生物活性分子共包封技术在食品中的应用" /> 生物活性分子共包封技术在食品中的应用" /> <span class="wi-fullname">生物活性分子共包封技术在食品中的应用</span>
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Food Qual Safet
Food Qual Safet
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生物活性分子共包封技术在食品中的应用
Co-encapsulation of bioactives for food applications
Punit Jatin Chawda*, John Shi**, Sophia Xue**, Siew Young Quek*
*Food Science, School of Chemical Sciences, The University of Auckland, Auckland, New Zealand and **Guelph Research and Development Center, Agriculture and Agri-Food Canada, Guelph, Ontario N1G 5C9, Canada
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摘要： 多种生物活性物质的共包封技术是一个新兴的领域，为功能活性食品的开发提供了新方法。有益健康组分（如抗氧化物质、维生素、精油或香精、抑菌成分）都能共包封于合适的壁材，从而成功应用到功能食品。因考虑到多种生物活性成分的协同效应，共包封技术在特定的促进健康方面展示出了其自身的优越性。本文综述了影响微胶囊稳定性的多种因素，如干燥方法、干燥温度、壁材、表面活性剂、赋形剂、乳化均质速度、各生物活性成分达到最优协同效应质量比等。目前已有研究证明此技术的有效性，进一步的研究将有助于该项技术在食品中的潜力开发。
关键词： 共包封技术;  微胶囊;  功能性食品;  生物活性;  稳定性;  喷雾干燥;  乳化性    
Abstract: Co-encapsulation of bioactive is an emerging field which shows promising approach to develop functionally active food products. Health-promoting components including antioxidants, vitamins, essential oils or flavors, and antimicrobials could be successfully delivered in functional foods by co-encapsulating in suitable wall matrix. Co-encapsulation is especially useful as this concept takes into account the synergistic effect of multiple bioactives in enhancing bioactivity to target specific health benefits. The review focuses on various factors governing the stability of the microencapsulated system such as drying methods and temperature, selection of wall material, surfactant, co-excipient, emulsion homogenizing speed, and appropriate combination of the bioactive for co-encapsulation to get synergistic effects. Effective results have been demonstrated by several researchers, but further studies would help in unravelling the full potential of this technique in food system.
Key words: Co-encapsulation    Microencapsulation    Functional food    Bioactive    Stability    Spray drying    Emulsion
收稿日期: 2017-06-28
通讯作者: Siew Young Quek; John Shi     E-mail: sy.quek@auckland.ac.nz; john.shi@agr.gc.ca
作者简介: Siew Young Quek. E-mail: sy.quek@auckland.ac.nz; John Shi, E-mail: john.shi@agr.gc.ca
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Punit Jatin Chawda
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引用本文:

Punit Jatin Chawda, John Shi, Sophia Xue, Siew Young Quek. Co-encapsulation of bioactives for food applications. Food Qual Safet, 10.1093/fqsafe/fyx028.

链接本文:

http://www.zjujournals.com/fqs/CN/10.1093/fqsafe/fyx028    或    http://www.zjujournals.com/fqs/CN/Y2017/V1/I4/302

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