微胶囊技术及其在食品加工中的应用

微胶囊技术是目前研究开发的高新技术之一,利用微胶囊化方法不仅叮增加产品的附加值,更足获得优良性新原料的良好来源。文中概述了常用的微胶囊化的方法,并从工艺特点、适用概况和独特性能上进行比较,简述了其在食品加工中的应用。     

微胶囊技术及在食品添加剂中的应用

微胶囊技术是目前用途广泛，而且又是近几十年来发展非常迅速的一项新技术。由于微胶囊的精巧制作方法和魔术般的微妙功能，引起人们极大兴趣和关注，其研究与应用方兴未艾。一、微胶囊技术的发展概况微胶囊技术的研究与应用是从本世纪三十年代开始，由大西洋海岸渔业公司（AtlanticCoastFishers）提出在液体石蜡中，以明胶为壁膜材料制备含鱼肝油明胶微胶囊后，七十年代这项科学技术在世界范围内有了重大突破，同时发展了各种微胶囊化方法，并得到了广泛应用。在微胶囊技术领域内，D．E．Wurster和BK．Green可说是先驱者。D．E．Wurst…     

大蒜生物活性功能及蒜粉微胶囊化的研究进展

大蒜是一种很重要的功能性食品资源之一，本文综述了大蒜的生物活性功能、生物活性成分，并对蒜粉的微胶囊化方法、微胶囊化壁材选择、微胶囊化壁材溶剂选择以及微胶囊化工艺进行了探讨。     

微胶囊化桔油的制备及其风味评定

本文采用改性淀粉HI—CAP100作为壁材制备了微胶囊化冷榨桔油和微胶囊化蒸馏桔油，与传统壁材制备的微胶囊化桔油相比，用改性淀粉作壁材得到的微胶囊化效率更高。用“f函数法”分别对微胶囊化冷榨桔油和微胶囊化蒸馏桔油的感官质量进行了模糊综合评价，结果表明，微胶囊化冷榨桔油的感官品质要优于微胶囊化蒸馏桔油。     

蜂胶微胶囊粉末的研究

介绍了一种蜂胶活性成分，提取物的微胶囊化方法，对壁材的制取和微胶囊化工艺过程进行了论述与讨论。该法制取的蜂胶微胶囊粉末产品包理率达95％以上，在水中的溶解性，分散性良好。     

微胶囊的造纸应用与研究进展

本文综述了微胶囊、微胶囊的性质与功能、微胶囊的制备方法和微胶囊化技术在造纸中的应用以及微胶囊化技术的最新研究进展.     

阻燃微胶囊的研究进展

微胶囊技术在阻燃中的应用是一项新技术。文中阐述了阻燃剂微胶囊化的目的与意义、阻燃剂微胶囊化的方法,重点介绍了含磷阻燃微胶囊、含卤阻燃微胶囊和无机阻燃微胶囊的研究及应用现状,指出阻燃微胶囊的产业化尚待突破。     

微波真空与真空联合干燥的蒜粉微胶囊特性

为了保护蒜氨酸酶在胃的酸性环境中不失活，从而能够催化蒜氨酸水解为蒜素，采用微波真空与真空联合干燥的蒜粉进行微胶囊化，在模拟肠液中研究了微胶囊化蒜粉的释放动力学。结果发现其可以通过胃的酸性环境而在肠道内释放，扫描电子显微镜观察发现微胶囊化蒜粉颗粒表面壁材结构具有很好的完整性和致密性，芯材很好地包埋于微胶囊中。比较了蒜粉和微胶囊化蒜粉的贮存稳定性，蒜粉的玻璃化转变温度为-2．9℃，微胶囊化蒜粉的玻璃化转变温度为112℃，微胶囊化蒜粉具有良好的贮存稳定性。微胶囊化蒜粉贮存10个月后，硫代亚磺酸酯芯材保留率仍在95％以上。     

番茄红素徼胶囊化的研究

本文对以明胶和蔗糖等多种配方作为壁材，喷雾干燥制备番茄红素微胶囊的工艺进行了探讨。研究表明，经微胶囊化后大大提高了番茄红素的稳定性：添加抗氧化剂可提高微胶囊化过程中番茄红素的保留率：微胶囊化效率较好的番茄红素产品皆为橙红色粉末，其水溶性、流动性和稳定性均佳。     

