摘要
葡萄多酚是人类饮食中重要的天然抗氧化剂,但由于其水溶性差且极易降解,导致其生物利用率低,在食品工业中的应用受限。微胶囊技术是一种可将生物活性物质进行包埋从而实现内容物有效递送的技术,可有效提高内容物的生物利用度。近年来其在葡萄多酚包埋领域得到广泛关注。本文综述了近年来有关葡萄多酚微胶囊化研究进展,并对现存问题进行分析,对今后研究重点进行展望,以期为后续葡萄多酚稳定性提升研究提供依据。
Grape polyphenols are important natural antioxidants in human diet,but its utilization in food industry is limited because of its low water solubility and easy degradation to various external environmental factors.Microencapsulation technology is a new technology which can encapsulate bioactive into carriers and helps to deliver it to the target sites,thereby to improve its bioavailability.Nowadays,microencapsulation technology has aroused great interest in the stabilization of grape polyphenols.In this paper,the latest research progress on microencapsulation of grape polyphenols was reviewed,the existing problems in the research field and the research prospect was also elaborated in order to lay a basis for the scientific research of the stabilization improvement of grape polyphenols in the future.
出处
《食品工业科技》
CAS
CSCD
北大核心
2017年第18期328-332,共5页
Science and Technology of Food Industry
基金
国家自然科学基金项目(31401823)
关键词
葡萄
多酚
微胶囊化
grape
polyphenols
microencapsulation
