双包被微胶囊技术对番茄红素生物利用度的影响

探讨双包被微胶囊技术对番茄红素生物利用度的影响。通过模拟肠胃体外环境试验,对市售番茄红素软胶囊、番茄红素油树脂、一次包被番茄红素微胶囊和双包被番茄红素微胶囊四者的体外释放效果进行比较。结果表明:双包被番茄红素微胶囊在人工肠液中具有更好的缓释性,且释放更为彻底。双包被微胶囊技术能较好地改善并提高番茄红素的生物利用度。     

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。     

黄芩苷降脂机制及其生物利用度改善方法的研究进展

黄芩苷属于黄酮类化合物,具有降血糖、抗炎和降脂等多种生物活性,尤其是其降脂活性在近些年来受到了广泛关注。然而,由于独特的胃肠吸收特征,黄芩苷的生物利用度较低,使得其需要较高的剂量才能达到良好的降脂效果,从而限制其应用。因此,利用各种物理或化学的方法改善黄芩苷的生物利用度已成为国内外的研究热点。该研究从抑制脂肪生成、促进脂质代谢、抑制食欲、调节营养吸收和肠道菌群等方面总结了黄芩苷的降脂活性及其作用机制,并从胃肠吸收与代谢方面分析了黄芩苷生物利用度差的原因,进一步综述了目前改善黄芩苷生物利用度的方法。最后,对提高黄芩苷生物利用度的研究进行了展望,为推动黄芩苷在食品、营养和保健品领域中的高值化应用提供了理论依据。     

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。     

食品纳米乳液的研究进展

纳米乳液载运体系能够改善活性成分的稳定性、溶解性和生物利用度,在食品领域受到广泛关注。文章主要对食品纳米乳液制备过程中芯材、油相和乳化剂的选择,及其对乳液体系理化性质的影响,以及制备方法、理化性质评价和应用前景等进行了综述。     

番茄红素的顺反异构化及生物利用率研究进展

番茄红素是一种在自然界分布广泛的脂溶性类胡萝卜素,因其优越的生理功能引起人们的关注。流行病学研究、组织培养及动物实验的结果均表明其具有很强的抗氧化活性,能有效改善心血管、癌症、神经退行性疾病等疾病的病情,被广泛应用于医药、保健食品、食品添加剂、化妆品等行业。本文对番茄红素的理化性质、来源、提取工艺、在体内的吸收分布与代谢及生物利用率进行了阐述。     

食品体系组成及加工方式对植物次生代谢物生物利用度的影响研究进展

食用富含植物次生代谢物的食物能够调控人体健康,然而由于溶解性差、化学不稳定等因素,这些次生代谢物的生物利用度通常较低.食品加工导致的食品组成破坏是植物次生代谢物释放的重要条件,同时食品体系组成还会影响植物次生代谢物的吸收.本文综述了脂质和蛋白质等不同食品体系组成以及热处理、机械加工、发酵等食品加工方式对植物次生代谢物生...     

功能性脂质纳米分散体研究进展

功能性脂质(类胡萝卜素、植物甾醇、脂溶性维生素、n-3多不饱和脂肪酸等)具有丰富营养价值和多种生理功能,但其自身存在水溶性差,食品基质中功能性脂质在消化系统中溶解度低、肠胃吸收率低和生物利用度低等缺点,限制了其在食品和医药领域的广泛应用。改善功能性脂质的水溶性、贮存稳定性及提高其生物利用度,已成为普遍关注和急需要解决的问题。利用纳米技术制备功能性脂质纳米分散体有望能增加功能性脂质的溶解度和生物利用度,从而扩大功能性脂质在食品等行业的应用范围。本文在国内外文献分析的基础上,综述了功能性脂质纳米分散体制备所需材料和制备方法,并分析了纳米分散体系中功能性脂质理化稳定性的影响因素和初步阐述了功能性脂质纳米分散体的生物利用度和安全性。最后,对目前功能性脂质纳米分散体研究中的科学问题和重点进行了总结和展望。     

微粒体系对番茄红素稳定性影响

番茄红素是一种安全、低毒、天然胡萝卜素类色素,具有抗肿瘤、抗氧化、保肝等重要生物活性;但番茄红素在高温、光照、高湿等条件下不稳定,易发生降解,这一缺陷制约番茄红素及其制剂广泛应用。近年来,微粒体系制剂技术对提高食品稳定性研究备受关注,微粒体系包括纳米体系、乳液体系、微囊体系及环糊精包合物等。该文对制备微粒体系过程中影响番茄红素稳定性不同因素进行综述,为番茄红素稳定性研究,及其制剂研制开发提供参考。     