杜仲翅果籽油微胶囊化及抗氧化性能研究

以β-环糊精作为微胶囊化壁材，用包络法对杜仲翅果籽油进行微胶囊化处理。采用均匀设计试验考察了微胶囊化的工艺条件，并对杜仲翅果籽油及其微胶囊化产物的抗氧化性能进行了探讨。研究结果表明：在β-环糊精用量3．0g、杜仲翅果籽油2．5ml、包络反应时间60min、包络反应温度30℃的条件下进行微胶囊化，产品收率可达83．6％，微胶囊化产物平均包络比为1．88：1，经β-环糊精微胶囊化处理后，杜仲翅果籽油具有较好的抗氧化性能。     

Advances in micro and nano-encapsulation of bioactive compounds using biopolymer and lipid-based transporters

BackgroundBioactive compounds possess plenty of health benefits, but they are chemically unstable and susceptible to oxidative degradation. The application of pure bioactive compounds is also very limited in food and drug formulations due to their fast release, low solubility, and poor bioavailability. Encapsulation can preserve the bioactive compounds from environmental stresses, improve physicochemical functionalities, and enhance their health-promoting and anti-disease activities.Scope and approachMicro and nano-encapsulation based techniques and systems have great importance in food and pharmaceutical industries. This review highlights the recent advances in micro and nano-encapsulation of bioactive compounds. We comprehensively discussed the importance of encapsulation, the application of biopolymer-based carrier agents and lipid-based transporters with their functionalities, suitability of encapsulation techniques in micro and nano-encapsulation, as well as different forms of improved and novel micro and nano-encapsulate systems.Key findings and conclusionsBoth micro and nano-encapsulation have an extensive application, but nano-encapsulation can be a promising approach for encapsulation purposes. Maltodextrin in combination with gums or other polysaccharides or proteins can offer an advantageous formulation for the encapsulation of bioactive compounds by using encapsulation techniques. Electro-spinning and electro-spraying are promising technologies in micro and nano-encapsulation, while solid lipid nanoparticles and nanostructure lipid carriers are exposing themselves as the promising and new generation of lipid nano-carriers for bioactive compounds. Moreover, phytosome, nano-hydrogel, and nano-fiber are also efficient and novel nano-vehicles for bioactive compounds. Further studies are required for the improvement of existing encapsulate systems and exploring their application in food and gastrointestinal systems for industrial application.     

猕猴桃籽油的微胶囊化研究

以超临界CO2萃取猕猴桃籽油并对其进行微胶囊化研究。结果表明:猕猴桃籽油微胶囊配方中对产品包埋率的影响大小顺序为,芯材与壁材配比>壁材配比(阿拉伯胶/麦芽糊精)>料液浓度;正交试验所得微胶囊最佳配比为,阿拉伯胶和麦芽糊精质量比为2∶1,芯材与壁材质量比为1∶3,料液质量分数为25%;所得微胶囊产品的包埋率为70%,微胶囊化处理后氧化稳定性显著增强。经最佳配比和工艺制成的猕猴桃籽油微胶囊产品的外形颗粒较圆整,大小分布均匀,表面光滑。     

番茄红素微胶囊化的研究

本文对以明胶和蔗糖等多种配方作为壁材,喷雾干燥制备番茄红素微胶囊的工艺进行了探讨。研究表明,经微胶囊化后大大提高了番茄红素的稳定性添加抗氧化剂可提高微胶囊化过程中番茄红素的保留率微胶囊化效率较好的番茄红素产品皆为橙红色粉末,其水溶性、流动性和稳定性均佳。     

Applications of nanoliposomes in cheese technology

Among microencapsulation techniques used in food production, nanoliposomes are known to be one of the most interesting methods for the encapsulation of flavours, essential oils, amino acids, vitamins, minerals, enzymes, micro‐organisms, redox agents, colourants, antioxidants and antimicrobials. Research has also been conducted on possible applications of nanoliposomes in cheese production by the encapsulation of ferrous glycinate, ferrous sulphate, antioxidants, nisin, β‐galactosidase and cheese‐ripening enzymes. In this article, nanoliposome application in cheese production has been reviewed under three main themes, namely (i) acceleration of cheese ripening, (ii) fortification of cheese with vitamins and minerals and (iii) increasing shelf life of cheese products. Various aspects of nanoliposome application in cheese technology including currently available preparation methods, efficiency of nanoliposomal enzymes, their effects on the acceleration of cheese ripening as well as rheological and chemical properties of the cheese curd are discussed.     

