食品功能性色素乳状液的研究进展

Development of food functional pigment emulsions

食品功能性色素具有着色、抗氧化、增强人体免疫力、降血脂、降血压及其他生理功能,在食品加工中具有广阔的应用前景。功能性色素中共轭双键体系的存在使得其易对光、热、氧及其他加工条件较为敏感,限制了其应用范围。将功能性色素制备成乳状液具有保护其稳定性,延长贮藏期的作用。本文拟对食品常见功能性色素:β-胡萝卜素、番茄红素、叶黄素、玉米黄素、辣椒红素、虾青素、姜黄素等乳状液的研究进展进行综述,以期为食品中的应用提供依据。但是,实现功能性色素的稳态化还需进一步深入研究与发展。

Food functional pigment has the ability of dying, antioxidation protection, improving immunity, lowering the blood pressure and blood fat and other physiological function, and has been used in food processing. Food functional pigment with conjugated double bond is sensitive to light, heat, oxygen and other processing conditions which limits its application. Preparing the functional pigment emulsion can protect its stability and extend its storage. The article intro- duced the rencently development of food functional pigment emulsions, including： β - carotene, lycopene, lutein, zeaxanthin, oleoresin, astaxanthin, curcumin to provide the basement for the application. However, the stabilization of food functional pigment need to be further studied and developed in the future.