二十二碳六烯酸运载体系的制备、表征与展望OACSTPCD

Docosahexaenoic acid(DHA)is a polyunsaturated fatty acid beneficial to human health inhibiting inflammatory response,lowering blood sugar,regulating fat metabolism,promoting brain development and improving vision,which can be used as a nutritional enhancer in health care products,dairy products,bakery products and gel candy.However,its fishy smell,poor water solubility and oxidation instability limit its application in the food industry.DHA can be encapsulated by natural molecules such as proteins and polysaccharides to form delivery systems such as nano-emulsion,multilayer emulsions,Pickering emulsions,liposomes and gels forming a protective layer around bioactive molecules and improving their physicochemical stability and bioavailability.This paper introduced the structure,function and main factors limiting the application of DHA,reviewed the studies in recent years at home and abroad to summarize the research progress of different DHA delivery systems and their function in masking fishy smell,delaying oxidation and improvement in bioavailability which provides a reasonable prospect for their future development.