摘要
食品营养和安全与人们的健康有着紧密的联系,运用现代食品加工高新技术可以减少食品加工、食品保藏过程中营养素的损失并改善食品的营养价值和吸收率,也可以使引起食品腐败变质的微生物的繁殖减少到最低程度。微乳液技术是一项有着广泛应用的新技术,采用食品级组分制备得到的微乳液体系可以保护食品中的生物活性成分,提高食品成分的消化率及抗氧化能力,也可增强食品成分的抑菌效果,防止因微生物污染食品而引发食源性疾病,提高食品的安全性,同时还可作为食品分离和检测的一种技术手段。该文介绍微乳液的结构、制备和在助消化、抑菌、抗氧化、包埋食品功能活性成分、微乳液电动色谱法等方面的应用现状,并展望微乳液在食品营养与安全领域中的应用前景,为该技术在食品领域中的深入研究提供参考依据。
Food nutrition and safety is closely related to people’s health. The application of modern food processing technology can reduce the loss of nutrients in food processing and food preservation,and can also improve the nutritional value and absorption rate of food,minimize the proliferation of microorganisms that cause food spoilage. Microemulsion technology is a new technology with wide application. The microemulsion system prepares by using food grade components can protect bioactive components in foods,improve the digestibility and antioxidative ability of food components,enhance the antibacterial effect of food ingredients,prevent foodborne diseases caused by microbial contamination of food,and improve food safety. Microemulsion technology can also be used as a technical means for food separation and detection. In this paper,the structure,preparation and application of microemulsion in bacteriostatic,aid digestion,antioxidant,encapsulated food functional active ingredients,microemulsion electrokinetic chromatography and other aspects were reviewed.The application prospect of microemulsion in the field of food nutrition and safety was also prospected in this paper and provided a reference for the further research of this technology in food field.
作者
杨冠杰
梁鹏
YANG Guan-jie;LIANG Peng(College of Food Science,Fujian Agriculture and Forestry University,Fuzhou 350002,Fujian,China)
出处
《食品研究与开发》
CAS
北大核心
2020年第8期210-217,共8页
Food Research and Development
基金
国家自然科学基金(31801465)。
关键词
微乳液
助消化
抑菌
微乳液电动色谱
抗氧化
microemulsion
aid digestion
antibacterial
microemulsion electro chromatography
antioxidant
作者简介
杨冠杰(1998—),男(汉),本科,研究方向:食品科学与工程。;通信作者:梁鹏(1985—),男(汉),副教授,博士,研究方向:分子营养和代谢调控。
