食品运载体系包埋叶黄素的研究进展

叶黄素属于类胡萝卜素,具有多种生物活性功能,可以避免视网膜色素上皮细胞受蓝光损伤、预防心脑血管疾病、抗肿瘤等;此外,叶黄素还是天然的食品着色剂和抗氧化剂。但是叶黄素存在水溶性和化学稳定性较差、生物利用率低等缺陷,这限制了其在食品领域中的应用。利用食品运载体系可以解决上述问题。本文分析了限制叶黄素应用的原因,对现有食品运载体系包埋叶黄素的研究现状进行综述,以期为叶黄素的进一步研究与应用提供参考。     

食品运载体系包埋叶黄素的研究进展

叶黄素属于类胡萝卜素,具有多种生物活性功能,可以避免视网膜色素上皮细胞受蓝光损伤、预防心脑血管疾病、抗肿瘤等;此外,叶黄素还是天然的食品着色剂和抗氧化剂。但是叶黄素存在水溶性和化学稳定性较差、生物利用率低等缺陷,这限制了其在食品领域中的应用。利用食品运载体系可以解决上述问题。本文分析了限制叶黄素应用的原因,对现有食品运载体系包埋叶黄素的研究现状进行综述,以期为叶黄素的进一步研究与应用提供参考。     

姜黄素膜运载体系的构建及功能性应用研究进展

姜黄素因具有多种生物活性而获得广泛的研究关注,但由于其低水溶性和生理转运过程中的生化/结构降解,导致其生物利用度低下,制约其经济价值。因此,大量以姜黄素为基础的药物递送系统被引入,其中,将姜黄素纳入以生物聚合物为基础的膜运载体系被认为具有广阔的发展前景。多糖、蛋白质等都是经过广泛研究的聚合物载体,能够用于输送多种生物活性天然化合物。本文对姜黄素分子递送过程中存在的挑战以及构建姜黄素膜运载体系的研究进展进行概述,着重阐述姜黄素膜运载体系在食品抗氧化包装、新鲜度监测以及抗菌保鲜等方面的应用,旨在为姜黄素的进一步开发与应用提供理论参考。     

基于生物来源和纳米技术的姜黄素传递载体的研究进展

姜黄素具有抗氧化、抗肿瘤、降血脂和预防老年痴呆等多种生理功能,然而水溶性差、不稳定、生物利用率低等缺陷限制了其在食品中的应用。利用纳米技术,以天然生物大分子为材料,制备姜黄素的传递载体,可以解决上述问题。本文综合近年来国内外的研究报道,对姜黄素的纳米载体进行分类总结,并对其在食品中的应用前景进行展望。     

姜黄素在食品保鲜中应用的研究进展

姜黄素是一种绿色天然的食品保鲜剂,无毒无害,而且具有抗菌、抗氧化等保鲜效果。但由于姜黄素的水溶性差,生物利用率不高等问题,限制了其应用领域,所以增加姜黄素的生物利用率是拓宽其应用领域的重要因素。文章介绍了姜黄素的结构和食品保鲜原理,还综述了近年来姜黄素在食品保鲜领域中利用微胶囊、静电纺丝、纳米络合和胶体等方式提高其生物利用率的研究进展,为了姜黄素在食品保鲜领域中进一步的开发和利用提供一定的参考。     

虾青素的生物功效及其运载体系研究现状

虾青素是一种天然抗氧化剂,不仅具有强抗氧化功效,还具有抗炎、抗糖尿病、抗肿瘤等生物功效。但是由于水溶性低、见光易分解等特性,限制了其在功能性食品、医药等领域中的应用。近年来,大量研究利用运载体系负载虾青素以降低降解速率,提高其生物利用度,从而扩大虾青素的应用范围。该文结合虾青素的生物功效,对不同运载体系的负载特性进行了综述,选择合适的运载体系可以有效改善虾青素的生物功效,对提高虾青素的稳定性和生物利用度具有重要意义。同时,对实现虾青素靶向转运和吸收提供参考依据。     

