静电纺丝技术在食品领域应用的研究进展

由于活性肽、精油及益生菌等生物活性物质易受热、光、加工和储运等外界因素的影响，如何使生物活性物质不受上述条件制约，并保持其活性已成为食品加工技术研究热点。静电纺丝技术因具有操作简便、生物活性物质包封效率高、包封过程中不产生热量、被包封物质易于释放等优点，在食品领域应用的研究日益增多。本文主要介绍了静电纺丝技术的原理、常用的包封材料、静电纺丝纤维形态的影响因素、静电纺丝技术在食品领域中的应用和展望。建议未来研究的重点主要放在开展静电纺丝无毒专用包封材料的筛选，静电纺丝纤维包封生物活性物质的体内靶向释放及其功能性评价，以及实现静电纺丝纤维的工业化连续生产上。

Advances in the Application of Electrospinning Technology in Food Industry

Bioactive substances such as active peptides,essential oils and pro biotics are susceptible to external factors such as heat,light,processing,storage and transportation.How to make bioactive substances not restricted by the above conditions and keep their activity has become a research focus of food processing technology.Electrospinning technology has many advantages,such as simple operation,high encapsulation efficiency of bioactive substances,no heat generated in the encapsulation process,and the encapsulation materials are easy to release.Therefore,the application of electrospinning technology in the field of food is increasing.This paper mainly introduces the principle of electrospinning technology,the commonly used packaging materials,the factors affecting the morphology of electrospinning fiber,the application and prospect of electrospinning technology in the field of food.Suggesting future research should focus on the selection of non-toxic special coating materials for electrospinning,the in vivo targeted releasestudy and functional evaluation of bioactive substances for electrospinning fiber encapsulation,and the industrial continuous production of electrospinning fiber.