亲脂性食品组分微胶囊的壁材研究进展  

The recent advances on carrier materials for microencapsulating lipophilic cores

作　　者：金敏凤[1] 仇干 李文雅[1] 夏雪[1] 

机构地区：[1]上海师范大学生命与环境科学学院,上海200234

出　　处：《上海师范大学学报（自然科学版）》2014年第6期605-611,共7页Journal of Shanghai Normal University(Natural Sciences)

基　　金：上海市教委创新项目(14YZ075);上海师范大学产学研项目(DCL201404);上海师范大学食品安全与营养创新团队发展计划(DXL123);上海市大学生创新活动计划项目

摘　　要：亲脂性食品组分,如多不饱和脂肪酸,是食品加工中的重要原料,但其易氧化变质,且水合性和流动性差,给食品加工带来不便.微胶囊化处理可以有效延缓脂溶性芯材的油脂氧化、掩盖油脂的腥异味、改变其物理形态及性能,使之成为性质稳定、取用方便、流动性好且营养价值高的优质原料.概述了近年来国内外在亲脂性芯材微胶囊化过程中所选用的不同壁材.Lipophilic ingredients, such as polyunsaturated fatty acids, play an important role in industrialized foods to fortify the nutrients. However, these materials are normally sensitive to oxygen, light or heat to be oxidized, and hard to flow and mix within the bulk food due to the hydrophobic nature. Mieroencapsulation of lipophilic materials could effectively extend their shelf lives, mask unsatisfied flavors, change their physicochemical properties, and enhance the mixing capacities. This work reviewed the dif- ferent carrier materials applied in microencapsulating the lipophilic ingredients, and discussed their characteristics and effects on encapsulation efficiencies and release profiles of lipophilic cores.

关 键 词：亲脂性芯材 微胶囊 壁材 

分 类 号：TS202.3[轻工技术与工程—食品科学]