基于β-环糊精的姜黄素传递载体的研究进展

姜黄素是一种重要的天然色素和调味品,具有抗氧化、抗肿瘤、降血脂和预防老年痴呆等生理功能,但是水溶性差、理化性质不稳定、生物利用率低等缺点限制了其在食品和调味品中的应用。以β-环糊精为基质制备姜黄素的传递载体,可有效解决上述问题。文章结合国内外的研究文献,系统总结了β-环糊精的结构和性质、传递载体的制备方法、β-环糊精对姜黄素的运载及其在食品和调味品中的应用等方面的内容,最后对基于β-环糊精的姜黄素传递载体的现状进行了分析,并对其在食品和调味品中的发展前景进行了展望。     

白藜芦醇的生物活性及其运载体系研究进展

白藜芦醇是一种主要存在于葡萄、花生、虎杖等植物中的天然多酚,具有抗氧化、抗菌消炎、抗心血管疾病、抗肿瘤等多种生物活性,在食品、药品及日化品领域都有广泛应用。但由于白藜芦醇性质不稳定、水溶性差等特点,限制了其应用范围,因此,利用运载体系提高其生物利用度是一个关键的研究方向。本文总结了白藜芦醇理化性质及生物活性,并对近年来有关白藜芦醇的运载体系进行综述,提出现有运载体系存在的问题,以期为白藜芦醇的运载体系的发展提供参考。     

姜黄素生理活性、代谢以及生物利用度的研究进展

姜黄素是一种多酚类化合物,着色能力强,是世界上销量最大的七大天然食用色素之一,是被WHO和FDA公认的天然食品添加剂。除此之外,姜黄素因其具有分子中含有多个双键,同时还有酚羟基和羰基等活性基团,在抗肿瘤、抗炎、抗氧化、清除自由基、抗微生物以及对心血管系统、消化系统等多方面均有疗效,但其生物利用度低限制了在医药方面的应用,因此如何提高姜黄素的生物利用度成为国内外研究者共同关注的课题。该文从国内外研究现状出发,对姜黄素的生理活性及应用进行概括,并对姜黄素体内代谢途径进行综述,分析指出姜黄素生物利用度低的原因,并介绍研究姜黄素生物利用度的模型和提高其生物利用度的方法,为全面系统研究姜黄素生物利用度打下基础。     

食品运载体系包埋维生素E的研究进展

维生素E是具有抗氧化活性等多种生理活性功能的脂溶性维生素，但是脂溶性限制了其在水溶性体系为主流的食品体系中的应用，并降低了其生物利用度。利用脂质体、纳米颗粒、乳液、微胶囊和环糊精包合物等食品运载体系可以改变维生素E的溶解性。选用恰当的运载体系，并对体系原材料筛选并加以适当修饰或改性能够有效提高维生素E的稳定性和生物利用率。本文概述了不同食品级运载体系对维生素E的包埋方法、负载特性和产品功能方面的研究和应用进展，为开发性能优良的运载体系，提高维生素E的稳定性和生物利用率提供有益的指导。     

姜黄素乳液的研究进展

姜黄素是一种具有多种功能活性的天然多酚类色素,制备乳液对其进行包封,在解决其溶解度低、稳定性差、生物利用度低等问题上显示出较大的优势,并逐步扩大其在食品、医药领域的应用。本文介绍了姜黄素的基本性质以及姜黄素乳液的制备方法和稳定性,并对姜黄素的生物利用度进行综述,最后对其发展前景作出展望。     

基于生物大分子的辅酶Q10纳米传递载体的研究进展

辅酶Q10是一种天然活性化合物,具有很强的抗氧化性,还能够提高人体免疫力,预防心血管疾病等。然而,由于辅酶Q10存在水溶性差、理化性质不稳定、生物利用率低等缺陷,限制了其在功能食品中的应用。利用纳米技术,以天然来源的生物大分子为基质制备辅酶Q10的纳米传递载体,可以有效解决上述问题。本文汇总了近年来国内外的研究报道,对辅酶Q10纳米传递载体进行分类总结,并对其在功能食品中的应用前景进行展望。     

