油脂和脂溶性功能成分微胶囊的消化研究进展
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摘要
微胶囊在体内和体外模拟时的消化状况是近年来微胶囊研究的焦点方向之一。本文概述了微胶囊在口腔、胃和肠道中的消化情况,以及壁材、微胶囊化方法等因素对芯材释放率和生物利用率的影响,并对微胶囊研究的发展和应用前景进行了展望,以期为微胶囊作为功能性食品配料的研究与工业生产提供参考和借鉴。
In recent years, the in vivo and in vitro digestibility of microcapsules is one of the major focuses in the field of microcapsule research. The digestibility of microcapsules in the oral cavity and gastrointestinal tract is summarized and analyzed as well as the effects of wall materials, microencapsulation methods and other factors on the release rate and bioavailability of the core material. Future prospects for the development and application of microcapsules are discussed. This review hopes to provide a useful basis for the research and industrial production of microcapsules as functional food ingredients.
In recent years, the in vivo and in vitro digestibility of microcapsules is one of the major focuses in the field of microcapsule research. The digestibility of microcapsules in the oral cavity and gastrointestinal tract is summarized and analyzed as well as the effects of wall materials, microencapsulation methods and other factors on the release rate and bioavailability of the core material. Future prospects for the development and application of microcapsules are discussed. This review hopes to provide a useful basis for the research and industrial production of microcapsules as functional food ingredients.
引文
[1]郜海燕,华颖,陶菲,等.富含不饱和脂肪酸食品加工过程中的组分变化研究与展望[J].中国食品学报,2011,11(9):134-143.DOI:10.16429/j.1009-7848.2011.09.006.
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[4]CALVO P,LOZANO M,ESPINOSA-MANSILLA A,et al.In-vitro evaluation of the availability ofω-3 andω-6 fatty acids and tocopherols from microencapsulated walnut oil[J].Food Research International,2012,48(1):316-321.DOI:10.1016/j.foodres.2012.05.007.
[5]COMUNIAN T A,FAVARO-TRINDADE C S.Microencapsulation using biopolymers as an alternative to produce food enhanced with phytosterols and omega-3 fatty acids:a review[J].Food Hydrocolloids,2016,61:442-457.DOI:10.1016/j.foodhyd.2016.06.003.
[6]MORALES E,RUBILAR M,BURGOS-DíAZ C,et al.Alginate/Shellac beads developed by external gelation as a highly efficient model system for oil encapsulation with intestinal delivery[J].Food Hydrocolloids,2017,70:321-328.DOI:10.1016/j.foodhyd,2017.04.012.
[7]TIMILSENA Y P,WANG B,ADHIKARI R,et al.Advances in microencapsulation of polyunsaturated fatty acids(PUFAs)-rich plant oils using complex coacervation:a review[J].Food Hydrocolloids,2017,69:369-381.DOI:10.1016/j.foodhyd.2017.03.007.
[8]汤虎,张浩,栾倩,等.微胶囊的研究进展与展望[J].农产品加工,2016(21):43-47.DOI:10.16693/j.cnki.1671-9646(X).2016.11.013.
[9]马铁铮,赵宏亮,王静.复合凝聚法制备脂溶性食品配料微胶囊的壁材研究进展[J].食品工业科技,2016,37(13):365-369;375.DOI:10.13386/j.issn1002-0306.2016.13.067.
[10]ERATTE D,DOWLING K,BARROW C J,et al.Recent advances in the microencapsulation of omega-3 oil and probiotic bacteria through complex coacervation:a review[J].Trends in Food Science&Technology,2018,71:121-131.DOI:10.1016/j.tifs.2017.10.014.
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[12]KAUSHIK P,DOWLING K,BARROW C J,et al.Microencapsulation of omega-3 fatty acids:a review of microencapsulation and characterization methods[J].Journal of Functional Foods,2015,19:868-881.DOI:10.1016/j.jff.2014.06.029.
[13]DEVI N,SARMAH M,KHATUN B,et al.Encapsulation of active ingredients in polysaccharide-protein complex coacervates[J].Advances in Colloid and Interface Science,2017,239:136-145.DOI:10.1016/j.cis.2016.05.009.
