益生菌微胶囊的制备及其在食品中应用的研究进展

高向新; 陈永福; 乌斯嘎勒

doi:10.13386/j.issn1002-0306.2022090256

益生菌微胶囊的制备及其在食品中应用的研究进展

doi: 10.13386/j.issn1002-0306.2022090256

内蒙古农业大学乳品生物技术与工程教育部重点实验室，内蒙古呼和浩特 010018

基金项目: 内蒙古自治区自然科学基金（2022QN03022）；内蒙古自治区高等学校科学研究项目（NJZY22498）。

详细信息

作者简介:
高向新（1999−），男，硕士研究生，研究方向：乳酸菌资源开发利用，E-mail：gaoxiangxin01@163.com

通讯作者:
乌斯嘎勒（1993−），女，博士，讲师，研究方向：乳酸菌资源开发利用，E-mail：wusigale@imau.edu.cn

中图分类号: TS201.3
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出版历程
- 收稿日期: 2022-09-26
- 网络出版日期: 2022-11-25
- 刊出日期: 2023-01-17

Research Progress of Preparation and Application of Probiotic Microencapsulation in Food

Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Inner Mongolia Agricultural University, Hohhot 010018, China

摘要

摘要: 益生菌对人体健康有益而被广泛应用于食品领域，但其易受温度、氧气、湿度、压力、胃酸和胆汁盐等不良环境因素影响。为使益生菌在加工、储藏、消化过程中保持高存活率，人们利用不同的微胶囊技术对益生菌进行包埋和保护。益生菌微胶囊技术通过创建一种物理屏障来提高益生菌对不良环境的抗性力，减少保护基质中益生菌的损伤，从而使其到达目标部位顺利释放并发挥作用。文章概述了益生菌的起源、种类及益生功效，重点总结了益生菌微胶囊常用制备方法的基本原理及优缺点，包括挤压法、乳化法、喷雾干燥法、冷冻干燥法、喷雾冷却法、复凝聚法、静电纺丝、电喷雾和撞击气溶胶法，进而重点讨论了益生菌微胶囊技术在乳制品、肉制品、非乳饮料及焙烤制品等食品中的应用优势和可能性。虽然众多研究进行体外模拟消化，但仍存在一定局限性，对于现有的问题，未来仍然需要通过扩大包埋方法、开展体内实验、建立系统性数据库等方法来满足益生菌食品的工业化生产需求，以为开发新型益生菌食品提供理论借鉴和参考。
- 益生菌 /
- 微胶囊 /
- 食品 /
- 应用
Abstract: Probiotics are widely used in the food field because they are beneficial to human health, while they are susceptible to adverse environmental factors such as temperature, oxygen, humidity, pressure, stomach acid and bile salts. In order to maintain high survival rate of probiotics during processing, storage and digestion, different microencapsulation technologies have been used for encapsulation and protection of probiotics. Probiotic microencapsulation technology can improve the resistance of probiotics to adverse environment by creating a physical barrier, and reduce the damage of probiotics in the protective matrix, so that they can reach the target site at full potency. The review article summarizes the source, type and efficacy of probiotics, and mainly summarizes the fundamental principles, advantages and disadvantages of the common probiotic microencapsulation technologies, including extrusion, emulsification, spray drying, freeze drying, spray chilling, complex coacervation, electrospinning, electrospraying and impinging aerosols. Furthermore, an overview of the application advantages and possibilities of probiotic microencapsulation technologies in dairy products, meat products, non-milk beverages and baked products are discussed. Although many studies in vitro digestion, there are still some limitations. As for the existing problems, it is necessary to expand the microencapsulation technologies, carry out in vivo experiments, and establish a systematic database to meet the industrial production needs of probiotic food. It provides theoretical reference for developing new probiotic food.
- probiotics /
- microencapsulation /
- food /
- application

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图 1 益生菌微胶囊在食品中的应用

Figure 1. Application of probiotic microcapsules in food

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表 1 不同类型的益生菌微胶囊技术及特点

Table 1. Technologies and characteristics of different types of probiotic microcapsules

