w/o/w双乳结构调控及在益生菌递送中的应用进展  

A review in the structure manipulation of w/o/w double emulsions and applications in probiotics delivery

作　　者：蒲晓璐 PU Xiaolu(College of Food Science and Biology,Hebei University of Science and Technology,Shijiazhuang 050018,China)

机构地区：[1]河北科技大学食品与生物学院,河北石家庄050018

出　　处：《食品与发酵工业》2023年第11期280-287,共8页Food and Fermentation Industries

基　　金：河北省自然科学青年基金项目(C2020208017);河北省2020年引进留学人员资助项目(C20200326,C20200503);河北省重点研发计划项目(22321501D)。

摘　　要：为了改善双重乳液的稳定性及对生物活性物质的递送效果,水包油包水(w/o/w)双重乳液可以通过现代加工技术和结构组成设计形成多元化结构,包括液体、水凝胶、油凝胶、微胶囊等多种形式。w/o/w双重乳液的结构调控可以将益生菌包覆在内层水相内,提高益生菌对不良环境的抵抗力,从而实现益生菌在结肠靶向递送以及酸奶、奶酪、果蔬等食品制作方面的应用。该文以w/o/w双重乳液结构的优缺点和制备方法为出发点,对w/o/w双重乳液体系多元化结构的最新研究及在益生菌递送中的应用进展进行综述,以期为设计和开发含活性益生菌的新型减脂食品提供参考。To enhance the stability of double emulsions and the delivery performance of bioactives,water-in-oil-in-water(w/o/w)emulsions can form diverse structure through modern processing technologies and structural composition design,such as liquid,hydrogel,oleogel,microcapsule,and so on.The structure manipulation of w/o/w double emulsions can incorporate probiotics into the inner water phase and improve the resistance ability of probiotics against undesirable environmental conditions,which assists the implementation of its application in colon-targeted delivery,yogurt,cheese,fruit,and vegetables.With the advantages,disadvantages and manufacturing methods of w/o/w double emulsion structure as a starting point,this article comprehensively introduces the latest research on the diverse structure of w/o/w double emulsion system and the application progress in probiotics delivery.It can provide references for the design and development of novel fat-reduced food within encapsulated viable probiotics.

关 键 词：w/o/w双重乳液 结构调控 凝胶 益生菌递送 结肠靶向递送 减脂 

分 类 号：TS201.3[轻工技术与工程—食品科学]