[14]LIM L H,TAN A,SIMOVIC S,et al.Silica-lipid hybrid microcapsules:influence of lipid and emulsifier type on in vitro performance[J].International Journal of Pharmaceutics,2011,409(1/2):297-306.DOI:10.1016/j.ijpharm.2011.02.038.
[15]LIN Q Q,LIANG R,WILLIAMS P A,et al.Factors affecting the bioaccessibility ofβ-carotene in lipid-based microcapsules:digestive conditions,the composition,structure and physical state of microcapsules[J].Food Hydrocolloids,2018,77:187-203.DOI:10.1016/j.foodhyd.2017.09.034.
[16]WANG S J,SHI Y,HAN L P.Development and evaluation of microencapsulated peony seed oil prepared by spray drying:oxidative stability and its release behavior during in-vitro digestion[J].Journal of Food Engineering,2018,231:1-9.DOI:10.1016/j.jfoodeng.2018.03.007.
[17]AHMAD M,ASHRAF B,GANI A,et al.Microencapsulation of saffron anthocyanins usingβglucan andβcyclodextrin:microcapsule characterization,release behaviour&antioxidant potential during invitro digestion[J].International Journal of Biological Macromolecules,2018,109(1):435-442.DOI:10.1016/j.ijbiomac.2017.11.122.
[18]LI Y,KIM J,PARK Y,et al.Modulation of lipid digestibility using structured emulsion-based delivery systems:comparison of in vivo and in vitro measurements[J].Food&Function,2012,3(5):528-536.DOI:10.1039/c2fo10273k.
[19]TIMILSENA Y P,ADHIKARI R,BARROW C J,et al.Digestion behaviour of chia seed oil encapsulated in chia seed protein-gum complex coacervates[J].Food Hydrocolloids,2017b,66:71-81.DOI:10.1016/j.foodhyd.2016.12.017.
[20]ERATTE D,DOWLING K,BARROW C J,et al.In-vitro digestion of probiotic bacteria and omega-3 oil co-microencapsulated in whey protein isolate-gum arabic complex coacervates[J].Food Chemistry,2017,227:129-136.DOI:10.1016/j.foodchem.2017.01.080.
[21]GALLIER S,SINGH H.The physical and chemical structure of lipids in relation to digestion and absorption[J].Lipid Technology,2012,24(12):271-273.DOI:10.1002/lite.201200240.
[22]BAUER E,JAKOB S,MOSENTHIN R.Principles of physiology of lipid digestion[J].Asian Australasian Journal of Animal Sciences,2005,18(2):282-295.DOI:10.5713/ajas.2005.282.
[23]GOYAL A,SHARMA V,SIHAG M K,et al.Development and physico-chemical characterization of microencapsulated flaxseed oil powder:a functional ingredient for omega-3 fortification[J].Power Technology,2015,286:527-537.DOI:10.1016/j.powtec.2015.08.050.
[24]BINSI P K,NATASHA N,SARKAR P C,et al.Structural,functional and in vitro digestion characteristics of spray dried fish roe powder stabilised with gum arabic[J].Food Chemistry,2017,221:1698-1708.DOI:10.1016/j.foodchem.2016.10.116.
[25]CHEW S C,TAN C P,LONG K,et al.In-vitro evaluation of kenaf seed oil in chitosan coated-high methoxyl pectin-alginate microcapsules[J].Industrial Crops and Products,2015,76:230-236.DOI:10.1016/j.indcrop.2015.06.055.
[26]HE Huizi,HONG Yan,GU Zhengbiao,et al.Improved stability and controlled release of CLA with spray-dried microcapsules of OSA-modified starch and xanthan gum[J].Carbohydrate Polymers,2016,147:243-250.DOI:10.1016/j.carbpol.2016.03.078.
[27]STROBEL S A,SCHER H B,NITIN N,et al.In situ cross-linking of alginate during spray-drying to microencapsulate lipids in powder[J].Food Hydrocolloids,2016,58:141-149.DOI:10.1016/j.foodhyd.2016.02.031.
