Preparation of Solid Dispersion and Its Application in Functional Food

BAO Hairong; CHEN Baike

doi:10.13386/j.issn1002-0306.2020080152

Volume 42 Issue 16

Aug. 2021

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Science and Technology of Food Industry > 2021 > 42(16): 397-403. > DOI: 10.13386/j.issn1002-0306.2020080152

BAO Hairong, CHEN Baike. Preparation of Solid Dispersion and Its Application in Functional Food[J]. Science and Technology of Food Industry, 2021, 42(16): 397−403. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2020080152.

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Preparation of Solid Dispersion and Its Application in Functional Food

BAO Hairong^{1, 2, 3,},
CHEN Baike¹

1.
School of Food Science and Technology,Shanghai Ocean University, Shanghai 201306, China
2.
Shanghai Engineering Reserarch Center of Aquatic-Procesing and Preservation, Shanghai 201306, China
3.
Laboratory of Quality and Safety Risk Assessment for Aquatic Products on Storage and Preservation (Shanghai), Ministry of Agriculture,Shanghai 201306, China

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Received Date: August 16, 2020
Available Online: May 28, 2021

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Abstract

Abstract

Solid dispersion is considered to be one of the most successful ways to solve the poor water-solubility and dissolution rate of raw materials and drugs in the pharmaceutical field. Due to its unique advantages in solving the problems of water-solubility, poor stability and low bioavailability of functional active ingredients, solid dispersion has been gradually applied to the research and development of functional food. This paper reviews and summarizes the research status and development trend of solid dispersion from four aspects: classification, preparation technology, stability and its application in functional food. Combined with the background of the current post epidemic era, new requirements are put forward for the further application of solid dispersion in the food field in the future, and it is also hoped to provide new reference and research ideas for the further application of solid dispersion in the food field.
- classification of solid dispersion,
- preparation technology,
- stability,
- functional food

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References (79)

References

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