微胶囊技术在油脂工业中的研究进展

微胶囊技术是食品工业中用于保存和传递敏感性物质(如油脂)的常用技术,该技术克服了传统工艺的弊端,能生产出具有良好功能性和储存稳定性的产品。选用适宜的微胶囊技术和壁材,将目标油脂封装起来,即可得到微胶囊化油脂。与传统液体油脂相比,其稳定性、流动性及生物消化率显著提高,并产生了一些新的特性,因而在食品领域中具有广阔的应用前景。文中就油脂的特性、微胶囊技术的基本原理及其在油脂生产中的作用进行了简要的概述,并着重介绍了微胶囊化油脂常用的几种壁材及芯材,总结了微胶囊化油脂常用生产方法的优缺点和适用范围及其在食品工业中的应用。     

功能性油脂微胶囊化及其稳定性评价

作为具有诸多生理功能的功能性油脂,因对光、热及氧的不稳定性限制了其在食品工业中的应用。采用微胶囊技术不仅能提高稳定性而且还能在一定程度上掩盖其不良风味,提升感官品质。文中对典型功能性油脂的功效及微胶囊化研究进展进行了简要综述,并探讨了功能性油脂微胶囊产品稳定性评价常用方法及其影响因素。     

超微细处理技术在功能性油脂加工中的应用

介绍了超微粉碎、微胶囊化、微乳化和超高压均质4种常用的超微细处理技术在功能性油脂加工中的应用情况,并对其实际应用效果进行了评述。分别采用不同的超微细处理方法,可在提高功能性油脂出油率、功能性成分的释放速度和释放量,改善功能性油脂的理化特性和氧化稳定性,增强保健功效等方面发挥显著作用,超微细处理技术在功能性油脂加工中应用前景广阔。     

功能性植物油脂微胶囊制备及其在食品工业中的应用研究进展

功能性植物油脂(核桃油、橄榄油等)因含有丰富的不饱和脂肪酸，在控制血脂、预防心血管疾病等方面具有一定潜力。近年来，随着人们健康意识的增强及饮食结构的调整，市场对功能性植物油脂的需求也逐渐增加。然而，功能性植物油脂易氧化变质，从而影响自身及其功能性食品的贮藏及食用安全性。微胶囊技术通过封装油脂，能有效防止功能性植物油脂的氧化变质。目前，功能性植物油脂微胶囊被广泛应用于食品工业。本文从微胶囊壁材的选择、制备方法及微胶囊在食品工业中的应用等方面系统综述了研究现状，并对其发展前景进行了展望，旨在为后续开发基于更多微胶囊化的功能性植物油健康食品提供理论依据。     

微胶囊化油脂的生产技术

近年来微胶囊技术在各行业中得到广泛应用,受到人们普遍关注.对微胶囊制备原理进行了简要的介绍,总结了多种主要的油脂微胶囊化技术,分析了用于油脂微胶囊化壁材的特点,以期为油脂微胶囊化生产技术进一步的研究提供参考.     

油脂微胶囊化的研究进展

微胶囊技术是一项实用价值高且应用广泛的新技术。采用微胶囊化技术将油脂包埋形成微胶囊,不仅增强油脂对环境的抵抗能力,延长保质期,掩蔽不良风味,而且使油脂由液体转化成固体,易于包装、贮藏、运输和使用。就微胶囊技术的概念、微胶囊常用的制备方法、微胶囊在油脂中的应用、喷雾干燥制备微胶囊、微胶囊化的壁材、衡量微胶囊产品的质量标准进行综述,还探讨了采用微胶囊化技术包埋油脂过程中的主要问题:选择正确的壁材、适宜的壁芯比及产品的制备工艺。该研究为油脂微胶囊产品的开发提供理论支撑。     

粉末油脂组成与制备及其在食品中的应用

粉末油脂是通过微胶囊技术制备的功能性脂质食品配料，可以很好地保护芯材油脂免受外界环境的影响，与未包埋的油脂相比具有提高氧化稳定性，延长货架期，控制释放，提升食品品质等优点。本文综述粉末油脂的组成与制备工艺，加工过程对微胶囊化粉末油脂理化特性的影响以及在食品中的应用情况，展望粉末油脂的未来发展方向。     

微胶囊化油脂的壁材及应用进展

微胶囊化油脂是以油脂作为芯材,选择合适的壁材,通过微胶囊化技术制成的一种新型固体油脂产品。在简要介绍微胶囊化油脂技术的基础上,探讨该技术对壁材的要求,以及微胶囊化油脂在食品工业中的主要应用。     

