香辛料精油传递载体的制备与应用研究进展
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摘要
香辛料精油是一类天然来源、具有独特风味的物质,在食品调味方面具有广泛的应用范围。然而香辛料精油在光、热和氧的条件下容易挥发和变质,从而失去其呈味效果。通过制备香辛料精油的传递载体能够提高香辛料精油的理化稳定性。文章通过总结国内外文献,综述了香辛料精油传递载体的研究进展,重点讨论了香辛料精油传递载体的各种制备方法及其在食品和调味品中的应用。最后对香辛料精油的当前问题和未来发展进行了分析和展望,旨在为香辛料精油的研究开发提供参考。
The essential oil is a kind of natural source material with unique flavor,and it can be used widely in the food seasoning aspect.However,the essential oils from spices are easy to lose their flavor due to their tendency to evaporate and deteriorate under the conditions of light,heat and oxygen.The physical and chemical stability of essential oils can be improved by preparing the delivery carriers of essential oils.In this paper,the domestic and foreign research reports of the delivery carriers of essence oils are summarized,and the preparation methods of the delivery carriers of essence oils and their application in food and seasoning are emphatically discussed.At last,the current problems and future development of essential oils from spices are analyzed and prospected,which is intended to provide reference for the research and development from essential oils from spices.
The essential oil is a kind of natural source material with unique flavor,and it can be used widely in the food seasoning aspect.However,the essential oils from spices are easy to lose their flavor due to their tendency to evaporate and deteriorate under the conditions of light,heat and oxygen.The physical and chemical stability of essential oils can be improved by preparing the delivery carriers of essential oils.In this paper,the domestic and foreign research reports of the delivery carriers of essence oils are summarized,and the preparation methods of the delivery carriers of essence oils and their application in food and seasoning are emphatically discussed.At last,the current problems and future development of essential oils from spices are analyzed and prospected,which is intended to provide reference for the research and development from essential oils from spices.
引文
[1]张洁.香辛料主效成分测定及其在鸭脖制品卤制过程中的变化研究[D].武汉:武汉轻工大学,2017.
[2]Wen P,Zhu D H,Wu H,et al.Encapsulation of cinnamon essential oil in electrospun nanofibrous film for active food packaging[J].Food Control,2016,59:366-376.
[3]王靖博.20种植物精油提取及保鲜活性研究[D].咸阳:西北农林科技大学,2018.
[4]胡刘岩.常见香辛料精油主要成分的抑菌效果及对冷鲜肉保鲜的研究[D].上海:上海师范大学,2012.
[5]刘善智.迷迭香精油壳聚糖纳米粒的制备及在冷藏鱼肉中的应用研究[D].咸阳:西北农林科技大学,2018.
[6]Asprea M,Leto I,Bergonzi M C,et al.Thyme essential oil loaded in nanocochleates:encapsulation efficiency,invitro release study and antioxidant activity[J].LWT-Food Science and Technology,2017,77:497-502.
[7]李伟.肉桂精油/β-环糊精蛋白脂质体纤维膜的制备及在牛肉保鲜中的应用[D].镇江:江苏大学,2017.
[8]李伟,陈林林,王振兴,等.白豆蔻精油的化学组成及清除亚硝酸钠能力[J].中国调味品,2018,43(7):12-14.
[9]邸胜达,姜子涛,李荣.天然调味香料白豆蔻精油的研究进展[J].中国调味品,2015,40(1):123-127.
[10]李玉邯,杨柳,张一,等.百里香精油对酱牛肉品质和抑菌抗氧化性能的研究[J].中国调味品,2017,42(9):36-39.
[11]王静,李荣,谭津,等.天然调味香料百里香精油的研究进展[J].中国调味品,2012,37(7):10-13.
[12]张学彬,陈孟涛,杨宇奇,等.均匀设计法优化超临界CO2萃取丁香精油工艺研究[J].食品研究与开发,2017,38(17):50-54.
[13]张慧芸,郭新宇,吴静娟.添加丁香精油对玉米醇溶蛋白膜性能及结构的影响[J].食品科学,2016,37(12):7-12.
[14]魏娟,苏海兰,张溪桐,等.姜黄精油的抗氧化活性研究[J].食品工业科技,2016,37(10):141-144.
[15]洪宗超,吴松涛,王金波,等.片姜黄挥发油成分气相指纹图谱[J].中成药,2018,40(6):1413-1417.
[16]陈峰,孙浩,倪辉,等.柚子精油提取、成分、贮藏及应用研究进展[J].食品科学技术学报,2018,36(1):1-10.
[17]权美平.国产孜然精油化学成分分析研究进展[J].中国调味品,2018,43(5):178-181.
[18]权美平.八角茴香精油的成分分析及生物活性研究进展[J].中国调味品,2017,42(1):164-166.
