DHA稳态化技术研究进展
|
摘要
二十二碳六稀酸(docosahexaenoic acid,DHA)具有重要的生理功能,但因DHA不稳定,对氧气、光和热极为敏感,易氧化以及存在特殊的气味等,在应用上受限。应用中通常采用稳态化技术,减缓DHA氧化降解过程,降低其氧化,提高DHA稳定性和产品品质。本文对近年来DHA稳态化研究中常用的喷雾干燥技术、凝聚技术、乳状液与纳米脂质载体等技术研究现状进行总结,并对存在的问题和发展方向进行了讨论和展望。
Docosahexaenoic acid(DHA)has many important physiological functions.However,DHA is unstable and sensitive to oxygen,light and heat due to oxidation,which limites its application in food products. DHA stabilization technology is usually used to slow down the DHA oxidation process,reduce its oxidation and improve product stability and quality. In this article,the techniques of spray drying,coagulation,emulsion and nano-lipid carrier,which were commonly used in DHA stabilization research in recent years,were summarized,and the existing problems and development directions were discussed and forecasted.
Docosahexaenoic acid(DHA)has many important physiological functions.However,DHA is unstable and sensitive to oxygen,light and heat due to oxidation,which limites its application in food products. DHA stabilization technology is usually used to slow down the DHA oxidation process,reduce its oxidation and improve product stability and quality. In this article,the techniques of spray drying,coagulation,emulsion and nano-lipid carrier,which were commonly used in DHA stabilization research in recent years,were summarized,and the existing problems and development directions were discussed and forecasted.
引文
[1]杨彩霞,计成,戎易.鱼油及n-3不饱和脂肪酸营养功能的研究进展[J]. 中国农业大学学报,1997(1):65-70.
[2]曹万新,孟橘,田玉霞.DHA的生理功能及应用研究进展[J]. 中国油脂,2011,36(3):1-4.
[3]杨贤庆,吕军伟,林婉玲,等.DHA功能特性以及抗氧化性研究进展[J]. 食品工业科技,2014,35(2):390-394.
[4]Dasilva G,Pazos M,García-Ejido E,et al. Lipidomics to analyze the influence of diets with different EPA:DHA ratios in the progression of metabolic syndrome using SHROB rats as a model[J]. Food Chemistry,2016,205:196-203.
[5]Kitson A P,Metherel A H,Chen C T,et al. Effect of dietary docosahexaenoic acid(DHA)in phospholipids or triglycerides on brain DHA uptake and accretion[J]. Journal of Nutritional Biochemistry,2016,33:91-102.
[6]Lauritzen L,Brambilla P,Mazzocchi A,et al. DHA effects in brain development and function[J]. Nutrients,2016,8(1):6-23.
[7]Swanson D,Block R,Mousa S A. Omega-3 fatty acids EPA and DHA:Health benefits throughout life[J]. Advances in Nutrition,2012,3(1):1-7.
[8]Mozaffarian D,Wu J H.(n-3)fatty acids and cardiovascular health:are effects of EPA and DHA shared or complementary[J]. Journal of Nutrition,2012,142(3):614S-625S.
[9]Horrocks L A,Yeo Y K. Health benefits of docosahexaenoic acid(DHA)[J]. Pharmacological Research,1999,40(3):211-225.
[10]齐金峰.微胶囊化藻油DHA的稳态化研究[D].南昌:南昌大学,2008:2-6.
[11]吴昊. EPA/DHA浓缩分离与稳态化技术的研究[D].大连:大连工业大学,2010:2-5.
[12]周东群,崔波,胡敏.鱼油的保健功能与开发前景[J]. 齐鲁工业大学学报:自然科学版,1998(3):56-60.
[13]李鹤,胡文忠,姜爱丽,等.不同来源DHA提取技术及其在食品工业中的应用进展[J].食品工业科技,2017,38(7):390-394.
[14]黄菊华,李蕴成.DHA的功能及在食品添加中的应用研究[J]. 中国食物与营养,2014,20(4):76-79.
[15]周东群,崔波,胡敏.鱼油的保健功能与开发前景[J]. 齐鲁工业大学学报:自然科学版,1998(3):56-60.
[16]韩丹.微藻油微胶囊制备及贮藏稳定性研究[D].南昌:南昌大学,2010:7-10.
[17]田先卉.ω-3多不饱和脂肪酸的稳态化研究[D].天津:天津科技大学,2015:7-12.
[18]Champagne C P,Fustier P. Microencapsulation for the improved delivery of bioactive compounds into foods[J]. Current Opinion in Biotechnology,2007,18(2):184-190.
