用于封装食品生物活性化合物的纳米有机凝胶

IF 5.3 2区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY Food and Bioprocess Technology Pub Date : 2024-06-21 DOI:10.1007/s11947-024-03456-3
A. Saravana Raj, R. Rahul, P. Karthik
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引用次数: 0

摘要

纳米有机凝胶是封装食品生物活性化合物的理想载体,具有更高的稳定性和控释特性。有机凝胶是一种凝胶,由包裹在交联三维网络中的液态有机相组成。用纳米有机凝胶封装食品生物活性化合物,可以防止它们发生不相容的相互作用和变质,从而提高封装营养保健品的生物利用度、稳定性和生物功效。此外,纳米有机凝胶还能保护生物活性物质在食品配方、加工和储存过程中不被降解,从而提高保质期。以纳米有机凝胶为基础的封装技术在食品工业中的应用非常明显;然而,纳米有机凝胶在生物活性化合物领域的研究还很有限。本综述重点介绍了纳米有机凝胶封装食品生物活性化合物的配方(即流体填充纤维、固体纤维和水合机制)、特性和特征评估。此外,还对有机凝胶的结构、粘弹性、热和生物相容性等固有特性进行了描述。详细概述了有关粒度、表面形态、结构和光学特性、化学性质和分子组成、凝胶化和流变稳定性的表征研究。根据纳米有机凝胶在食品生物活性化合物封装中的潜在应用,适当强调了影响有机凝胶形成的因素、稳定性、挑战以及有机凝胶的未来方面。这篇系统性综述可能会促使功能食品制造商更好地模拟其所需产品。
本文章由计算机程序翻译,如有差异,请以英文原文为准。

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Nanoorganogels for Encapsulating Food Bioactive Compounds

Nanoorganogels have emerged as promising carriers for encapsulating food bioactive compounds, offering enhanced stability and controlled release properties. Organogels are a type of gel that consists of a liquid organic phase encased in a cross-linked 3D network. Encapsulating food bioactive compounds with nanoorganogels enhances the bioavailability, stability, and bioefficacy of the encapsulated nutraceuticals by preventing them from incompatible interactions and deterioration. In addition, nanoorganogels can protect bioactives from degradation during food formulation, processing, and storage with improved shelf life. Nanoorganogel-based encapsulation technology in the food industry is distinct; however, research in the field of nanoorganogels in bioactive compounds has been limited. This review focuses on the formulation (i.e. fluid-filled fiber, solid fiber, and hydration mechanisms), properties, and characteristic assessment of nanoorganogel-encapsulated food bioactive compounds. Further, the inherent behavioural properties such as structural, viscoelastic, thermal, and biocompatibility of organogels were delineated. Characterization studies about particle size, surface morphology, structure and optical properties, chemical nature and molecular composition, gelation, and rheological stability were outlined in detail. Due emphasis on factors affecting organogel formation, stability, challenges, and future aspects of organogels was portrayed based on the potential application of nanoorganogels in the encapsulation of food bioactive compounds. This systemic review may provoke functional food manufacturers to better simulate their desired products.

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来源期刊
Food and Bioprocess Technology
Food and Bioprocess Technology 农林科学-食品科技
CiteScore
9.50
自引率
19.60%
发文量
200
审稿时长
2.8 months
期刊介绍: Food and Bioprocess Technology provides an effective and timely platform for cutting-edge high quality original papers in the engineering and science of all types of food processing technologies, from the original food supply source to the consumer’s dinner table. It aims to be a leading international journal for the multidisciplinary agri-food research community. The journal focuses especially on experimental or theoretical research findings that have the potential for helping the agri-food industry to improve process efficiency, enhance product quality and, extend shelf-life of fresh and processed agri-food products. The editors present critical reviews on new perspectives to established processes, innovative and emerging technologies, and trends and future research in food and bioproducts processing. The journal also publishes short communications for rapidly disseminating preliminary results, letters to the Editor on recent developments and controversy, and book reviews.
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