食品科学 ›› 2023, Vol. 44 ›› Issue (11): 222-232.doi: 10.7506/spkx1002-6630-20220714-167

• 专题论述 • 上一篇    

多糖稳定柠檬醛及其在食品领域的应用研究进展

李慧雪,张润峰,潘玉雪,孙亚鹏,刘霄莹,陈山   

  1. (广西大学轻工与食品工程学院,广西 南宁 530004)
  • 发布日期:2023-06-30
  • 基金资助:
    国家自然科学基金地区科学基金项目(32260561)

Recent Advances in Polysaccharide Stabilized Citral and Its Application in the Food Field

LI Huixue, ZHANG Runfeng, PAN Yuxue, SUN Yapeng, LIU Xiaoying, CHEN Shan   

  1. (College of Light Industry and Food Engineering, Guangxi University, Nanning 530004, China)
  • Published:2023-06-30

摘要: 柠檬醛因具有柠檬香气和抗菌生物活性而被应用于食品领域,但因其对酸、氧、光敏感,易发生酸催化环化、氧化和光化学降解而导致生物活性降低,其应用受到极大限制,采用多糖封装是提高柠檬醛物理、化学稳定性和延缓降解的有效方式。本文综述了柠檬醛的结构性质及其在食品饮料、保鲜抗菌方面的应用及局限性,总结了多糖用于封装稳定柠檬醛的方法,包括乳液系统、自组装、水凝胶及喷雾干燥,同时概述了这些方法稳定柠檬醛的应用现状,最后指出该研究领域存在的问题和未来的研究方向,旨在为提高柠檬醛生物活性、拓展其在食品领域中的应用提供理论参考。

关键词: 柠檬醛;多糖;稳定性;方法;应用

Abstract: Citral is used in the food field because of its lemon-like aroma and antibacterial biological activity. However, due to its sensitivity to acid, oxygen and light, citral is prone to acid-catalyzed cyclization, oxidation and photochemical degradation, reducing its biological activity and consequently limiting its application. Polysaccharide encapsulation is an effective way to improve the physical and chemical stability of citral and delay its degradation. This article reviews the structural properties of citral and its application in food and beverage as a food preservative, summarizes the methods used for encapsulating and stabilizing citral with polysaccharides including emulsion systems, self-assembly, hydrogels and spray drying as well as the current status of the application of these methods to stabilize citral, and finally points out the problems existing in this field and future research directions. This review hopes to provide a theoretical reference for improving the biological activity of citral and expanding its application in the food field.

Key words: citral; polysaccharide; stability; method; application

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