McClements David Julian, Saliva-Trujillo Laura, Zhang Ruojie, Zhang Zipei, Zou Liqiang, Yao Mingfei, Xiao Hang
Department of Biochemistry, Faculty of Science, King Abdulaziz University, P. O. Box 80203, Jeddah 21589, Saudi Arabia.
Biopolymers and Colloids Laboratory, Department of Food Science, University of Massachusetts Amherst, Amherst, MA 01003, USA.
Food Res Int. 2016 Oct;88(Pt A):140-152. doi: 10.1016/j.foodres.2015.11.017. Epub 2015 Nov 19.
Many highly hydrophobic bioactives, such as non-polar nutrients, nutraceuticals, and vitamins, have a relatively low or variable oral bioavailability. The poor bioavailability profile of these bioactives may be due to limited bioaccessibility, poor absorption, and/or chemical transformation within the gastrointestinal tract (GIT). The bioavailability of hydrophobic bioactives can be improved using specially designed oil-in-water emulsions consisting of lipid droplets dispersed within an aqueous phase. The bioactives may be isolated from their natural environment and then incorporated into the lipid phase of emulsion-based delivery systems. Alternatively, the bioactives may be left in their natural environment (e.g., fruits or vegetables), and then ingested with emulsion-based excipient systems. An excipient emulsion may have no inherent health benefits itself, but it boosts the biological activity of bioactive ingredients co-ingested with it by altering their bioaccessibility, absorption, and/or chemical transformation. This review discusses the design and fabrication of excipient emulsions, and gives some examples of recent research that demonstrates their potential efficacy for improving the bioavailability of hydrophobic bioactives. The concept of excipient emulsions could be used to formulate emulsion-based food products (such as excipient sauces, dressings, dips, creams, or yogurts) specifically designed to increase the bioavailability of bioactive agents in natural foods, such as fruits and vegetables.
许多高度疏水的生物活性物质，如非极性营养素、营养保健品和维生素，口服生物利用度相对较低或变化不定。这些生物活性物质较差的生物利用度可能归因于生物可及性有限、吸收不良和/或胃肠道（GIT）内的化学转化。使用由分散在水相中的脂质液滴组成的特殊设计的水包油乳液，可以提高疏水生物活性物质的生物利用度。生物活性物质可以从其天然环境中分离出来，然后掺入基于乳液的递送系统的脂质相中。或者，生物活性物质可以留在其天然环境中（如水果或蔬菜中），然后与基于乳液的辅料系统一起摄入。辅料乳液本身可能没有固有的健康益处，但它通过改变生物活性成分的生物可及性、吸收和/或化学转化，增强与之共同摄入的生物活性成分的生物活性。本文综述了辅料乳液的设计和制备，并给出了一些近期研究的例子，这些研究证明了它们在提高疏水生物活性物质生物利用度方面的潜在功效。辅料乳液的概念可用于配制专门设计的基于乳液的食品（如辅料酱汁、调味料、蘸酱、乳膏或酸奶），以提高天然食品（如水果和蔬菜）中生物活性剂的生物利用度。
