摘要
植物多酚是一类分子结构中含有若干个酚羟基的植物次生代谢产物,具有抗炎、抗癌、抑菌等生理特性,可作为优良的膳食补充剂;但部分多酚稳定性差,其在食品生产加工和储存过程中容易降解,因此需要采用封装技术改善其稳定性,同时维持其活性.乳液具备稳定性好、多功能等特点,具有封装和保护植物多酚的潜力.本文首先分析了植物多酚的特性及其应用受限的根本原因,进一步论述了不同类型乳液(普通乳液、微乳液、纳米乳液、Pickering乳液、多层乳液和乳液凝胶等)对多酚的封装效果,最后总结了多酚乳液封装体系在肉类、果蔬、冰淇淋、烘焙和饮料等食品工业中的应用现状,并对多酚乳液未来的制备方向及其在食品领域中的发展方向进行了展望.该文能为植物多酚乳液封装体系在未来食品工业中的应用提供一定参考.
Abstract
Plant polyphenols are a class of plant secondary metabolites containing several phenolic hydroxyl groups in their molecular structure,which have physiological properties such as anti-inflammatory,anticancer,antibacterial,etc.,and can be used as excellent dietary supplements.However,some of the polyphenols are poorly stabilized,and they are prone to degradation during food production,processing,and storage,so it is necessary to use encapsulation technology to improve their stability and maintain their activity at the same time.The emulsion possesses the characteristics of stability and versatility with the potential to encapsulate and protect plant polyphenols.This paper firstly analyzes the properties of plant polyphenols and the underlying reasons for their limited applications,further discusses the encapsulation effect of different types of emulsions(normal emulsion,microemulsion,nanoemulsion,Pickering emulsion,multilayer emulsion and emulsion gel,etc.)on polyphenols,and finally summarizes the current status of polyphenol emulsion encapsulation systems in the food industry such as meat,fruits and vegetables,ice cream,bakery,and beverage,etc.,and provides an overview of polyphenol emulsions in the future preparation direction and its development direction in the food field.This paper can provide some reference for the application of plant polyphenol emulsion encapsulation system in the future food industry.
基金项目
中国博士后科学基金资助项目(2022M711460)
国家自然科学基金青年基金(32201942)
2022年漯河市重大科技创新专项(揭榜挂帅)项目()
河南青年人才托举工程项目(2023HYTP018)
河南省自然科学基金(青年科学基金项目)(222300420179)
河南省研究生联合培养基地项目(YJS2022JD16)
河南省高校科技创新团队(23IRTSTHN023)
国家科技期刊平台
NSTL
万方数据