食品中纳米颗粒的制备、表征及其应用的研究进展
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摘要
随着纳米技术的发展,已有多种方法用于食品中纳米颗粒的制备。食品中的各种活性成分经纳米技术加工成纳米食品后,其理化性质、口味、营养价值等发生优向改变,起到增强食品功能性,提高有效成分生物利用率,促进人体消化吸收的作用。制备得到纳米食品可有效降低食品加工过程中多种活性成分的浪费,丰富食品种类,拓展新型食品市场。而人们对营养健康的功能性食品的不断追求,也使纳米食品作为一种潜在的功能性食品具有广阔的发展前景。因此,本文综述了近年来食品中纳米颗粒的制备方法、表征和应用方面的研究进展,为今后食品中纳米颗粒的制备和应用提供一定的参考。
With the development of nanometer methods and techniques,a variety of methods have been used for the preparation of nanoparticles in foods.Active ingredients in food will occur excellent changes on physicochemical properties,taste,nutritional value and so on after processed to nanofood,which have the effects on enhancing food functionality,improving the bioavailability of active ingredients and promoting the body 's digestion and absorption. The preparation of nano foods can effectively reduce the waste of various active ingredients in the food processing process,enrich the food types and expand the new food market.And the constant pursuit of human on nutritious and healthy functional foods will also make a broad prospects for the development of nanofoods which as a functional food.Therefore,this article reviewed the preparation,characterization and application of nanoparticles in foods of recent years,which would provide a reference for the preparation and application of nanoparticles in foods.
With the development of nanometer methods and techniques,a variety of methods have been used for the preparation of nanoparticles in foods.Active ingredients in food will occur excellent changes on physicochemical properties,taste,nutritional value and so on after processed to nanofood,which have the effects on enhancing food functionality,improving the bioavailability of active ingredients and promoting the body 's digestion and absorption. The preparation of nano foods can effectively reduce the waste of various active ingredients in the food processing process,enrich the food types and expand the new food market.And the constant pursuit of human on nutritious and healthy functional foods will also make a broad prospects for the development of nanofoods which as a functional food.Therefore,this article reviewed the preparation,characterization and application of nanoparticles in foods of recent years,which would provide a reference for the preparation and application of nanoparticles in foods.
引文
[1]倪星元,姚兰芳,沈军,等.纳米材料制备技术[M].北京:化学工业出版社,2007:10.
[2]李小林,邱璐,李健,等.纳米颗粒在食品领域中应用安全性及其风险的研究进展[J].检验检疫学刊,2013(1):73-76.
[3]Pathakoti K,Manubolu M,Hwang H M.Nanostructures:Current uses and future applications in food science[J].Journal of Food and Drug Analysis,2017,25(2):245.
[4]He X,Hwang H M.Nanotechnology in food science:Functionality,applicability,and safety assessment[J].Journal of Food and Drug Analysis,2016,24(4):671-681.
[5]祝钧,王彦斌,张颂培.纳米食品的制备与发展动态[J].食品科技,2006(11):25-28.
[6]曲源,曲莱,曲少忠.纳米植物粉体球磨制备技术的应用[J].纳米科技,2005,2(1):61-62
[7]Shibata T.Method for producing green tea in microfine powder:US,6416803[P].2002.
[8]Wissing S A,Kayser O,Müller R H.Solid lipid nanoparticles for parenteral drug delivery.[J].Advanced Drug Delivery Reviews,2004,56(9):1257-1272.
[9]Degant O,Schwechten D.Wheat flour with increased water binding capacity and process and equipment for its manufacture:German Patent DE10107885A1[P].,2002
[10]Kentish S,Wooster T J,Ashokkumar M,et al.The use of ultrasonics for nanoemulsion preparation[J].Innovative Food Science and Emerging Technologies,2008,9(2):170-175.
[11]Thiebaud M.High-pressure homogenisation of raw bovine milk.Effects on fat globule size distribution and microbial inactivation[J].International Dairy Journal,2003,13(6):427-439.
[12]Gibis M,Thellmann K,Thongkaew C,et al.Interaction of polyphenols and multilayered liposomal-encapsulated grape seed extract with native and heat-treated proteins[J].Food Hydrocolloids,2014,41(20):119-131.