益生菌微胶囊技术	适用壁材	特点	参考文献
挤压法	海藻酸盐、卡拉胶、壳聚糖、黄原胶、明胶、果胶、乳清蛋白、菊粉	• 成本低廉、操作简单、条件温和、尺径均匀 • 生产量小、尺径较大	[17-21]
乳化法	海藻酸盐、卡拉胶、壳聚糖、黄原胶、明胶、果胶、乳清蛋白、羧甲基纤维素钠、阿拉伯胶	• 生产量大、尺径较小 • 油相残留、尺径分布不匀	[22-24]
喷雾干燥法	麦芽糊精、脱脂乳粉、乳清蛋白、大豆分离蛋白、明胶、果胶、阿拉伯胶、海藻酸盐、低聚果糖、乳清粉、菊粉	• 尺径可控、成本低廉、生产量大、复水能力强 • 产品稳定性差	[25-26]
冷冻干燥法	黄原胶、卡拉胶、海藻酸盐、果糖、麦芽糊精、大豆分离蛋白、乳糖、甘露糖、山梨醇	• 产品稳定性好、适用于热敏性物质包埋 • 成本昂贵、操作复杂、产品表皮皱缩	[27-28]
喷雾冷却法	植物脂肪	• 尺径可控、成本低廉 • 包埋效率低	[29]
复凝聚法	阿拉伯胶、果胶、海藻酸盐、黄原胶、卡拉胶、羧甲基纤维素钠、乳清蛋白、明胶、酪蛋白、β-乳球蛋白	• 生产量大 • 工艺复杂、成本昂贵	[30-31]
静电纺丝	乳清蛋白、大豆分离蛋白、明胶、玉米醇溶蛋白、酪蛋白、淀粉、纤维素、果胶、瓜尔胶、壳聚糖、海藻酸盐、卡拉胶、黄原胶、葡聚糖	• 方便快捷、经济高效、条件温和、适应性强	[32-34]
电喷雾		• 方便快捷、经济高效、条件温和、适应性强	[32-34]
撞击气溶胶法	海藻酸钠	• 连续生产、生产量大、产品尺径小	[35]

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表 2 益生菌微胶囊在食品中的应用

Table 2. Application of probiotic microcapsules in food

菌种	菌株	微胶囊技术	包埋材料	包埋率	食品基质	参考
动物双歧杆菌乳亚种	Bb-12	挤压法	海藻酸钠、菊粉	91.00%	酸羊奶	[64]
		喷雾干燥法	海藻酸钠、黄原胶、β-环糊精	95.00%	意大利腊肠	[73]
		乳化法	脱脂乳粉、大豆卵磷脂	-	草莓苹果混合汁、菠萝汁	[84]
嗜酸乳杆菌		挤压法	乳清蛋白、黄原胶	99.80%	酸奶	[65]
	ATCC-4356	挤压法	海藻酸钠、卡拉胶	98.00%	冰激淋	[66]
	LA02-ID-1688	挤压法	海藻酸钙	89.40%	巧克力谷物棒	[92]
	LA-5	乳化法	海藻酸钠、鱼明胶	-	面包	[94]
鼠李糖乳酪杆菌		撞击气溶胶法	海藻酸钠	-	低脂奶油干酪	[67]
	ATCC-53103	喷雾干燥法	分离乳清蛋白、Huauzontle改性淀粉	-	即饮绿茶	[81]
	GG	乳化法	海藻酸钠	-	苹果汁	[83]
	GG	电喷雾法	海藻酸钠、二氧化硅	-	啤酒	[86]
植物乳植杆菌	ATCC-8014	复凝聚法	乳清蛋白和阿拉伯胶	95.80%	白奶酪	[68]
	BG-112	喷雾干燥法	丙烯酸酯S100	80.60%	意大利腊肠	[74]
		乳化法	海藻酸钠	-	干发酵香肠	[75]
副干酪乳酪杆菌	6062	乳化法	海藻酸钠	-	酸奶	[69]
罗伊氏粘液乳杆菌		挤压法、乳化法	海藻酸钠	-	发酵香肠	[76]
格氏乳杆菌	ATCC-19992	乳化法	海藻酸钠	-	苹果汁	[82]
乳酸乳球菌	ABRIINW-N19	挤压法	海藻酸钠、低聚果糖、菊粉	98.40%	橙汁	[85]
戊糖片球菌	ARGMG-12	挤压法	海藻酸钠	-	气泡橙汁	[88]
干酪乳酪杆菌	ATCC-39392	乳化法	海藻酸钠、抗性淀粉	-	奶油蛋糕	[93]
清酒广布乳杆菌、肠膜明串珠菌		挤压法	海藻酸钠	80.05%	野味香肠	[77]
嗜酸乳杆菌、动物双歧杆菌乳亚种		喷雾冷却法	植物脂肪	-	谷物棒	[91]

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