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中国精品科技期刊2020
闫文佳,贾鑫,颜金鑫,等. 微乳液凝胶颗粒制备及其应用研究进展[J]. 食品工业科技,2021,42(15):383−388. doi: 10.13386/j.issn1002-0306.2020070201.
引用本文: 闫文佳,贾鑫,颜金鑫,等. 微乳液凝胶颗粒制备及其应用研究进展[J]. 食品工业科技,2021,42(15):383−388. doi: 10.13386/j.issn1002-0306.2020070201.
YAN Wenjia, JIA Xin, YAN Jinxin, et al. Research Progress in Preparation and Application of Emulsion Microgel Particle[J]. Science and Technology of Food Industry, 2021, 42(15): 383−388. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2020070201.
Citation: YAN Wenjia, JIA Xin, YAN Jinxin, et al. Research Progress in Preparation and Application of Emulsion Microgel Particle[J]. Science and Technology of Food Industry, 2021, 42(15): 383−388. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2020070201.

微乳液凝胶颗粒制备及其应用研究进展

Research Progress in Preparation and Application of Emulsion Microgel Particle

  • 摘要: 亲脂性活性分子如维生素、脂肪酸和香精油等对氧、热、光等敏感,在食品加工或人体生理运输过程中易被氧化和降解,限制了其在食品工业中的应用。在可用于递送亲脂性分子的技术中,乳状微凝胶颗粒是一类相对较新的软固体颗粒递送体系,其因离散程度的大小和“智能”释放特性而引起越来越多的关注。利用微乳液凝胶颗粒包载亲脂活性分子能够显著提高其理化稳定性,并将亲脂活性分子在靶向位置有效释放以提高其生物利用度。本文通过总结国内外文献,综述了微乳液凝胶颗粒的研究进展,重点讨论了微乳液凝胶颗粒的制备、控制释放特性和主要应用。最后对目前食品脂溶性分子的微乳液凝胶颗粒传递体系的问题和发展进行分析和展望,旨在为微乳液凝胶颗粒的应用提供参考。

     

    Abstract: Lipophile active molecules such as vitamins, fatty acids and essential oils are sensitive to oxygen, heat and light, and are easy to be oxidized and degraded during food process or physiological transportation, which limit their application in food industry. Among the technologies that can be used to deliver lipophilic molecules, emulsion microgel particles, relatively new soft solid particle delivery systems, have attracted increasing attention due to their discrete size and smart release characteristics. Encapsulation of lipophilic active molecules by emulsion microgel particles can significantly improve the physicochemical stability of lipophilic molecules. Moreover, emulsion microgel particles can release effectively the lipophilic active molecules at targeted locations to improve their bioavailability. In this paper, the domestic and foreign literatures about emulsion microgel particle delivery carriers are summarized. The preparation, controlled release property and main applications of emulsion microgel particle delivery carriers are emphatically discussed. At last, the current problems and future development of emulsion microgel particle delivery systems of lipophilic molecules are analyzed and prospected, aiming to provide reference for the application of emulsion microgel particle in food industry.

     

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