摘要
益生菌是对人体健康有益的一类活性微生物。由于菌体对外界环境高度敏感,在生产、储存和使用过程中容易出现存活率低或生物活性差等问题,极大地降低了益生菌的益生效果。包埋技术可以在一定程度上保护益生菌免受环境和相关因素的影响,对益生菌抵抗外界不良条件具有良好的效果。近年来,益生菌包埋技术的快速发展,为益生菌的高效保护提供了有效策略。本文综述内源乳化法、Pickering乳化法、复合凝聚法和多层包埋4种益生菌包埋前沿技术,包括其技术原理,优、缺点等方面;阐述益生菌包埋技术在食品领域的应用,包括产品在胃肠道中活菌数的变化以及对食品感官特性的影响。最后对益生菌包埋技术的研究方向与发展前景进行展望。
Probiotics are live microorganisms that are beneficial to human health.Because the bacteria are highly sensitive to the external environment,problems such as low survival rate or poor biological activity are prone to occur during production,storage and use,which greatly reduces the probiotic effect of probiotics.The embedding technology can protect the probiotics from the environment and related factors to a certain extent,and has a good effect on the probiotics against external adverse conditions.In recent years,the rapid development of probiotics embedding technology has provided effective strategies for the efficient protection of probiotics.This study reviews four advanced probiotic embedding technologies:emulsification/internal gelation method,Pickering emulsification method,complex coacervation method and multi-layer embedding method,and summarizes the technology introduction,principle,advantages and disadvantages.Then the application of probiotics embedding technology in the food field is outlined,including the changes in the number of viable bacteria in the gastrointestinal tract and the impact on the sensory characteristics of food.Finally,the research direction and development prospects of probiotics embedding technology are prospected.
作者
陈臣
张晓丛
袁海彬
于海燕
黄娟
田怀香
Chen Chen;Zhang Xiaocong;Yuan Haibin;Yu Haiyan;Huang Juan;Tian Huaixiang(School of Perfume and Aroma Technology,Shanghai Institute of Technology,Shanghai 201418)
出处
《中国食品学报》
EI
CAS
CSCD
北大核心
2023年第1期384-396,共13页
Journal of Chinese Institute Of Food Science and Technology
基金
上海市科委“上海工程技术研究中心”项目(20DZ2255600)。
关键词
益生菌
菌包埋技术
存活率
食品应用
probiotics
bacteria embedding technology
survival rate
food applications
