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A review of encapsulation of carotenoids using spray drying and freeze drying.
Critical Reviews in Food Science and Nutrition ( IF 10.2 ) Pub Date : 2019-12-26 , DOI: 10.1080/10408398.2019.1698511
Jong-Bang Eun 1 , Ahmed Maruf 1 , Protiva Rani Das 1 , Seung-Hee Nam 1
Affiliation  

Abstract

Carotenoids are potent antioxidants, but they are highly unstable and susceptible during processing and storage. Encapsulation technologies protect against degradation and are capable of releasing individual or combination of bioactive substances during processing as well as development of various functional food products. Moreover, encapsulating agents can be used to increase the stability of carotenoids and form a barrier between the core and wall materials. Suitable encapsulating agents, temperature, and drying methods are the most important factors for the encapsulation process. In this report, we reviewed the current status of encapsulation of carotenoids from different fruits, vegetables, spices, seaweeds, microorganisms, and synthetic sources using various types of encapsulating agents through spray drying and freeze drying. We also focused on the degradation kinetics and various factors that affect the stability and bioavailability of encapsulated carotenoids during their processing and storage.



中文翻译:

使用喷雾干燥和冷冻干燥对类胡萝卜素的包封进行综述。

抽象的

类胡萝卜素是有效的抗氧化剂,但它们非常不稳定,在加工和储存过程中易受影响。包封技术可防止降解,并能够在加工以及开发各种功能性食品的过程中释放出生物活性物质的一种或多种。此外,包封剂可用于增加类胡萝卜素的稳定性并在芯和壁材料之间形成屏障。合适的封装剂,温度和干燥方法是封装过程中最重要的因素。在本报告中,我们回顾了使用各种类型的封装剂通过喷雾干燥和冷冻干燥从不同水果,蔬菜,香料,海藻,微生物和合成来源中封装类胡萝卜素的现状。

更新日期:2019-12-26
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