| 食品纳米乳液的研究进展 |
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| 引用本文： | 李季楠,吴艳,胡浩,吴雪娇. 食品纳米乳液的研究进展[J]. 食品与机械, 2019, 0(2): 217-225 |
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| 作者姓名： | 李季楠 吴艳 胡浩 吴雪娇 |
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| 作者单位： | 上海交通大学农业与生物学院 |
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| 基金项目： | 国家重点研发计划重点专项（编号：2017YFD0400205） |
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| 摘 要： | 纳米乳液载运体系能够改善活性成分的稳定性、溶解性和生物利用度,在食品领域受到广泛关注。文章主要对食品纳米乳液制备过程中芯材、油相和乳化剂的选择,及其对乳液体系理化性质的影响,以及制备方法、理化性质评价和应用前景等进行了综述。
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| 关 键 词： | 纳米乳液 芯材 乳化剂 油相 应用 |
| 收稿时间： | 2018-09-03 |
Research advance on food nano-emulsion delivery system |
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| LIJinan,WUYan,HUHao,WUXuejiao. Research advance on food nano-emulsion delivery system[J]. Food and Machinery, 2019, 0(2): 217-225 |
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| Authors: | LIJinan WUYan HUHao WUXuejiao |
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| Affiliation: | School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China |
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| Abstract: | Nano-emulsion is a kind of delivery system for functional ingredients, which can enhance the stability, solubility, and bioavailability of bioactive compounds. Several macromolecules such as polysaccharides and proteins can be used as emulsifiers to prepare nano-emulsion with high safety, which have great application potential in food industry. In this paper, the selection of core materials, oil phases and emulsifiers, and their effects on the characteristics of nano-emulsion were summarized, and the preparation methods, physicochemical properties and application prospect of nano-emulsion were.also discussed. |
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| Keywords: | nano-emulsion core material wall material oil phase application |
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