摘要
近年来,利用可食用纳米乳液包埋、保护和载运脂溶性功能成分(如油溶性风味物质、维生素、防腐剂、营养成分以及药物),已经引起食品和制药行业的广泛关注。相比于常规乳液,使用纳米乳液具有不少潜在的优势,能大幅度提高脂溶性成分的生物利用率。将其加入到光学透明产品中,能够调节产品的质地,具有很好的稳定性。食用纳米乳液也存在一定风险,例如纳米乳液可能会改变生物活性成分在消化胃肠道中的吸收途径。本论文综述了目前纳米乳液的性质、制备以及在食品行业中的应用前景。
These years there is an increasing interest in exploring edible nanoemulsions to encapsulate, protect and deliver lipophilic functional components, such as oil-soluble flavors, vitamins, preservatives, nutraceuticals and drugs. Compared with the conventional emulsions, nanoemulsions can greatly increase the bioavailability of lipophilic substances, be incorporated into optically transparent products, be used to modulate the product texture, and have relatively high stability. On the other hand, there are some disadvantages of nanoemulsions, for example, they may affect the absorption of bioactive components in intestine and stomach of human bodies. This paper discusses the current status of nanoemul-sion fabrication, properties, and its potential applications in the food industry.
出处
《中国食品学报》
EI
CAS
CSCD
北大核心
2014年第1期213-223,共11页
Journal of Chinese Institute Of Food Science and Technology
基金
国家自然科学基金青年科学基金项目(31000818)
关键词
纳米乳液
制备原理
应用前景
nanoemulsion
manufacture principle
potential application
