植物精油微胶囊的制备及在食品保鲜中的应用

Preparation of Microencapsulation of Plant Essential Oil and Its Application in Food Preservation

将植物精油制备为植物精油微胶囊,可以有效克服植物精油气味强烈、容易挥发和氧化的缺点,提高植物精油的稳定性,并且通过控制植物精油的释放速度,能使其更好发挥抑菌和抗氧化的生物活性,有利于植物精油在食品保鲜中的应用。该文介绍离子凝胶法、凝聚法、喷雾干燥法及Pickering乳液模板法这4种制备植物精油微胶囊的方法,并综述植物精油微胶囊在果蔬、肉制品等食品保鲜中的应用进展。

Microencapsulating can effectively overcome the shortcomings of strong smell,easy volatilization and oxidation of plant essential oils,improving the stability and controlling the release rate,make it better play the biological activity of antibacterial and antioxidant,which is conducive to the application of plant essential oil in food preservation.Four methods of preparing plant essential oil microcapsules:ionic gelation,coacervation,spray drying and Pickering emulsion template were introduced,and the applications in the preservation of fruits and vegetables,meat products and so on were reviewed.