基于微胶囊技术对油脂包埋的研究进展
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摘要
油脂来源广泛、营养丰富,在医药、食品及化妆品等领域中具有很高的应用价值,但因含有不饱和脂肪酸而易被氧化变质,使其应用受到一定的限制。微胶囊技术是一项具有很高实用价值并被广泛应用的新技术。采用微胶囊化技术可将油脂包埋形成微胶囊,一方面可以将油脂与空气隔离,防止被氧化,同时可以掩蔽不良风味;另一方面,油脂的微胶囊化可以改善油脂的多方面性质,使其转化成固体粉末,并使其获得更多的特殊功能,拓宽油脂的应用范围。本文将主要围绕微胶囊的结构组成、微胶囊的制备方法、微胶囊释放机制、油脂微胶囊化的优势及微胶囊化技术在各类油脂中的应用现状进行综述,为油脂微胶囊化研究提供一些理论依据,为油脂产品或其他生物活性物质进一步的使用和开发提供借鉴。
Lipids including oils widely exist in nature and are rich in nutrients, thus, they have high application value in the fields of medicine, food and cosmetics. However, they are easily oxidized and deteriorated owing to the presence of unsaturated fatty acids, which limits their applications. Microencapsulation is an advanced technology with high practical value and has been widely applied in many fields. This technology can encapsulate lipids into microcapsules, by which lipids can not only be separated from oxygen in air to prevent oxidation and mask bad flavors, but also improve their different properties. In addition, microencapsultion can convert lipids into solid powders to offer special functions, which further broaden the applications of lipids. This article will provide an overview, focusing on the structure, preparation and release mechanism of microcapsules, as well as the advantages and application of microencapsulation technologies for different lipids. This review provides some theoretical basis for the study of oil microencapsulation of lipids, and offers reference for further use and development of lipid products or other bioactive substances.
Lipids including oils widely exist in nature and are rich in nutrients, thus, they have high application value in the fields of medicine, food and cosmetics. However, they are easily oxidized and deteriorated owing to the presence of unsaturated fatty acids, which limits their applications. Microencapsulation is an advanced technology with high practical value and has been widely applied in many fields. This technology can encapsulate lipids into microcapsules, by which lipids can not only be separated from oxygen in air to prevent oxidation and mask bad flavors, but also improve their different properties. In addition, microencapsultion can convert lipids into solid powders to offer special functions, which further broaden the applications of lipids. This article will provide an overview, focusing on the structure, preparation and release mechanism of microcapsules, as well as the advantages and application of microencapsulation technologies for different lipids. This review provides some theoretical basis for the study of oil microencapsulation of lipids, and offers reference for further use and development of lipid products or other bioactive substances.
引文
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[10]胡莉.壳聚糖/阿拉伯胶复凝聚制备鱼油微胶囊的研究[D].青岛:中国海洋大学,2010HU Li.Study on the microencapsulation of fish oil using Chitosan/Gum acacia complex coacervation method[D].Qingdao:Ocean University of China,2010
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[12]闫岩,王明力,李岑,等.植物油微胶囊包埋率的影响因素及其性质研究[J].食品工业,2016,37(2):240-243YAN Yan,WANG Ming-li,LI Cen,et al.Research progress of plant oil in microcapsule technology[J].Food Industry,2016,37(2):240-243
[13]刘建辉,闫明暄,郑丹妮.微胶囊技术在食用油脂中的应用研究概况[J].农产品加工,2017,15:65-67LIU Jian-hui,YAN Ming-xuan,ZHENG Dan-ni.Application of microencapsulation technology in edible oils and fats[J].Farm Products Processing,2017,15:65-67
[14]周宇,晏敏,梅明鑫,等.微胶囊技术在油脂工业中的研究进展[J].食品与发酵工业,2018:1-9ZHOU Yu,YAN Min,MEI Ming-xin,et al.Research progress of microcapsule technology in oil industry[J].Food and Fermentation Industry,2018:1-9
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[16]Anjani K,Kailasapathy K,Phillips M.Microencapsulation of enzymes for potential application in the acceleration of cheese ripening[J].Int.Dairy J.,2007,17(1):79
[17]Li D,Liu B,Yang F X.et al.Preparation of uniform starch microcapsules by premix membrane emulsion for controlled release of affirmation[J].Carbohydr.Polym.,2015,136:341-349
[18]Avramenko N A,Chang C,Low N H,et al.Encapsulation of flax seed oil within native and modified lentil protein-based microcapsules[J].Food Res.Int.,2016,81:17-24
[19]Zhu Hongmei,Zhang Yanjun,Tian Jianwen,et al.Effect of a new shell material-Jackfruit seed starch on novel flavor microcapsules containing vanilla oil[J].Industrial Crops&Products,2018,112:47-52
[20]Mcnamee B F,O’Riordan E D,O’Sullivan M.Effect of partial replacement of gum Arabic with carbohydrates on its microencapsulation properties[J].Journal of Agricultural and Food Chemistry,2001,49(7):3385-3388
[21]Yuan Li,Chunhua Wu,Tiantian Wu,et al.Preparation and characterization of citrus essential oils loaded in chitosan microcapsules by using different emulsifiers[J].Journal of Food Engineering,2017:108-114
[22]Nesterenko A,Alric I,Silvestre F,et al.Vegetable proteins in microencapsulation:A review of recent interventions and their effectiveness[J].Industrial Crops and Products,2013,42(1):469-479
[23]吴胜泽,廖文彬,刘辉,等.微胶囊技术在食品中的应用进展[J].中外食品,2014,5:47-49WU Sheng-ze,LIAO Wen-bin,LIU Hui,et al.Application of microcapsule technology in food[J].Global Food Industry Information,2014,5:47-49
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[25]Busolo M A,Torres-Giner S,Prieto C,et al.Electrospraying assisted by pressurized gas as an innovative high-throughput process for the microencapsulation and stabilization of docosahexaenoic acid-enriched fish oil in zein prolamine[J].Innovative Food Science&Emerging Technologies,2018
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