[19]李红艳.多不饱和脂肪酸在婴儿配方奶粉中稳态化的研究[D].南昌:南昌大学,2009:1-10.
[20]白春清,韩丹,熊华,等.微藻油微胶囊配方优化及其稳定性研究[J]. 食品科学,2010,31(18):5-9.
[21]吕军伟,杨贤庆,林婉玲,等.藻油的微胶囊化[J]. 食品与发酵工业,2015,41(7):75-80.
[22]沈国辉,吴卫国.DHA微胶囊的婴幼儿奶粉制备技术研究[J]. 农产品加工·综合刊,2011(2):75-77.
[23]Semenova M. Advances in molecular design of biopolymer-based delivery micro/nanovehicles for essential fatty acids[J]. Food Hydrocolloids,2016,68:114-121.
[24]Vishnu K V,Chatterjee N S,Ajeeshkumar K K,et al. Microencapsulation of sardine oil:Application of vanillic acid grafted chitosan as a bio-functional wall material[J]. Carbohydrate Polymers,2017,174:540-548.
[25]张义明. DHA的来源及合理应用[J]. 食品工业科技,2003,24(8):98-100.
[26]Jiménezmartín E,Antequera R T,Gharsallaoui A,et al. Fatty acid composition in double and multilayered microcapsules of ω-3 as affected by storage conditions and type of emulsions[J]. Food Chemistry,2016,194:476-486.
[27]Chen W,Wang H,Zhang K,et al. Physicochemical properties and storage stability of microencapsulated DHA-Rich oil with different wall materials[J]. Appl Biochem Biotechnol,2016,179(7):1-14.
[28]Augustin M A,Bhail S,Cheng L J,et al. Use of whole buttermilk for microencapsulation of omega-3 oils[J]. Journal of Functional Foods,2015,19(6):859-867.
[29]苏阳,徐方旭,冯叙桥.鱼油微胶囊化研究进展[J]. 食品研究与开发,2013(12):133-136.
[30]吴珺.复合凝聚法可控制备生姜精油微/纳米胶囊[D]. 无锡:江南大学,2014:5-8.
[31]孙昱.天然维生素E与DHA的微囊稳态化研究[D]. 大连:大连工业大学,2011:6-7.
[32]刘盛楠.鱼油的微胶囊化及氧化控制技术研究[D]. 杭州:浙江工业大学,2012:10-23.
[33]马铁铮,赵宏亮,王静.复合凝聚法制备脂溶性食品配料微胶囊的壁材研究进展[J]. 食品工业科技,2016,37(13):365-369.
[34]Yang X,Gao N,Hu L,et al. Development and evaluation of novel microcapsules containing poppy-seed oil using complex coacervation[J]. Journal of Food Engineering,2015,161:87-93.
[35]Jain A,Thakur D,Ghoshal G,et al. Microencapsulation by complex coacervation using whey protein isolates and gum acacia:An approach to preserve the functionality and controlled release of β-carotene[J]. Food and Bioprocess Technology,2015,8(8):1635-1644.
[36]董志俭,王庆军,邵飞先,等.明胶/桃胶复合凝聚凝胶化鱼油微胶囊的氧化稳定性研究[J]. 中国食品学报,2014,14(7):66-72.
[37]胡莉.壳聚糖/阿拉伯胶复凝聚制备鱼油微胶囊的研究[D]. 青岛:中国海洋大学,2010:51-61.
[38]Yuan Y,Kong Z Y,Sun Y E,et al. Complex coacervation of soy protein with chitosan:Constructing antioxidant microcapsule for algal oil delivery[J]. LWT-Food Science and Technology,2017,75:171-179.
[39]Habibi A,Keramat J,Hojjatoleslamy M,et al. Preparation of fish oil microcapsules by complex coacervation of gelatin-gum arabic and their utilization for fortification of pomegranate juice[J]. Journal of Food Process Engineering,2016,40(2).
[40]Xia Q,Wang B,Akanbi T O,et al. Microencapsulation of lipase produced omega-3 concentrates resulted in complex coacervates with unexpectedly high oxidative stability[J]. Journal of Functional Foods,2017,35:499-506.
[41]苏阳,匡立学,周金星,等.包络结合法制备β-环糊精鱼油微胶囊[J]. 食品与发酵工业,2012,38(10):76-80.
[42]张忠,胡居吾,熊华,等.籼米多孔淀粉制备及微藻油DHA微胶囊化的研究[J]. 食品工业科技,2012(1):211-213.
[43]方承志,张曼琳,方诩,等.鱼油微胶囊食品的开发与研究[J]. 轻工科技,1998(4):27-30.