[28]KOSARAJU S,WEERAKKODY R,AUGUSTIN M A.Invitro evaluation of hydrocolloid-based encapsulated fish oil[J].Food Hydrocolloids,2009,23(5):1413-1419.DOI:10.1016/j.foodhyd.2008.10.009.
[29]BINSI P K,NAYAK N,SARKAR P C,et al.Structural and oxidative stabilization of spray dried fish oil microencapsulates with gum arabic and sage polyphenols:characterization and release kinetics[J].Food Chemistry,2017,219:158-168.DOI:10.1016/j.foodchem.2016.09.126.
[30]WICKHAM M,WILDE P,FILLERY-TRAVIS A.A physicochemical investigation of two phosphatidylcholine/bile salt interfaces:implications for lipase activation[J].Biochimica et Biophysica Acta,2002,1580(2/3):110-122.DOI:10.1016/S1388-1981(01)00196-2.
[31]LIM W T,NYAM K L.Characteristics and controlled release behaviour of microencapsulated kenaf seed oil during in-vitro digestion[J].Journal of Food Engineering,2016,182:26-32.DOI:10.1016/j.jfoodeng.2016.02.022.
[32]PINHEIRO A C,COIMBRA M A,VICENTE A A.In vitro behaviour of curcumin nanoemulsions stabilized by biopolymer emulsifiers:effect of interfacial composition[J].Food Hydrocolloids,2016,52:460-467.DOI:10.1016/j.foodhyd.2015.07.025.
[33]MAJEED H,ANTONIOU J,HATEGEKIMANA J,et al.Influence of carrier oil type,particle size on in vitro lipid digestion and eugenol release in emulsion and nanoemulsions[J].Food Hydrocolloids,2016,52:415-422.DOI:10.1016/j.foodhyd.2015.07.009.
[34]YANG Ying,MCCLEMENTS D J.Vitamin E bioaccessibility:Influence of carrier oil type on digestion and release of emulsifiedα-tocopherol acetate[J].Food Chemistry,2013,141(1):473-481.DOI:10.1016/j.foodchem.2013.03.033.
[35]ZHANG Ruojie,ZHANG Zipei,ZHANG Hui,et al.Influence of lipid type on gastrointestinal fate of oil-in-water emulsions:in vitro digestion study[J].Food Research International,2015,75:71-78.DOI:10.1016/j.foodres.2015.05.014.
[36]AUGUSTIN M A,ABEYWARDENA M Y,PATTEN G,et al.Effects of microencapsulation on the gastrointestinal transit and tissue distribution of a bioactive mixture of fish oil,tributyrin and resveratrol[J].Journal of Functional Foods,2011,3(1):25-37.DOI:10.1016/j.jff.2011.01.003.
[37]ZHANG Zhiqiang,PAN C H,CHUNG D.Tannic acid cross-linked gelatin-gum arabic coacervate microspheres for sustained release of allyl isothiocyanate:characterization and in vitro release study[J].Food Research International,2011,44(4):1000-1007.DOI:10.1016/j.foodres.2011.02.044.
[38]WANG Jingya,LI Hongyi,CHEN Zhongqing,et al.Characterization and storage properties of a new microencapsulation of tea polyphenols[J].Industrial Crops and Products,2016,89:152-156.DOI:10.1016/j.indcrop.2016.05.013.
[39]GóMEZ-MASCARAQUE L G,PEREZ-MASIáR,GONZáLEZ-BARRIO R,et al.Potential of microencapsulation through emulsionelectrospraying to improve the bioaccesibility ofβ-carotene[J].Food Hydrocolloids,2017,73:1-12.DOI:10.1016/j.foodhyd.2017.06.019.
[40]GóMEZ-ESTACA J,GAVARA R,HERNáNDEZ-MU?OZ P.Encapsulation of curcumin in electrosprayed gelatin microspheres enhances its bioaccessibility and widens its uses in food applications[J].Innovative Food Science&Emerging Technologies,2015,29:302-307.DOI:10.1016/j.ifset.2015.03.004.
[41]DONHOWE E G,FLORES F P,KERR W L,et al.Characterization and in vitro bioavailability ofβ-carotene:effects of microencapsulation method and food matrix[J].LWT-Food Science and Technology,57(1):42-48.DOI:10.1016/j.lwt.2013.12.037.
