期刊
CARBOHYDRATE POLYMERS
卷 270, 期 -, 页码 -出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.carbpol.2021.118358
关键词
Starch-based encapsulation systems; Food ingredients delivery; Starch modification; Food fortification; Functional food
资金
- National Natural Science Foundation of China [31801582]
- China Association for Science and Technology for the Young Elite Scientists Sponsorship Program [2018QNRC001]
Encapsulation systems using starch as a material have been widely researched for their ability to protect and deliver unstable food ingredients with health benefits. Various techniques have been used to fabricate porous starch and starch particles for loading, protecting, and delivering a range of food ingredients, showing great potential in developing customized foods with desired flavor, nutrition, sensory properties, and shelf-life.
Encapsulation systems have gained significant interest in designing innovative foods, as they allow for the protection and delivery of food ingredients that have health benefits but are unstable during processing, storage and in the upper gastrointestinal tract. Starch is widely available, cheap, biodegradable, edible, and easy to be modified, thus highly suitable for the development of encapsulants. Much efforts have been made to fabricate various types of porous starch and starch particles using different techniques (e.g. enzymatic hydrolysis, aggregation, emulsification, electrohydrodynamic process, supercritical fluid process, and post-processing drying). Such starch-based systems can load, protect, and deliver various food ingredients (e.g. fatty acids, phenolic compounds, carotenoids, flavors, essential oils, irons, vitamins, probiotics, bacteriocins, co-enzymes, and caffeine), exhibiting great potentials in developing foods with tailored flavor, nutrition, sensory properties, and shelf-life. This review surveys recent advances in different aspects of starch-based encapsulation systems including their forms, manufacturing techniques, and applications in foods.
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