纳米乳液在食品领域的研究应用进展

Research and application progress of nano-emulsion in food field

部分活性物质受自身结构的影响,稳定性、溶解度、生物利用率均较低,在食品领域的应用受到限制。纳米乳液具有热稳定性好、黏度低等优良特性,在构建活性物质输送体系方面展现出极大的潜力。文中介绍了纳米乳液的形成机理、失稳及解决办法,详细综述了纳米乳液的制备方法,并就纳米乳液在功能性食品、食品添加剂及功能性薄膜中的应用和研究情况进行了举例说明,同时对纳米乳液可能存在的安全问题进行阐述,最后对纳米乳液在食品领域的发展进行展望。

The stability,solubility and bioavailability of some active substances are low due to their structure,and their application in food field is limited.Nano-emulsions have excellent characteristics such as good thermal stability and low viscosity,and show great potential in building active material delivery systems.In this paper,nanoemulsions formation mechanism,instability and solutions were introduced,and the preparation methods of nanoemulsions were reviewed in detail.The application and research of nano-emulsions in functional foods,food additives and functional films were illustrated,and the possible safety problems of nano-emulsions were discussed.Finally,the development of nano-emulsions in food field was prospected.