[19]耿欣,高志鹏,张凯奇,等.茶树叶精油成分和功能研究进展[J].食品科学,2018,39(21):299-307.
[20]孟玉霞,崔惠敬,赵前程,等.植物精油在水产品保鲜中的研究进展[J].食品科学,2017,38(15):288-293.
[21]权美平.罗勒精油抑菌活性研究进展[J].中国调味品,2016,41(9):157-160.
[22]张珊珊,冯武,熊芸,等.乳液模板-层层自组装法制备百里香精油微胶囊[J].食品工业,2018,39(8):87-92.
[23]郑义,俞益芹,黄陈,等.桂花精油微胶囊制备工艺优化[J].食品工业科技,2018,39(10):216-221.
[24]陶紫,赵振刚.香茅草精油微乳液的构建及其抗氧化活性分析[J].现代食品科技,2018,34(19):156-164.
[25]任婧楠,董曼,范刚,等.甜橙精油纳米乳液的制备及其抑菌作用研究[J].食品工业科技,2018(23):1-8.
[26]袁超,祁鲲,朱新亮,等.茉莉精油/羟丙基-β-环糊精包合物的制备及表征[J].中国粮油学报,2017,32(10):85-89.
[27]Joye I J,Mcclements D J.Biopolymer-based delivery systems:challenges and opportunities[J].Current Topics in Medicinal Chemistry,2016,16(9):1026-1039.
[28]Bilenler T,Gokbulut I,Sislioglu K,et al.Antioxidant and antimicrobial properties of thyme essential oil encapsulated in zein particles[J].Flavour&Fragrance Journal,2015,30(5):392-398.
[29]Wu Y,Luo Y,Wang Q.Antioxidant and antimicrobial properties of essential oils encapsulated in zein nanoparticles prepared by liquid-liquid dispersion method[J].LWT-Food Science and Technology,2012,48(2):283-290.
[30]Kashiri M,Cerisuelo J P,Domínguez I,et al.Zein films and coatings as carriers and release systems of Zataria multiflora Boiss.essential oil for antimicrobial food packaging[J].Food Hydrocolloids,2017,70:260-268.
[31]Moradi M,Tajik H,Rohani S M R,et al.Antioxidant and antimicrobial effects of zein edible film impregnated with Zataria multiflora Boiss.essential oil and monolaurin[J].LWT-Food Science and Technology,2016,72:37-43.
[32]Piacentini E,Giorno L,Dragosavac M M,et al.Micro-encapsulation of oil droplets using cold water fish gelatine/gum arabic complex coacervation by membrane emulsification[J].Food Research International,2013,53(1):362-372.
[33]陈琳,李荣,张禄捷,等.复凝聚法紫苏油微胶囊的制备及其性能研究[J].食品工业科技,2015,36(3):232-238.
[34]夏慧亭,于佳鑫,田然,等.复凝聚法制备橄榄油微胶囊[J].中国食品学报,2017(5):108-114.
[35]暴莎莎.基于复凝聚法和喷雾干燥法制备南极磷虾油微胶囊的研究[D].大连:大连工业大学,2016.
[36]Dong Z,Ma Y,Hayat K,et al.Morphology and release profile of microcapsules encapsulating peppermint oil by complex coacervation[J].Journal of Food Engineering,2011,104(3):455-460.
[37]肖军霞,杨剑,黄国清,等.SPI-GA复凝聚法制备甜橙油微胶囊及表征[J].中国食品学报,2012(11):64-68.
[38]刘晓丽,康亚男,吴克刚,等.肉桂精油纳米乳液制备工艺研究[J].现代食品科技,2017,33(8):161-167.
[39]Patil Y P,Jadhav S.Novel methods for liposome preparation[J].Chemistry&Physics of Lipids,2014,177(1):8-18.
[40]Detoni C B,Santo I E,Pedro A S,et al.Evaluation of thermal-oxidative stability and antiglioma activity of Zanthoxylum tingoassuiba essential oil entrapped into multi-and unilamellar liposomes[M].New York:Springer,2013.
[41]Varona S,Martíná,Cocero M J.Liposomal incorporation of lavandin essential oil by a thin-film hydration method and by particles from gas-saturated solutions[J].Industrial&Engineering Chemistry Research,2011,50(4):2088-2097.
[42]Santos D T,Albarelli J Q,Beppu M M,et al.Stabilization of anthocyanin extract from jabuticaba skins by encapsulation using supercritical CO2as solvent[J].Food Research International,2013,50(2):617-624.
[43]Yim J H,Kim W S,Lim J S.Recrystallization of adefovir dipivoxil particles using the rapid expansion of supercritical solutions(RESS)process[J].Journal of Supercritical Fluids,2013,82(10):168-176.
