Nanotechnology for bioactives delivery systems
Nanotechnology for bioactives delivery systems
复制标题
生物活性物质输送系统的纳米技术
DOI：
10.38212/2224-6614.2118
复制
发表时间：
2020-07
影响因子：
3.6
通讯作者：
NevesJosé das;I. Kobayashi;M. Nakajima
中科院分区：
文献类型：
--
作者：
NevesJosé das;I. Kobayashi;M. Nakajima
功能性食品的特性在很大程度上取决于它们的微米和/或纳米级结构。传统上，功能性食品的制备基于大规模加工。因此，产品的结构无法精确控制。近年来，微/纳米技术不断发展，并越来越多地应用于功能食品的配制。本文综述了食品微/纳米加工技术在食品分散体中的应用，并介绍了其作为生物活性物质传递系统的应用。使用各种自上而下的技术或自下而上的方法配制和评估含有抗氧化剂食品材料的纳米分散体，特别是各种脂肪酸的聚甘油酯（PGE）在体外胃消化过程中制备和表征s-胡萝卜素纳米分散体中的性能。研究了微通道（MC）和纳米通道（NC）乳化制备单分散乳液的方法。介绍了单分散微细乳液NC乳化装置的研制情况。
The properties of functional foods depend largely on their micro- and/or nano-scale structure. Conventionally, the preparation of functional foods is based on large-scale processing. As a consequence, the structure of the products cannot be precisely controlled. Recently, micro-/nano-technology have been developing and increasingly applied to the formulation of functional foods. This paper summarizes some applications of micro-/nano-processing of food materials into dispersions, foreseeing their application as bioactives delivery systems. Nanodispersions containing antioxidant food materials were formulated and evaluated using various top-down techniques or a bottom-up method, particularly the performance of various polyglycerol esters (PGE) of fatty acid in the preparation and characterization of s-carotene nanodispersions during in vitro gastric digestion. Microchannel (MC) and nanochannel (NC) emulsification for producing monodisperse emulsions were investigated. The development of NC emulsification devices for monodisperse fine emulsions is also presented.