微胶囊技术在功能性油脂生产中的应用

在介绍微胶囊技术基本原理的基础上,分析其在功能性油脂生产中的意义,着重探讨了几种常用的微胶囊壁材和生产技术,总结了功能性油脂微胶囊的研究现状及在食品工业中的应用.功能性油脂微胶囊化不仅可保护其中的功能成分,防止氧化,而且产品有较优的稳定性、流动性,以及较高的生物消化率,因而微胶囊技术在功能性油脂生产中具有广阔的开发和应用前景.     

微胶囊技术在油脂工业中的研究进展

微胶囊技术是食品工业中用于保存和传递敏感性物质(如油脂)的常用技术,该技术克服了传统工艺的弊端,能生产出具有良好功能性和储存稳定性的产品。选用适宜的微胶囊技术和壁材,将目标油脂封装起来,即可得到微胶囊化油脂。与传统液体油脂相比,其稳定性、流动性及生物消化率显著提高,并产生了一些新的特性,因而在食品领域中具有广阔的应用前景。文中就油脂的特性、微胶囊技术的基本原理及其在油脂生产中的作用进行了简要的概述,并着重介绍了微胶囊化油脂常用的几种壁材及芯材,总结了微胶囊化油脂常用生产方法的优缺点和适用范围及其在食品工业中的应用。     

功能性植物油脂微胶囊制备及其在食品工业中的应用研究进展

功能性植物油脂(核桃油、橄榄油等)因含有丰富的不饱和脂肪酸，在控制血脂、预防心血管疾病等方面具有一定潜力。近年来，随着人们健康意识的增强及饮食结构的调整，市场对功能性植物油脂的需求也逐渐增加。然而，功能性植物油脂易氧化变质，从而影响自身及其功能性食品的贮藏及食用安全性。微胶囊技术通过封装油脂，能有效防止功能性植物油脂的氧化变质。目前，功能性植物油脂微胶囊被广泛应用于食品工业。本文从微胶囊壁材的选择、制备方法及微胶囊在食品工业中的应用等方面系统综述了研究现状，并对其发展前景进行了展望，旨在为后续开发基于更多微胶囊化的功能性植物油健康食品提供理论依据。     

超微细处理技术在功能性油脂加工中的应用

介绍了超微粉碎、微胶囊化、微乳化和超高压均质4种常用的超微细处理技术在功能性油脂加工中的应用情况,并对其实际应用效果进行了评述。分别采用不同的超微细处理方法,可在提高功能性油脂出油率、功能性成分的释放速度和释放量,改善功能性油脂的理化特性和氧化稳定性,增强保健功效等方面发挥显著作用,超微细处理技术在功能性油脂加工中应用前景广阔。     

中老年配方乳粉功能油脂微胶囊特性研究

使用乳清蛋白和麦芽糊精作为复合壁材,通过喷雾干燥法制备功能性油脂微胶囊,来提高油脂稳定性和遮蔽其不良气味。采用粒度分布、包埋率、微观结构与形貌等对微胶囊进行表征。结果表明,微胶囊包埋率达到(95.15±0.31)%,呈表面光滑的完整球体状,内部油脂结构未发生改变,在100℃以下热稳定性良好。     

富含α-亚麻酸的功能性油脂及其微胶囊化研究进展

简要介绍富含α-亚麻酸的植物源油脂,并对其近年来微胶囊化研究进行综述。最后对微胶囊化功能性油脂的发展前景做了展望。     

粉末油脂组成与制备及其在食品中的应用

粉末油脂是通过微胶囊技术制备的功能性脂质食品配料，可以很好地保护芯材油脂免受外界环境的影响，与未包埋的油脂相比具有提高氧化稳定性，延长货架期，控制释放，提升食品品质等优点。本文综述粉末油脂的组成与制备工艺，加工过程对微胶囊化粉末油脂理化特性的影响以及在食品中的应用情况，展望粉末油脂的未来发展方向。     

