Research Progress on Preparation Methods and Functional Properties of Plant Polyphenol Microcapsules
Plant polyphenols have strong antioxidant activity,but their stability is poor,which limits their application in functional foods.Microencapsulation technology can improve the physical and chemical properties of polyphenols and extend the shelf life of commodities,which has become a new trend in the field of food research.In this paper,we summarize the research progress of plant polyphenol microencapsulation technology at home and abroad in recent years,and analyze the existing problems of microencapsulation technology,aiming to open up new ideas for the research and development of plant polyphenols in functional foods.
microcapsule technologyplant polyphenolsstabilityphysical and chemical propertiesfunctional properties
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