食品中纳米颗粒的制备、表征及其应用的研究进展

随着纳米技术的发展,已有多种方法用于食品中纳米颗粒的制备。食品中的各种活性成分经纳米技术加工成纳米食品后,其理化性质、口味、营养价值等发生优向改变,起到增强食品功能性,提高有效成分生物利用率,促进人体消化吸收的作用。制备得到纳米食品可有效降低食品加工过程中多种活性成分的浪费,丰富食品种类,拓展新型食品市场。而人们对营养健康的功能性食品的不断追求,也使纳米食品作为一种潜在的功能性食品具有广阔的发展前景。因此,本文综述了近年来食品中纳米颗粒的制备方法、表征和应用方面的研究进展,为今后食品中纳米颗粒的制备和应用提供一定的参考。

Research Progress on the Preparation,Characterization and Application of Nanoparticles in Food

With the development of nanometer methods and techniques,a variety of methods have been used for the preparation of nanoparticles in foods. Active ingredients in food will occur excellent changes on physicochemical properties,taste,nutritional value and so on after processed to nanofood,which have the effects on enhancing food functionality,improving the bioavailability of active ingredients and promoting the body’s digestion and absorption. The preparation of nano foods can effectively reduce the waste of various active ingredients in the food processing process,enrich the food types and expand the new food market. And the constant pursuit of human on nutritious and healthy functional foods will also make a broad prospects for the development of nanofoods which as a functional food. Therefore,this article reviewed the preparation,characterization and application of nanoparticles in foods of recent years,which would provide a reference for the preparation and application of nanoparticles in foods.