微/纳米包封技术在改善虾青素水溶性和稳定性中的应用

作为具有强大抗氧化活性和良好着色效果的新资源食品,天然虾青素因不溶于水、稳定性差而难以满足多元化应用的需求。究者们已尝试利用多种微/纳米包封技术开发制备出不同微/纳米尺度的虾青素制剂,一定程度上改善了虾青素不溶于水或稳定性差的问题,但出于食用安全和工业化生产的考虑,仍需要探索新的载体材料、改进制备工艺。本文针对已用于虾青素微/纳米包封的不同制备技术及其特点进行归纳介绍,评价现有制备方法和产品的优势与不足,综述近年来虾青素微/纳米包封技术的应用研究进展。 

Applications of micro/nano-encapsulation technology on improving the solubility and stability of astaxanthin

As a new resource of food, natural astaxanthin is by far the most powerful antioxidants found in nature.However, insolubility and instability of astaxanthin limited its diverse applications in the fields of food and medicine.Using micro / nano- encapsulation technology by encapsulating astaxanthin in a polymer- based wall material can improve the solubility and stability of astaxanthin. On the other hand, new materials and preparation technologies have to be developed to satisfy the strict requirements of food security and industrial production. The preparation methods and characteristics of the astaxanthin- encapsulated micro / nano- particles were introduced in this paper, and the new research progresses of micro / nano- encapsulation technology applied in functional food in recent years were reviewed.