[44]Vinjamur M,Javed M,Mukhopadhyay M.Encapsulation of nanoparticles using CO2-expanded liquids[J].Journal of Supercritical Fluids,2013,79(7):216-226.
[45]王月月,段续,任广跃,等.洋葱精油微胶囊制备工艺优化及其品质分析[J].食品科学,2018,39(12):232-238.
[46]陈佳弘,江虹锐,姜毅,等.再生丝素蛋白与明胶为壁材的大蒜油微胶囊的制备研究[J].食品工业科技,2017(13):140-146.
[47]Qu Z,Zeng M.Development of Cinnamon Essential Oil Microcapsule[C].International Conference on Energy and Environmental Protection,2016.
[48]吴珺.复合凝聚法可控制备生姜精油微/纳米胶囊[D].无锡:江南大学,2014.
[49]黄国清,肖军霞,仇宏伟.大豆分离蛋白-壳聚糖复凝聚法制备大蒜油微胶囊的工艺研究[J].中国调味品,2014,39(8):46-50.
[2]Wen P,Zhu D H,Wu H,et al.Encapsulation of cinnamon essential oil in electrospun nanofibrous film for active food packaging[J].Food Control,2016,59:366-376.
[3]王靖博.20种植物精油提取及保鲜活性研究[D].咸阳:西北农林科技大学,2018.
[4]胡刘岩.常见香辛料精油主要成分的抑菌效果及对冷鲜肉保鲜的研究[D].上海:上海师范大学,2012.
[5]刘善智.迷迭香精油壳聚糖纳米粒的制备及在冷藏鱼肉中的应用研究[D].咸阳:西北农林科技大学,2018.
[6]Asprea M,Leto I,Bergonzi M C,et al.Thyme essential oil loaded in nanocochleates:encapsulation efficiency,invitro release study and antioxidant activity[J].LWT-Food Science and Technology,2017,77:497-502.
[7]李伟.肉桂精油/β-环糊精蛋白脂质体纤维膜的制备及在牛肉保鲜中的应用[D].镇江:江苏大学,2017.
[8]李伟,陈林林,王振兴,等.白豆蔻精油的化学组成及清除亚硝酸钠能力[J].中国调味品,2018,43(7):12-14.
[9]邸胜达,姜子涛,李荣.天然调味香料白豆蔻精油的研究进展[J].中国调味品,2015,40(1):123-127.
[10]李玉邯,杨柳,张一,等.百里香精油对酱牛肉品质和抑菌抗氧化性能的研究[J].中国调味品,2017,42(9):36-39.
[11]王静,李荣,谭津,等.天然调味香料百里香精油的研究进展[J].中国调味品,2012,37(7):10-13.
[12]张学彬,陈孟涛,杨宇奇,等.均匀设计法优化超临界CO2萃取丁香精油工艺研究[J].食品研究与开发,2017,38(17):50-54.
[13]张慧芸,郭新宇,吴静娟.添加丁香精油对玉米醇溶蛋白膜性能及结构的影响[J].食品科学,2016,37(12):7-12.
[14]魏娟,苏海兰,张溪桐,等.姜黄精油的抗氧化活性研究[J].食品工业科技,2016,37(10):141-144.
[15]洪宗超,吴松涛,王金波,等.片姜黄挥发油成分气相指纹图谱[J].中成药,2018,40(6):1413-1417.
[16]陈峰,孙浩,倪辉,等.柚子精油提取、成分、贮藏及应用研究进展[J].食品科学技术学报,2018,36(1):1-10.
[17]权美平.国产孜然精油化学成分分析研究进展[J].中国调味品,2018,43(5):178-181.
[18]权美平.八角茴香精油的成分分析及生物活性研究进展[J].中国调味品,2017,42(1):164-166.
[19]耿欣,高志鹏,张凯奇,等.茶树叶精油成分和功能研究进展[J].食品科学,2018,39(21):299-307.
[20]孟玉霞,崔惠敬,赵前程,等.植物精油在水产品保鲜中的研究进展[J].食品科学,2017,38(15):288-293.
[21]权美平.罗勒精油抑菌活性研究进展[J].中国调味品,2016,41(9):157-160.
[22]张珊珊,冯武,熊芸,等.乳液模板-层层自组装法制备百里香精油微胶囊[J].食品工业,2018,39(8):87-92.
[23]郑义,俞益芹,黄陈,等.桂花精油微胶囊制备工艺优化[J].食品工业科技,2018,39(10):216-221.
[24]陶紫,赵振刚.香茅草精油微乳液的构建及其抗氧化活性分析[J].现代食品科技,2018,34(19):156-164.
[25]任婧楠,董曼,范刚,等.甜橙精油纳米乳液的制备及其抑菌作用研究[J].食品工业科技,2018(23):1-8.
