植物多酚微胶囊制备方法及功能特性研究进展  

Research Progress on Preparation Methods and Functional Properties of Plant Polyphenol Microcapsules

作　　者：李真 楚男 LI Zhen;CHU Nan(Heze Medical College,Heze 274000,China)

机构地区：[1]菏泽医学专科学校,山东菏泽274000

出　　处：《食品安全导刊》2024年第8期151-156,共6页China Food Safety Magazine

摘　　要：植物多酚具有较强的抗氧化性,但稳定性较差,限制了其在功能食品中的应用。微胶囊技术能够改善多酚的理化性质,延长商品的货架期,已成为当下食品研究领域新潮流。本文综述了近年来国内外植物多酚微胶囊化技术的研究进展,对微胶囊化技术存在的问题进行了分析,旨在为植物多酚应用于功能食品的研发开辟新思路。Plant polyphenols have strong antioxidant activity,but their stability is poor,which limits their application in functional foods.Microencapsulation technology can improve the physical and chemical properties of polyphenols and extend the shelf life of commodities,which has become a new trend in the field of food research.In this paper,we summarize the research progress of plant polyphenol microencapsulation technology at home and abroad in recent years,and analyze the existing problems of microencapsulation technology,aiming to open up new ideas for the research and development of plant polyphenols in functional foods.

关 键 词：微胶囊化技术 植物多酚 稳定性 理化特性 功能特性 

分 类 号：TS201.2[轻工技术与工程—食品科学]