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油脂体包埋疏水性活性物质的研究进展

杨瑶 傅娆 梅雅欣 赵思佳 温馨 倪元颖 李茉

食品科学2025,Vol.46Issue(13):376-384,9.
食品科学2025,Vol.46Issue(13):376-384,9.DOI:10.7506/spkx1002-6630-20250109-064

油脂体包埋疏水性活性物质的研究进展

Research Progress on Encapsulation of Hydrophobic Active Substances in Oil Bodies

杨瑶 1傅娆 1梅雅欣 1赵思佳 1温馨 1倪元颖 1李茉1

作者信息

  • 1. 中国农业大学食品科学与营养工程学院,国家果蔬加工工程技术研究中心,农业农村部果蔬加工重点实验室,北京 100083
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摘要

Abstract

Oil bodies are organelles that store lipid in oil crops,and they are natural oil-in-water structures.As an encapsulation system for hydrophobic active substances,they can be used to address issues such as poor water solubility and instability of hydrophobic active substances,and have attracted wide attention from researchers in recent years.The cell membrane of oil bodies is composed of phospholipids and proteins.Hydrophobic active substances could enter oil bodies through passive transport,but the encapsulation effect is affected by many factors and can be improved by physical methods(such as stirring,ultrasonic treatment and homogenization).This article reviews recent progress on the encapsulation of hydrophobic active substances by oil bodies,focusing on the composition and properties of oil bodies,the properties of and delivery systems for hydrophobic active substances,the commonly used methods for oil body encapsulation along with their advantages and disadvantages,and the stability and encapsulation effect of oil body emulsions.The aim is to provide ideas for exploring the encapsulation mechanism of hydrophobic active substances and constructing an efficient and stable loading system.It also aims to improve the stability,utilization rate,and bioaccessibility of active substances in order to lay a theoretical foundation for their application in fields such as foods,medicine,and cosmetics.

关键词

油脂体/疏水性活性物质/包埋效果/稳定性/改性

Key words

oil bodies/hydrophobic active substances/encapsulation effects/stability/modification

分类

轻工纺织

引用本文复制引用

杨瑶,傅娆,梅雅欣,赵思佳,温馨,倪元颖,李茉..油脂体包埋疏水性活性物质的研究进展[J].食品科学,2025,46(13):376-384,9.

基金项目

国家自然科学基金国际(地区)合作与交流项目(32020103015) (地区)

"十四五"国家重点研发计划重点专项(2024YFD2101303) (2024YFD2101303)

食品科学

OA北大核心

1002-6630

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