纳米喷雾干燥法制备食品生物活性成分微胶囊研究进展  

Preparation of food bioactive ingredient nanocapsules by nano spray drying:A review

作　　者：冉欢 夏晓霞 赵吉春 雷小娟 李富华[1] 曾凯芳[1,2] 明建[1,2] RAN Huan;XIA Xiaoxia;ZHAO Jichun;LEI Xiaojuan;LI Fuhua;ZENG Kaifang;MING Jian(College of Food Science,Southwest University,Chongqing 400715,China;Research Center of Food Storage and Logistics,Southwest University,Chongqing 400715,China)

机构地区：[1]西南大学食品科学学院,重庆400715 [2]西南大学食品贮藏与物流研究中心,重庆400715

出　　处：《食品与发酵工业》2024年第1期318-325,共8页Food and Fermentation Industries

基　　金：国家重点研发计划专项课题项目(2019YFD1002300)。

摘　　要：富含生物活性成分的功能性食品和膳食补充剂可以预防和缓解许多慢性疾病。然而大部分生物活性成分稳定性差,在生产加工和储存过程中易受光、热和氧气作用分解失活,容易与食品中的其他成分反应,在进入人体胃肠道后易降解,呈现出较低的生物利用度。制备微胶囊被认为是提高生物活性物质稳定性和生物利用度的良好策略。微胶囊的制备方法有很多,其中纳米喷雾干燥法因其制备的纳米微胶囊颗粒粒径小、稳定性好、更容易渗透到靶细胞等特点受到广泛关注。因此,该文介绍了纳米喷雾干燥的基本原理和纳米喷雾干燥与传统喷雾干燥的区别以及制备的各类生物活性成分纳米微胶囊的应用效果,最后总结了纳米微胶囊的优点并提出了纳米喷雾干燥的局限与研究方向。Functional foods and dietary supplements rich in bioactive ingredients can prevent and alleviate many chronic diseases.However,most of the bioactive ingredients have poor stability.They are easy to decompose and inactivated by light,heat,and oxygen during production,processing,and storage,and react with other ingredients in food.They are easy to degrade after entering the human gastrointestinal tract,showing a low bioavailability.The preparation of microcapsules is considered as a good strategy to improve the stability and bioavailability of bioactive substances.There are many methods to prepare microcapsules,among which the nano spray drying method is widely concerned because of its small particle size,good stability,and easier penetration into target cells.Therefore,this paper introduced the basic principle of nano spray drying,the differences between nano spray drying and traditional spray drying,and the application effects of various bioactive components of nano microcapsules prepared.Finally,this paper summarized the advantages of nano microcapsules and proposed the limitations and research directions of nano spray drying.

关 键 词：纳米喷雾干燥 包埋 纳米微胶囊 生物活性成分 

分 类 号：TS205[轻工技术与工程—食品科学]