Micro-encapsulation of refined olive oil: influence of capsule wall components and the addition of antioxidant additives on the shelf life and chemical alteration

BACKGROUND: Although refined olive oils (ROOs) exhibit lower quality and less stability toward thermal stress than extra‐virgin olive oils, these types of oil are gaining importance in the food industry. The inclusion of ROOs in processed food may alter the oxidative stability of the manufactured products, and therefore having technological alternatives to increase oil stability will be an important achievement. For this reason the main goal of this study was to assess the influence of the micro‐encapsulation process on the ROO chemical composition and its oxidative stability. Factors such as microcapsule wall constituents and the addition of the antioxidant butyl hydroxytoluene were investigated in order to establish the most appropriate conditions to ensure no alteration of the refined olive oil chemical characteristics. RESULTS: The optimised methodology exhibited high encapsulation yield (>98%), with micro‐encapsulation efficiency ranging from 35 to 69% according to the nature of the wall components. The encapsulation process slightly altered the chemical composition of the olive oil and protected the oxidative stability for at least 11 months when protein components were included as wall components. CONCLUSION: It was concluded that the presence of proteins constituents in the microcapsule wall material extended the shelf life of the micro‐encapsulated olive oil regardless the use of antioxidant additives. Copyright © 2012 Society of Chemical Industry     

基于静电流体的静电纺丝/喷涂技术在食品领域中的研究进展

近年来，微/纳米功能材料在食品安全和营养领域发挥着重要作用。特别地，基于静电流体的静电纺丝/喷涂技术以其设备简单、操作方便、条件温和、所得微/纳米材料包埋率高、可控释性好等优势受到了广大研究者的青睐。目前，该技术在食品领域的研究尚处于起步阶段，但是发展潜力巨大。因此，本文对两种静电流体技术的定义、分类进行简要概述，重点综述该技术近年来在食品领域的研究进展。此外，就该技术在食品应用领域的局限进行分析，以期为静电流体技术在食品领域的相关研究提供参考和启发。     

中空微/纳米结构材料的制备及其在超级电容器领域的应用

对近年来中空微/纳米结构材料的制备方法及其在超级电容器领域的应用进行综述。介绍了中空微/纳米结构材料的制备方法,包括:硬模板法、软模板法和无模板法,概述了中空微/纳米结构材料在超级电容器领域的应用,总结了中空微/纳米结构材料在超级电容器领域应用中存在的一些不足。     

纤维素基材料在风味物质包埋和控释中的研究进展

风味物质在食品中发挥着重要作用,但其稳定性差,易受外界环境影响造成损失或变质。包埋和控释技术的运用能有效提高风味物质的稳定性和释放特性。纤维素基材料因其来源广泛且性能优良,作为壁材、材料增强相和界面稳定剂在风味物质包埋和控释中得到广泛使用。本文概述纤维素基材料的分类、风味包埋技术的特点及相互作用、风味释放机理及调控策略等,并总结和展望纤维素基材料在风味包埋及控释研究领域的发展动态,以期为纤维素基材料在风味缓控释领域中的应用提供理论参考。     

营养活性物质的蛋白类载体研究进展

营养活性物质因具有一系列调节人体生理机能的功能活性而备受关注。然而,营养活性物质的低溶解性、化学不稳定性和低生物利用度极大地限制了它们在食品工业中的应用。基于营养活性物质的理化性质,针对性地设计有效的载体体系对其进行包埋和保护已成为当前研究的热点。天然蛋白质因具有乳化、凝胶、配体结合和多糖复合等特性,可制备生成诸如蛋白质复合物、微/纳米粒子、乳状液以及乳化凝胶等具有不同结构的组装体,已被广泛的用作单一营养活性物质的载体,并正在逐渐应用于多种营养活性物质的共包埋,在功能性产品的开发中具有广阔的应用前景。本文概述了营养活性物质的分类和功能特性、以及基于蛋白质的无脂型和乳状液型载体的研究进展。     

铁蛋白纳米笼分子装载途径及食品活性物质递送的研究进展

铁蛋白(ferritin)是一种广泛存在于动物、植物和微生物中的多亚基笼形结构蛋白,具有调节体内铁代谢平衡的功能,同时可以保护细胞免受因各种环境胁迫而导致的细胞氧化损伤。近年来,随着研究的深入,铁蛋白独特的纳米笼形结构以及特殊的理化性质使其成为一种具有广泛应用前景的新型蛋白质纳米载体材料。文章对铁蛋白的分子结构和功能进行了简要阐述,介绍了铁蛋白纳米颗粒的制备方法,总结了铁蛋白装载外源性小分子的基本途径:基于可逆组装特性的分子装载途径和基于环境响应的通道"门控"特性的分子装载途径;并综述了铁蛋白作为纳米载体在食品生物活性物质应用中的最新研究进展,以期为铁蛋白纳米载体的开发及在食品领域的应用提供研究思路。