[13]胡本涛.DHA固体脂质纳米颗粒(SLN)制备、性质及应用[D].哈尔滨:东北农业大学,2013.
[14]侯淑瑶,代养勇,刘传富,等.高压均质法制备甘薯纳米淀粉及其表征[J].食品工业科技,2017,38(12):233-238,242.
[15]王小杰,邵谦.空心微纳米结构的制备及应用研究进展[J].新技术新工艺,2010(9):77-80.
[16]Luo Q,Zhao J,Zhang X,et al.Nanostructured lipid carrier(NLC)coated with Chitosan Oligosaccharides and its potential use in ocular drug delivery system.[J].International Journal of Pharmaceutics,2011,403(1-2):185.
[17]Chang Y,Yan X,Qian W,et al.High efficiency and low cost preparation of size controlled starch nanoparticles through ultrasonic treatment and precipitation[J].Food Chemistry,2017,227:369-375.
[18]张团红,胡小玲,乔吉超,等.纳米胶囊的制备与应用进展[J].材料科学与工程学报,2007,25(1):143-146.
[19]杨小兰,袁娅,谭玉荣,等.纳米微胶囊技术在功能食品中的应用研究进展[J].食品科学,2013,34(21):359-368.
[20]乔吉超,胡小玲,管萍,等.药用微胶囊的制备[J].化学进展,2008(1):171-181
[21]孙勤,孙丰来,杨阿三,等.超临界二氧化碳制备微胶囊的研究进展[J].化工进展,2004,23(9):953-957.
[22]Zhao L,Temelli F.Preparation of liposomes using supercritical carbon dioxide via depressurization of the supercritical phase[J].Journal of Food Engineering,2015,158:104-112
[23]林长春,孙丽君,赵亚平.超临界二氧化碳抗溶剂法制备玉米蛋白纳米颗粒[J].食品工业科技,2010(9):216-219.
[24]Jin H,Fei X,Jiang C,et al.Nano-encapsulation of lutein with hydroxypropylmethyl cellulose phthalate by supercritical ant-solvent[J].Chinese Journal of Chemical Engineering,2009,17(4):672-677.
[25]曾晓雄.纳米技术在食品工业中的应用研究进展[J].湖南农业大学学报:自然科学版,2007,33(1):90-95.
[26]何光国,曾繁涤,熊鹏,等.纳米结构的自组装高分子研究进展[J].功能材料,2003,34(3):258-261.
[27]孙健平,姜子涛,李荣.纳米微胶囊技术及其在食品中的应用[J].食品研究与开发,2010,31(5):184-187.
[28]胡冰,周蓓,孙怡,等.芯-壳复合纳米颗粒及其纳米营养物制备技术的研究Ⅰ.儿茶素纳米胶囊的研制[J].湖南农业大学学报:自然科学版,2007,33(3):353-357.
[29]刘玮琳,魏富强,韩剑众.脂质体在食品中的应用及体外消化研究进展[J].食品科学,2015,36(23):295-300.
[30]童坤.微乳液、纳米乳液的制备及应用性能研究[D].济南:山东大学,2016.
[31]许威,丁鹏,崔继来,等.微乳液的制备及应用[J].食品工业,2017(11):242-245.
[32]周伟,刘玮琳,刘伟,等.不同因素对中链脂肪酸脂质体Zeta电位的影响[J].食品科学,2012,33(19):128-132.
[33]陈哲敏,胡朋兵,孟庆强.动态光散射及电子显微镜纳米颗粒测量方法的比较研究[J].光散射学报,2015,27(1):54-58.
[34]李向召,谢康,黄志凡,等.激光粒度仪的技术发展与展望[J].现代科学仪器,2009(4):146-148.
[35]何传琦.板蓝根汤剂纳米颗粒的分离与表征[D].福州:福州大学,2013.
[36]禄彦科.猪骨汤微纳米胶粒的形成、化学性质及其初步分离[D].杭州:浙江工商大学,2016.
[37]贾志宏,丁立鹏,陈厚文.高分辨扫描透射电子显微镜原理及其应用[J].物理,2015(7):446-452.
