脂质和表面活性剂对精油纳米乳液稳定性的影响及其应用研究进展

Advances in the Effect of Fat and Surfactant on the Stabilization of Essential Oil Nanoemulsion and Its Application

精油纳米乳液具有高稳定性、高生物活性、高光学透明度的物理化学性质,在食品、化妆品和医药行业应用广泛。精油纳米乳液的稳定机制是通过向精油中加入适量脂质,增大分散相直径,降低奥氏熟化率。同时,脂质作为载体给香气提供环境使其不容易扩散,进一步延长纳米乳液香气物质的保留时间,从而提高精油的应用品质。本文综述了精油纳米乳液的制备方法,表面活性剂对香气物质释放的影响,脂质对奥氏熟化和香气缓释的作用及精油纳米乳液在食品行业的应用,旨在为研究精油纳米乳液的稳定机制及在食品上的应用提供一定的理论参考,从而扩大其在食品领域的应用范围。

Essential oil nanoemulsion had been widely used in food,cosmetic and pharmaceutical industries because of its unique physicochemical properties:High stability,high bioactivity and high optical transparency. Adding proper fat to essential oil,increasing the diameter of the dispersed phase and reducing ostwald ripening rate is the stabilization mechanism of this nanoemulsion. At the same time,as a carrier,fat provided an environment for aroma compounds to spread slowly. It is discussed that this property could further prolong the retention time of aroma compounds in nanomaterials,thereby improved the application quality of essential oils. In this paper,the preparation methods of essential oil nanoemulsion and the effect of surfactant on the release of aroma compounds are summarized. The influence of fat on delaying aroma release and reducing ostwald ripening rate,and its application in food industry are discussed,which would to provide a theoretical reference for studying the stability mechanism and application of essential oil nanoemulsion in the food industry,thus expanding its application in the food field.