纳米乳液改善多酚性能及在食品中的应用进展

Improvement of Polyphenol Properties of Nanoemulsion System and Its Application in Food

国内外研究人员一直关注植物多酚促进人体健康的潜在作用,发现在实际应用中,多酚的稳定性差、溶解性差、生物利用率低等问题亟待解决。纳米乳液递送体系粒径小、稳定性佳,是极佳的多酚递送体系,应用前景广阔。经纳米乳液包埋后的多酚可改善稳定性,提高在体内的生物利用率,表现出更佳的生物可及性、抗氧化性及抗肿瘤活性,更适合应用于食品工业。该研究结合国内外研究者的成果综述了多酚的分类及作用;多酚纳米乳液制备新技术;纳米乳包载对多酚多种性能的改善效果与作用机制。基于多酚纳米乳液需解决的首要问题提出了乳液优化方案,并阐述了多酚纳米乳液在食品工业中的现状及潜在应用,对多酚纳米乳液未来的制备方向进行展望。

Researchers have been focusing on the potential of using plant polyphenols for promoting human health and have identified that the problems of poor stability,poor solubility,and low bioavailability of polyphenols in practical applications need to be urgently solved.The nanoemulsion delivery system has a small droplet size and good stability,thus is an excellent polyphenol delivery system with promising applications.Nanoemulsion-encapsulated polyphenols show improved stability,in vivo bioavailability,bioaccessibility,and antioxidant and antitumor activities,making it more suitable for application in the food industry.This paper reviews the current research on the classification and role of polyphenols,novel technologies for the preparation of polyphenol nanoemulsions,and the mechanism of nanoemulsion encapsulation and its effects on various properties of polyphenols.Based on the current problems posed when using polyphenol nanoemulsions,emulsion optimization scheme is proposed.Overall,the application status and potential use of polyphenol nanoemulsions in the food industry were explored.The findings of this study provide insights into future application directions of polyphenol nanoemulsions.