Food Chemistry最新文献_第10页

Spent coffee grounds-derived water-in-oil-in-water double emulsions for edible coffee oil aroma preservation: A sustainable approach 用废咖啡渣制成的油中水双重乳剂，用于食用咖啡油的香味保存：一种可持续的方法

IF 9.8 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry

Pub Date : 2026-02-07 DOI: 10.1016/j.foodchem.2026.148321

Cláudia P. Passos, Sílvia Petronilho

Spent coffee grounds (SCG) are generated in large quantities by the coffee industry and contain underutilized biomolecules with potential for sustainable food applications. This study focused on the development of water-in-oil-in-water (W/O/W) double emulsions, using SCG-derived polysaccharide-rich extracts to protect spent coffee oil (SCO) from oxidation and preserve its aroma. SCO was recovered by Soxhlet extraction (n-hexane and ethanol), while microwave-assisted extraction of defatted SCG yielded MW1_Sn and MW2_Sn, obtained at 150 °C and 180 °C, respectively. Ethanol-recovered SCO exhibited higher phenolic content and antioxidant activity, and both MW extracts displayed similar galactomannan/arabinogalactan-rich profiles, with MW1_Sn containing higher levels of chlorogenic acids. The resulting emulsions exhibited stable droplet morphology, particularly those formulated with MW1_Sn and surfactants, and preserved desirable aroma compounds, like furans, while limiting the release of lipid-oxidation markers, as aldehydes. These results demonstrate the feasibility of repurposing SCG into sustainable food-grade emulsions capable of protecting edible coffee oil aroma.

废咖啡渣（SCG）由咖啡工业大量产生，含有未充分利用的生物分子，具有可持续食品应用的潜力。本研究的重点是开发水包油/水包水（W/O/W）双乳液，利用scg衍生的富含多糖的提取物来保护废咖啡油（SCO）不被氧化并保持其香气。SCO通过索氏萃取（正己烷和乙醇）回收，微波辅助萃取脱脂SCG得到MW1_Sn和MW2_Sn，分别在150°C和180°C得到。乙醇回收的SCO具有更高的酚类含量和抗氧化活性，两种MW提取物都具有相似的半乳甘露聚糖/阿拉伯半乳甘露聚糖富集谱，其中MW1_Sn含有更高水平的绿原酸。所得到的乳剂具有稳定的液滴形态，特别是那些由MW1_Sn和表面活性剂组成的乳剂，并保留了理想的香气化合物，如呋喃，同时限制了脂质氧化标记物（如醛）的释放。这些结果证明了将SCG重新利用成能够保护食用咖啡油香气的可持续食品级乳剂的可行性。

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引用次数: 0

Eco-friendly packaging film fabrication based on sodium alginate and polyvinyl alcohol, incorporated with Persian shallot essential oil and zinc oxide nanoparticles for cheese preservation 基于海藻酸钠和聚乙烯醇的环保包装膜制造，加入波斯葱精油和氧化锌纳米颗粒用于奶酪保存

IF 9.8 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry

Pub Date : 2026-02-07 DOI: 10.1016/j.foodchem.2026.148023

Iliya Ghayour, Hamide Ehtesabi

The global challenges regarding increasing environmental pollution from plastic waste and food contamination have spurred the development of sustainable materials with antipathogenic activity for food packaging. The aim of this study was to develop a biodegradable and antibacterial nanocomposite film with zinc oxide nanoparticles (ZnO-NPs) and Persian shallot essential oil (PSEO) integrated into a sodium alginate and polyvinyl alcohol matrix for packaging. The incorporation of ZnO-NPs and PSEO exhibited enhanced antibacterial ability (5.5 and 4.4 log CFU/g reduction in bacterial counts of P. aeruginosa and S. aureus), an improved DPPH scavenging (64.37 ± 0.6%), and a suitable biodegradability (46.53 ± 0.2%), suggesting no prolonged damage to the environment. The use of the films showed improved microbiological efficacy when applied on cheese for 21 days at 4 °C. Generally, results indicate the eco-friendly film can protect cheese from pathogens and oxidative stress, offering a favorable alternative to conventional plastics.

