食品纳米乳液的研究进展
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摘要
纳米乳液载运体系能够改善活性成分的稳定性、溶解性和生物利用度,在食品领域受到广泛关注。文章主要对食品纳米乳液制备过程中芯材、油相和乳化剂的选择,及其对乳液体系理化性质的影响,以及制备方法、理化性质评价和应用前景等进行了综述。
Nano-emulsion is a kind of delivery system for functional ingredients, which can enhance the stability,solubility,and bioavailability of bioactive compounds.Several macromolecules such as polysaccharides and proteins can be used as emulsifiers to prepare nano-emulsion with high safety,which have great application potential in food industry.In this paper,the selection of core materials,oil phases and emulsifiers,and their effects on the characteristics of nano-emulsion were summarized,and the preparation methods,physicochemical properties and application prospect of nano-emulsion were.also discussed.
Nano-emulsion is a kind of delivery system for functional ingredients, which can enhance the stability,solubility,and bioavailability of bioactive compounds.Several macromolecules such as polysaccharides and proteins can be used as emulsifiers to prepare nano-emulsion with high safety,which have great application potential in food industry.In this paper,the selection of core materials,oil phases and emulsifiers,and their effects on the characteristics of nano-emulsion were summarized,and the preparation methods,physicochemical properties and application prospect of nano-emulsion were.also discussed.
引文
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[8]CHEN Qian,MCCLEMENTS D J.Formation of nanoemulsions stabilized by model food-grade emulsifiers using highpressure homogenization:Factors affecting particle size[J].Food Hydrocolloids,2011,25(5):1 000-1 008.
[9]SONG Dao-yun,ZHANG Wu,GUPTA R K,et al.Role of operating conditions in determining droplet size and viscosity of tackifier emulsions formed via phase inversion[J].Aiche Journal,2015,57(1):96-106.
[10]WALKER R M,GUMUS C E,DECKER E A,et al.Improvements in the formation and stability of fish oil-in-water nanoemulsions using carrier oils:MCT,thyme oil,&lemon oil[J].Journal of Food Engineering,2017,211:60-68.
[11]KARTHIK P,EZHILARASI P N,ANANDHARA-MAKRISHNAN C.Challenges associated in stability of food grade nanoemulsions[J].C R C Critical Reviews in Food Technology,2017,57(7):1 435-1 450.
[12]GUERRA-ROSAS M I,MORALES-CASTRO J,OCHOA-MARTíNEZ L A,et al.Long-term stability of food-grade nanoemulsions from high methoxyl pectin containing essential oils[J].Food Hydrocolloids,2016,52:438-446.
[13]MCCLEMENTS D J.Nanoemulsions versus microemulsions:terminology,differences,and similarities[J].Soft Matter,2011,8(6):1 719-1 729.
[14]SANG S L,BAIK M Y,DECKER E A,et al.Stabilization of orange oil-in-water emulsions:A new role for ester gum as an Ostwald ripening inhibitor[J].Food Chemistry,2011,128(4):1 023-1 028.
[15]CHEN Qian,DECKER E A,HANG Xiao,et al.Nanoemulsion delivery systems:Influence of carrier oil onβ-carotene bioaccessibility[J].Food Chemistry,2012,135(3):1 440-1 447.
[16]SALVIATRUJILLO L,CHEN Qian,MARTíNBELLOSOO,et al.Modulating β-carotene bioaccessibility by controlling oil composition and concentration in edible nanoemulsions[J].Food Chemistry,2013,139(1/2/3/4):878-884.
[17]AHMED K,LI Yan,MCCLEMENTS D J,et al.Nanoemulsion-and emulsion-based delivery systems for curcumin:Encapsulation and release properties[J].Food Chemistry,2012,132(2):799-807.
[18]SHARIF H R,GOFF H D,MAJEED H,et al.Physicochemical stability of β-carotene andα-tocopherol enriched nanoemulsions:Influence of carrier oil,emulsifier and antioxidant[J].Colloids&Surfaces A Physicochemical&Engineering Aspects,2017,529:550-559.
[19]OSTERTAG F,WEISS J,MCCLEMENTS D J.Low-energy formation of edible nanoemulsions:Factors influencing droplet size produced by emulsion phase inversion[J].Journal of Colloid and Interface Science,2012,388(1):95-102.
[20]NASH J J,ERK K A.Stability and interfacial viscoelasticity of oil-water nanoemulsions stabilized by soy lecithin and tween 20for the encapsulation of bioactive carvacrol[J].Colloids&Surfaces A Physicochemical&Engineering Aspects,2016,517:1-11.
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[22]TYSSANDIER V,LYAN B,BOREL P.Main factors governing the transfer of carotenoids from emulsion lipid droplets to micelles[J].BBA-Molecular and Cell Biology of Lipids,2001,1 533(3):285-292.
[23]SALVIA-TRUJILLO L,SUN Quan-cai,UM B H,et al.In vitro and in vivo study of fucoxanthin bioavailability from nanoemulsion-based delivery systems:Impact of lipid carrier type[J].Journal of Functional Foods,2015,17:293-304.
[24]HO K K H Y,SCHRO?N K,MARTíN-GONZáLEZ MF,et al.Physicochemical stability of lycopene-loaded emulsions stabilized by plant or dairy proteins[J].Food Structure,2016,12:34-42.
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[26]GON?ALVES A,ESTEVINHO B N,ROCHA F.Microencapsulation of vitamin A:A review[J].Trends in Food Science&Technology,2016,51:76-87.
[27]OZTURK B,ARGIN S,OZILGEN M,et al.Nanoemulsion delivery systems for oil-soluble vitamins:Influence of carrier oil type on lipid digestion and vitamin D3bioaccessibility[J].Food Chemistry,2015,187:499-506.
[28]OZTURK B,ARGIN S,OZILGEN M,et al.Formation and stabilization of nanoemulsion-based vitamin E delivery systems using natural biopolymers:Whey protein isolate and gum arabic[J].Food Chemistry,2015,188:256-263.
[29]SHARMA M,MANN B,SHARMA R,et al.Sodium caseinate stabilized clove oil nanoemulsion:Physicochemical properties[J].Journal of Food Engineering,2017,212:38-46.
[30]LANE K E,LI Wei-li,SMITH C,et al.The bioavailability of an omega-3-rich algal oil is improved by nanoemulsion technology using yogurt as a food vehicle[J].International Journal of Food Science&Technology,2014,49(5):1 264-1 271.
[31]KIM D,PARK J H,KWEON D J,et al.Bioavailability of nanoemulsified conjugated linoleic acid for an antiobesity effect[J].Int J Nanomedicine,2013,8(1):451-459.
[32]EVAGELIOU V,SALIARI D.Limonene encapsulation in freeze dried gellan systems[J].Food Chemistry,2017,223:72-75.
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