乳液递送系统中活性功能因子的释放设计

Release design of active functional factors in emulsion delivery system

中文关键词:  乳液  功能因子  递送  释放  设计

英文关键词:emulsion  functional factors  delivery  release  design

中文摘要:

      乳液作为功能性食品的递送系统具有独特的传质特性。研究证实, 水中分散性差、稳定性弱或生物利用率低的活性功能因子可以通过乳液系统实现其高效递送及可控释放。乳液内外两相的特征结构, 及其稳定剂形成的相界面屏障是影响功能因子释放的关键因素。在消化环境或外部刺激的影响下, 乳液系统可以通过其稳定机制调节内部所封装的功能因子释放。研究显示, 应用乳液递送系统能够实现活性功能因子的释放设计, 因而在食品及医药等领域展示出高度的应用潜力。本文对国内外相关研究成果进行归纳总结, 重点综述了乳液结构、消化过程、控释作用及稳定剂与功能因子间相互作用对功能因子释放的影响, 以期为相关的功能性食品研发提供参考。

英文摘要:

      The delivery system stabilized by emulsion has specific mass-transfer characteristics in functional food. The functional factors with poor dispersion, weak stability or low bioavailability can be delivered and released in the emulsion system. The characteristic structure of the emulsion with 2 phases, and the interface film formed by the stabilizers were key factors which regulated the release of functional factors. With the effect of digestive system or external stimulation, the release of functional factors can be controlled by the emulsion system. Recent studies showed that the release system of functional factors can be designed through the emulsion delivery system, and promote the potential application in foods and pharmaceuticals. This paper summarized the relevant research results at home and abroad, and reviewed the influence of emulsion structure, digestion process, controlled release and interaction between stabilizer and functional factors on the release of functional factors, so as to provide reference for related research and development of functional food.