植物油微胶囊化方法:原理、稳定性及应用综述。

IF 2.3 4区 农林科学 Q3 BIOTECHNOLOGY & APPLIED MICROBIOLOGY
Luana Carvalho da Silva, Rachel Menezes Castelo, Huai N Cheng, Atanu Biswas, Roselayne Ferro Furtado, Carlucio Roberto Alves
{"title":"植物油微胶囊化方法:原理、稳定性及应用综述。","authors":"Luana Carvalho da Silva,&nbsp;Rachel Menezes Castelo,&nbsp;Huai N Cheng,&nbsp;Atanu Biswas,&nbsp;Roselayne Ferro Furtado,&nbsp;Carlucio Roberto Alves","doi":"10.17113/ftb.60.03.22.7329","DOIUrl":null,"url":null,"abstract":"<p><p>In addition to being used in food, fuel and lubricants, vegetable oils are promising in many other applications such as food additives, nutritional supplements, cosmetics and biomedicine; however, their low oxidative stability can limit their use. Microencapsulation is a well-established method for the preservation of oil against degradation, controlled release of active ingredients, protection against external factors during storage, and enhanced durability. In this article, microencapsulation methods for vegetable oil are reviewed, including physical methods (spray-drying and freeze-drying), physicochemical methods (complex coacervation, ionic gelation and electrostatic layer-by-layer deposition), and chemical methods (interfacial/<i>in situ</i> polymerization). This article also provides information on the principles, parameters, advantages, disadvantages and applications of these methods.</p>","PeriodicalId":12400,"journal":{"name":"Food Technology and Biotechnology","volume":null,"pages":null},"PeriodicalIF":2.3000,"publicationDate":"2022-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9590266/pdf/","citationCount":"0","resultStr":"{\"title\":\"Methods of Microencapsulation of Vegetable Oil: Principles, Stability and Applications - A Minireview.\",\"authors\":\"Luana Carvalho da Silva,&nbsp;Rachel Menezes Castelo,&nbsp;Huai N Cheng,&nbsp;Atanu Biswas,&nbsp;Roselayne Ferro Furtado,&nbsp;Carlucio Roberto Alves\",\"doi\":\"10.17113/ftb.60.03.22.7329\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<p><p>In addition to being used in food, fuel and lubricants, vegetable oils are promising in many other applications such as food additives, nutritional supplements, cosmetics and biomedicine; however, their low oxidative stability can limit their use. Microencapsulation is a well-established method for the preservation of oil against degradation, controlled release of active ingredients, protection against external factors during storage, and enhanced durability. In this article, microencapsulation methods for vegetable oil are reviewed, including physical methods (spray-drying and freeze-drying), physicochemical methods (complex coacervation, ionic gelation and electrostatic layer-by-layer deposition), and chemical methods (interfacial/<i>in situ</i> polymerization). This article also provides information on the principles, parameters, advantages, disadvantages and applications of these methods.</p>\",\"PeriodicalId\":12400,\"journal\":{\"name\":\"Food Technology and Biotechnology\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":2.3000,\"publicationDate\":\"2022-09-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9590266/pdf/\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Food Technology and Biotechnology\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://doi.org/10.17113/ftb.60.03.22.7329\",\"RegionNum\":4,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q3\",\"JCRName\":\"BIOTECHNOLOGY & APPLIED MICROBIOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Technology and Biotechnology","FirstCategoryId":"97","ListUrlMain":"https://doi.org/10.17113/ftb.60.03.22.7329","RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q3","JCRName":"BIOTECHNOLOGY & APPLIED MICROBIOLOGY","Score":null,"Total":0}
引用次数: 0

摘要

除了用于食品、燃料和润滑油之外,植物油在食品添加剂、营养补充剂、化妆品和生物医药等许多其他应用领域也很有前景;然而,它们的低氧化稳定性限制了它们的使用。微胶囊化是一种行之有效的方法,可以防止油的降解,控制有效成分的释放,在储存过程中防止外部因素的影响,并提高持久性。本文综述了植物油的微胶囊化方法,包括物理方法(喷雾干燥和冷冻干燥)、物理化学方法(复合凝聚、离子凝胶和静电逐层沉积)和化学方法(界面/原位聚合)。本文还介绍了这些方法的原理、参数、优缺点和应用。
本文章由计算机程序翻译,如有差异,请以英文原文为准。

Methods of Microencapsulation of Vegetable Oil: Principles, Stability and Applications - A Minireview.

Methods of Microencapsulation of Vegetable Oil: Principles, Stability and Applications - A Minireview.

Methods of Microencapsulation of Vegetable Oil: Principles, Stability and Applications - A Minireview.

Methods of Microencapsulation of Vegetable Oil: Principles, Stability and Applications - A Minireview.

In addition to being used in food, fuel and lubricants, vegetable oils are promising in many other applications such as food additives, nutritional supplements, cosmetics and biomedicine; however, their low oxidative stability can limit their use. Microencapsulation is a well-established method for the preservation of oil against degradation, controlled release of active ingredients, protection against external factors during storage, and enhanced durability. In this article, microencapsulation methods for vegetable oil are reviewed, including physical methods (spray-drying and freeze-drying), physicochemical methods (complex coacervation, ionic gelation and electrostatic layer-by-layer deposition), and chemical methods (interfacial/in situ polymerization). This article also provides information on the principles, parameters, advantages, disadvantages and applications of these methods.

求助全文
通过发布文献求助,成功后即可免费获取论文全文。 去求助
来源期刊
Food Technology and Biotechnology
Food Technology and Biotechnology 工程技术-生物工程与应用微生物
CiteScore
3.70
自引率
0.00%
发文量
33
审稿时长
12 months
期刊介绍: Food Technology and Biotechnology (FTB) is a diamond open access, peer-reviewed international quarterly scientific journal that publishes papers covering a wide range of topics, including molecular biology, genetic engineering, biochemistry, microbiology, biochemical engineering and biotechnological processing, food science, analysis of food ingredients and final products, food processing and technology, oenology and waste treatment. The Journal is published by the University of Zagreb, Faculty of Food Technology and Biotechnology, Croatia. It is an official journal of Croatian Society of Biotechnology and Slovenian Microbiological Society, financed by the Croatian Ministry of Science and Education, and supported by the Croatian Academy of Sciences and Arts.
×
引用
GB/T 7714-2015
复制
MLA
复制
APA
复制
导出至
BibTeX EndNote RefMan NoteFirst NoteExpress
×
提示
您的信息不完整,为了账户安全,请先补充。
现在去补充
×
提示
您因"违规操作"
具体请查看互助需知
我知道了
×
提示
确定
请完成安全验证×
copy
已复制链接
快去分享给好友吧!
我知道了
右上角分享
点击右上角分享
0
联系我们:info@booksci.cn Book学术提供免费学术资源搜索服务,方便国内外学者检索中英文文献。致力于提供最便捷和优质的服务体验。 Copyright © 2023 布克学术 All rights reserved.
京ICP备2023020795号-1
ghs 京公网安备 11010802042870号
Book学术文献互助
Book学术文献互助群
群 号:481959085
Book学术官方微信