生物聚合物稳定乳液体系提高亲脂性生物活性化合物的口服生物可及性

IF 8.9 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Current Opinion in Food Science Pub Date : 2023-04-01 DOI:10.1016/j.cofs.2023.101001

Anil K Anal , Nuntarat Boonlao , Uracha R Ruktanonchai

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引用次数: 4

摘要

食品中的亲脂性生物活性化合物(LBC)在加工、储存和通过胃肠道过程中受刺激环境的影响而容易降解。这些亲脂性生物活性成分的消化率和口服生物利用度较差。胶体为基础的输送系统可以提高这些LBC的溶解度，稳定性和生物利用度。本文综述了近年来生物聚合物乳剂作为包封、保护和提高LBC生物可及性和生物利用度的载体的研究进展。重点介绍了蛋白质、多糖及其缀合物作为乳化剂制备稳定乳剂的应用。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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Emulsion systems stabilized with biopolymers to enhance oral bioaccessibility and bioavailability of lipophilic bioactive compounds

The lipophilic bioactive compounds (LBC) in food are sensitive to degrade by the effects of stimuli environments during processing, storage, and passage through gastrointestinal tract. The digestibility and oral bioavailability of these lipophilic bioactive components are poor. Colloid-based delivery systems can enhance the solubility, stability, and bioavailability of those LBC. This review article represents the recent studies reported on the development of biopolymeric emulsions as delivery vehicles for encapsulation, protection, and enhancement of bioaccessibility and bioavailability of LBC. The applications of proteins, polysaccharides, and their conjugates used as emulsifiers to develop stable emulsions are also highlighted.

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来源期刊

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.