摘要
背景由于脂质体具有生物相容性、靶向性、缓释性等优点,在医药和化妆品领域发展迅速。在食品工业中,脂质体的应用主要集中在提高营养成分的生物利用度、控制风味物质的释放和延长货架期等方面。内容综述了脂质体包埋技术在乳制品中的应用,详细介绍了脂质体添加到牛奶、奶酪和酸奶中导致的感官和营养成分的变化。结论 消费者对食品安全和营养健康问题的日益重视,以及食品工业的发展需求,使得添加抗菌剂脂质体以抑菌、延长乳制品的货架期,缩短奶酪的成熟期成为脂质体系统与乳制品结合的主流研究方向。展望为了在实际食品生产车间中广泛地应用脂质体,必须开发低成本的食品级脂质体壁材和更稳定、安全的脂质体。
Background Liposomes have developed rapidly in the fields of medicine and cosmetic because of their characteristics of biocompatibility, targetability, sustained release, carrying and stabilizing bioactive molecules, non-toxicity and so on. There are many liposome-based drugs(such as paclitaxel liposomes and doxorubicin liposomes) and cosmetics on the market. In the food industry, liposomes are mainly used to encapsulate unstable food ingredients or additives, improve the bioavailability of nutrients,control the release of flavor substances and prolong shelf life. Content The application of liposome entrapment technology in dairy products was reviewed, and the sensory or nutritional changes caused by the addition of liposomes to milk, cheese and yogurt were introduced in detail. Conclusion Consumers pay more and more attention to food safety, nutrition and health, and the development demand of food industry makes the addition of antibacterial liposomes to inhibit bacteria and prolong the shelf life of dairy products, the development of nutrition fortified dairy products and shortening the ripening period of cheese have become the mainstream research direction of the combination of liposome system and dairy products. Prospect Liposome entrapment technology has made remarkable achievements in the field of food science. In order to widely use liposomes in food production workshops, low-cost foodgrade liposome wall materials, large-scale and sustainable liposome preparation processes and more stable and safer liposomes must be developed.
作者
郑丽君
刘玲
张向荣
ZHENG Lijun;LIU Ling;ZHANG Xiangrong(School of functional food and wine,Shenyang Pharmaceutical University,Shenyang 110016,China;Liaoning HISCO Pharmaceutical Co.,Ltd.,Xingcheng 125107,China)
出处
《中国药剂学杂志（网络版）》
2023年第1期34-48,共15页
Chinese Journal of Pharmaceutics：Online Edition
关键词
脂质体
牛奶
奶酪
酸奶
食品产业
抗菌剂
liposome
milk
cheese
yogurt
food industry
antimicrobial agents