[42]LIU Fuguo,MA Cuicui,MCCLMENTS D J,et al.Development of polyphenol-protein-polysaccharide ternary complexes as emulsifiers for nutraceutical emulsions:Impact on formation,stability,and bioaccessibility ofβ-carotene emulsions[J].Food Hydrocolloids,2016,61:578-588.DOI:10.1016/j.foodhyd.2016.05.031.
[2]田红玉,陈海涛,孙宝国,等.食品香料香精发展趋势[J].食品科学技术学报,2018,36(2):1-11.DOI:10.3969/j.issn.2095-6002.2018.02.001.
[3]DUBEY R,SHAMI T C,RAO K U B.Microencapsulation technology and applications[J].Defence Science Journal,2009,59(1):82-95.DOI:10.14429/dsj.59.1489.
[4]CALVO P,LOZANO M,ESPINOSA-MANSILLA A,et al.In-vitro evaluation of the availability ofω-3 andω-6 fatty acids and tocopherols from microencapsulated walnut oil[J].Food Research International,2012,48(1):316-321.DOI:10.1016/j.foodres.2012.05.007.
[5]COMUNIAN T A,FAVARO-TRINDADE C S.Microencapsulation using biopolymers as an alternative to produce food enhanced with phytosterols and omega-3 fatty acids:a review[J].Food Hydrocolloids,2016,61:442-457.DOI:10.1016/j.foodhyd.2016.06.003.
[6]MORALES E,RUBILAR M,BURGOS-DíAZ C,et al.Alginate/Shellac beads developed by external gelation as a highly efficient model system for oil encapsulation with intestinal delivery[J].Food Hydrocolloids,2017,70:321-328.DOI:10.1016/j.foodhyd,2017.04.012.
[7]TIMILSENA Y P,WANG B,ADHIKARI R,et al.Advances in microencapsulation of polyunsaturated fatty acids(PUFAs)-rich plant oils using complex coacervation:a review[J].Food Hydrocolloids,2017,69:369-381.DOI:10.1016/j.foodhyd.2017.03.007.
[8]汤虎,张浩,栾倩,等.微胶囊的研究进展与展望[J].农产品加工,2016(21):43-47.DOI:10.16693/j.cnki.1671-9646(X).2016.11.013.
[9]马铁铮,赵宏亮,王静.复合凝聚法制备脂溶性食品配料微胶囊的壁材研究进展[J].食品工业科技,2016,37(13):365-369;375.DOI:10.13386/j.issn1002-0306.2016.13.067.
[10]ERATTE D,DOWLING K,BARROW C J,et al.Recent advances in the microencapsulation of omega-3 oil and probiotic bacteria through complex coacervation:a review[J].Trends in Food Science&Technology,2018,71:121-131.DOI:10.1016/j.tifs.2017.10.014.
[11]AUGUSTIN M A,SANGUANSRI L,RUSLI J K,et al.Digestion of microencapsulated oil powders:in vitro lipolysis and in vivo absorption from a food matrix[J].Food&Function,2014,5(11):2905-2912.DOI:10.1039/c4fo00743c.
[12]KAUSHIK P,DOWLING K,BARROW C J,et al.Microencapsulation of omega-3 fatty acids:a review of microencapsulation and characterization methods[J].Journal of Functional Foods,2015,19:868-881.DOI:10.1016/j.jff.2014.06.029.
[13]DEVI N,SARMAH M,KHATUN B,et al.Encapsulation of active ingredients in polysaccharide-protein complex coacervates[J].Advances in Colloid and Interface Science,2017,239:136-145.DOI:10.1016/j.cis.2016.05.009.
[14]LIM L H,TAN A,SIMOVIC S,et al.Silica-lipid hybrid microcapsules:influence of lipid and emulsifier type on in vitro performance[J].International Journal of Pharmaceutics,2011,409(1/2):297-306.DOI:10.1016/j.ijpharm.2011.02.038.
