食品科学 ›› 2019, Vol. 40 ›› Issue (9): 296-301.doi: 10.7506/spkx1002-6630-20180508-127

• 专题论述 • 上一篇    下一篇

油脂和脂溶性功能成分微胶囊的消化研究进展

马铁铮,钱启尧,王 静*   

  1. 北京工商大学食品学院,北京市食品营养与人类健康高精尖创新中心,食品添加剂与配料北京高校工程研究中心,北京 100048
  • 出版日期:2019-05-15 发布日期:2019-05-28
  • 基金资助:
    国家自然科学基金青年科学基金项目(31501408);北京市属高校高水平教师队伍建设支持计划项目(IDHT20180506);北京优秀人才培养资助青年拔尖团队项目(2016000026833TD01)

Recent Progress in the Digestibility of Microcapsules Containing Lipids and Fat-Soluble Functional Ingredients

MA Tiezheng, QIAN Qiyao, WANG Jing*   

  1. Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, School of Food and Chemical Engineering, Beijing Technology and Business University, Beijing 100048, China
  • Online:2019-05-15 Published:2019-05-28

摘要: 微胶囊在体内和体外模拟时的消化状况是近年来微胶囊研究的焦点方向之一。本文概述了微胶囊在口腔、胃和肠道中的消化情况,以及壁材、微胶囊化方法等因素对芯材释放率和生物利用率的影响,并对微胶囊研究的发展和应用前景进行了展望,以期为微胶囊作为功能性食品配料的研究与工业生产提供参考和借鉴。

关键词: 微胶囊, 消化, 释放率, 生物利用率

Abstract: In recent years, the in vivo and in vitro digestibility of microcapsules is one of the major focuses in the field of microcapsule research. The digestibility of microcapsules in the oral cavity and gastrointestinal tract is summarized and analyzed as well as the effects of wall materials, microencapsulation methods and other factors on the release rate and bioavailability of the core material. Future prospects for the development and application of microcapsules are discussed. This review hopes to provide a useful basis for the research and industrial production of microcapsules as functional food ingredients.

Key words: microcapsules, digestion, release rate, bioavailability

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