对类油的高效封装和受控释放策略的进展
Ting Liu1, Chengying Zhao2, Yuying Chen2
1College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, China.
Critical reviews in food science and nutrition
|December 30, 2025
概括
使用生物聚合物和乳化等技术封装油 (COs) 提高了它们的稳定性和控制在食品中的释放. 这提高了它们作为天然食品添加剂和防腐剂的价值.
科学领域:
- 食品科学 食品科学 食品科学
- 材料科学 是一种材料科学.
- 化学工程是化学工程的重要组成部分.
背景情况:
- 油 (COs) 是受欢迎的天然风味,具有健康和保存益处.
- 挑战包括溶解度低,不稳定性和挥发性,阻碍对食品的控制释放.
- 封装提供了一个解决方案来克服这些局限性.
研究的目的:
- 审查用于油封装的天然生物聚合物.
- 探索控制释放的非热封装技术.
- 总结封装油的应用和未来潜力.
主要方法:
- 对天然生物聚合物 (基于蛋白质,基于碳水化合物) 的审查.
- 探索非热封装技术 (乳化,喷涂,电).
- 对受控释放概况,动力学和影响因素的分析.
主要成果:
- 封装系统增强了稳定性,溶解性和可控的COs释放.
- 各种生物聚合物和非热方法对CO封装有效.
- 控制释放配置文件受到多个因素的影响.
结论:
- 封装COs在食品应用中提供了增强的功能和商业价值.
- 需要进一步开发以指导它们作为食品添加剂,补充剂和防腐剂的使用.
- 封装是释放类油在食品工业中的全部潜力的关键.
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