[15]LIN Q Q,LIANG R,WILLIAMS P A,et al.Factors affecting the bioaccessibility ofβ-carotene in lipid-based microcapsules:digestive conditions,the composition,structure and physical state of microcapsules[J].Food Hydrocolloids,2018,77:187-203.DOI:10.1016/j.foodhyd.2017.09.034.
[16]WANG S J,SHI Y,HAN L P.Development and evaluation of microencapsulated peony seed oil prepared by spray drying:oxidative stability and its release behavior during in-vitro digestion[J].Journal of Food Engineering,2018,231:1-9.DOI:10.1016/j.jfoodeng.2018.03.007.
[17]AHMAD M,ASHRAF B,GANI A,et al.Microencapsulation of saffron anthocyanins usingβglucan andβcyclodextrin:microcapsule characterization,release behaviour&antioxidant potential during invitro digestion[J].International Journal of Biological Macromolecules,2018,109(1):435-442.DOI:10.1016/j.ijbiomac.2017.11.122.
[18]LI Y,KIM J,PARK Y,et al.Modulation of lipid digestibility using structured emulsion-based delivery systems:comparison of in vivo and in vitro measurements[J].Food&Function,2012,3(5):528-536.DOI:10.1039/c2fo10273k.
[19]TIMILSENA Y P,ADHIKARI R,BARROW C J,et al.Digestion behaviour of chia seed oil encapsulated in chia seed protein-gum complex coacervates[J].Food Hydrocolloids,2017b,66:71-81.DOI:10.1016/j.foodhyd.2016.12.017.
[20]ERATTE D,DOWLING K,BARROW C J,et al.In-vitro digestion of probiotic bacteria and omega-3 oil co-microencapsulated in whey protein isolate-gum arabic complex coacervates[J].Food Chemistry,2017,227:129-136.DOI:10.1016/j.foodchem.2017.01.080.
[21]GALLIER S,SINGH H.The physical and chemical structure of lipids in relation to digestion and absorption[J].Lipid Technology,2012,24(12):271-273.DOI:10.1002/lite.201200240.
[22]BAUER E,JAKOB S,MOSENTHIN R.Principles of physiology of lipid digestion[J].Asian Australasian Journal of Animal Sciences,2005,18(2):282-295.DOI:10.5713/ajas.2005.282.
[23]GOYAL A,SHARMA V,SIHAG M K,et al.Development and physico-chemical characterization of microencapsulated flaxseed oil powder:a functional ingredient for omega-3 fortification[J].Power Technology,2015,286:527-537.DOI:10.1016/j.powtec.2015.08.050.
[24]BINSI P K,NATASHA N,SARKAR P C,et al.Structural,functional and in vitro digestion characteristics of spray dried fish roe powder stabilised with gum arabic[J].Food Chemistry,2017,221:1698-1708.DOI:10.1016/j.foodchem.2016.10.116.
[25]CHEW S C,TAN C P,LONG K,et al.In-vitro evaluation of kenaf seed oil in chitosan coated-high methoxyl pectin-alginate microcapsules[J].Industrial Crops and Products,2015,76:230-236.DOI:10.1016/j.indcrop.2015.06.055.
[26]HE Huizi,HONG Yan,GU Zhengbiao,et al.Improved stability and controlled release of CLA with spray-dried microcapsules of OSA-modified starch and xanthan gum[J].Carbohydrate Polymers,2016,147:243-250.DOI:10.1016/j.carbpol.2016.03.078.
[27]STROBEL S A,SCHER H B,NITIN N,et al.In situ cross-linking of alginate during spray-drying to microencapsulate lipids in powder[J].Food Hydrocolloids,2016,58:141-149.DOI:10.1016/j.foodhyd.2016.02.031.
[28]KOSARAJU S,WEERAKKODY R,AUGUSTIN M A.Invitro evaluation of hydrocolloid-based encapsulated fish oil[J].Food Hydrocolloids,2009,23(5):1413-1419.DOI:10.1016/j.foodhyd.2008.10.009.
[29]BINSI P K,NAYAK N,SARKAR P C,et al.Structural and oxidative stabilization of spray dried fish oil microencapsulates with gum arabic and sage polyphenols:characterization and release kinetics[J].Food Chemistry,2017,219:158-168.DOI:10.1016/j.foodchem.2016.09.126.