塑料垃圾和食品污染造成的环境污染日益严重，这一全球性挑战促使具有抗致病性的可持续食品包装材料的发展。本研究的目的是开发一种可生物降解和抗菌的纳米复合膜，将氧化锌纳米颗粒（ZnO-NPs）和波斯葱精油（PSEO）整合到海藻酸钠和聚乙烯醇基质中进行包装。ZnO-NPs和PSEO的掺入增强了抗菌能力（铜绿假单胞菌和金黄色葡萄球菌的细菌计数分别减少5.5和4.4 log CFU/g），提高了DPPH的清除率（64.37±0.6%），并具有合适的生物降解性（46.53±0.2%），表明对环境没有长期损害。在4°C条件下，涂在奶酪上21天后，这些膜的微生物效果有所改善。总的来说，研究结果表明，这种环保薄膜可以保护奶酪免受病原体和氧化应激的侵害，是传统塑料的良好替代品。

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引用次数: 0

Microwave heating uniformity enhancement based on multi-walled carbon nanotube/chitosan packaging 基于多壁碳纳米管/壳聚糖包装的微波加热均匀性增强

IF 8.8 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry

Pub Date : 2026-02-07 DOI: 10.1016/j.foodchem.2026.148350

Yuqing Wu, Junjun Zhang, Xiaowei Huang, Xinai Zhang, Xiaobo Zou, Jiyong Shi

Non-uniform heating is a major challenge in microwave food processing. To address this, we developed a biodegradable, microwave-active composite film by incorporating carboxyl-modified multi-walled carbon nanotubes (MWCNT-COOH) into a chitosan (CS) matrix. MWCNT-COOH markedly improved dielectric properties and formed a homogeneous, well-dispersed network within CS, enhancing interfacial compatibility and thermal conductivity. The optimized CS/MWCNT-COOH-0.9 film acted as an efficient microwave-absorbing and heat-conducting layer. When used as a film on model foods (rice balls) under 700 W microwave irradiation, it substantially improved heating uniformity, as evidenced by infrared thermography. The film reduced core-to-surface temperature gradients and eliminated hotspots and cold spots by converting microwave energy into heat via dielectric loss and Joule heating, followed by redistribution through thermal conduction. This work provides a practical packaging solution to enhance microwave heating for ready-to-eat foods and advanced processing technologies, with the final packaging exhibiting environmentally friendly characteristics.

加热不均匀是微波食品加工中的一大难题。为了解决这个问题，我们将羧基修饰的多壁碳纳米管（MWCNT-COOH）掺入壳聚糖（CS）基质中，开发了一种可生物降解的微波活性复合膜。MWCNT-COOH显著改善了介电性能，并在CS内形成均匀、分散良好的网络，增强了界面相容性和导热性。优化后的CS/MWCNT-COOH-0.9薄膜作为高效的吸波导热层。当在700 W微波辐照下作为薄膜用于模型食品（饭团）时，红外热像仪显示，它大大改善了加热均匀性。该薄膜通过介质损耗和焦耳加热将微波能量转化为热量，然后通过热传导重新分配，从而减小了核心到表面的温度梯度，消除了热点和冷点。这项工作提供了一个实用的包装解决方案，以加强微波加热即食食品和先进的加工技术，最终包装具有环保的特点。

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引用次数: 0

Visible light - driven antibacterial packaging based on whey protein isolate amyloid fibrils for food preservation 以乳清分离蛋白淀粉样原纤维为基础的食品保鲜用可见光驱动抗菌包装

IF 9.8 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry

Pub Date : 2026-02-07 DOI: 10.1016/j.foodchem.2026.148345

Shuo Zhang , Yunlong Wang , Mengjun Wang, Chongjiang Cao, Zhiping Yang, Linyu Nian

Imbalances in moisture and oxygen in food packaging's microenvironment easily cause pathogenic bacteria proliferation, accelerating spoilage. Utilizing visible light from the storage environments as an excitation source to achieve environmentally adaptive antibacterial action represents an effective strategy. In this study, quantum dots-modified metal-organic framework composites (QDs@UIO-66) were synthesized and a visible light-responsive antimicrobial packaging (QUAFF) was constructed using whey protein isolate amyloid fibers as the substrate. QDs@UIO-66 forms a Z-scheme heterojunction and has a higher reactive oxygen species (ROS) production capacity. The antibacterial rate of QUAFF against E. coli reached 99.87% under visible light irradiation. Exogenous ROS disrupt bacterial cell membranes, cause intracellular protein/nucleic acid leakage, with ¹O₂ playing a core role. Concurrently, QUAFF exhibited excellent mechanical properties, laying the foundation for its practical application. In the preservation verification of postharvest tomatoes, QUAFF delayed the deterioration of tomato quality and extended their shelf life to 20 days.

