制备食品微胶囊壁材用改性多糖的应用进展
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摘要
微胶囊技术在以食品加工为代表的诸多领域中应用广泛。壁材的选择对于食品微胶囊的性能有着极为重要的影响,这些性能包括食品微胶囊的包埋率等工艺参数以及对芯材的保护能力。近年来,改性多糖越来越多地作为壁材应用于食品微胶囊制备中,相关应用研究也逐渐成为热点。本文概述了改性淀粉、改性纤维素和改性壳聚糖这三大类改性多糖作为食品微胶囊壁材的应用进展,并对其发展趋势与前景进行了展望。
Microencapsulation technique has been widely applied in various fields, especially in food industry. The choice of wall material has a very important effect on the properties of food microcapsules including the process parameters such as the encapsulation efficiency and the protection capability of core materials. In recent years, increasing numbers of modified polysaccharides is being used in the preparation of food microcapsules as wall materials, and its applications have become more compelling. The characteristics and applications of modified polysaccharides including modified starch, modified cellulose and modified chitosan were introduced, and its recent advances and trends in development were discussed and summarized.
Microencapsulation technique has been widely applied in various fields, especially in food industry. The choice of wall material has a very important effect on the properties of food microcapsules including the process parameters such as the encapsulation efficiency and the protection capability of core materials. In recent years, increasing numbers of modified polysaccharides is being used in the preparation of food microcapsules as wall materials, and its applications have become more compelling. The characteristics and applications of modified polysaccharides including modified starch, modified cellulose and modified chitosan were introduced, and its recent advances and trends in development were discussed and summarized.
引文
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[40]ARICI M,TOPBAS O,KARAVANA S Y,et al.Preparation of naproxen-ethyl cellulose microparticles by spraydrying technique and their application to textile materials[J].Journal of Microencapsulation,2014,31(7):654-666.
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[2]WANG Y,LU Z X,LV F X,et al.Study on microencapsulation of curcumin pigments by spray drying[J].Euro pean Food Research and Technology,2009,229(3):391-396.
[3]GARCA-TEJEDA Y V,SALINAS-MORENO Y,HERNNDEZ-MARTNEZR,et al.Encapsulation of purple maize anthocyanins in phosphorylated starch by spray drying[J].Cereal Chemistry,2016,93(2):130-137.
[4]WANG Y F,YE H,ZHOU C H,et al.Study on the spray-drying encapsulation of lutein in the porous starch and gelatin mixture[J].European Food Research and Technology,2012,234(1):157-163.
[5]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.
[6]马铁铮,朱红广,王静.制备微胶囊壁材用蛋白质改性的研究进展[J].食品工业科技,2016,37(17):376-380.
[7]HALOCI E,TOSKA V,SHKRELI R,et al.Encapsulation of Satureja montana essential oil inβ-cyclodextrin[J].Journal of Inclusion Phenomena and Macrocyclic Chemistry,2014,80(1):147-153.
[8]何日梅,李庭龙,韦榕柳,等.淀粉改性方法及应用研究进展[J].现代化工,2014,34(12):25-28.
[9]张智峰.纤维素改性研究进展[J].化工进展,2010,29(8):1493-1501.
[10]SHUKLA S K,MISHRA A K,AROTIBA O A,et al.Chitosan-based nanomaterials:A state-of-the-art review[J].International Journal of Biological Macromolecules,2013,59(8):46-58.
[11]LU X X,LUO Z G,FU X,et al.Two-step method of enzymatic synthesis of starch laurate in ionic liquids[J].Journal of Agricultural and Food Chemistry,2013,61(41):9882-9891.
[12]YUSOFF A,MURRAY B S.Modified starch granules as particle-stabilizers of oil-in-water emulsions[J].Food Hy drocolloids,2011,25(1):42-55.
[13]ZHANG B,CUI D,LIU M Z,et al.Corn porous starch:Preparation,characterization and adsorption property[J].International Journal of Biological Macromolecules,2012,50(1):250-256.
[14]BENAVENT-GIL Y,ROSELL C M.Comparison of porous starches obtained from different enzyme types and levels[J].Carbohydrate Polymers,2017,157(2):533-540.