[38]武开业.扫描电子显微镜原理及特点[J].科技信息,2010(29):107.
[39]李冰洁,沈勇,廖日滔,等.从蛋白质自组装的角度探析甘草附子配伍减毒机制[J].中国中药杂志,2015(4):661-666.
[40]朱杰,孙润广.原子力显微镜的基本原理及其方法学研究[J].生命科学仪器,2005(1):22-26.
[41]Yang D Q,Sacher E,Meunier M.The early stages of silicon surface damage induced by pulsed CO2laser radiation:an AFM study[J].Applied Surface Science,2004,222(1):365-373.
[42]刘安然,李宗军.纳米食品加工技术及安全性评价[J].河南工业大学学报:自然科学版,2014,35(6):103-108.
[43]查飞,叶海峰,梁剑,等.板蓝根饮片糖基化蛋白纳米颗粒的构建与表征[J].安徽农业科学,2011,39(34):21007-21009
[44]吴丹.蛹虫草炮制汤剂体系表征及抗肿瘤研究[D].福州:福建师范大学,2013.
[45]Anton N,Vandamme T F,Pharm R.Nanoemulsions and microemulsions:clarifications of the critical differences[J].Pharmaceutical Research,2011,28(5):978-985.
[46]Chen B,Hou M,Zhang B,et al.Enhancement of the solubility and antioxidant capacity of±-linolenic acid using an oil in water microemulsion[J].Food and Function,2017,8(8):2792.
[47]闫圣坤,孙俪娜,李忠新,等.新疆特色油脂及其微乳液的制备方法:中国,CN105853258A[P].2016-08-17.
[48]冯练享,王安,白清泉.一种磷脂微乳液的制备方法:中国,CN106591507A[P].2017-04-26.
[49]刘宁,李骋,李超.一种高含量稳定型青刺果油微乳液及其制备方法:中国,CN106031705A[P].2016-10-19.
[50]Wooster T J,Golding M,Sanguansri P.Impact of oil type on nanoemulsion formation and Ostwald ripening stability[J].Langmuir the ACS Journal of Surfaces and Colloids,2008,24(22):12758-12765.
[51]张宏康.纳米技术在功能性食品中的应用研究[J].粮油加工,2009(7):137-140.
[52]Hentschel A,Gramdorf S,Müller RH,et al.Beta-caroteneloaded nanostructured lipid carriers[J].Journal of Food Science,2008,73(2):1-6.
[53]谭晨.类胡萝卜素脂质体的研究[D].无锡:江南大学,2015.
[54]Liu W,Ye A,Liu W,et al.Stability during in vitro digestion of lactoferrin-loaded liposomes prepared from milk fat globule membrane-derived phospholipids[J].Journal of Dairy Science,2013,96(4):2061.
[55]郭慧林,赵晓鹏.纳米胶囊的制备及其应用[J].功能材料,2003,34(6):609-611.
[56]王锦成,陈思浩,徐子成,等.辣椒素的纳米胶囊的合成及性能研究[J].化工新型材料,2007,35(2):55-57.
[57]Zimet P,Liveny Y D.Beta-lactoglobulin and its nanocomplexes with pectin as vehicles forω-3 polyunsaturated fatty acids[J].Food Hydrocolloids,2009,23(4):1120-1126.
[2]李小林,邱璐,李健,等.纳米颗粒在食品领域中应用安全性及其风险的研究进展[J].检验检疫学刊,2013(1):73-76.
[3]Pathakoti K,Manubolu M,Hwang H M.Nanostructures:Current uses and future applications in food science[J].Journal of Food and Drug Analysis,2017,25(2):245.
[4]He X,Hwang H M.Nanotechnology in food science:Functionality,applicability,and safety assessment[J].Journal of Food and Drug Analysis,2016,24(4):671-681.
[5]祝钧,王彦斌,张颂培.纳米食品的制备与发展动态[J].食品科技,2006(11):25-28.
[6]曲源,曲莱,曲少忠.纳米植物粉体球磨制备技术的应用[J].纳米科技,2005,2(1):61-62
[7]Shibata T.Method for producing green tea in microfine powder:US,6416803[P].2002.
