Research Progress of Microencapsulation Technology of Unsaturated Fatty Acids
Unsaturated fatty acids (UFAs) play a fundamental role in maintaining human health and serve as an important raw material for functional foods. However, UFAs are prone to oxidization during processing and storage, leading to deterioration. Microencapsulation of UFAs is an effective processing method...
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| Format: | Article |
| Language: | zho |
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The editorial department of Science and Technology of Food Industry
2023-07-01
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| Series: | Shipin gongye ke-ji |
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| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2022120173 |
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| author | Junyu CHEN Kun CHEN Jingyang LIU Lei RAO Liang ZHAO Yongtao WANG Xiaomeng WU Xiaojun LIAO |
| author_facet | Junyu CHEN Kun CHEN Jingyang LIU Lei RAO Liang ZHAO Yongtao WANG Xiaomeng WU Xiaojun LIAO |
| author_sort | Junyu CHEN |
| collection | DOAJ |
| description | Unsaturated fatty acids (UFAs) play a fundamental role in maintaining human health and serve as an important raw material for functional foods. However, UFAs are prone to oxidization during processing and storage, leading to deterioration. Microencapsulation of UFAs is an effective processing method to minimize oxidation and enhance its stability. In this paper, the physiological functions of UFAs and their applications in food, medicine, and other fields are summarized. The research progress of microencapsulation technology of UFAs is systematically reviewed, aiming to provide a theoretical basis and rationale for their applications in the food industry. Research has shown that the wall materials widely used were mainly proteins and carbohydrates, whereas their combination can overcome their disadvantages. Spray drying, freeze drying, molecular encapsulation, and coacervation method are most commonly used in the fabrication of microencapsulated UFAs. Using various wall materials and fabrication methods leads to very different encapsulation efficiency, which also greatly impacts the stability of UFAs during processing and storage. Hence, it is still necessary to select appropriate materials and methods according to the properties and functions of the food products. Microencapsulated UFAs exhibited slow-release properties and improved physiological functions. Therefore, it may have broad applications and excellent future development prospects in the food industry. |
| first_indexed | 2024-03-12T13:34:16Z |
| format | Article |
| id | doaj.art-52ef872b4ec84c34a24f789200141e2d |
| institution | Directory Open Access Journal |
| issn | 1002-0306 |
| language | zho |
| last_indexed | 2024-03-12T13:34:16Z |
| publishDate | 2023-07-01 |
| publisher | The editorial department of Science and Technology of Food Industry |
| record_format | Article |
| series | Shipin gongye ke-ji |
| spelling | doaj.art-52ef872b4ec84c34a24f789200141e2d2023-08-24T06:00:30ZzhoThe editorial department of Science and Technology of Food IndustryShipin gongye ke-ji1002-03062023-07-014414162710.13386/j.issn1002-0306.20221201732022120173-14Research Progress of Microencapsulation Technology of Unsaturated Fatty AcidsJunyu CHEN0Kun CHEN1Jingyang LIU2Lei RAO3Liang ZHAO4Yongtao WANG5Xiaomeng WU6Xiaojun LIAO7College of Food Science and Nutritional Engineering, China Agricultural University, National Engineering Research Centre for Fruit and Vegetable Processing, Key Laboratory of Fruit and Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing Advanced Innovative Center for Food Nutrition and Human Health, Beijing 100083, ChinaCollege of Food Science and Nutritional Engineering, China Agricultural University, National Engineering Research Centre for Fruit and Vegetable Processing, Key Laboratory of Fruit and Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing Advanced Innovative Center for Food Nutrition and Human Health, Beijing 100083, ChinaCollege of Food Science and Nutritional Engineering, China Agricultural University, National Engineering Research Centre for Fruit and Vegetable Processing, Key Laboratory of Fruit and Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing Advanced Innovative Center for Food Nutrition and Human Health, Beijing 100083, ChinaCollege of Food Science and Nutritional Engineering, China Agricultural University, National Engineering Research Centre for Fruit and Vegetable Processing, Key Laboratory of Fruit and Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing Advanced Innovative Center for Food Nutrition and Human Health, Beijing 100083, ChinaCollege of Food Science and Nutritional Engineering, China Agricultural University, National Engineering Research Centre for Fruit and Vegetable Processing, Key Laboratory of Fruit and Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing Advanced Innovative Center for Food Nutrition and Human Health, Beijing 100083, ChinaCollege of Food Science and Nutritional Engineering, China Agricultural University, National Engineering Research Centre for Fruit and Vegetable Processing, Key Laboratory of Fruit and Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing Advanced Innovative Center for Food Nutrition and Human Health, Beijing 100083, ChinaCollege of Food Science and Nutritional Engineering, China Agricultural University, National Engineering Research Centre for Fruit and Vegetable Processing, Key Laboratory of Fruit and Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing Advanced Innovative Center for Food Nutrition and Human Health, Beijing 100083, ChinaCollege of Food Science and Nutritional Engineering, China Agricultural University, National Engineering Research Centre for Fruit and Vegetable Processing, Key Laboratory of Fruit and Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing Advanced Innovative Center for Food Nutrition and Human Health, Beijing 100083, ChinaUnsaturated fatty acids (UFAs) play a fundamental role in maintaining human health and serve as an important raw material for functional foods. However, UFAs are prone to oxidization during processing and storage, leading to deterioration. Microencapsulation of UFAs is an effective processing method to minimize oxidation and enhance its stability. In this paper, the physiological functions of UFAs and their applications in food, medicine, and other fields are summarized. The research progress of microencapsulation technology of UFAs is systematically reviewed, aiming to provide a theoretical basis and rationale for their applications in the food industry. Research has shown that the wall materials widely used were mainly proteins and carbohydrates, whereas their combination can overcome their disadvantages. Spray drying, freeze drying, molecular encapsulation, and coacervation method are most commonly used in the fabrication of microencapsulated UFAs. Using various wall materials and fabrication methods leads to very different encapsulation efficiency, which also greatly impacts the stability of UFAs during processing and storage. Hence, it is still necessary to select appropriate materials and methods according to the properties and functions of the food products. Microencapsulated UFAs exhibited slow-release properties and improved physiological functions. Therefore, it may have broad applications and excellent future development prospects in the food industry.http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2022120173unsaturated fatty acidsmicroencapsulationembeddingapplication |
| spellingShingle | Junyu CHEN Kun CHEN Jingyang LIU Lei RAO Liang ZHAO Yongtao WANG Xiaomeng WU Xiaojun LIAO Research Progress of Microencapsulation Technology of Unsaturated Fatty Acids Shipin gongye ke-ji unsaturated fatty acids microencapsulation embedding application |
| title | Research Progress of Microencapsulation Technology of Unsaturated Fatty Acids |
| title_full | Research Progress of Microencapsulation Technology of Unsaturated Fatty Acids |
| title_fullStr | Research Progress of Microencapsulation Technology of Unsaturated Fatty Acids |
| title_full_unstemmed | Research Progress of Microencapsulation Technology of Unsaturated Fatty Acids |
| title_short | Research Progress of Microencapsulation Technology of Unsaturated Fatty Acids |
| title_sort | research progress of microencapsulation technology of unsaturated fatty acids |
| topic | unsaturated fatty acids microencapsulation embedding application |
| url | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2022120173 |
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