琉璃苣油微胶囊的制备、性质与体外模拟消化研究

采用喷雾干燥法,选用3种配方制备琉璃苣油微胶囊,并对3组琉璃苣油微胶囊的理化性质、稳定性及体外模拟消化行为进行评估。结果表明：对比另外两种琉璃苣油微胶囊,以酪蛋白酸钠、明胶复配玉米糖浆为壁材制得的琉璃苣油微胶囊包埋率最高,95.7%;粒径最小,264.09 nm,微胶囊表观结构更加完整且分布均匀,具有更好的热稳定性和氧化稳定性;在体外模拟消化行为中其胃肠道芯材总释放率最高,82.47%。该配方较另外两种配方更适宜制备稳定性强,体外消化释放率高的琉璃苣油微胶囊。将琉璃苣油微胶囊化有助于人体对功能性油脂活性成分的吸收,适于食品工业的应用。     

1,3-二油酸-2-棕榈酸结构油脂微胶囊的研制

1,3-二油酸-2-棕榈酸结构油脂与传统油脂相比能提高婴儿对脂肪和钙的吸收,促进婴儿骨骼的生长,但其本身极易被氧化。该研究将结构油脂微胶囊化,研究了壁材配比、芯材壁材比例、乳化剂用量和固形物含量对乳化工艺的影响,以及均质压力、进风温度、出风温度对微胶囊化效率的影响,通过正交实验和响应面分析,确定微胶囊化结构油脂喷雾干燥的最佳工艺参数;并对结构油脂微胶囊的氧化稳定性进行了测定。结果显示,结构油脂微胶囊的最佳工艺条件为:壁材配比（乳清蛋白∶麦芽糊精）为2∶1,芯壁比为1∶2,乳化剂用量为0.3%,固形物含量为25%,均质压力25MPa,进风温度184℃,出风温度89℃,在此条件下得到的最佳微胶囊化效率为91.53%;经过过氧化值测定实验,结构油脂经微胶囊化后的氧化稳定性得到了显著的提高。      

微胶囊抗氧化剂对油脂稳定性作用的研究

油脂的稳定性是保证油脂及富含油脂食品卫生质量的重要因素。研究了抗氧化剂BHA、TBHQ 和微胶囊抗氧化剂的抗氧化性能,证明后两者对油脂均有显著的抗氧化作用。但只有微胶囊抗氧剂在高温油炸下仍有较满意的抗氧化效果,能使油脂的使用寿命延长4倍以上。微胶囊抗氧剂可提高产品的热稳定性,还可通过各抗氧剂单体之间以及与金属离子螯合剂之间的协同增效作用,使油脂抗氧化能力显著提高,是应用于油脂及高温油炸食品的一种较安全、高效和成本较低的油脂抗氧剂。     

植物油作为食用油和工业润滑油氧化稳定性评价的研究进展

植物油因较高的营养价值和良好的润滑性可作为食用油和工业润滑油。旨在为评价不同使用功能的植物油的氧化稳定性提供参考,从食用油和工业润滑油两方面综述了植物油氧化稳定性的检测方法,讨论比较检测方法的适用性、优缺点以及植物油在不同行业中氧化稳定性的评价指标和改善方式的差异。作为食用油,过氧化值、酸值和茴香胺值等理化指标以及氧化诱导时间是常用的评价指标;而对于工业润滑油,酸值、运动黏度和起始氧化温度是常用的评价指标。植物油的使用功能不同,其氧化稳定性研究的侧重点不同。针对指标要求的差异性选择合适的研究方法或者联合应用多个方法,对于最大程度发挥植物油的价值有重要意义。     

Encapsulation of vegetable oils as source of omega-3 fatty acids for enriched functional foods

