类胡萝卜素稳态化技术的研究进展
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摘要
类胡萝卜素在人体健康方面发挥多种重要的作用,但由于类胡萝卜素在加工及贮藏中不稳定且生物利用率不高,需通过稳态化技术提高其稳定性和生物利用率。微胶囊包埋、脂质体和纳米乳液制备技术;这3种稳态技术均能有效提高类胡萝卜素的稳定性和生物利用率,但各具优势。微胶囊可掩盖包埋物的不良味道和气味、降低包埋物损失率等,但设备复杂、生产成本高;脂质体具有水分散性好、毒性小及生物相容性较好等特点,但产品稳定性相对较低;纳米乳液形态均一稳定,但所用溶剂大多为非食品级。本研究中对类胡萝卜素微胶囊包埋、脂质体制备、纳米乳液制备3种常见的稳态化技术进行了综述,可为进一步提高类胡萝卜素稳定性及生物利用率研究提供参考。
Carotenoids are unstable during processing and storage, and thus have low bioavailability, even though they play various important roles in human health. So steady-state technology is often used to improve stability and bioavailability of carotenoids. Microcapsules can mask the bad taste and odor of the embedded materials, and reduce the loss rate of the embedded matter, with complicated equipment and high production cost; the liposome is characterized by good water dispersivity, low toxicity and good biocompatibility, with relatively low stability of product; nanoemulsion is uniform in shape, with most solvents used being non-food grade. In this study, three common steady-state techniques including carotenoid microencapsulation, liposome preparation and nanoemulsion preparation were reviewed to provide reference with further improvement of stability and bioavailability of carotenoids.
Carotenoids are unstable during processing and storage, and thus have low bioavailability, even though they play various important roles in human health. So steady-state technology is often used to improve stability and bioavailability of carotenoids. Microcapsules can mask the bad taste and odor of the embedded materials, and reduce the loss rate of the embedded matter, with complicated equipment and high production cost; the liposome is characterized by good water dispersivity, low toxicity and good biocompatibility, with relatively low stability of product; nanoemulsion is uniform in shape, with most solvents used being non-food grade. In this study, three common steady-state techniques including carotenoid microencapsulation, liposome preparation and nanoemulsion preparation were reviewed to provide reference with further improvement of stability and bioavailability of carotenoids.
引文
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