摘要
二十二碳六烯酸(Docosahexaenoicacid,DHA)是一种有益于人体健康的多不饱和脂肪酸,具有抑制炎症反应、降低血糖、调节脂肪代谢、促进大脑发育及改善视力等功效,可以用作营养强化剂加入保健产品、乳制品、烘焙产品和凝胶糖果中。但是DHA腥味难以掩饰、水溶性差及氧化不稳定等问题限制了其在食品工业上的应用。可以通过纳米乳液、多层乳液、Pickering乳液、脂质体及凝胶等递送系统在DHA周围形成保护层,提高其理化稳定性及生物利用度。本文介绍了DHA的结构、功能及限制其应用的主要因素,结合了近几年国内外研究结果,对不同DHA传递系统及其在风味掩蔽、延缓氧化及提高生物利用度方面的研究进展进行综述,对比了几种运载体系的特点及适用范围,并为其未来发展方向提供合理展望。
Docosahexaenoic acid(DHA)is a polyunsaturated fatty acid beneficial to human health inhibiting inflammatory response,lowering blood sugar,regulating fat metabolism,promoting brain development and improving vision,which can be used as a nutritional enhancer in health care products,dairy products,bakery products and gel candy.However,its fishy smell,poor water solubility and oxidation instability limit its application in the food industry.DHA can be encapsulated by natural molecules such as proteins and polysaccharides to form delivery systems such as nano-emulsion,multilayer emulsions,Pickering emulsions,liposomes and gels forming a protective layer around bioactive molecules and improving their physicochemical stability and bioavailability.This paper introduced the structure,function and main factors limiting the application of DHA,reviewed the studies in recent years at home and abroad to summarize the research progress of different DHA delivery systems and their function in masking fishy smell,delaying oxidation and improvement in bioavailability which provides a reasonable prospect for their future development.
作者
徐嘉鸿
侯占群
任帅
王彩云
袁芳
XU Jiahong;HOU Zhanqun;REN Shuai;WANG Caiyun;YUAN Fang(College of Food Science and Nutritional Engineering,China Agriculture University,Beijing 100083;Inner Mongolia Dairy Technology Research Institute Co.,Ltd.,Hohhot 010110;Inner Mongolia Yili Industrial Group,Co.,Ltd.,Hohhot 010110;National Center of Technology Innovation for Dairy,Hohhot 010080)
出处
《中国食品添加剂》
CAS
2024年第4期307-317,共11页
China Food Additives
关键词
DHA
递送系统
氧化稳定性
表征
应用
DHA
delivery systems
oxidation stability
characterization
application
作者简介
徐嘉鸿(1999-),女,硕士,研究方向:天然产物与功能食品;通信作者:袁芳(1967-),女,博士,副教授,研究方向:天然产物与功能食品。
