姜黄素在食品保鲜中应用的研究进展

姜黄素是一种绿色天然的食品保鲜剂,无毒无害,而且具有抗菌、抗氧化等保鲜效果。但由于姜黄素的水溶性差,生物利用率不高等问题,限制了其应用领域,所以增加姜黄素的生物利用率是拓宽其应用领域的重要因素。文章介绍了姜黄素的结构和食品保鲜原理,还综述了近年来姜黄素在食品保鲜领域中利用微胶囊、静电纺丝、纳米络合和胶体等方式提高其生物利用率的研究进展,为了姜黄素在食品保鲜领域中进一步的开发和利用提供一定的参考。

Research Progress of Curcumin in Food Preservation Application

As a green and natural food preservative,curcumin is non-toxic,harmless and has anti-oxidation and anti-bacterial effects. However,due to the poor water solubility of curcumin and the low bioavailability,it limits its application. Therefore,increasing the bioavailability of curcumin is an important factor in broadening its application. This paper introduces the structure and the principle of food preservation of curcumin,and also summarizes the recent progress in curcumin in improving the bioavailability of microcapsules,electrospinning,nano complexing and colloid in the field of food preservation. In order to provide some reference for the further development and utilization of curcumin in the field of food preservation.