Polyunsaturated omega-3 fatty acids (PUFAs), a functional component present in vegetable oils, are generally recognized as being beneficial to health. Omega-3 PUFAs are rich in double bonds and unsaturated in nature; this attribute makes them highly susceptible to lipid oxidation and unfit for incorporation into long shelf life foods. The microencapsulation of oils in a polymeric matrix (mainly polysaccharides) offers the possibility of controlled release of the lipophilic functional ingredient and can be useful for the supplementation of foods with PUFAs. The present paper provides a literature review of different vegetable sources of omega-3 fatty acids, the functional effects of omega-3 fatty acids, different microencapsulation methods that can possibly be used for the encapsulation of oils, the properties of vegetable oil microcapsules, the effect of encapsulation on oxidation stability and fatty acid composition of vegetable oils, and the incorporation of long-chain omega-3 polyunsaturated fatty acids in foods.     

Thermal Stability Assessment of Vegetable Oils by Raman Spectroscopy and Chemometrics

Vegetable oils are widely used in culinary, e.g. in deep frying, cooking, and baking. During these processes, the oils are submitted to high temperatures, giving rise to unhealthy compounds. The risk for the health related to oil consumption resulted in a search for more healthy and stable oils, which could maintain their properties during the cooking process. The aim of this work was to evaluate the thermal stability of the most common oils used for cooking in Brazil by Raman spectroscopy. Eight types of vegetable oils (cotton, extra virgin olive oil, refined olive oil, canola, coconut, sunflower, corn, and soybean) were evaluated, heating them at temperatures ranging from 25 °C to 205 °C. The stability of oils presented high correlation with their smoke points. As expected, the more evident spectral changes were observed in the oils that present lower smoke points. The refined oils, which in general present higher smoke points, presented better stability. In this study, the more stable oils were sunflower, cotton, and canola. These results showed that Raman spectroscopy allied with chemometric tools as a fast and accurate method to evaluate the thermal stability of edible oils. At the same way, this technique could be employed to monitor and check the quality of oils used in restaurants.     

Microencapsulation of Oils: A Comprehensive Review of Benefits,Techniques, and Applications

Microencapsulation is a process of building a functional barrier between the core and wall material to avoid chemical and physical reactions and to maintain the biological, functional, and physicochemical properties of core materials. Microencapsulation of marine, vegetable, and essential oils has been conducted and commercialized by employing different methods including emulsification, spray‐drying, coaxial electrospray system, freeze‐drying, coacervation, in situ polymerization, melt‐extrusion, supercritical fluid technology, and fluidized‐bed‐coating. Spray‐drying and coacervation are the most commonly used techniques for the microencapsulation of oils. The choice of an appropriate microencapsulation technique and wall material depends upon the end use of the product and the processing conditions involved. Microencapsulation has the ability to enhance the oxidative stability, thermostability, shelf‐life, and biological activity of oils. In addition, it can also be helpful in controlling the volatility and release properties of essential oils. Microencapsulated marine, vegetable, and essential oils have found broad applications in various fields. This review describes the recognized benefits and functional properties of various oils, microencapsulation techniques, and application of encapsulated oils in various food, pharmaceutical, and even textile products. Moreover, this review may provide information to researchers working in the field of food, pharmacy, agronomy, engineering, and nutrition who are interested in microencapsulation of oils.     

Photooxidative stability of stripped and non-stripped borage and evening primrose oils and their emulsions in water

Minor components in edible oils affect both their autooxidative and photooxidative stabilities. Thus, stripping of minor components may influence stability of oils being studied. The impact of natural endogenous pigments on photooxidative stability of stripped and non-stripped borage and evening primrose oils and their emulsions in water was studied. Peroxide values (PV) of non-stripped borage and evening primrose oils and their emulsions in water were significantly (P<0.05) higher than corresponding values for stripped oils and their emulsions in water. A similar trend was observed when considering hexanal contents of bulk oils and their corresponding oil-in-water emulsions. These results indicate that minor components, especially endogenous chlorophylls, play a major role in the photooxidation of borage and evening primrose oils and their emulsions in water.     