[44]黄美娥,江能文,唐小雨,等.鳡鱼油微胶囊化工艺条件研究[J]. 食品工业,2016(7):82-84.
[45]刘维维,吴鹏,王昭凯,等.真空冷冻干燥微藻DHA油纳米乳工艺研究[J]. 海洋科学,2017,41(4):51-56.
[46]郑敏英,刘峰,王正武,等.鱼油乳状液的制备及其流变特性研究[J]. 上海交通大学学报:农业科学版,2010,28(3):280-285.
[47]祝艳梅,张连富.DHA油乳状液制备研究[J]. 食品工业科技,2010(3):314-316.
[48]祝艳梅.水分散性DHA乳油制备及稳定性研究[D].无锡:江南大学,2009:5-10.
[49]李凯,肖光辉,钱镭.影响乳清蛋白乳状液稳定性的因素研究[J]. 食品工业,2015(12):49-51.
[50]何镇宏,赵海珍,陆兆新.Surfactin作为表面活性剂对o/w型藻油DHA乳状液物理和氧化稳定性的影响[J]. 食品科学,2017,38(21):146-151.
[51]李昕,王旭,李玮克,等.热处理对乳铁蛋白-β-胡萝卜素/大豆多糖-DHA乳状液微流变特性的影响[J]. 食品工业科技,2017,38(18):1-7.
[52]吕平.DHA藻油乳状液制备及稳定度研究[J]. 食品研究与开发,2017,38(10):85-88.
[53]黄明丽.酪蛋白酸钠与藻酸丙二醇酯相互作用及其对鱼油乳状液稳定性的影响[D].青岛:中国海洋大学,2014.
[54]桂仕林,邢慧敏,李琳,等.藻油乳化液的制备及稳定性研究[J]. 食品研究与开发,2014(3):51-54.
[55]Ezhilarasi P N,Karthik P,Chhanwal N,et al. Nanoencapsulation techniques for food bioactive components:A review[J]. Food & Bioprocess Technology,2013,6(3):628-647.
[56]Zimet P,Livney Y D. Beta-lactoglobulin and its nanocomplexes with pectin as vehicles for ω-3 polyunsaturated fatty acids[J]. Food Hydrocolloids,2009,23(4):1120-1126.
[57]Karthik P,Anandharamakrishnan C. Enhancing omega-3 fatty acids nanoemulsion stability and in-vitro,digestibility through emulsifiers[J]. Journal of Food Engineering,2016,187:92-105.
[58]王佳丽.纳米结构脂质载体的制备、表征及相关性质研究[D]. 北京:中国农业科学院,2013:14-16.
[59]Radtke M,Souto E B,Müller R H. Nanostructured lipid carriers:A novel generation of solid lipid drug carriers[J]. Pharmaceutical Technology Europe,2005,17(4):45-50.
[60]徐弟,夏强,徐峰,等.DHA纳米结构脂质载体的制备和表征[J]. 食品科技,2009,38(6):29-32.
[61]胡本涛.DHA固体脂质纳米颗粒(SLN)制备、性质及应用[D]. 哈尔滨:东北农业大学,2013:42-44.
[2]曹万新,孟橘,田玉霞.DHA的生理功能及应用研究进展[J]. 中国油脂,2011,36(3):1-4.
[3]杨贤庆,吕军伟,林婉玲,等.DHA功能特性以及抗氧化性研究进展[J]. 食品工业科技,2014,35(2):390-394.
[4]Dasilva G,Pazos M,García-Ejido E,et al. Lipidomics to analyze the influence of diets with different EPA:DHA ratios in the progression of metabolic syndrome using SHROB rats as a model[J]. Food Chemistry,2016,205:196-203.
[5]Kitson A P,Metherel A H,Chen C T,et al. Effect of dietary docosahexaenoic acid(DHA)in phospholipids or triglycerides on brain DHA uptake and accretion[J]. Journal of Nutritional Biochemistry,2016,33:91-102.
[6]Lauritzen L,Brambilla P,Mazzocchi A,et al. DHA effects in brain development and function[J]. Nutrients,2016,8(1):6-23.
[7]Swanson D,Block R,Mousa S A. Omega-3 fatty acids EPA and DHA:Health benefits throughout life[J]. Advances in Nutrition,2012,3(1):1-7.
[8]Mozaffarian D,Wu J H.(n-3)fatty acids and cardiovascular health:are effects of EPA and DHA shared or complementary[J]. Journal of Nutrition,2012,142(3):614S-625S.
