Dhakal Shabana Praveen, He Jibin
School of Health and Life Sciences, Teesside University, Middlesbrough TS1 3BX, United Kingdom.
School of Health and Life Sciences, Teesside University, Middlesbrough TS1 3BX, United Kingdom; National Horizons Centre, Teesside University, 38 John Dixon Lane, Darlington DL1 1HG, United Kingdom.
Food Res Int. 2020 Nov;137:109326. doi: 10.1016/j.foodres.2020.109326. Epub 2020 May 23.
The food consumption trends have long since shifted from demanding simple calories and essential nutrients in order to support the basic human body functions to demanding a balanced nutrition supply in order to achieve optimal health. Vitamins play a vital role in human health, yet are often lost or destroyed during food processing before they reach consumers, as they are highly prone to degradation by environmental factors. Microencapsulation technology is a technology aiming to protect sensitive compounds from environmental elements. It is widely used in pharmaceutical and cosmetic industries but its application in food production are few. This article reviews microencapsulation studies conducted in food with a specific focus on protecting vitamins from processing and stage losses. We found that although current technologies have the potential to create vitamin microcapsules, none could meet all the criteria for a successful product. To develop suitable vitamin microcapsules which are processing stable, digestible and safe to consume, we recommend further studies to focus on seeking and developing porous and thermal stable carbohydrate or protein based wall materials derived from natural food ingredients.
食物消费趋势早已从单纯追求卡路里和必需营养素以维持人体基本功能，转变为追求均衡营养供应以实现最佳健康状态。维生素对人类健康至关重要，但在食品加工过程中，它们往往在到达消费者之前就已流失或被破坏，因为它们极易受到环境因素的降解。微胶囊技术是一种旨在保护敏感化合物免受环境因素影响的技术。它在制药和化妆品行业中广泛使用，但其在食品生产中的应用却很少。本文综述了在食品中进行的微胶囊研究，特别关注保护维生素免受加工和储存损失。我们发现，尽管目前的技术有潜力制造维生素微胶囊，但没有一种能满足成功产品的所有标准。为了开发出加工稳定、易消化且食用安全的合适维生素微胶囊，我们建议进一步的研究应集中于寻找和开发源自天然食品成分的多孔且热稳定的碳水化合物或蛋白质基壁材。