浅析喷雾干燥在功能性食品微胶囊化中的应用研究

在人们生活质量水平不断提升的大环境下,其对自身健康的关注度有了显著提升,所以越来越多的人群在生活中会食用功能性食品来改善自身的身体状况。对目前的功能性食品的生产做分析发现,微胶囊化是功能性食品的主要生产方式之一,在生产的过程中,会利用到喷雾干燥技术,为了实现此技术的专业性和规范性利用,进一步提升微胶囊化水平,文章分析研究了喷雾干燥在功能性食品微胶囊化中的具体应用。     

抗氧化剂中微胶囊技术的应用及展望

讨论抗氧化剂微胶囊化的意义和研究现状,综述微胶囊技术在食品工业中的应用现状。微胶囊抗氧化剂可提高产品的热稳定性,是应用于油脂和含油脂食品的一种较安全、高效和较低成本的油脂微胶囊抗氧化剂。     

Microencapsulation of Oils: A Comprehensive Review of Benefits,Techniques, and Applications

Microencapsulation is a process of building a functional barrier between the core and wall material to avoid chemical and physical reactions and to maintain the biological, functional, and physicochemical properties of core materials. Microencapsulation of marine, vegetable, and essential oils has been conducted and commercialized by employing different methods including emulsification, spray‐drying, coaxial electrospray system, freeze‐drying, coacervation, in situ polymerization, melt‐extrusion, supercritical fluid technology, and fluidized‐bed‐coating. Spray‐drying and coacervation are the most commonly used techniques for the microencapsulation of oils. The choice of an appropriate microencapsulation technique and wall material depends upon the end use of the product and the processing conditions involved. Microencapsulation has the ability to enhance the oxidative stability, thermostability, shelf‐life, and biological activity of oils. In addition, it can also be helpful in controlling the volatility and release properties of essential oils. Microencapsulated marine, vegetable, and essential oils have found broad applications in various fields. This review describes the recognized benefits and functional properties of various oils, microencapsulation techniques, and application of encapsulated oils in various food, pharmaceutical, and even textile products. Moreover, this review may provide information to researchers working in the field of food, pharmacy, agronomy, engineering, and nutrition who are interested in microencapsulation of oils.     

植物精油的功能特性及在果蔬保鲜中的应用

文章简要概述了植物精油的提取技术,重点综述了植物精油的功能特性及植物精油在果蔬保鲜上的不同应用形式,包括精油纳米化、精油微胶囊化、精油联合物理技术等,并对植物精油在果蔬保鲜方面的发展方向进行了展望。     

Application of Aloe vera microcapsules in cotton nonwovens to obtain biofunctional textiles

Abstract

The microencapsulation of essential oils and its application in textile articles allows the aggregation of different functionalities to the substrates, imparting them antimicrobial properties, cosmetic effects, UV protection, application of drugs, among others. Therefore, the coacervation technique allows good results using starch to prepare the microcapsules. The objective of this work was the microencapsulation of Aloe Vera with cornstarch using the simple coacervation technique in cotton nonwoven fabric using butane tetracarboxylic acid (BTCA) as a binding agent. Optical and Scanning electron microscopy were performed to understand the morphology of the microcapsules obtained; thermogravimetry, to the comprehension of the thermal degradation of the microcapsules; mass gain percentage; FTIR was used to prove the interaction between nonwoven and microcapsule and finally, the CIE WI white index. The micrography allowed the observation of granular morphology, predominantly angular. The thermogravimetric curves have shown two significative thermal events: dehydration of the oil and degradation of the starch. The samples presented darker coloration; however, their quality was not compromised by the finishing. For this reason, the characterizations allowed to infer that the simple coacervation using this method is a simple process, with good results for the encapsulation of essential oils.     

松子制取松子油及其微胶囊化的研究

通过浸出法制取松子油，并进一步测定其理化性质，用气相色谱法分析松子的油的主要脂肪酸组成，表明其含有高度的不饱和脂肪酸，精炼后的松子油进行微胶囊化。     

香辛料精油微胶囊化过程中油滴粒径的变化

研究了喷雾干燥法制备香辛料精油微胶囊工艺过程中各单元操作对油滴平均直径产生的影响。以及和包埋率的关系。     

A review of the progress in enzymatic concentration and microencapsulation of omega-3 rich oil from fish and microbial sources