[9]Horrocks L A,Yeo Y K. Health benefits of docosahexaenoic acid(DHA)[J]. Pharmacological Research,1999,40(3):211-225.
[10]齐金峰.微胶囊化藻油DHA的稳态化研究[D].南昌:南昌大学,2008:2-6.
[11]吴昊. EPA/DHA浓缩分离与稳态化技术的研究[D].大连:大连工业大学,2010:2-5.
[12]周东群,崔波,胡敏.鱼油的保健功能与开发前景[J]. 齐鲁工业大学学报:自然科学版,1998(3):56-60.
[13]李鹤,胡文忠,姜爱丽,等.不同来源DHA提取技术及其在食品工业中的应用进展[J].食品工业科技,2017,38(7):390-394.
[14]黄菊华,李蕴成.DHA的功能及在食品添加中的应用研究[J]. 中国食物与营养,2014,20(4):76-79.
[15]周东群,崔波,胡敏.鱼油的保健功能与开发前景[J]. 齐鲁工业大学学报:自然科学版,1998(3):56-60.
[16]韩丹.微藻油微胶囊制备及贮藏稳定性研究[D].南昌:南昌大学,2010:7-10.
[17]田先卉.ω-3多不饱和脂肪酸的稳态化研究[D].天津:天津科技大学,2015:7-12.
[18]Champagne C P,Fustier P. Microencapsulation for the improved delivery of bioactive compounds into foods[J]. Current Opinion in Biotechnology,2007,18(2):184-190.
[19]李红艳.多不饱和脂肪酸在婴儿配方奶粉中稳态化的研究[D].南昌:南昌大学,2009:1-10.
[20]白春清,韩丹,熊华,等.微藻油微胶囊配方优化及其稳定性研究[J]. 食品科学,2010,31(18):5-9.
[21]吕军伟,杨贤庆,林婉玲,等.藻油的微胶囊化[J]. 食品与发酵工业,2015,41(7):75-80.
[22]沈国辉,吴卫国.DHA微胶囊的婴幼儿奶粉制备技术研究[J]. 农产品加工·综合刊,2011(2):75-77.
[23]Semenova M. Advances in molecular design of biopolymer-based delivery micro/nanovehicles for essential fatty acids[J]. Food Hydrocolloids,2016,68:114-121.
[24]Vishnu K V,Chatterjee N S,Ajeeshkumar K K,et al. Microencapsulation of sardine oil:Application of vanillic acid grafted chitosan as a bio-functional wall material[J]. Carbohydrate Polymers,2017,174:540-548.
[25]张义明. DHA的来源及合理应用[J]. 食品工业科技,2003,24(8):98-100.
[26]Jiménezmartín E,Antequera R T,Gharsallaoui A,et al. Fatty acid composition in double and multilayered microcapsules of ω-3 as affected by storage conditions and type of emulsions[J]. Food Chemistry,2016,194:476-486.
[27]Chen W,Wang H,Zhang K,et al. Physicochemical properties and storage stability of microencapsulated DHA-Rich oil with different wall materials[J]. Appl Biochem Biotechnol,2016,179(7):1-14.
[28]Augustin M A,Bhail S,Cheng L J,et al. Use of whole buttermilk for microencapsulation of omega-3 oils[J]. Journal of Functional Foods,2015,19(6):859-867.
[29]苏阳,徐方旭,冯叙桥.鱼油微胶囊化研究进展[J]. 食品研究与开发,2013(12):133-136.
[30]吴珺.复合凝聚法可控制备生姜精油微/纳米胶囊[D]. 无锡:江南大学,2014:5-8.
[31]孙昱.天然维生素E与DHA的微囊稳态化研究[D]. 大连:大连工业大学,2011:6-7.
[32]刘盛楠.鱼油的微胶囊化及氧化控制技术研究[D]. 杭州:浙江工业大学,2012:10-23.
[33]马铁铮,赵宏亮,王静.复合凝聚法制备脂溶性食品配料微胶囊的壁材研究进展[J]. 食品工业科技,2016,37(13):365-369.
[34]Yang X,Gao N,Hu L,et al. Development and evaluation of novel microcapsules containing poppy-seed oil using complex coacervation[J]. Journal of Food Engineering,2015,161:87-93.
[35]Jain A,Thakur D,Ghoshal G,et al. Microencapsulation by complex coacervation using whey protein isolates and gum acacia:An approach to preserve the functionality and controlled release of β-carotene[J]. Food and Bioprocess Technology,2015,8(8):1635-1644.
[36]董志俭,王庆军,邵飞先,等.明胶/桃胶复合凝聚凝胶化鱼油微胶囊的氧化稳定性研究[J]. 中国食品学报,2014,14(7):66-72.
