Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran.
Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran.
Adv Colloid Interface Sci. 2019 Jul;269:277-295. doi: 10.1016/j.cis.2019.04.009. Epub 2019 May 10.
Gums, which for the most part are water-soluble polysaccharides, can interact with water to form viscous solutions, emulsions or gels. Their desirable properties, such as flexibility, biocompatibility, biodegradability, availability of reactive sites for molecular interactions and ease of use have led to their extremely large and broad applications in formation of nanostructures (nanoemulsions, nanoparticles, nanocomplexes, and nanofibers) and have already served as important wall materials for a variety of nano encapsulated food ingredients including flavoring agents, vitamins, minerals and essential fatty acids. The most common gums used in nano encapsulation systems include Arabic gum, carrageenan, xanthan, tragacanth plus some new sources of non-traditional gums, such as cress seed gum and Persian/or Angum gum identified as potential building blocks for nanostructured systems. New preparation techniques and sources of non-traditional gums are still being examined for commercialization in the food nanotechnology area as low-cost and reproducible sources. In this study, different nanostructures of gums and their preparation methods have been discussed along with a review of gum nanostructure applications for various food bioactive ingredients.
胶，其中大部分是水溶性多糖，可与水相互作用形成粘性溶液、乳液或凝胶。其理想的性质，如柔韧性、生物相容性、可生物降解性、分子相互作用的反应性位点的可用性以及易于使用，导致它们在纳米结构（纳米乳液、纳米颗粒、纳米复合物和纳米纤维）的形成中得到了极其广泛的应用，并已作为多种纳米封装食品成分的重要壁材，包括调味剂、维生素、矿物质和必需脂肪酸。在纳米封装系统中最常用的胶包括阿拉伯胶、卡拉胶、黄原胶、胍胶以及一些新的非传统胶源，如荠籽油胶和波斯胶/安古胶，它们被认为是纳米结构化系统的潜在构建块。新的制备技术和非传统胶源仍在作为低成本和可重复的来源在食品纳米技术领域进行商业化研究。在本研究中，讨论了胶的不同纳米结构及其制备方法，并回顾了胶纳米结构在各种食品生物活性成分中的应用。