食品包装微环境中水分和氧气的不平衡容易引起致病菌的繁殖，加速变质。利用来自储存环境的可见光作为激励源来实现环境自适应抗菌作用是一种有效的策略。本研究合成了量子点修饰的金属-有机框架复合材料（QDs@UIO-66），并以乳清分离蛋白淀粉样纤维为底物构建了可见光响应型抗菌包装（QUAFF）。QDs@UIO-66形成z型异质结，具有较高的活性氧（ROS）生产能力。在可见光照射下，QUAFF对大肠杆菌的抑菌率达99.87%。外源性ROS破坏细菌细胞膜，导致细胞内蛋白/核酸泄漏，其中10o₂起核心作用。同时，QUAFF表现出优异的力学性能，为其实际应用奠定了基础。在采后番茄保鲜验证中，QUAFF延缓了番茄品质的劣化，将番茄保质期延长至20天。

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引用次数: 0

Influence of sugar composition in yoghurt on sweet receptor activation and sensory sweetness perception 酸奶中糖成分对甜味受体激活和感官甜味感知的影响

IF 9.8 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry

Pub Date : 2026-02-07 DOI: 10.1016/j.foodchem.2026.148351

Raise Ahmad , Amanda Dupas de Matos , Joanne Hort , Li Day , Julie E. Dalziel

Sweetness is sensed by sweet taste receptor heterodimer (TAS1R2/TAS1R3) which responds to sucrose, glucose, fructose, and galactose. Limiting added sugar in dairy foods while maintaining sweetness for palatability is important in healthy food design. We investigated the influence of sugar composition in yoghurt on sweet receptor activation and on subsequent sensory sweetness perception. We found that sweet receptor activation was enhanced by the addition of sucrose post-fermentation to Yoflex® yoghurts (CH-1 Streptococcus thermophilus, Lactobacillus delbrueckii subsp. bulgaricus and YF-L811 Lactobacillus rhamnosus, Lactobacillus delbrueckii subsp. bulgaricus). Sensory evaluation by trained panellists supported these findings. Analytical profiling revealed variability in residual sugar composition, particularly galactose. Receptor assays revealed a novel potentiating effect of galactose on sucrose-induced receptor activation. Sugar type and composition are key determinants of yoghurt sweetness and can be predicted by in vitro sweet receptor assays to determine sugar synergies as a strategy for minimising added sugars in dairy products.

甜味是由甜味受体异二聚体（TAS1R2/TAS1R3）感知的，它对蔗糖、葡萄糖、果糖和半乳糖有反应。在健康食品设计中，限制乳制品中的添加糖，同时保持甜味的适口性是很重要的。我们研究了酸奶中糖成分对甜味受体激活和随后的感官甜味感知的影响。我们发现，发酵后在Yoflex®酸奶（CH-1嗜热链球菌，德尔布鲁氏乳杆菌亚种）中添加蔗糖可以增强甜味受体的激活。鼠李糖乳杆菌、德尔布鲁氏乳杆菌亚种。发酵剂)保加利亚。由训练有素的小组成员进行的感官评估支持了这些发现。分析分析揭示了残留糖成分的可变性，特别是半乳糖。受体试验揭示了半乳糖对蔗糖诱导的受体激活的一种新的增强作用。糖的类型和成分是酸奶甜度的关键决定因素，可以通过体外甜味受体测定来预测，以确定糖的协同作用，作为减少乳制品中添加糖的策略。

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引用次数: 0

Orientational probes-powered sensitive and accurate immunochromatographic assays with reduced antibody consumption and diminished matrix interference 定向探针驱动的敏感和准确的免疫层析分析，减少抗体消耗和减少基质干扰

IF 9.8 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry

Pub Date : 2026-02-07 DOI: 10.1016/j.foodchem.2026.148338

Yexuan Mao , Jinkui Wang , Changwei Luo, Meng Dang, Dan Hai, Xianqing Huang, Lianjun Song, Xiya Zhang, Tong Bu

