克服生物活性化合物 pH 值驱动封装的应用限制:策略与展望

IF 8.9 1区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY
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引用次数: 0

摘要

利用 pH 值驱动技术封装生物活性化合物已成为当前研究的焦点。在过去 5 年中,越来越多的研究报告了利用 pH 值驱动方法制备生物活性纳米粒子的情况。然而,所采用的材料必须具有与 pH 值相关的溶解性,并在不同的酸性和碱性条件下具有高稳定性,这对 pH 值驱动技术的广泛应用和商业化仍是一个重大限制。为了克服这一限制,必须优化 pH 值驱动工艺,例如加入稳定剂、确定更理想的酸化点以及使用先进的酸碱调节剂。在这些方法中,pH 值驱动技术与其他技术的结合可能被证明是推进和推广 pH 值驱动技术的关键方向。全面研究 pH 值驱动技术的内在机理并不断进行优化,是推动 pH 值驱动技术发展的基础。总之,pH 值驱动的生物活性化合物封装技术前景广阔。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Overcoming the application limitations of pH-driven encapsulation of bioactive compounds: strategies and perspectives

The encapsulation of bioactive compounds using pH-driven techniques has become a focal point of current research. Over the past 5 years, there has been a growing number of studies reporting the preparation of bioactive nanoparticles using pH-driven methods. However, the materials employed must possess pH-dependent solubility and high stability under varying acidic and basic conditions, which remains a significant limitation for the broader application and commercialization of pH-driven techniques. To surmount this restriction, it is imperative to optimize the pH-driven process, such as by incorporating stabilizers, identifying more optimal acidification points, and utilizing advanced acid–base regulators. Among these approaches, the combination of pH-driven technology with other techniques may prove to be a pivotal direction for advancing and promoting pH-driven technology. A comprehensive examination of the underlying mechanisms of pH-driven technology and a continuous process of optimization are fundamental to the advancement of pH-driven technology. In conclusion, the pH-driven encapsulation of bioactive compounds has a promising future.

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来源期刊
Current Opinion in Food Science
Current Opinion in Food Science Agricultural and Biological Sciences-Food Science
CiteScore
18.40
自引率
4.00%
发文量
157
审稿时长
92 days
期刊介绍: Current Opinion in Food Science specifically provides expert views on current advances in food science in a clear and readable format. It also evaluates the most noteworthy papers from original publications, annotated by experts. Key Features: Expert Views on Current Advances: Clear and readable insights from experts in the field regarding current advances in food science. Evaluation of Noteworthy Papers: Annotated evaluations of the most interesting papers from the extensive array of original publications. Themed Sections: The subject of food science is divided into themed sections, each reviewed once a year.
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