创新型优质乳制品封装技术的最新发展:需求与挑战

IF 3.6
Samah M. El-Sayed , Hoda S. El-Sayed , Ahmed M. Youssef
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引用次数: 0

摘要

乳制品行业正在经历重大的技术和社会变革,导致产品供应和消费者偏好发生变化。封装技术,如纳米/微胶囊技术,正被用于提高配料效率和保护健康成分。微胶囊技术是指将物质封装在密封的小胶囊中,防止物理和化学作用,并通过在壁材和芯材之间形成功能屏障,保持芯材的功能、生物和物理化学能力。微胶囊技术,如乳化、挤压、喷雾干燥、冷冻干燥、共凝、熔融挤压、原位聚合、流化床包衣和超临界流体技术,可用于封装元素、维生素、精油和益生菌。所选的壁材取决于产品的应用和加工环境。微胶囊技术有可能彻底改变乳制品的生产。本综述将重点介绍在封装技术中不断扩大使用的壁材和保护各种营养保健成分的不同方法,以及封装技术在乳制品行业中的潜在应用。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Recent developments in encapsulation techniques for innovative and high-quality dairy products: Demands and challenges

The dairy industry is experiencing significant technological and societal changes, resulting in shifts in product availability and consumer preferences. Encapsulation technologies, such as nano/microencapsulation, are being used to increase ingredient efficiency and protect health components. Microencapsulation involves encapsulating substances in small, sealed capsules, preventing physical as well as chemical interactions, and maintaining core materials' functional, biological, and physicochemical abilities by generating a functional barrier among the wall material and core. Microencapsulation techniques like emulsification, extrusion, spray-drying, freeze-drying, coacervation, melt-extrusion, in situ polymerization, fluidized-bed coating, and supercritical fluid technology are used to encapsulate elements, vitamins, essential oils, and probiotics. The wall material selected is determined by the product's application and processing circumstances. Microencapsulation has the potential to revolutionize the manufacturing of dairy products. This review focuses on the expanding use of wall materials and diverse methods for protecting various nutraceutical components in encapsulation technology, as well as potential applications of encapsulation techniques in the dairy industry.

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来源期刊
Bioactive Carbohydrates and Dietary Fibre
Bioactive Carbohydrates and Dietary Fibre Agricultural and Biological Sciences-Food Science
CiteScore
6.00
自引率
0.00%
发文量
38
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