[37]胡莉.壳聚糖/阿拉伯胶复凝聚制备鱼油微胶囊的研究[D]. 青岛:中国海洋大学,2010:51-61.
[38]Yuan Y,Kong Z Y,Sun Y E,et al. Complex coacervation of soy protein with chitosan:Constructing antioxidant microcapsule for algal oil delivery[J]. LWT-Food Science and Technology,2017,75:171-179.
[39]Habibi A,Keramat J,Hojjatoleslamy M,et al. Preparation of fish oil microcapsules by complex coacervation of gelatin-gum arabic and their utilization for fortification of pomegranate juice[J]. Journal of Food Process Engineering,2016,40(2).
[40]Xia Q,Wang B,Akanbi T O,et al. Microencapsulation of lipase produced omega-3 concentrates resulted in complex coacervates with unexpectedly high oxidative stability[J]. Journal of Functional Foods,2017,35:499-506.
[41]苏阳,匡立学,周金星,等.包络结合法制备β-环糊精鱼油微胶囊[J]. 食品与发酵工业,2012,38(10):76-80.
[42]张忠,胡居吾,熊华,等.籼米多孔淀粉制备及微藻油DHA微胶囊化的研究[J]. 食品工业科技,2012(1):211-213.
[43]方承志,张曼琳,方诩,等.鱼油微胶囊食品的开发与研究[J]. 轻工科技,1998(4):27-30.
[44]黄美娥,江能文,唐小雨,等.鳡鱼油微胶囊化工艺条件研究[J]. 食品工业,2016(7):82-84.
[45]刘维维,吴鹏,王昭凯,等.真空冷冻干燥微藻DHA油纳米乳工艺研究[J]. 海洋科学,2017,41(4):51-56.
[46]郑敏英,刘峰,王正武,等.鱼油乳状液的制备及其流变特性研究[J]. 上海交通大学学报:农业科学版,2010,28(3):280-285.
[47]祝艳梅,张连富.DHA油乳状液制备研究[J]. 食品工业科技,2010(3):314-316.
[48]祝艳梅.水分散性DHA乳油制备及稳定性研究[D].无锡:江南大学,2009:5-10.
[49]李凯,肖光辉,钱镭.影响乳清蛋白乳状液稳定性的因素研究[J]. 食品工业,2015(12):49-51.
[50]何镇宏,赵海珍,陆兆新.Surfactin作为表面活性剂对o/w型藻油DHA乳状液物理和氧化稳定性的影响[J]. 食品科学,2017,38(21):146-151.
[51]李昕,王旭,李玮克,等.热处理对乳铁蛋白-β-胡萝卜素/大豆多糖-DHA乳状液微流变特性的影响[J]. 食品工业科技,2017,38(18):1-7.
[52]吕平.DHA藻油乳状液制备及稳定度研究[J]. 食品研究与开发,2017,38(10):85-88.
[53]黄明丽.酪蛋白酸钠与藻酸丙二醇酯相互作用及其对鱼油乳状液稳定性的影响[D].青岛:中国海洋大学,2014.
[54]桂仕林,邢慧敏,李琳,等.藻油乳化液的制备及稳定性研究[J]. 食品研究与开发,2014(3):51-54.
[55]Ezhilarasi P N,Karthik P,Chhanwal N,et al. Nanoencapsulation techniques for food bioactive components:A review[J]. Food & Bioprocess Technology,2013,6(3):628-647.
[56]Zimet P,Livney Y D. Beta-lactoglobulin and its nanocomplexes with pectin as vehicles for ω-3 polyunsaturated fatty acids[J]. Food Hydrocolloids,2009,23(4):1120-1126.
[57]Karthik P,Anandharamakrishnan C. Enhancing omega-3 fatty acids nanoemulsion stability and in-vitro,digestibility through emulsifiers[J]. Journal of Food Engineering,2016,187:92-105.
[58]王佳丽.纳米结构脂质载体的制备、表征及相关性质研究[D]. 北京:中国农业科学院,2013:14-16.
[59]Radtke M,Souto E B,Müller R H. Nanostructured lipid carriers:A novel generation of solid lipid drug carriers[J]. Pharmaceutical Technology Europe,2005,17(4):45-50.
[60]徐弟,夏强,徐峰,等.DHA纳米结构脂质载体的制备和表征[J]. 食品科技,2009,38(6):29-32.
[61]胡本涛.DHA固体脂质纳米颗粒(SLN)制备、性质及应用[D]. 哈尔滨:东北农业大学,2013:42-44.