{"title":"磷虾油的健康促进作用：机制、生物活性组合和先进的封装技术","authors":"Nidhi Attri, Diksha Arora, Rajni Saini, Mamta Chandel, Priyanka Suthar, Atul Dhiman","doi":"10.1007/s10068-024-01737-3","DOIUrl":null,"url":null,"abstract":"<div><p>Krill oil, derived from Antarctic krill (<i>Euphausia superba</i>) species, is drawing increased attention due to its distinct composition, being rich in omega-3 fatty acids, phospholipids, and astaxanthin. Recent studies highlight the potential benefits of krill oil as a dietary supplement for enhancing various health-related factors. Research indicates that supplementing with krill oil positively affects markers of inflammation, oxidative stress, muscle function, glucose metabolism, and lipid profiles. Additionally, advancements in encapsulation technologies aim to optimize the delivery and efficacy of krill oil supplements. The review outlines the selection of emulsifiers and wall materials, along with techniques employed in creating four novel encapsulation methods for krill oil: micro/nanoemulsions, microcapsules, liposomes, and nanostructured lipid carriers. The review also provides scientific literature on the physiological impacts and underlying mechanisms of krill oil supplementation. It explores its influence on glucose homeostasis, oxidative stress responses, inflammatory pathways, lipid metabolism, and muscle physiology.</p></div>","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"34 6","pages":"1285 - 1308"},"PeriodicalIF":2.4000,"publicationDate":"2024-11-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Health promoting benefits of krill oil: mechanisms, bioactive combinations, and advanced encapsulation technologies\",\"authors\":\"Nidhi Attri, Diksha Arora, Rajni Saini, Mamta Chandel, Priyanka Suthar, Atul Dhiman\",\"doi\":\"10.1007/s10068-024-01737-3\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><p>Krill oil, derived from Antarctic krill (<i>Euphausia superba</i>) species, is drawing increased attention due to its distinct composition, being rich in omega-3 fatty acids, phospholipids, and astaxanthin. Recent studies highlight the potential benefits of krill oil as a dietary supplement for enhancing various health-related factors. Research indicates that supplementing with krill oil positively affects markers of inflammation, oxidative stress, muscle function, glucose metabolism, and lipid profiles. Additionally, advancements in encapsulation technologies aim to optimize the delivery and efficacy of krill oil supplements. The review outlines the selection of emulsifiers and wall materials, along with techniques employed in creating four novel encapsulation methods for krill oil: micro/nanoemulsions, microcapsules, liposomes, and nanostructured lipid carriers. The review also provides scientific literature on the physiological impacts and underlying mechanisms of krill oil supplementation. It explores its influence on glucose homeostasis, oxidative stress responses, inflammatory pathways, lipid metabolism, and muscle physiology.</p></div>\",\"PeriodicalId\":566,\"journal\":{\"name\":\"Food Science and Biotechnology\",\"volume\":\"34 6\",\"pages\":\"1285 - 1308\"},\"PeriodicalIF\":2.4000,\"publicationDate\":\"2024-11-15\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Food Science and Biotechnology\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://link.springer.com/article/10.1007/s10068-024-01737-3\",\"RegionNum\":3,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q3\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Science and Biotechnology","FirstCategoryId":"97","ListUrlMain":"https://link.springer.com/article/10.1007/s10068-024-01737-3","RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q3","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
Health promoting benefits of krill oil: mechanisms, bioactive combinations, and advanced encapsulation technologies
Krill oil, derived from Antarctic krill (Euphausia superba) species, is drawing increased attention due to its distinct composition, being rich in omega-3 fatty acids, phospholipids, and astaxanthin. Recent studies highlight the potential benefits of krill oil as a dietary supplement for enhancing various health-related factors. Research indicates that supplementing with krill oil positively affects markers of inflammation, oxidative stress, muscle function, glucose metabolism, and lipid profiles. Additionally, advancements in encapsulation technologies aim to optimize the delivery and efficacy of krill oil supplements. The review outlines the selection of emulsifiers and wall materials, along with techniques employed in creating four novel encapsulation methods for krill oil: micro/nanoemulsions, microcapsules, liposomes, and nanostructured lipid carriers. The review also provides scientific literature on the physiological impacts and underlying mechanisms of krill oil supplementation. It explores its influence on glucose homeostasis, oxidative stress responses, inflammatory pathways, lipid metabolism, and muscle physiology.
期刊介绍：
The FSB journal covers food chemistry and analysis for compositional and physiological activity changes, food hygiene and toxicology, food microbiology and biotechnology, and food engineering involved in during and after food processing through physical, chemical, and biological ways. Consumer perception and sensory evaluation on processed foods are accepted only when they are relevant to the laboratory research work. As a general rule, manuscripts dealing with analysis and efficacy of extracts from natural resources prior to the processing or without any related food processing may not be considered within the scope of the journal. The FSB journal does not deal with only local interest and a lack of significant scientific merit. The main scope of our journal is seeking for human health and wellness through constructive works and new findings in food science and biotechnology field.
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