摘要
益生菌因对宿主具有维持肠道菌群平衡、免疫调节功能和促进营养吸收等多种健康益处而备受关注,但其在生产加工、储存、运输(温度、pH、光照等)和体内消化(酸碱度、胃肠道酶、胆汁等)过程中存在存活率低的问题。为了降低外界环境因素对益生菌的损伤,从而提高对益生菌的保护作用,单菌封装技术应运而生。单菌封装技术通过物理或化学方法在单个益生菌细胞表面形成保护层,显著提高了其稳定性和功能性。因此,本文系统地介绍了益生菌单菌封装技术、功能特性及其在发酵果蔬汁、益生菌粉剂等食品工业中的实际应用,并探讨了该技术在食品行业中未来的研究挑战与发展趋势。期望为益生菌单菌封装的制备及其在功能性食品领域中应用提供参考和理论依据。
Probiotics are recognized for their health benefits,such as regulating intestinal microbiota,enhancing immune function and improving nutrient absorption.However,their viability is often reduced by exposure to harsh conditions during production,storage,transportation(temperature fluctuations,pH,light,etc),and gastrointestinal transit(gastric acid,enzymes,bile salts,etc).To reduce the damage to probiotics caused by external environmental factors and thereby enhance the protective effect on probiotics,single-cell encapsulation technology has emerged.This technology involves coating individual bacterial cells with a protective layer through physical or chemical means,thereby enhancing their stability and functionality.This review systematically outlined current single-cell encapsulation techniques,functional properties of encapsulated probiotics,and their applications in the food industry,including uses in fermented fruit and vegetable juices and probiotic powders.Furthermore,it discussed future challenges and research trends in this field.The aim is to provide a theoretical foundation and practical insights for the development and functional food applications of encapsulated probiotics.
作者
刘悦
任大勇
刘猛
刘大群
张程程
章检明
LIU Yue;REN Da-Yong;LIU Meng;LIU Da-Qun;ZHANG Cheng-Cheng;ZHANG Jian-Ming(College of Food Science and Engineering,Jilin Agricultural University,Changchun 130000,China;Key Laboratory of Postharvest Preservation and Processing of Fruits and Vegetables,China National Light Industry,Key Laboratory of Fruits and Vegetables Postharvest and Processing Technology Research of Zhejiang Province,Institute of Food Science,Zhejiang Academy of Agricultural Sciences,Hangzhou 310000,China;Department of Biological and Food Engineering,Lyuliang University,Lyuliang 033000,China;State Key Laboratory for Quality and Safety of Agro-products,Hangzhou 310000,China)
出处
《食品安全质量检测学报》
2026年第2期228-236,共9页
Journal of Food Safety and Quality
基金
浙江省农业重大技术协同推广计划项目(2025ZDXT04-4)。
关键词
益生菌
单菌封装
功能特性
食品工业
probiotics
single-cell encapsulation
functional properties
food industry
