柑橘类黄酮的主要包封方法及应用

Main Encapsulation Methods and Applications of Citrus Flavonoids

柑橘是世界和我国第一大水果,其果实中含有丰富的类黄酮。柑橘类黄酮具有抗氧化、抗炎、降脂、抗癌、抑菌和神经保护等生物活性,对人体健康有诸多益处。然而,柑橘类黄酮存在溶解性不好、稳定性差和生物利用度低等问题,严重限制其在工业化生产中的应用。建立稳态化包封体系是克服以上问题的有效方法。本文综述柑橘类黄酮的结构、种类,以及主要包封方法研究进展,并对比不同方法的优缺点,归纳包封对柑橘类黄酮生理活性的影响,总结柑橘中主要类黄酮(柚皮苷、橙皮苷、新橙皮苷等)的包封效果与应用,为柑橘类黄酮在功能食品、化妆品、制药等行业中的高值化应用提供理论依据。

Citrus is the largest fruit in the world and in China,and its fruits are rich in flavonoids.Citrus flavonoids possess various beneficial biological activities,including antioxidant,anti-inflammatory,lipid-lowering,anticancer,bacteriostatic,and neuroprotective properties,which contribute to human health.However,citrus flavonoids face challenges such as poor solubility,stability,and low bioavailability,which restrict their application in industrial production.The development of a stable encapsulation has emerged as an effective approach to overcome these limitations.This paper aims to provide a comprehensive review of the research progress regarding the structure,types,and main encapsulation methods for citrus flavonoids,which have been investigated and will be analyzed in terms of their advantages and disadvantages.The effects of citrus flavonoids encapsulation on physiological activities will be summed up.Additionally,the effects and application of encapsulation on the main citrus flavonoids(naringin,hesperidin,neohesperidin,etc)will be summarized.The findings are expected to provide theoretical basis for the high-value utilization of citrus flavonoids in functional food,cosmetics,pharmaceuticals,and other related industries.