基于改性果胶的纳米乳液包埋生物活性物质研究进展

Research Progress on Encapsulation of Bioactive Substances in Nanoemulsions Based on Modified Pectin

果胶是从苹果渣、柑橘皮和甜菜粕等原料中提取的一种结构复杂的阴离子多糖,具有特殊的表面和界面特性,是构建纳米乳液的理想材料。然而,天然果胶的亲水性较强,疏水性不足,不易吸附到两相界面并发挥作用,限制了其在食品等领域的应用。对天然果胶进行甲酯化改性,或者将果胶与小分子表面活性剂(如吐温、司盘等)或大分子表面活性剂(如蛋白质等)联合使用,能够有效克服天然果胶在稳定纳米乳液时的缺陷,提高纳米乳液的稳定性和生物活性物质的包埋效果。本文综述基于改性果胶的纳米乳液制备方法、表征手段,以及不同形式的果胶基乳化剂的界面及乳化性质,旨在为果胶基纳米乳液体系的构建及其在生物活性物质包埋中的应用提供理论依据。

Pectin is a complex anionic polysaccharide extracted from apple pomace, citrus peel and beet pulp. It has been used as an ideal material for constructing nanoemulsions due to its unique interfacial characteristics. However, natural pectin is not easy to be adsorbed to the two-phase interface due to its strong hydrophilicity and insufficient hydrophobicity, which restricts its application in food and other fields. Methyl esterification of natural pectin and the combined use of pectin with small molecular surfactants(such as Tween, Span, etc.) or macromolecular surfactants(such as protein, etc.) can not only enhance the stability of nanoemulsions, but also improve the encapsulation efficiency of bioactive substances. This article reviewed the preparation and characterization methods of pectin-based nanoemulsions, as well as the interfacial interactions and emulsifying properties of pectin-based emulsifiers. The aim of the paper is to provide theoretical basis for constructing nanoemulsions based on modified pectin and exploring its functional application in encapsulating bioactive substances.