果蔬食品中类胡萝卜素生物利用度研究进展

类胡萝卜素是一类重要的微量营养物质,其有益生理功效与果蔬食品中类胡萝卜素的绝对含量相关,更取决于其生物利用度。然而,由于类胡萝卜素的特殊存在形式和疏水特性,其从食物中释放并被吸收利用的比例通常非常低。本文综述了影响果蔬食品中类胡萝卜素生物利用度的关键因素,包括类胡萝卜素的种类和存在形式、食品(微观)结构和添加油脂对生物利用度的影响,展望果蔬食品中类胡萝卜素生物利用度的研究进展,可为生产具有较高类胡萝卜素生物利用度的果蔬食品及设计相应加工工艺提供理论依据。     

Lycopene in tomatoes: chemical and physical properties affected by food processing

Lycopene is the pigment principally responsible for the characteristic deep-red color of ripe tomato fruits and tomato products. It has attracted attention due to its biological and physicochemical properties, especially related to its effects as a natural antioxidant. Although it has no provitamin A activity, lycopene does exhibit a physical quenching rate constant with singlet oxygen almost twice as high as that of beta-carotene. This makes its presence in the diet of considerable interest. Increasing clinical evidence supports the role of lycopene as a micronutrient with important health benefits, because it appears to provide protection against a broad range of epithelial cancers. Tomatoes and related tomato products are the major source of lycopene compounds, and are also considered an important source of carotenoids in the human diet. Undesirable degradation of lycopene not only affects the sensory quality of the final products, but also the health benefit of tomato-based foods for the human body. Lycopene in fresh tomato fruits occurs essentially in the all-trans configuration. The main causes of tomato lycopene degradation during processing are isomerization and oxidation. Isomerization converts all-trans isomers to cis-isomers due to additional energy input and results in an unstable, energy-rich station. Determination of the degree of lycopene isomerization during processing would provide a measure of the potential health benefits of tomato-based foods. Thermal processing (bleaching, retorting, and freezing processes) generally cause some loss of lycopene in tomato-based foods. Heat induces isomerization of the all-trans to cis forms. The cis-isomers increase with temperature and processing time. In general, dehydrated and powdered tomatoes have poor lycopene stability unless carefully processed and promptly placed in a hermetically sealed and inert atmosphere for storage. A significant increase in the cis-isomers with a simultaneous decrease in the all-trans isomers can be observed in the dehydrated tomato samples using the different dehydration methods. Frozen foods and heat-sterilized foods exhibit excellent lycopene stability throughout their normal temperature storage shelf life. Lycopene bioavailability (absorption) can be influenced by many factors. The bioavailability of cis-isomers in food is higher than that of all-trans isomers. Lycopene bioavailability in processed tomato products is higher than in unprocessed fresh tomatoes. The composition and structure of the food also have an impact on the bioavailability of lycopene and may affect the release of lycopene from the tomato tissue matrix. Food processing may improve lycopene bioavailability by breaking down cell walls, which weakens the bonding forces between lycopene and tissue matrix, thus making lycopene more accessible and enhancing the cis-isomerization. More information on lycopene bioavailability, however, is needed. The pharmacokinetic properties of lycopene remain particularly poorly understood. Further research on the bioavalability, pharmacology, biochemistry, and physiology must be done to reveal the mechanism of lycopene in human diet, and the in vivo metabolism of lycopene. Consumer demand for healthy food products provides an opportunity to develop lycopene-rich food as new functional foods, as well as food-grade and pharmaceutical-grade lycopene as new nutraceutical products. An industrial scale, environmentally friendly lycopene extraction and purification procedure with minimal loss of bioactivities is highly desirable for the foods, feed, cosmetic, and pharmaceutical industries. High-quality lycopene products that meet food safety regulations will offer potential benefits to the food industry.     

番茄红素的微胶囊化、稳定性及生物利用率的研究进展

番茄红素是一种很不稳定的脂溶性色素,在加工和储存过程中容易氧化或异构化。近年来人们已经应用微胶囊化来改善番茄红素的不稳定性。微胶囊化的番茄红素能减少与外界的接触,免受外界因素的不利影响,增加番茄红素的储存稳定性,提高其在肠道中的生物利用率。本文对番茄红素微胶囊的制备、储存稳定性及生物利用率进行了综述,以期为番茄红素微胶囊技术的应用提供参考。     

Lycopene: Isomerization Effects on Bioavailability and Bioactivity Properties

Lycopene cis-isomers have shown to be more bioavailable and bioactive than the naturally occurring all-trans-isomer. During food processing, lycopene undergoes geometrical isomerization, increasing the proportion of cis-isomers. However, lycopene tends to retro-isomerize during food storage. Because the stability, bioavailability, and distribution of lycopene isomers are physiochemical characteristics critical for health benefits, it is essential to preserve these properties in food products containing lycopene isomers.

The objective of this article is to review thermal and nonthermal technologies available for lycopene geometrical isomerization with a focus on the stability, bioavailability, and bioactivity of lycopene isomers.     