[8]Wissing S A,Kayser O,Müller R H.Solid lipid nanoparticles for parenteral drug delivery.[J].Advanced Drug Delivery Reviews,2004,56(9):1257-1272.
[9]Degant O,Schwechten D.Wheat flour with increased water binding capacity and process and equipment for its manufacture:German Patent DE10107885A1[P].,2002
[10]Kentish S,Wooster T J,Ashokkumar M,et al.The use of ultrasonics for nanoemulsion preparation[J].Innovative Food Science and Emerging Technologies,2008,9(2):170-175.
[11]Thiebaud M.High-pressure homogenisation of raw bovine milk.Effects on fat globule size distribution and microbial inactivation[J].International Dairy Journal,2003,13(6):427-439.
[12]Gibis M,Thellmann K,Thongkaew C,et al.Interaction of polyphenols and multilayered liposomal-encapsulated grape seed extract with native and heat-treated proteins[J].Food Hydrocolloids,2014,41(20):119-131.
[13]胡本涛.DHA固体脂质纳米颗粒(SLN)制备、性质及应用[D].哈尔滨:东北农业大学,2013.
[14]侯淑瑶,代养勇,刘传富,等.高压均质法制备甘薯纳米淀粉及其表征[J].食品工业科技,2017,38(12):233-238,242.
[15]王小杰,邵谦.空心微纳米结构的制备及应用研究进展[J].新技术新工艺,2010(9):77-80.
[16]Luo Q,Zhao J,Zhang X,et al.Nanostructured lipid carrier(NLC)coated with Chitosan Oligosaccharides and its potential use in ocular drug delivery system.[J].International Journal of Pharmaceutics,2011,403(1-2):185.
[17]Chang Y,Yan X,Qian W,et al.High efficiency and low cost preparation of size controlled starch nanoparticles through ultrasonic treatment and precipitation[J].Food Chemistry,2017,227:369-375.
[18]张团红,胡小玲,乔吉超,等.纳米胶囊的制备与应用进展[J].材料科学与工程学报,2007,25(1):143-146.
[19]杨小兰,袁娅,谭玉荣,等.纳米微胶囊技术在功能食品中的应用研究进展[J].食品科学,2013,34(21):359-368.
[20]乔吉超,胡小玲,管萍,等.药用微胶囊的制备[J].化学进展,2008(1):171-181
[21]孙勤,孙丰来,杨阿三,等.超临界二氧化碳制备微胶囊的研究进展[J].化工进展,2004,23(9):953-957.
[22]Zhao L,Temelli F.Preparation of liposomes using supercritical carbon dioxide via depressurization of the supercritical phase[J].Journal of Food Engineering,2015,158:104-112
[23]林长春,孙丽君,赵亚平.超临界二氧化碳抗溶剂法制备玉米蛋白纳米颗粒[J].食品工业科技,2010(9):216-219.
[24]Jin H,Fei X,Jiang C,et al.Nano-encapsulation of lutein with hydroxypropylmethyl cellulose phthalate by supercritical ant-solvent[J].Chinese Journal of Chemical Engineering,2009,17(4):672-677.
[25]曾晓雄.纳米技术在食品工业中的应用研究进展[J].湖南农业大学学报:自然科学版,2007,33(1):90-95.
[26]何光国,曾繁涤,熊鹏,等.纳米结构的自组装高分子研究进展[J].功能材料,2003,34(3):258-261.
[27]孙健平,姜子涛,李荣.纳米微胶囊技术及其在食品中的应用[J].食品研究与开发,2010,31(5):184-187.
[28]胡冰,周蓓,孙怡,等.芯-壳复合纳米颗粒及其纳米营养物制备技术的研究Ⅰ.儿茶素纳米胶囊的研制[J].湖南农业大学学报:自然科学版,2007,33(3):353-357.
[29]刘玮琳,魏富强,韩剑众.脂质体在食品中的应用及体外消化研究进展[J].食品科学,2015,36(23):295-300.
[30]童坤.微乳液、纳米乳液的制备及应用性能研究[D].济南:山东大学,2016.
[31]许威,丁鹏,崔继来,等.微乳液的制备及应用[J].食品工业,2017(11):242-245.