[30]WICKHAM M,WILDE P,FILLERY-TRAVIS A.A physicochemical investigation of two phosphatidylcholine/bile salt interfaces:implications for lipase activation[J].Biochimica et Biophysica Acta,2002,1580(2/3):110-122.DOI:10.1016/S1388-1981(01)00196-2.
[31]LIM W T,NYAM K L.Characteristics and controlled release behaviour of microencapsulated kenaf seed oil during in-vitro digestion[J].Journal of Food Engineering,2016,182:26-32.DOI:10.1016/j.jfoodeng.2016.02.022.
[32]PINHEIRO A C,COIMBRA M A,VICENTE A A.In vitro behaviour of curcumin nanoemulsions stabilized by biopolymer emulsifiers:effect of interfacial composition[J].Food Hydrocolloids,2016,52:460-467.DOI:10.1016/j.foodhyd.2015.07.025.
[33]MAJEED H,ANTONIOU J,HATEGEKIMANA J,et al.Influence of carrier oil type,particle size on in vitro lipid digestion and eugenol release in emulsion and nanoemulsions[J].Food Hydrocolloids,2016,52:415-422.DOI:10.1016/j.foodhyd.2015.07.009.
[34]YANG Ying,MCCLEMENTS D J.Vitamin E bioaccessibility:Influence of carrier oil type on digestion and release of emulsifiedα-tocopherol acetate[J].Food Chemistry,2013,141(1):473-481.DOI:10.1016/j.foodchem.2013.03.033.
[35]ZHANG Ruojie,ZHANG Zipei,ZHANG Hui,et al.Influence of lipid type on gastrointestinal fate of oil-in-water emulsions:in vitro digestion study[J].Food Research International,2015,75:71-78.DOI:10.1016/j.foodres.2015.05.014.
[36]AUGUSTIN M A,ABEYWARDENA M Y,PATTEN G,et al.Effects of microencapsulation on the gastrointestinal transit and tissue distribution of a bioactive mixture of fish oil,tributyrin and resveratrol[J].Journal of Functional Foods,2011,3(1):25-37.DOI:10.1016/j.jff.2011.01.003.
[37]ZHANG Zhiqiang,PAN C H,CHUNG D.Tannic acid cross-linked gelatin-gum arabic coacervate microspheres for sustained release of allyl isothiocyanate:characterization and in vitro release study[J].Food Research International,2011,44(4):1000-1007.DOI:10.1016/j.foodres.2011.02.044.
[38]WANG Jingya,LI Hongyi,CHEN Zhongqing,et al.Characterization and storage properties of a new microencapsulation of tea polyphenols[J].Industrial Crops and Products,2016,89:152-156.DOI:10.1016/j.indcrop.2016.05.013.
[39]GóMEZ-MASCARAQUE L G,PEREZ-MASIáR,GONZáLEZ-BARRIO R,et al.Potential of microencapsulation through emulsionelectrospraying to improve the bioaccesibility ofβ-carotene[J].Food Hydrocolloids,2017,73:1-12.DOI:10.1016/j.foodhyd.2017.06.019.
[40]GóMEZ-ESTACA J,GAVARA R,HERNáNDEZ-MU?OZ P.Encapsulation of curcumin in electrosprayed gelatin microspheres enhances its bioaccessibility and widens its uses in food applications[J].Innovative Food Science&Emerging Technologies,2015,29:302-307.DOI:10.1016/j.ifset.2015.03.004.
[41]DONHOWE E G,FLORES F P,KERR W L,et al.Characterization and in vitro bioavailability ofβ-carotene:effects of microencapsulation method and food matrix[J].LWT-Food Science and Technology,57(1):42-48.DOI:10.1016/j.lwt.2013.12.037.
[42]LIU Fuguo,MA Cuicui,MCCLMENTS D J,et al.Development of polyphenol-protein-polysaccharide ternary complexes as emulsifiers for nutraceutical emulsions:Impact on formation,stability,and bioaccessibility ofβ-carotene emulsions[J].Food Hydrocolloids,2016,61:578-588.DOI:10.1016/j.foodhyd.2016.05.031.