番茄红素热异构化机制及其影响因素研究进展

番茄红素是来自植物性食物中最重要的类胡萝卜素之一,它具有抗氧化、预防前列腺癌和心血管疾病的功 能。生鲜植物性食品中的番茄红素主要为全反式构型,但研究表明全反式番茄红素的生物活性和生物利用率不及其 顺式异构体。因此,利用食品加工技术（光照、加热、氧化、改变pH值、添加表面活性剂）促进食品中番茄红素 的异构化对提升产品营养品质具有重要意义,其中热处理是最方便、最经济的方式。本文在论述番茄红素热异构化 作用机制的基础上,分别对模拟体系和食物体系中的番茄红素热异构化的影响因素（溶剂种类、加热温度、加热时 间等）进行探讨,并得出溶剂种类和食物基质对番茄红素热异构化影响较大,提高温度或延长加热时间可促进番茄 红素异构化甚至使其发生降解的结论。最后提出了该领域研究中存在的问题及今后的研究方向。     

Complexation of curcumin with soy protein isolate and its implications on solubility and stability of curcumin

Curcumin, a natural polyphenolic food colourant, suffers a low bioavailability because of its low solubility and instability in aqueous solutions. Our study demonstrates that the food derived soy protein isolate (SPI) can form a complex with the curcumin. Fluorescence spectroscopy of the SPI–curcumin complex revealed that the complex is formed through hydrophobic interactions. Moreover, curcumin molecules quench the intrinsic fluorescence of SPI upon binding. Upon complexation, curcumin showed increased water solubility. Stability studies by UV spectroscopy showed that >80% of the curcumin was stable in the SPI–curcumin complex when dissolved in water, simulated gastric and intestinal fluids for 12 h, which would provide sufficient time for intestinal absorption. SPI–curcumin complex exhibits enhanced antioxidant activity and is capable of forming foam and emulsion, indicating its possible utilisation in food product formulation. This study suggests that SPI, being an edible protein, could be used as a material to encapsulate water-insoluble bioactive compounds in functional foods.     

Advances in smart delivery of food bioactive compounds using stimuli-responsive carriers: Responsive mechanism,contemporary challenges,and prospects

Many important food bioactive compounds are plant secondary metabolites that have traditional applications for health promotion and disease prevention. However, the chemical instability and poor bioavailability of these compounds represent major challenges to researchers. In the last decade, therefore, major impetus has been given for the research and development of advanced carrier systems for the delivery of natural bioactive molecules. Among them, stimuli-responsive carriers hold great promise for simultaneously improving stability, bioavailability, and more importantly delivery and on-demand release of intact bioactive phytochemicals to target sites in response to certain stimuli or combination of them (e.g., pH, temperature, oxidant, enzyme, and irradiation) that would eventually enhance therapeutic outcomes and reduce side effects. Hybrid formulations (e.g., inorganic–organic complexes) and multi-stimuli-responsive formulations have demonstrated great potential for future studies. Therefore, this review systematically compiles and assesses the recent advances on the smart delivery of food bioactive compounds, particularly quercetin, curcumin, and resveratrol through stimuli-responsive carriers, and critically reviews their functionality, underlying triggered-release mechanism, and therapeutic potential. Finally, major limitations, contemporary challenges, and possible solutions/future research directions are highlighted. Much more research is needed to optimize the processing parameters of existing formulations and to develop novel ones for lead food bioactive compounds to facilitate their food and nutraceutical applications.     

The biological activities,chemical stability,metabolism and delivery systems of quercetin: A review

BackgroundQuercetin, one of the most well-known flavonoids, has been included in human diet for a long history. The use of quercetin has been widely associated with a great number of health benefits, including antioxidant, anti-inflammatory, antiviral and anticancer as well as the function to ease some cardiovascular diseases (i.e., heart disease, hypertension, and high blood cholesterol). However, poor water solubility, chemical instability and low bioavailability of quercetin greatly limit its applications. Utilization of delivery systems can improve its stability, efficacy and bioavailability.Scope and approachIn this review, biological activities, chemical stability, metabolism and toxicity of quercetin and different delivery systems for quercetin were discussed.Key findings and conclusionsQuercetin digested in human body (e.g., mouth, small intestine, liver, kidneys) undergoes glucuronidation, sulfation or methylation. During the food processing and storage, many factors such as heat, pH, metal ions, could affect the chemical stability (including oxidation and degradation) of quercetin. Utilization of delivery systems including lipid-based carriers, nanoparticles, inclusion complexes, micelles and conjugates-based encapsulation has the potential to improve both the stability and bioavailability and thus health benefits of quercetin. Each delivery system has its unique advantages and shortcomings, and the specific selection should be based on the application domains. Moreover, the exploration of natural food-grade ingredients as main compositions of delivery systems for quercetin might be required in the future.     