[32]周伟,刘玮琳,刘伟,等.不同因素对中链脂肪酸脂质体Zeta电位的影响[J].食品科学,2012,33(19):128-132.
[33]陈哲敏,胡朋兵,孟庆强.动态光散射及电子显微镜纳米颗粒测量方法的比较研究[J].光散射学报,2015,27(1):54-58.
[34]李向召,谢康,黄志凡,等.激光粒度仪的技术发展与展望[J].现代科学仪器,2009(4):146-148.
[35]何传琦.板蓝根汤剂纳米颗粒的分离与表征[D].福州:福州大学,2013.
[36]禄彦科.猪骨汤微纳米胶粒的形成、化学性质及其初步分离[D].杭州:浙江工商大学,2016.
[37]贾志宏,丁立鹏,陈厚文.高分辨扫描透射电子显微镜原理及其应用[J].物理,2015(7):446-452.
[38]武开业.扫描电子显微镜原理及特点[J].科技信息,2010(29):107.
[39]李冰洁,沈勇,廖日滔,等.从蛋白质自组装的角度探析甘草附子配伍减毒机制[J].中国中药杂志,2015(4):661-666.
[40]朱杰,孙润广.原子力显微镜的基本原理及其方法学研究[J].生命科学仪器,2005(1):22-26.
[41]Yang D Q,Sacher E,Meunier M.The early stages of silicon surface damage induced by pulsed CO2laser radiation:an AFM study[J].Applied Surface Science,2004,222(1):365-373.
[42]刘安然,李宗军.纳米食品加工技术及安全性评价[J].河南工业大学学报:自然科学版,2014,35(6):103-108.
[43]查飞,叶海峰,梁剑,等.板蓝根饮片糖基化蛋白纳米颗粒的构建与表征[J].安徽农业科学,2011,39(34):21007-21009
[44]吴丹.蛹虫草炮制汤剂体系表征及抗肿瘤研究[D].福州:福建师范大学,2013.
[45]Anton N,Vandamme T F,Pharm R.Nanoemulsions and microemulsions:clarifications of the critical differences[J].Pharmaceutical Research,2011,28(5):978-985.
[46]Chen B,Hou M,Zhang B,et al.Enhancement of the solubility and antioxidant capacity of±-linolenic acid using an oil in water microemulsion[J].Food and Function,2017,8(8):2792.
[47]闫圣坤,孙俪娜,李忠新,等.新疆特色油脂及其微乳液的制备方法:中国,CN105853258A[P].2016-08-17.
[48]冯练享,王安,白清泉.一种磷脂微乳液的制备方法:中国,CN106591507A[P].2017-04-26.
[49]刘宁,李骋,李超.一种高含量稳定型青刺果油微乳液及其制备方法:中国,CN106031705A[P].2016-10-19.
[50]Wooster T J,Golding M,Sanguansri P.Impact of oil type on nanoemulsion formation and Ostwald ripening stability[J].Langmuir the ACS Journal of Surfaces and Colloids,2008,24(22):12758-12765.
[51]张宏康.纳米技术在功能性食品中的应用研究[J].粮油加工,2009(7):137-140.
[52]Hentschel A,Gramdorf S,Müller RH,et al.Beta-caroteneloaded nanostructured lipid carriers[J].Journal of Food Science,2008,73(2):1-6.
[53]谭晨.类胡萝卜素脂质体的研究[D].无锡:江南大学,2015.
[54]Liu W,Ye A,Liu W,et al.Stability during in vitro digestion of lactoferrin-loaded liposomes prepared from milk fat globule membrane-derived phospholipids[J].Journal of Dairy Science,2013,96(4):2061.
[55]郭慧林,赵晓鹏.纳米胶囊的制备及其应用[J].功能材料,2003,34(6):609-611.
[56]王锦成,陈思浩,徐子成,等.辣椒素的纳米胶囊的合成及性能研究[J].化工新型材料,2007,35(2):55-57.
[57]Zimet P,Liveny Y D.Beta-lactoglobulin and its nanocomplexes with pectin as vehicles forω-3 polyunsaturated fatty acids[J].Food Hydrocolloids,2009,23(4):1120-1126.