番茄红素制剂化技术研究进展

番茄红素抗氧化活性强,具有延缓衰老、抗动脉粥样硬化、防癌、抗癌、预防心血管疾病等效果。但番茄红素稳定性差、脂溶性的特点导致其生物利用度低,限制了其应用领域。因此,通过制剂化处理提高番茄红素的稳定性、水溶性、生物利用度具有重要价值。综述了番茄红素制剂化技术,主要包括微胶囊化技术、脂质体技术、纳米分散体技术、包埋技术、乳化技术和超临界流体技术。     

高顺式番茄红素制备工艺研究

番茄红素是一种具有优越生理活性的功能因子,相比天然全反式番茄红素,顺式结构的番茄红素具有更高的生物活性和生物利用率。以全反式番茄红素为原料,脂肪酸为溶剂,采用微波加热法对番茄红素进行异构化,探究脂肪酸,微波条件,催化剂对番茄红素异构化的影响。以番茄红素顺式占比为指标,通过单因素试验,对微波加热法制备高顺式番茄红素工艺进行优化。研究结果表明,微波温度81 ℃,微波功率600 W,微波时间11 min,亚油酸和辛癸酸甘油酯1:1比例添加3 mL,催化剂二烯丙基二硫添加量80 mg/mL,此条件下得到13Z,(5Z,9Z)及其他未知未知异构体组分番茄红素总顺式占比为(40.19±0.27)%。稳定性试验表明,温度越低,番茄红素保留率越高,等温条件下,反式最稳定,(5Z, 9Z)次之,13Z最不稳定。此方案可以有效提高番茄红素顺式占比,从而提高番茄红素在人体内的消化吸收,提高生物利用率,并为开发含番茄红素的功能食用油产品提供了理论依据。     

Systemic and skin-targeting beneficial effects of lycopene-enriched ice cream: A pilot study

The health-promoting dietary antioxidant lycopene has limited natural bioavailability, but lycopene-rich functional foods can improve its bioavailability. We assessed a new lycopene-enriched ice cream for systemic antioxidant effects and influence on morphological characteristics of facial skin surface in healthy volunteers. In a randomized crossover study, we used 4-wk dietary interventions with either control or lycopene-enriched ice cream. Samples of serum and residual skin surface components (RSSC) from facial skin were taken before interventions, at 2 wk, and at intervention end. Lycopene concentration, conventional blood biochemistry, and oxidative stress biomarkers comprising inflammatory oxidative damage and low-density lipoprotein peroxidase proteins were assessed in the serum. Lycopene-associated immunofluorescence, lipid droplet size, corneocyte desquamation, and microbial presence were measured in the RSSC. The results show that lycopene concentrations in the serum and skin steadily increased during lycopene-enriched ice cream consumption. Whereas we found no intervention-dependent changes in conventional biochemical parameters, both inflammatory oxidative damage and low-density lipoprotein peroxidase protein values significantly decreased by the end of intervention with lycopene-enriched ice cream, but remained unchanged during control ice cream consumption. Control ice cream significantly increased corneocyte desquamation and bacterial presence in the RSSC. These adverse effects, which could potentially predispose consumers to acne development, were absent when volunteers consumed lycopene-enriched ice cream. We concluded that lycopene-enriched ice cream is a new functional food with clear antioxidant properties. In addition, enrichment with lycopene may alleviate proinflammatory action of ice cream at the level of facial skin, thus decreasing diet-associated acne development risk in young consumers.     

Kinetics of temperature increase during tomato processing modulate the bioaccessibility of lycopene

The nutritional benefit of bioactive metabolites depends on their bioavailability, i.e. the proportion that leaves the food matrix, and crosses the enteral barrier to reach their cellular target. The present study focused on lycopene, the major and bioactive tomato carotenoid, the bioavailability of which is known to be enhanced in cooked products.     

番茄红素的生理功能及保持其稳定性方法的研究进展

番茄红素是一种天然的色素,具有多种生理活性,是目前功能食品、医药、化妆品等行业的研究热点。但由于番茄红素具有特殊的不饱和结构,稳定性较差,容易发生降解和异构化,使其在应用中受到了很大的限制。本文主要对番茄红素基本性质、生理功能及稳定性进行综述,并对如何保持番茄红素稳定性的研究提出建议,以期为番茄红素的应用提供可借鉴信息。     

番茄红素的提取工艺及在食品中的应用

番茄红素是一种天然的脂溶性色素,广泛存在于自然界中;尤其是它具有抗氧化性强,可有效清除自由基,同时能预防许多慢性疾病的发生的保健功能。因此,它在食品工业中具有广泛的应用前景。番茄红素提取工艺主要包括溶剂浸提法、萃取法、酶反应法和超高压法等,且随着技术的不断改进,各种高效实用的方法不断被开发。国内对番茄红素的研究相对较晚,使得番茄红素的生产能力很有限。现已批准的含番茄红素产品主要集中在保健食品领域。鉴于此,综述了番茄红素的提取工艺及其在食品中的应用,为进一步开发利用番茄红素提供参考。