摘要
微胶囊技术是近年来食品领域的研究热点之一,研究表明,使用微胶囊技术包埋ω-3多不饱和脂肪酸可以提高其氧化稳定性和生物利用度。本文综述ω-3多不饱和脂肪酸微胶囊制备方法的研究进展,为ω-3脂肪酸在食品工业的进一步应用和开发提供科学依据。
Microencapsulation technology is one of the research hotspots in the food industry in recent years,studies have shown that microencapsulation technology can improve the oxidation stability and bioavailability of ω-3 polyunsaturated fatty acids.This paper mainly reviewed the methods of preparing ω-3 polyunsaturated fatty acids microcapsules to provide scientific reference for the further application and development of ω-3 polyunsaturated fatty acids in food industry.
作者
张昭
徐珍霞
董绪燕
杨陈
ZHANG Zhao;XU Zhen-xia;DONG Xu-yan;YANG Chen(Oil Crops Research Institute of Chinese Academy of Agricultural Sciences,Wuhan 430062,China;Hubei Key Laboratory of Lipid Chemistry and Nutrition,Wuhan 430062,China;College of Food Science and Engineering of Qingdao Agricultural University,Qingdao 266109,China)
出处
《中国食物与营养》
2020年第2期41-46,共6页
Food and Nutrition in China
基金
现代农业产业技术体系(项目编号:CARS-14)
国家公益性科研院所专项资金项目(项目编号:1610172019009)
关键词
Ω-3多不饱和脂肪酸
微胶囊技术
氧化稳定性
ω-3 polyunsaturated fatty acids
microencapsulation technology
oxidation stability
