一种抗氧化剂.生物可访问性生物可访问性生物可用性生物可用性胡卜素是一种胡卜素.封装封装是一种封装.提供维生素A.稳定的稳定性稳定的稳定性

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