Ứng dụng vi bao giọt tụ trong công nghiệp thực phẩm
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Abstract
Microencapsulation is an effective method to preserve bioactive compounds. Through the encapsulation mechanism of polymers derived from proteins, polysaccharides; natural compounds (polyphenols, carotenoids,...), as well as beneficial microorganisms (yeast, probiotics), are protected against adverse environmental conditions. The application of microencapsulated beads in foodstuff prolongs the shelf life of products, improve the antioxidant capacity and enhance the survival of probiotics.
Tóm tắt
Vi bao là phương pháp hiệu quả giúp bảo quản các chất sinh học. Thông qua cơ chế bao gói của các polymer có nguồn gốc từ protein, polysaccharide, các hợp chất tự nhiên (polyphenol, carotenoid, …) cũng như vi sinh vật có lợi (nấm men, probiotic) giúp bảo vệ trong các điều kiện bất lợi của môi trường. Ứng dụng các hạt vi bao trong chế biến thực phẩm giúp sản phẩm kéo dài thời gian sử dụng, nâng cao khả năng kháng oxy hóa và cải thiện khả năng sống sót của probiotic.
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