Rapid monitoring of pesticides using gold nanoparticle-based immunochromatographic assays (AuNPs-ICA) is desirable but is limited by two major obstacles: insufficient utilization of monoclonal antibodies (mAbs) and matrix interference, which critically affect the sensitivity and accuracy of immunoassay. Herein, oriented labeling at the Fc fragment of mAbs (OLAb)-based ICAs were developed for sensitive detection of carbofuran (CBF) and 3-hydroxycarbofuran (3-OH-CBF) in nine high-interference fruits and vegetables. Streptavidin, protein A, and goat anti-mouse immunoglobulin were employed to functionalize AuNPs, carbon nanoparticles, and time-resolved fluorescent microspheres, yielding nine OLAb probes with enhanced signals and superb bioactivity. These probes reduced mAbs consumption by 50–92.9% and maximized antigen-binding fragment exposure, enhancing sensitivity by 1.07–5-fold. Importantly, by minimizing nonspecific matrix protein binding, the platform required only 0.3- to 1.5-fold the original extraction volumes and achieved dramatically lower detection limits (0.1–1.81 μg/kg), which represented a 2.9–50.8-fold improvement over conventional AuNPs-ICA.

利用基于金纳米颗粒的免疫层析分析（AuNPs-ICA）快速监测农药是一种理想的方法，但存在两个主要障碍：单克隆抗体（mab）的利用不足和基质干扰，这严重影响了免疫分析的灵敏度和准确性。本研究建立了基于单抗（OLAb）的ICAs的Fc片段定向标记，用于灵敏检测9种高干扰果蔬中的碳呋喃（CBF）和3-羟基碳呋喃（3-OH-CBF）。利用链亲和素、蛋白A和山羊抗小鼠免疫球蛋白功能化aunp、碳纳米颗粒和时间分辨荧光微球，得到9个信号增强且具有良好生物活性的OLAb探针。这些探针减少了50-92.9%的单抗消耗，最大限度地增加了抗原结合片段暴露，将灵敏度提高了1.07 - 5倍。重要的是，通过最小化非特异性基质蛋白结合，该平台只需要原始提取量的0.3- 1.5倍，并且检测限（0.1-1.81 μg/kg）显着降低，比传统的AuNPs-ICA提高了2.9 - 50.8倍。

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引用次数: 0

Thermal activation in oxidative model drives catechin assembly into theaflavins with enhanced antioxidant capacity 热活化在氧化模型驱动儿茶素组装成茶黄素与增强抗氧化能力

IF 9.8 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry

Pub Date : 2026-02-07 DOI: 10.1016/j.foodchem.2026.148334

Yuxuan Zhao , Jingyimei Liang , Rui Lu , Zebin Zou , Haoming Wu , Shengxiong Chen , Hui Cao , Jianbo Xiao

Theaflavins are important bioactive pigments in tea, but their non-enzymatic formation pathways under heating remain incompletely understood. This study investigated the temperature-dependent formation of four theaflavins using aqueous catechin model systems. Potassium ferricyanide was used as a controlled oxidant to initiate catechin oxidation and subsequent coupling reactions. Liquid chromatography-mass spectrometry (LC-MS), ultraviolet-visible spectroscopy (UV–Vis), DPPH and ABTS assays were applied to track product profiles and antioxidant capacity. Moderate temperatures promoted catechin oxidation to ortho-quinones and favored the accumulation of theaflavins, leading to higher antioxidant activity. Low temperatures limited conversion, whereas high temperatures accelerated precursor consumption and theaflavin degradation. Across all model systems, theaflavin levels peaked at 30 min and then declined with prolonged heating. Among the four products, TF3 showed the strongest thermoresponsive and the highest antioxidant capacity. These findings reveal a thermally activated catechin self-assembly mechanism in an oxidant-assisted model system.