Encapsulation systems for lutein: A review

BackgroundThe increased demand by consumers for clean labels has encouraged industry to search for replacements of synthetic ingredients in food products, and in particular, colorants. Lutein, a xanthophyll found in marigolds and corn, can be used in food products as a natural colorant replacing yellow food dyes. Moreover, lutein is considered a nutraceutical due to its potentially beneficial health effects, such as prevention of macular degeneration, role in the development of the visual and nervous systems of fetuses, and its antioxidant properties. However, incorporation of lutein into foods is often limited because of its low-water solubility, chemical instability, and poor oral bioavailability. For this reason, colloidal encapsulation systems have been developed to facilitate the incorporation of lutein into aqueous food and beverage products.Scope and approachThis review focuses on exploring encapsulation options for lutein using various emulsion-based, nanoparticle- and microparticle-based and molecular inclusion encapsulation systems, as well as additives that can be used to increase its chemical stability in these systems. This review covers all aspects of lutein encapsulation, including both food-grade and pharmaceutical-grade encapsulation systems.Key findings and conclusionsThough lutein-loaded encapsulation systems are extensively explored in this review, emulsions are of the most interest in industry as they are cost efficient and can be designed to increase the stability of lutein by selecting the proper emulsifiers and emulsification techniques. Despite the extensive amount of research carried out on the encapsulation of hydrophobic bioactive molecules such as lutein, there are still opportunities to develop encapsulation systems that further protect these molecules during storage and also increase their bioavailability after ingestion.     

Emulsion electrospinning: Fundamentals,food applications and prospects

BackgroundIn the past decades, many natural bioactive compounds with antioxidant, immunoregulatory, antimicrobial, and anticancer activities have been successfully identified in plant and animal materials. However, due to their poor solubility, unfavorable flavor, low bioavailability and instability during food processing and storage, the development of bioactive compounds used in the food industry presents many technological challenges.Scope and approachEmulsion electrospinning is a novel and simple technique to fabricate core-shell nanofibers, and either water-in-oil (W/O) or oil-in-water (O/W) emulsions can be electrospun to directly encapsulate hydrophilic or hydrophobic compounds into core-shell fibers, respectively. This review introduces fundamentals and advantages of emulsion electrospinning as well as its food applications. The effects of different types of emulsifiers on the formation of emulsion systems and emulsion-based electrospun fibers are highlighted. Further, the existing limitations and scope for future research are discussed.Key findings and conclusionsRecent studies have found that the emulsion-based electrospun nanofibers can enhance the encapsulation efficiency, stability, and bioavailability of bioactive compounds, as well as achieve targeted delivery and controlled release, thus providing new strategies to improve their barrier performance compared to conventional electrospinning and therefore facilitating the development of emulsion-based electrospun mats in the food industry.     

Zein and zein -based nano-materials for food and nutrition applications: A review

BackgroundZein, a byproduct of corn with renewable resources, unique hydrophobic/hydrophilic character, film/fiber forming and antioxidant properties, is a promising biopolymer for food and nutrition applications. The advantages in properties and efficiencies of nano materials over bulk counterparts are the basis of their unique nature in novel technologies. These advantages also expand their possible applications.Scope and approachAn effort has been made to review on applications of zein/zein-based nano-materials in various branches of food (except food packaging) and nutrition sectors. The effects of various parameters affecting preparations and properties of the nano-materials are also discussed. Nano-encapsulation of foods and nutrients is the major section of this study.Key findings and conclusions(i) the average size of zein nanoparticles reported to be 50–200 nm; (ii) the functions of zein nanomaterials were multiples: a carrier of delivery (food, beverage, and nutrient) systems; a shell or a core of encapsulated systems; or a food ingredient; (iii) zein-based nano-materials have been used for encapsulation of food and nutrient components including lipids; essential oils; fat soluble vitamins; food colorants; flavors; and natural anti-oxidants; (iv) the bioavailability of food and nutrient components such as folic acid, vitamin D₃, curcumin, beta-carotene, and resveratrol was improved by employing the zein-nanoparticles in comparison with the bulk counterparts; and (v) bioactive substances with potential applications for food and nutrition sectors were stabilized by zein/zein-based nano-materials.