摘要
生物类黄酮对人体有很强的保健作用,它的相关应用引起食品工业,尤其是功能性食品领域的极大兴趣。由于类黄酮食用后,对人体的功效依赖于贮藏的稳定性、生物活性和生物利用率,此外,它本身带有的不良气味和苦涩味也限制了其应用,因此有必要使用微胶囊技术包埋类黄酮解决这些问题。本文介绍了喷雾干燥法、复凝聚法、脂质体包埋法、分子包埋法、冷冻干燥法等微胶囊技术,总结归纳了类黄酮微胶囊的研究进展和发展趋势。
Research on the application of flavonoids, have attracted great interest in the food industry, especially in functional foods industry, because of their health benefits to humans. However, the effectiveness of flavonoids in oral depends on stability, bioactivity and bioavailability. The astringent and bitter tastes also limit the use in food. Thus, it is necessary to use the technologies of encapsulation of flavonoids to circumvent these drawbacks. In this review, current research progress and trends are also summarized.
出处
《中国食品学报》
EI
CAS
CSCD
北大核心
2017年第7期175-183,共9页
Journal of Chinese Institute Of Food Science and Technology
基金
"十二五"国家科技支撑计划项目(2012BAD31B06)
浙江省重大科技专项(2012C12011-2)
关键词
类黄酮
微胶囊
食品工业
综述
flavonoids
microencapsulation
food industry
review