茶黄素是茶叶中重要的生物活性色素，但其在加热条件下的非酶促形成途径尚不完全清楚。本研究利用水儿茶素模型系统研究了四种茶黄素的温度依赖性形成。铁氰化钾作为可控氧化剂引发儿茶素氧化和随后的偶联反应。采用液相色谱-质谱法（LC-MS）、紫外-可见光谱法（UV-Vis）、DPPH和ABTS等方法跟踪产品的结构和抗氧化能力。适度温度促进儿茶素氧化为邻醌，有利于茶黄素的积累，导致更高的抗氧化活性。低温限制转化，而高温加速前体消耗和茶黄素降解。在所有模型系统中，茶黄素水平在30 min时达到峰值，然后随着加热时间的延长而下降。四种产物中，TF3表现出最强的热响应能力和最高的抗氧化能力。这些发现揭示了在氧化剂辅助模型系统中的热激活儿茶素自组装机制。

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引用次数: 0

Janus-structured GOx-Fe/cu Nanozymes for broad-range glucose detection and Milk analysis 用于葡萄糖检测和牛奶分析的janus结构GOx-Fe/cu纳米酶

IF 9.8 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry

Pub Date : 2026-02-07 DOI: 10.1016/j.foodchem.2026.148356

Jiajie Xu , Yuhang Huang , Jiayu Xu , Siyu Hu , Xiangyang Tan , Liangchong Yu , Taolei Sun , Guanbin Gao

Glucose oxidase (GOx) is unstable under temperature/pH variations, limiting its biosensing applications. Existing nanozyme-based glucose sensors suffer from narrow detection ranges (0.2–12.0 mM) and poor stability. Herin a Janus-structured GOx-Fe/Cu nanozyme was synthesized via one-pot self-assembly with Fe₁₋ₓS and GOx partially-covered on Cu₃(PO₄)₂ nanoflowers. This nanozyme achieved an ultra-broad glucose detection range (0.5–20 mM, LOD = 34.18 μM), 40 times wider than existing nanozyme, with enhanced stability (>80% activity after 7 h at pH 3 and 5 h at 60 °C) and high specificity. When integrated into a chitosan/agarose hydrogel, it enabled visual glucose quantification through smartphone-based portable detection. In milk samples, it showed reliable glucose and H₂O₂ detection with recovery rates of 95–121% and relative standard deviations (RSD) of 0.31%–8.26%, demonstrating practical applicability. This Janus-structured GOx-Fe/Cu nanozyme improves GOx stability and sensing performance, and the hydrogel platform enables portable detection of glucose and hydrogen peroxide in food chemistry.

葡萄糖氧化酶（GOx）在温度/pH变化下不稳定，限制了其生物传感应用。现有的基于纳米酶的葡萄糖传感器存在检测范围窄（0.2-12.0 mM）和稳定性差的问题。在Cu₃（PO₄）₂纳米花上部分覆盖Fe₁₁ₓS和GOx，通过一锅自组装法合成了一种janus结构的GOx-Fe/Cu纳米酶。该纳米酶实现了超宽的葡萄糖检测范围（0.5-20 mM, LOD = 34.18 μM），比现有纳米酶宽40倍，具有增强的稳定性（在pH 3下7 h，在60 °C下5 h，活性>；80%）和高特异性。当整合到壳聚糖/琼脂糖水凝胶中时，它可以通过基于智能手机的便携式检测实现可视化葡萄糖定量。在牛奶样品中，葡萄糖和H₂O₂的检测结果可靠，回收率为95 ~ 121%，相对标准偏差（RSD）为0.31% ~ 8.26%，具有较好的实用性。这种janus结构的GOx- fe /Cu纳米酶提高了GOx的稳定性和传感性能，水凝胶平台使食品化学中的葡萄糖和过氧化氢的便携式检测成为可能。

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引用次数: 0

Pre-harvest and post-harvest plant-based food quality evaluation based on near-infrared spectroscopy coupled with multiscale deep ensemble learning 基于近红外光谱和多尺度深度集成学习的收获前后植物食品质量评价

IF 9.8 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry

Pub Date : 2026-02-07 DOI: 10.1016/j.foodchem.2026.148344

Yu Yang , Yu Zhang , Lanxiang Yu , Pengtao Lv , Yao Qin , Chengxin Cai , Zelong Liu , Dandan Zhai , Peng Li , Nana Zhang

