食品与发酵工业 >

2024 , Vol. 50 >Issue 13: 377 - 387

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.038999

综述与专题评论

食品凝胶递送体系的应用及研究进展

  • 刘博文 ,
  • 孙洋 ,
  • 康宇 ,
  • 程凯旋 ,
  • 邓伶俐 ,
  • 程超 ,
  • 张驰 ,
  • 商龙臣
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  • 1(湖北民族大学 生物与食品工程学院,湖北 恩施,445000)
    2(硒资源研究与生物应用湖北省重点实验室(湖北民族大学),湖北 恩施,445000)
    3(恩施土家族苗族自治州农业科学院,湖北 恩施,445000)
第一作者:硕士研究生(商龙臣讲师为通信作者,E-mail:2021021@hbmzu.edu.cn)

收稿日期: 2024-02-28

  修回日期: 2024-03-28

  网络出版日期: 2024-08-02

基金资助

湖北省自然科学基金计划青年项目(2023AFB162);湖北省教育厅科学研究计划资助项目(D20221902);湖北民族大学生物与食品工程学院研究生创新项目(SGYC2022004)

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Application of food gel used as a nutrient delivery system and its research progress

  • LIU Bowen ,
  • SUN Yang ,
  • KANG Yu ,
  • CHENG Kaixuan ,
  • DENG Lingli ,
  • CHENG Chao ,
  • ZHANG Chi ,
  • SHANG Longchen
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  • 1(College of Biological and Food Engineering, Hubei Minzu University, Enshi 445000, China)
    2(Hubei Key Laboratory of Selenium Resource Research and Biological Application(Hubei Minzu University), Enshi 445000, China)
    3(Enshi Tujia and Miao Autonomous Prefecture Academy of Agricultural Sciences, Hubei Minzu University, Enshi 445000, China)

Received date: 2024-02-28

  Revised date: 2024-03-28

  Online published: 2024-08-02

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摘要

多酚、类胡萝卜素和维生素等营养素是机体维持能量代谢、生长发育、免疫调节等重要生理功能的物质基础。但外源的各类营养素在体内消化吸收过程中往往受到pH、温度、微生物等环境因素的影响,其生物活性或生物利用度可能因此而大幅降低。食品凝胶因其凝胶剂和制备工艺的不同而具有强大的可塑性,在机体复杂的消化环境中,定向设计的各种凝胶体系对于营养素的靶向释放并维持其稳定性有重要的积极意义。尽管已有众多研究者在食品凝胶递送领域取得了丰硕成果,但仍缺乏全面系统的归纳总结。该文梳理了国内外有关食品凝胶在营养素递送领域的研究成果,重点探讨了不同类型凝胶用于构建递送体系和递送营养素的机制和优缺点。在此基础上,展望了食品凝胶递送体系的应用前景,以期为功能性食品凝胶的定向设计和研发提供一定的思路借鉴。

关键词： 食品凝胶; 营养素; 益生菌; 递送体系

本文引用格式

刘博文 , 孙洋 , 康宇 , 程凯旋 , 邓伶俐 , 程超 , 张驰 , 商龙臣 . 食品凝胶递送体系的应用及研究进展[J]. 食品与发酵工业, 2024 , 50(13) : 377 -387 . DOI: 10.13995/j.cnki.11-1802/ts.038999

Abstract

Nutrients, including polyphenols, carotenoids, vitamins, etc., are the fundamental substances for maintaining critical physiological functions in the body, such as energy metabolism, growth and development, and immune regulation.However, the absorption and digestion of various exogenous nutrients are often affected by environmental factors like pH, temperature, and microorganisms, which always result in an extremely low bioactivity and bioavailability of the nutrients.Due to their diverse gelling agents and preparation processes, food gels possess significant flexibility.To cope with the complex digestive environment of the body, various gel systems that have been selectively designed would be of positive significance for the targeted release and stability maintenance of nutrients.However, although numerous research results have been achieved in applying food gel for nutrient delivery, a comprehensive and systematic summary focused on this field is still deficient.In the present paper, research relating to delivering nutrients with food gels has been reviewed domestically and internationally, and we mainly focus on the features and delivery mechanisms when the various types of gels were employed in constructing the nutrient delivery system.Based on this, the potential of a gel delivery system for nutrient delivery was envisioned, which would contribute to offering some insights and inspiration for the targeted design and development of functional food gels.

Key words： food gels; nutrients; probiotics; delivery system

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