Technology continues to evolve for the concentration and stabilisation of omega-3 fatty acids for delivery into food and beverage products. The use of lipases for selective concentration of EPA and DHA, or for re-esterification reactions, is important in the production of omega-3 concentrates. Enzymatic strategies require robust enzymes that can be immobilised and multiply re-used. Novel and mild processing methods are particularly important for providing oils with good sensory properties, which are required for successful use as functional food ingredients. Although in some cases good quality oils can be used directly in some foods, such as margarine, many foods require that microencapsulated and stabilised omega-3 oils be used. This is particularly important when the oils are preconcentrated. There are a number of industrially used microencapsulation methods, but the most widely used are complex coacervates and spray dried emulsions. Fish oil is still the most widely used source of long-chain omega-3 fatty acids for addition to food, although algal oil is the primary source of DHA for infant formula use in North America. Algal oil is still significantly more expensive than fish oil for most applications, although many groups are improving both the cost and quality of omega-3 oil from algal sources. In particular, Thraustochytrid and Schizochytrid strains are a promising source of both DHA and EPA, and with further improvement could be used to provide varying ratios of these omega-3 fats. In this short review we will describe some of the current research in omega-3 fat concentration and microencapsulation, with particular emphasis on the use of lipases for concentration and complex coacervation for microencapsulation.     

Microencapsulation of linseed oil by spray drying for functional food application

Health benefits associated to ω-3 fatty acids consumption together with the high susceptibility to oxidation of ω-3 containing oils have led to the development of microencapsulated oils for nutraceutical and food enrichment applications. The aim of this work is to obtain different formulations for linseed oil microencapsulation by spray-drying with high encapsulation efficiency and evaluate their resistance to oxidation through the accelerated Rancimat test. Four formulations were tested; using different combinations of gum arabic (GA), maltodextrin (MD), methyl cellulose (MC) and whey protein isolate (WPI). Microcapsules made of 100% GA and ternary mixtures of GA, MD and WPI presented the highest protection from oxidation and microencapsulation efficiencies higher than 90%. They also presented spherical structures with smooth surfaces which kept unaltered after 10-month storage. GA containing formulation was included in bread manufacturing. Fortified bread resulted similar in appearance to control bread without microcapsules, but α-linolenic acid content was reduced significantly after preparation.     

New Trends in the Microencapsulation of Functional Fatty Acid‐Rich Oils Using Transglutaminase Catalyzed Crosslinking

Preparing stable protein‐based microcapsules containing functional fatty acids and oils for food applications has been a big challenge. However, recent advances with transglutaminase (TGase) enzyme as an effective protein cross‐linker could provide workable solutions for the encapsulation of omega‐3 and omega‐6 fatty acids without compromising their targeted release and their biological and physicochemical characteristics. The recent and available literature related to the microencapsulation techniques, physical and oxidative properties, and core retention and release mechanisms of TGase‐crosslinked microcapsules entrapping edible oils were reviewed. The effects of factors involved in microencapsulation processes, on the efficiency and quality of the produced innovative microcapsules were also discussed and highlighted. A brief focus has been finally addressed to new insights and additional knowledge on micro‐ and nanoencapsulation of lipophilic food‐grade ingredients by TGase‐induced gelation. Two dominant microencapsulation methods for fish, vegetable, and essential oils by TGase‐crosslinking are complex coacervation and emulsion‐based spray drying. The developed spherical particles (<100 μm) with some wrinkles and smooth surfaces showed an excellent encapsulation efficiency and yield. A negligible release rate and a substantial retention level can result for different lipid‐based cores covered by TGase‐crosslinked proteins during the oral digestion and storage. A significant structural, thermal and oxidative stability for edible oils‐loaded microcapsules in the presence of TGase can be also obtained.     

余甘子核仁油微胶囊的制备及其稳定性分析

以阿拉伯胶和麦芽糊精为壁材,对喷雾干燥法制备余甘子核仁油微胶囊的工艺进行研究。通过单因素试验和响应面优化试验考察乳化剂添加量、阿拉伯胶与麦芽糊精质量比、芯壁比及固形物添加量对余甘子核仁油微胶囊包埋率的影响,得到最优微胶囊制备条件为乳化剂添加量1%、阿拉伯胶与麦芽糊精质量比1∶3.4、芯壁比2∶3、固形物添加量14.2%,该工艺条件下得到的余甘子核仁油微胶囊的包埋率达到（90.74±0.51）%,包埋效果好,颗粒形态完整。采用油脂氧化稳定性测定仪（Rancimat法）测定该样品的氧化诱导时间,并对微胶囊在25?℃条件下的货架期进行预测发现,微胶囊的货架期为716?d,未包埋的余甘子核仁油货架期为128?d,由此可见该微胶囊具有良好的贮藏稳定性。