[26]袁超,祁鲲,朱新亮,等.茉莉精油/羟丙基-β-环糊精包合物的制备及表征[J].中国粮油学报,2017,32(10):85-89.
[27]Joye I J,Mcclements D J.Biopolymer-based delivery systems:challenges and opportunities[J].Current Topics in Medicinal Chemistry,2016,16(9):1026-1039.
[28]Bilenler T,Gokbulut I,Sislioglu K,et al.Antioxidant and antimicrobial properties of thyme essential oil encapsulated in zein particles[J].Flavour&Fragrance Journal,2015,30(5):392-398.
[29]Wu Y,Luo Y,Wang Q.Antioxidant and antimicrobial properties of essential oils encapsulated in zein nanoparticles prepared by liquid-liquid dispersion method[J].LWT-Food Science and Technology,2012,48(2):283-290.
[30]Kashiri M,Cerisuelo J P,Domínguez I,et al.Zein films and coatings as carriers and release systems of Zataria multiflora Boiss.essential oil for antimicrobial food packaging[J].Food Hydrocolloids,2017,70:260-268.
[31]Moradi M,Tajik H,Rohani S M R,et al.Antioxidant and antimicrobial effects of zein edible film impregnated with Zataria multiflora Boiss.essential oil and monolaurin[J].LWT-Food Science and Technology,2016,72:37-43.
[32]Piacentini E,Giorno L,Dragosavac M M,et al.Micro-encapsulation of oil droplets using cold water fish gelatine/gum arabic complex coacervation by membrane emulsification[J].Food Research International,2013,53(1):362-372.
[33]陈琳,李荣,张禄捷,等.复凝聚法紫苏油微胶囊的制备及其性能研究[J].食品工业科技,2015,36(3):232-238.
[34]夏慧亭,于佳鑫,田然,等.复凝聚法制备橄榄油微胶囊[J].中国食品学报,2017(5):108-114.
[35]暴莎莎.基于复凝聚法和喷雾干燥法制备南极磷虾油微胶囊的研究[D].大连:大连工业大学,2016.
[36]Dong Z,Ma Y,Hayat K,et al.Morphology and release profile of microcapsules encapsulating peppermint oil by complex coacervation[J].Journal of Food Engineering,2011,104(3):455-460.
[37]肖军霞,杨剑,黄国清,等.SPI-GA复凝聚法制备甜橙油微胶囊及表征[J].中国食品学报,2012(11):64-68.
[38]刘晓丽,康亚男,吴克刚,等.肉桂精油纳米乳液制备工艺研究[J].现代食品科技,2017,33(8):161-167.
[39]Patil Y P,Jadhav S.Novel methods for liposome preparation[J].Chemistry&Physics of Lipids,2014,177(1):8-18.
[40]Detoni C B,Santo I E,Pedro A S,et al.Evaluation of thermal-oxidative stability and antiglioma activity of Zanthoxylum tingoassuiba essential oil entrapped into multi-and unilamellar liposomes[M].New York:Springer,2013.
[41]Varona S,Martíná,Cocero M J.Liposomal incorporation of lavandin essential oil by a thin-film hydration method and by particles from gas-saturated solutions[J].Industrial&Engineering Chemistry Research,2011,50(4):2088-2097.
[42]Santos D T,Albarelli J Q,Beppu M M,et al.Stabilization of anthocyanin extract from jabuticaba skins by encapsulation using supercritical CO2as solvent[J].Food Research International,2013,50(2):617-624.
[43]Yim J H,Kim W S,Lim J S.Recrystallization of adefovir dipivoxil particles using the rapid expansion of supercritical solutions(RESS)process[J].Journal of Supercritical Fluids,2013,82(10):168-176.
[44]Vinjamur M,Javed M,Mukhopadhyay M.Encapsulation of nanoparticles using CO2-expanded liquids[J].Journal of Supercritical Fluids,2013,79(7):216-226.
[45]王月月,段续,任广跃,等.洋葱精油微胶囊制备工艺优化及其品质分析[J].食品科学,2018,39(12):232-238.
[46]陈佳弘,江虹锐,姜毅,等.再生丝素蛋白与明胶为壁材的大蒜油微胶囊的制备研究[J].食品工业科技,2017(13):140-146.
[47]Qu Z,Zeng M.Development of Cinnamon Essential Oil Microcapsule[C].International Conference on Energy and Environmental Protection,2016.
[48]吴珺.复合凝聚法可控制备生姜精油微/纳米胶囊[D].无锡:江南大学,2014.
[49]黄国清,肖军霞,仇宏伟.大豆分离蛋白-壳聚糖复凝聚法制备大蒜油微胶囊的工艺研究[J].中国调味品,2014,39(8):46-50.