摘要
果品富含各种营养与活性成分,对人体健康具有重要作用。但天然的活性物质存在水溶性差、易降解、不稳定、人体吸收和生物利用度低等一系列问题,纳米技术能有效克服这些缺陷。本文全面分析了果品生物活性物质纳米粒的研究现状,系统介绍了有关物质纳米粒的制备原理、技术和方法,总结了纳米粒活性物质的生物学功能及其在食品、医药保健和日化产品等领域的应用情况,指出了存在的问题并提出了未来研究方向,以期为高效利用果品生物活性物质提供新信息。
Fresh fruits and their derived products are rich in nutrients and various bioactive compounds which are important to human health. However, many problems exist with fruit bioactives, such as low solubility, easy degradation, instability, slow absorption and weak bioavailability. Nanotechnology can overcome these defects effectively. In this paper, the current status of research on nanoparticles containing fruit bioactive compounds is reviewed. The principles, techniques and methods for preparing fruit bioactive nanoparticles are discussed. Their biological functions and applications in foods, medicines and health products and cosmetics are systematically summarized. In addition, existing problems and future research directions are proposed with an attempt to provide new information on the utilization of fruit bioactive compounds.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2016年第13期277-286,共10页
Food Science
关键词
水果与制品
活性成分
纳米粒
生物功能
利用
fresh fruits and products
bioactive compounds
nanoparticles
biological functions
utilization
