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中国精品科技期刊2020
付聪,董鸿春,刘玥婷,等. 番茄红素的微胶囊化、稳定性及生物利用率的研究进展[J]. 食品工业科技,2022,43(11):391−397. doi: 10.13386/j.issn1002-0306.2021050175.
引用本文: 付聪,董鸿春,刘玥婷,等. 番茄红素的微胶囊化、稳定性及生物利用率的研究进展[J]. 食品工业科技,2022,43(11):391−397. doi: 10.13386/j.issn1002-0306.2021050175.
FU Cong, DONG Hongchun, LIU Yueting, et al. Research Progress on Microencapsulation, Stability and Bioavailability of Lycopene[J]. Science and Technology of Food Industry, 2022, 43(11): 391−397. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021050175.
Citation: FU Cong, DONG Hongchun, LIU Yueting, et al. Research Progress on Microencapsulation, Stability and Bioavailability of Lycopene[J]. Science and Technology of Food Industry, 2022, 43(11): 391−397. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021050175.

番茄红素的微胶囊化、稳定性及生物利用率的研究进展

Research Progress on Microencapsulation, Stability and Bioavailability of Lycopene

  • 摘要: 番茄红素是一种很不稳定的脂溶性色素,在加工和储存过程中容易氧化或异构化。近年来人们已经应用微胶囊化来改善番茄红素的不稳定性。微胶囊化的番茄红素能减少与外界的接触,免受外界因素的不利影响,增加番茄红素的储存稳定性,提高其在肠道中的生物利用率。本文对番茄红素微胶囊的制备、储存稳定性及生物利用率进行了综述,以期为番茄红素微胶囊技术的应用提供参考。

     

    Abstract: Lycopene is a very unstable fat-soluble pigment and is easily oxidized or isomerized during processing and storage. In recent years, microencapsulation has been used to improve the instability of lycopene. The microencapsulated lycopene can reduce the contact with the outside world, avoiding the adverse effects of the external environment, increasing the storage stability of lycopene, and improve its bioavailability in the intestine. The preparation, storage stability and bioavailability of lycopene microcapsules are reviewed in this paper, in order to provide a reference for the application of lycopene microcapsule technology.

     

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