膳食脂质的功能特性、包封策略及应用进展综述

IF 1 Q4 FOOD SCIENCE & TECHNOLOGY Nutrition & Food Science Pub Date : 2022-02-10 DOI:10.1108/nfs-09-2021-0282
Jaydeep Pinakin Dave, Ali Muhammed Moula Ali, Sri Charan Bindu Bavisetty
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引用次数: 1

摘要

目的本研究旨在提供有关食用脂质的功能、来源、健康益处的当代科学知识,并特别强调不同的封装策略,以增强其饮食应用和提高市场价值。设计/方法/方法克服这些问题的新技术是非常需要的。鉴于此,针对功能性脂类的大多数方面,已经建立了几种新的封装技术。此外,这些技术已被设计用于提高食品系统中脂质的储存稳定性和控制释放。植物油和海洋油是功能性脂质最丰富的来源之一,但具有一定的局限性。目前,在可持续生产系统方面,诸如不同类型的藻类和微生物等替代来源正在引起人们的注意。各种包封技术的进步有助于克服脂质包封的分散性和稳定性问题。改进的物理化学相互作用,胶体分散和核-壳模块之间的壁和核心基质保护膳食脂在加工过程中已经实现。脂质体、微/纳米乳剂和微/纳米胶囊通过改善脂肪酸谱、稳定性和感官特性而被发现最适合食品应用。原创性/价值功能性脂质提供许多健康益处(即从简单的促进健康特性到复杂的疾病预防和治疗效果)。然而,这些功能性脂类也有一些缺点,如区域特异性可用性、不饱和程度导致氧化的脆弱性、加工过程中的降解/水解、低生物利用度、受限的储存稳定性等。
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An overview on recent advances in functional properties of dietary lipids, encapsulation strategies and applications
Purpose The purpose of this study was to provide contemporary scientific knowledge on the functionality of edible lipids, sources, health benefits, and a special emphasis on different encapsulation strategies to enhance their dietary application and boost the market value. Design/methodology/approach Novel technologies overcoming these issues are in great demand. Given that, several novel encapsulation techniques have been established aiming at most of the aspects of functional lipids. In addition, these techniques have been designed to enhance the storage stability and controlled release of lipids in food systems. Findings Plant and marine oils are one of the richest sources of functional lipids but are attached with limitations. Currently, alternative sources, such as different types of algae and microorganisms are gaining attention in terms of sustainable production systems. Advances in various encapsulation techniques have helped to overcome the dispersibility and stability problems of lipids encapsulation. Refinement in physicochemical interaction, colloidal dispersion and core-shell modules between wall and core matrix protect dietary lipids during processing have been implemented. Liposomes, micro/nanoemulsions and micro/nanocapsules are found most suitable for food application by improving the fatty acid profile, stability and sensorial properties. Originality/value Functional lipids offer numerous health benefits (i.e., simple health-promoting properties to complex disease preventive and curative effects). However, these functional lipids are associated with several disadvantages, such as region-specific availability, vulnerability to oxidation depending on the level of unsaturation, degradation/hydrolysis on processing, low bioavailability, confined storage stability, and others.
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来源期刊
Nutrition & Food Science
Nutrition & Food Science FOOD SCIENCE & TECHNOLOGY-
CiteScore
2.80
自引率
8.30%
发文量
85
期刊介绍: Nutrition & Food Science* (NFS) is an international, double blind peer-reviewed journal offering accessible and comprehensive coverage of food, beverage and nutrition research. The journal draws out the practical and social applications of research, demonstrates best practice through applied research and case studies and showcases innovative or controversial practices and points of view. The journal is an invaluable resource to inform individuals, organisations and the public on modern thinking, research and attitudes to food science and nutrition. NFS welcomes empirical and applied research, viewpoint papers, conceptual and technical papers, case studies, meta-analysis studies, literature reviews and general reviews which take a scientific approach to the following topics: -Attitudes to food and nutrition -Healthy eating/ nutritional public health initiatives, policies and legislation -Clinical and community nutrition and health (including public health and multiple or complex co-morbidities) -Nutrition in different cultural and ethnic groups -Nutrition during pregnancy, lactation, childhood, and young adult years -Nutrition for adults and older people -Nutrition in the workplace -Nutrition in lower and middle income countries (incl. comparisons with higher income countries) -Food science and technology, including food processing and microbiological quality -Genetically engineered foods -Food safety / quality, including chemical, physical and microbiological analysis of how these aspects effect health or nutritional quality of foodstuffs
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