Accurate assessment of internal quality attributes in pre- and post-harvest plant-based foods is essential for maturity evaluation and quality grading. Although near-infrared (NIR) spectroscopy offers rapid, non-destructive compositional analysis, real products exhibit marked chemical heterogeneity from variable growth and storage environments, while their spectra remain highly collinear due to overlapping overtone bands. This combination masks subtle compositional differences and limits the reliability of conventional chemometric models. This study develop a multiscale deep ensemble regression framework (MDER) that disentangles chemically informative variation from redundant spectral correlations through multi-receptive-field 1D-CNN branches and an attention-based meta-learner. Using a multi-season Vis-NIR mango dataset (dry matter) and a multi-origin NIR corn kernel dataset (protein), MDER achieved high predictive accuracy (mango: R² = 0.9352; corn: R² = 0.9046) on the test set. These results demonstrate that coupling MDER with NIR provides an effective and chemically meaningful approach for quality evaluation under heterogeneous agricultural conditions.

准确评估收获前后植物性食品的内在质量属性对成熟度评价和质量分级至关重要。虽然近红外（NIR）光谱提供了快速、无损的成分分析，但实际产品在不同的生长和储存环境中表现出明显的化学异质性，而它们的光谱由于重叠的泛音带而保持高度共线。这种组合掩盖了细微的成分差异，限制了传统化学计量模型的可靠性。本研究开发了一个多尺度深度集成回归框架（MDER），该框架通过多接受场1D-CNN分支和基于注意的元学习器从冗余光谱相关性中分离出化学信息变化。使用多季节Vis-NIR芒果数据集（干物质）和多来源NIR玉米籽粒数据集（蛋白质），MDER在测试集上取得了较高的预测精度（芒果：R2 = 0.9352；玉米：R2 = 0.9046）。这些结果表明，MDER与NIR的耦合为异质农业条件下的质量评价提供了有效且具有化学意义的方法。

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引用次数: 0

Advances in protein based microencapsulation: from encapsulation materials to functional applications and future prospects 蛋白基微胶囊研究进展：从封装材料到功能应用及未来展望

IF 9.8 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry

Pub Date : 2026-02-06 DOI: 10.1016/j.foodchem.2026.148299

Sulaiman Ahmed , Gan Hu , Zahra Batool

Owing to their remarkable emulsifying ability, structural versatility, and biocompatibility, proteins become promising wall materials for the microencapsulation of diverse bioactive compounds and micronutrients. This review provided a comprehensive overview of protein-based microencapsulation, emphasizing the types of proteins, both animal-derived (whey, casein, gelatin, and egg albumin) and plant-derived (zein, soy, pea, and legume) and their complexes due to their amphiphilic and self-assembling characteristics. Meanwhile, various encapsulation techniques, including spray drying, complex coacervation, ionic gelation, electrospraying, electrospinning, and ultrasonication, are discussed concerning their influence on microcapsule structure, stability, and release behavior. Moreover, critical parameters such as protein physicochemical properties, hydrophobic interactions, thiol crosslinking, protein-polysaccharide composites, emulsion stability, and core-to-wall ratios are also analyzed critically. Additionally, the review also highlighted the applications of protein-based microcapsules in food stabilization, antimicrobial and probiotic delivery, and nutrient fortification, and finally concluded with future perspectives on improving their stability, controllability, and multifunctionality for broader industrial applications.

由于其卓越的乳化能力、结构通用性和生物相容性，蛋白质成为多种生物活性化合物和微量营养素微胶囊化的理想壁材。这篇综述提供了基于蛋白质的微胶囊化的全面概述，重点介绍了蛋白质的类型，包括动物来源的（乳清、酪蛋白、明胶和蛋白蛋白）和植物来源的（玉米蛋白、大豆、豌豆和豆类）以及它们的复合物，因为它们具有两亲性和自组装特性。同时，讨论了喷雾干燥、复合凝聚、离子凝胶、电喷涂、静电纺丝、超声波等多种包封技术对微胶囊结构、稳定性和释放行为的影响。此外，关键参数，如蛋白质的物理化学性质，疏水相互作用，硫醇交联，蛋白质-多糖复合材料，乳液稳定性和核壁比也进行了严格的分析。此外，本文还重点介绍了蛋白质微胶囊在食品稳定、抗菌和益生菌输送、营养强化等方面的应用，并对其稳定性、可控性和多功能性等方面的应用前景进行了展望。

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引用次数: 0