植物精油的递送体系及其在果蔬保鲜中应用的研究进展

摘要/Abstract

摘要： 植物精油能够有效延长果蔬保质期，因其具有抗氧化、抑菌、驱虫等生物活性，是绿色天然的果蔬保鲜剂。然而精油存在易挥发、稳定性差、亲水性弱等缺陷，并且具有较强的芳香气味，故在果蔬保鲜等应用中受限。稳定性强、能够与外界环境形成屏障的植物精油递送体系为解决上述问题提供了新的方法和途径。此外，递送体系还可以提高生物相容性并具有可控释功能，增强了植物精油的利用率。鉴于此，本文综述了植物精油的成分及其抗氧化、抑菌、驱虫等生物活性及相应的作用机制。重点分析了纳米乳液、微乳液、微胶囊、脂质体等递送体系及制备方式，讨论了植物精油包封效率、粒径和物理稳定性的主要影响因素如制备方法、乳化剂、壁材的种类和浓度比例等。总结了植物精油递送体系在果蔬保鲜中的应用及展望，旨在为开发新型果蔬保鲜剂提供理论依据。

关键词: 植物精油, 递送体系, 果蔬保鲜

Abstract: Plant essential oils possess antioxidant, antibacterial, and insect repellent properties that make them promising natural preservatives for fruits and vegetables. They could effectively extend the shelf life of fruits and vegetables and they are natural fruit and vegetable preservatives. However, their applications to fruit and vegetables preservation are limited due to their high volatility, poor stability, weak hydrophilicity, and strong aroma. To overcome these limitations, delivery systems with enhanced stability have been developed to protect the oils from environmental factors and improve their biocompatibility and controlled release properties. In the present study, we reviewed the components of plant essential oils and their associated biological activities and action mechanisms. We also analyzed various delivery systems, including nano-emulsions, microemulsions, microcapsules, and liposomes, and discussed factors affecting encapsulation efficiency, particle size, and physical stability, such as preparation methods, emulsifiers, types of wall materials, and concentration ratios. Finally, we summarized the applications and future prospects of delivery systems for plant essential oils in fruit and vegetable preservation. This review aimed to provide a theoretical foundation for the development of new, effective fruit and vegetable preservatives.

Key words: Plant essential oils, delivery systems, fruit and vegetable preservation

中图分类号:

TS201.6

姜美茹王颖杜易潼张改岚范宇鑫姜子涛. 植物精油的递送体系及其在果蔬保鲜中应用的研究进展[J]. 食品科学.

YING WANG Zi-Tao Jiang. Research Progress of the Delivery Systems of Plant Essential Oils and their Applications to Fruit and Vegetable Preservation[J]. FOOD SCIENCE.

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