[15]张斌,陈国.多孔淀粉制备工艺及应用研究进展[J].食品工业科技,2012,33(2):399-403.
[16]LI H T,HO V T T,TURNER M S,et al.Encapsulation of Lactobacillus plantarum in porous maize starch[J].LWT-Food Science and Technology,2016,74(12):542-549.
[17]WANG Y F,SHAO J J,WANG Z L,et al.Study of allicin microcapsules inβ-cyclodextrin and porous starch mixture[J].Food Research International,2012,49(2):641-647.
[18]王楠,王建清,王玉峰,等.海藻酸钠/多孔淀粉牛至精油微胶囊的制备[J].食品工业科技,2016,37(9):224-234.
[19]ROCHA B A,RODRIGUES M R,BUENO P C P,et al.Preparation and thermal characterization of inclusion complex of Brazilian green propolis and hydroxypropyl-β-cyclodextrin:Increased water solubility of the chemical constituents and antioxidant activity[J].Journal of Thermal Analysis and Calorimetry,2012,108(1):87-94.
[20]LI S J,YUE J Z,ZHOU W,et al.An investigation into the preparation,characterization and antioxidant activity of puerarin/cyclodextrin inclusion complexes[J].Journal of Inclusion Phenomena and Macrocyclic Chemistry,2015,82(3):453-460.
[21]NA H S,KIM J N,KIM J M,et al.Encapsulation of fish oil using cyclodextrin and whey protein concentrate[J].Biotechnology and Bioprocess Engineering,2011,16(6):1077-1082.
[22]PRABHU A A M,RAJENDIRAN N.Encapsulation of labetalol,pseudoephedrine inβ-cyclodextrin cavity:Spectral and molecular modeling studies[J].Journal of Fluorescence,2012,22(6):1461-1474.
[23]ESTUPIAN D C,SCHWARTZ S J,GARZN G A.Antioxidant activity,total phenolics content,anthocyanin,and color stability of isotonic model beverages colored with andes berry(Rubus glaucus Benth)anthocyanin powder[J].Journal of Food Science,2011,76(1):S26-S34.
[24]SOUSDALEFF M,BAESSO M L,NETO A M,et al.Microencapsulation by freeze-drying of potassium norbixinate and curcumin with maltodextrin:Stability,solubility,and food application[J].Journal of Agricultural and Food Chemistry,2013,61(4):955-965.
[25]STOLL L,COSTA T M H,JABLONSKI A,et al.Microencapsulation of anthocyanins with different wall materials and its application in active biodegradable films[J].Food and Bioprocess Technology,2016,9(1):172-181.
[26]CHRANIOTI C,NIKOLOUDAKI A,TZIA C.Saffron and beetroot extracts encapsulated in maltodextrin,gum Arabic,modified starch and chitosan:Incorporation in a chewing gum system[J].Carbohydrate Polymers,2015,127(8):252-263.
[27]KHAZAEI K M,JAFARI S M,GHORBANI M,et al.Application of maltodextrin and gum Arabic in microencap sulation of saffron petal’s anthocyanins and evaluating their storage stability and color[J].Carbohydrate Polymers,2014,105(5):57-62.
[28]MOSER P,TELIS V R N,NEVES N D A,et al.Storage stability of phenolic compounds in powdered BRS violeta grape juice microencapsulated with protein and maltodextrin blends[J].Food Chemistry,2017,214(1):308-318.
[29]卢延霞,张岩,姜文利,等.低压等离子体改性淀粉用于精油微胶囊的制备研究[J].粮油食品科技,2016,24(2):17-20.
[30]RODR魱GUEZ A P G,MARTNEZ M G,BARRERA-CORTS J,et al.Bio-insecticide Bacillus thuringiensis spores encapsulated with amaranth derivatized starches:Studies on the propagation“in vitro”[J].Bioprocess and Biosystems Engineering,2015,38(2):329-339.
[31]ROBERT P,GARCA P,REYES N,et al.Acetylated starch and inulin as encapsulating agents of gallic acid and their release behaviour in a hydrophilic system[J].Food Chemistry,2012,134(1):1-8.