缓释型精油微胶囊壁材的研究进展

微胶囊化技术是实现精油产品缓释功能的重要技术手段之一，壁材的合理选用是调控精油的作用时间、提高精油产品稳态化性能的关键所在。本文从蛋白质和多糖分类概述了缓释型精油微胶囊选用壁材的研究现状，并对该领域的发展趋势和前景进行了展望，以期为精油微胶囊在食品等领域的科学研究和工业化生产提供有益的指导。     

New Opportunities of the Application of Natural Herb and Spice Extracts in Plant Oils: Application of Electron Paramagnetic Resonance in Examining the Oxidative Stability

The aim of this study was to establish the applicability of natural water-ethanol extracts of herbs and spices in increasing the oxidative stability of plant oils and in the production of novel food. Different concentrations (0, 100, 300, 500, and 700 ppm) of spice extracts and butylated hydroxyanisole (BHA) (100 ppm) were added to the studied oils. The antioxidant activity of spice extracts was determined with electron paramagnetic resonance (EPR) spectroscopy using 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical assay. The study showed that the extracts significantly increased the oxidative stability of the examined oils when compared to one of the strongest synthetic antioxidants-BHA. The applied simple production technology and addition of herb and spice extracts to plant oils enabled enhancement of their oxidative stability. The extracts are an alternative to the oils aromatized with an addition of fresh herbs, spices, and vegetables because it did not generate additional flavors thus enabling the maintenance of the characteristic ones. Moreover, it will increase the intake of natural substances in human diet, which are known to possess anticarcinogenic properties.     

植物精油化学成分的研究进展

真菌毒素是真菌生长过程中产生的有毒代谢产物,是危害农产品质量安全的重要因子。植物精油是真菌生长和真菌毒素累积的天然抑制剂,但易挥发、稳定性和水溶性差等弊端限制了其应用,近年来植物精油纳米制剂的开发和利用可解决植物精油上述弊端,提升其生物利用度。本文总结了植物精油可通过抑制真菌毒素产生和降解真菌毒素的方式降低农产品中真菌毒素的污染水平,探讨了植物精油抑制真菌生长产毒的机制,综述了植物精油及其纳米制剂防控农产品中真菌毒素污染的研究现状,并对存在问题进行了讨论,以期为进一步开发和利用植物精油防控真菌毒素提供有益参考。     

Singlet Oxygen‐Related Photooxidative Stability and Antioxidant Changes of Diacylglycerol‐Rich Oil Derived from Mixture of Olive and Perilla Oil

Abstract: This study investigated the oxidative stability and antioxidants changes in diacylglycerol (DAG)‐rich oil under singlet oxygen. DAG‐rich oil was derived from triacylglycerol (TAG) oil of extra virgin olive and perilla oil mixture by hydrolysis and re‐esterification using lipases. The oxidation of oils was performed at 25 °C for 48 h under singlet oxygen produced with chlorophyll b under light, and was evaluated by headspace oxygen consumption and peroxide value (POV). The oxidation of DAG‐rich oil was higher and faster in the co‐presence of light and chlorophyll than in their single presence. DAG‐rich oil was more oxidation‐susceptible than TAG oil. There was no significant change in fatty acid and lipid subclass compositions in DAG‐rich oil during the photooxidation. Tocopherols were degraded, whereas polyphenols weren't during phootooxidation of DAG‐rich oil. The oxidation of DAG‐rich oil was well‐correlated with tocopherol contents, not with polyphenol contents, indicating that tocopherols were effective antioxidants in the singlet oxygen‐related phootooxidation of DAG‐rich oil. The results suggested that the oxidative stability of DAG‐rich oil under singlet oxygen be improved by a precise control through retention of tocopherols. Practical Application: The results of this study can be applied to the utilization of diacylglycerol oils to the area of functional edible oils with good oxidative stability.