天然可食性壁材虫胶包埋功能组分的研究进展

摘要/Abstract

摘要： 摘要：虫胶是一种新兴的功能性组分微囊化壁材，天然、无毒、生物可降解，具有在中酸性水溶液中不溶、碱性水溶液中溶解的特性，及良好的成膜性和热性能，可较好地应用于耐酸、阻湿、胃肠道控释等方面。本文首先综述了虫胶的组成、物化特性；以食品、制药行业中的益生菌、维生素、天然色素、油脂、蛋白、药物等代表性组分，归纳总结了虫胶微囊化在各产业中的应用研究进展；以挤压法、乳化法、相分离法、电喷雾法和静电纺丝法为代表，详细介绍了虫胶的微囊化方法；最后对虫胶及其微囊化的研究方向进行了展望。

关键词: 关键词：虫胶, 功能性组分, 微囊化, 综述

Abstract: Abstract: Shellac is an emerging material for microencapsulation of functional ingredients, which is natural, non-toxic and biodegradable. It has special solubility (insoluble in neutral and acidic solutions, but soluble in alkaline solution), good film-forming ability and special thermal properties, which makes shellac to be an excellent material for acid resistance, moisture barrier and controlled release of functional ingredients in intestine. This review first summarized the components and physiochemical properties of shellac. Taking probiotics, vitamin, natural colorant, lipid, protein and drug as the representative ingredients in food and pharmaceutical industries, the application using shellac as encapsulation material was summarized. Also, the encapsulation techniques of shellac were described in detail, such as extrusion, emulsification, phase separation, electrospray, electrospinning, etc. Finally, an outlook for further study of shellac and its encapsulation was given at the end.

Key words: Key words: Shellac, functional ingredients, microencapsulation, review

中图分类号:

TS201.1

黄雪张慧彭舒悦赵萌方亚鹏. 天然可食性壁材虫胶包埋功能组分的研究进展[J]. 食品科学, 0, (): 0-0.

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