[32]GARCA-TEJEDA Y V,SALINAS-MORENO Y,MARTNEZ-BUSTOS F.Acetylation of normal and waxy maize starches as encapsulating agents for maize anthocyanins microencapsulation[J].Food and Bioproducts Processing,2015,94(4):717-726.
[33]LOZANO-VAZQUEZ G,LOBATO-CALLEROS C,ESCALONA-BUENDIA H,et al.Effect of the weight ratio of alginate-modified tapioca starch on the physicochemical properties and release kinetics of chlorogenic acid containing beads[J].Food Hydrocolloids,2015,48(6):301-311.
[34]SPADA J C,NOREA C P Z,MARCZAK L D F,et al.Study on the stability ofβ-carotene microencapsulated with pinh觔o(Araucaria angustifolia seeds)starch[J].Carbohydrate Polymers,2012,89(4):1166-1173.
[35]HATEGEKIMANA J,MASAMBA K G,MA J G,et al.Encapsulation of vitamin E:Effect of physicochemical properties of wall material on retention and stability[J].Carbohydrate Polymers,2015,124(6):172-179.
[36]谢丽源,甘炳成.羧甲基纤维素钠在食品工业中的应用研究[J].农产品加工(学刊),2007,88(1):51-54,67.
[37]SANSONE F,PICERNO P,MENCHERINI T,et al.Enhanced technological and permeation properties of a microencapsulated soy isoflavones extract[J].Journal of Food Engineering,2013,115(3):298-305.
[38]DEVI N,MAJI T K.Study of complex coacervation of celatin A with sodium carboxymethyl cellulose:Microencapsulation of neem(Azadirachta indica A.Juss.)seed oil(NSO)[J].International Journal of Polymeric Materials,2011,60(1):1091-1105.
[39]ZHENG L Q,DING Z S,ZHANG M,et al.Microencapsulation of bayberry polyphenols by ethyl cellulose:Preparation and characterization[J].Journal of Food Engineering,2011,104(1):89-95.
[40]ARICI M,TOPBAS O,KARAVANA S Y,et al.Preparation of naproxen-ethyl cellulose microparticles by spraydrying technique and their application to textile materials[J].Journal of Microencapsulation,2014,31(7):654-666.
[41]SARIISIK M,ARICI M,TOPBAS,et al.Design of orthopedic support material containing diclofenac sodium microparticles:Preparation and characterization of microparticles and application to orthopedic support material[J].Textile Research Journal,2013,83(10):1030-1043.
[42]陈娟,尹学琼,王旭裕,等.甲基纤维素/壳聚糖/海藻酸钠茶树油微胶囊的制备及稳定性[J].海南大学学报自然科学版,2015,33(4):359-364.
[43]ANTUNES A E C,LISERRE A M,COELHO A L A,et al.Acerola nectar with added microencapsulated probiotic[J].LWT-Food Science and Technology,2013,54(1):125-131.
[44]PARK H J,LEE G H,JUN J H,et al.Formulation and in vivo evaluation of probiotics-encapsulated pellets with hydroxypropyl methylcellulose acetate succinate(HPMCAS)[J].Carbohydrate Polymers,2016,136(1):692-699.
[45]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(12):230-236.
[46]LIU J,MENG C G,LIU S,et al.Preparation and characterization of protocatechuic acid grafted chitosan films with antioxidant activity[J].Food Hydrocolloids,2017,63(2):457-466.
[47]KANMANI P,KUMAR R S,YUVARAJ N,et al.Cryopreservation and microencapsulation of a probiotic in alginate-chitosan capsules improves survival in simulated gastrointestinal conditions[J].Biotechnology and Bioprocess Engineering,2011,16(6):1106-1114.
[48]KERCH G.Chitosan films and coatings prevent losses of fresh fruit nutritional quality:A review[J].Trends in Food Science&Technology,2015,46(2):159-166.
[49]ALISHAHI A,ADER M.Applications of chitosan in the seafood industry and aquaculture:A review[J].Food and Bioprocess Technology,2012,5(3):817-830.
[50]ELSABEE M Z,ABDOU E S.Chitosan based edible films and coatings:A review[J].Materials Science and Engi neering C,2013,33(4):1819-1841.
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