食品成分微胶囊制备技术及发展趋势展望

Current Technologies and Trends of Preparation of Food Ingredients Microcapsules

微胶囊技术是本世纪的重点高新技术之一,应用非常广泛。借助微胶囊制备技术,将食品成分微胶囊化,不仅可保护其中的功能成分,防止氧化,增加其稳定性,而且可使产品具有较好的分散性、流动性以及较高的生物相容性。对食品成分微胶囊制备技术的研究进行了全面、详细的回顾和评述,并分析指出了微胶囊制备技术今后的发展趋势和前景。

Micro-encapsulation is one of the most widely used high technology in 21st century. People can increase the stability and antioxidation of the food ingredients in order to protect the active components inside them via the micro-encapsulation. The products are of better dispersibility, flowability and biocompatibility. The present review described the last food ingredients micro-encapsulation techniques in detail. The main trends of food ingredients microcapsules in the future were also pointed out.