摘要
核桃油因富含亚油酸、油酸和亚麻酸等不饱和脂肪酸,易氧化,不耐存。利用微胶囊技术包埋核桃油制备成核桃油粉末油脂,可以延缓油脂的氧化、改善油脂的功能性质、拓宽油脂的应用范围。将主要围绕制备核桃油粉末油脂的常用壁材、抗氧化剂的添加及在食品工业中的应用研究进展进行论述,为核桃油粉末油脂进一步的研究和应用提供参考。
Walnut oil is susceptible to oxidation and difficult to preserve because of rich in unsaturated fatty acids, such as linoleic acid, oleic acid and linolenic acid. Microencapsulation technology can encapsulate walnut oil to make walnut oil microcapsules, which can delay oil oxidation, improve oil functions and properties as well as broaden the oil application areas. This article overviews the wall materials and antioxidants commonly used to manufacture walnut oil microcapsules as well as the applications of walnut oil microcapsule in the food industry, which provides a reference for further research and application of walnut oil microcapsules.
作者
李达
李旭
于日成
梁志豪
蒲晓璐
郭峰
LI Da;LI Xu;YU Richeng;LIANG Zhihao;PU Xiaolu;GUO Feng(School of Biological Science and Engineering,Hebei University of Science and Technology,Shijiazhuang 050018;Innovation Center of Food Quality and Safety Testing Technology of Hebei Province,Shinjiazhuang 051130)
出处
《食品工业》
CAS
2021年第7期239-244,共6页
The Food Industry
关键词
核桃油
微胶囊化技术
粉末油脂
壁材
抗氧化剂
walnut oil
microencapsulation technology
oil microcapsules
wall materials
antioxidants
