食品功能因子传递系统——双层乳液研究进展
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摘要
双层乳液是多层乳液的一种,一般通过层-层静电自组装技术形成两层界面层,其两个界面层可由蛋白质、多糖等生物聚合物或磷脂、吐温等小分子表面活性剂以静电吸附或共价结合的方式形成于乳液液滴的表面。作为一种传递体系,与传统的单层乳液相比,双层乳液在结构稳定性和抵抗环境压力(如酸碱度、温度和离子强度等)方面更具优势,能对所包埋的生物活性物质提供更好的保护,且具有一定的控释能力。双层乳液因其独特的优势在食品工业生产以及功能食品的开发等领域具有广阔的发展前景。本文结合近年来双层乳液的研究,从双层乳液的制备、界面层的材料、理化稳定性、作为一种传递体系的特点及其在食品领域的应用等方面进行综述。
Bilayer emulsion is a multilayer emulsion, and it is generally prepared by layer-by-layer self-assembly technique. Bilayer emulsion forms double interface layers that consist of some biopolymers(such as proteins and polysaccharides) or phospholipids and small molecular surfactants(Tween) via electrostatic adsorption or covalent bond on the surface of emulsion droplets. Compared with the traditional single layer emulsion, bilayer emulsion has more advantages in stability, resistance to environmental stresses(such as p H, temperature, and ionic strength) and the ability to protect encapsulated bioactive substances and control their release for use as a delivery system. Because of its unique advantages, bilayer emulsion has broad prospects for application in the food industry and functional foods. The present article reviews the preparation, interface layer components and stability of bilayer emulsions. The advantages and applications of bilayer emulsions in food industry are also presented.
Bilayer emulsion is a multilayer emulsion, and it is generally prepared by layer-by-layer self-assembly technique. Bilayer emulsion forms double interface layers that consist of some biopolymers(such as proteins and polysaccharides) or phospholipids and small molecular surfactants(Tween) via electrostatic adsorption or covalent bond on the surface of emulsion droplets. Compared with the traditional single layer emulsion, bilayer emulsion has more advantages in stability, resistance to environmental stresses(such as p H, temperature, and ionic strength) and the ability to protect encapsulated bioactive substances and control their release for use as a delivery system. Because of its unique advantages, bilayer emulsion has broad prospects for application in the food industry and functional foods. The present article reviews the preparation, interface layer components and stability of bilayer emulsions. The advantages and applications of bilayer emulsions in food industry are also presented.
引文
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