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中国精品科技期刊2020
王二雷,黄佳莹,段海章,等. 花色苷稳态化技术研究进展及应用前景[J]. 食品工业科技,2024,45(18):1−10. doi: 10.13386/j.issn1002-0306.2023100250.
引用本文: 王二雷,黄佳莹,段海章,等. 花色苷稳态化技术研究进展及应用前景[J]. 食品工业科技,2024,45(18):1−10. doi: 10.13386/j.issn1002-0306.2023100250.
WANG Erlei, HUANG Jiaying, DUAN Haizhang, et al. Progress on the Stabilization Technology of Anthocyanins and the Application Prospects[J]. Science and Technology of Food Industry, 2024, 45(18): 1−10. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2023100250.
Citation: WANG Erlei, HUANG Jiaying, DUAN Haizhang, et al. Progress on the Stabilization Technology of Anthocyanins and the Application Prospects[J]. Science and Technology of Food Industry, 2024, 45(18): 1−10. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2023100250.

花色苷稳态化技术研究进展及应用前景

Progress on the Stabilization Technology of Anthocyanins and the Application Prospects

  • 摘要: 花色苷,即花青素糖苷形式,是重要的呈色化合物,具有多种生物活性,如抗氧化、抗癌、预防心血管疾病等。但由于花色苷稳定性差,在加工及贮藏过程中易降解和失活,从而限制了花色苷的应用及其功效的发挥。为进一步提高花色苷的稳定性,扩大花色苷的应用潜力,本文主要介绍了近年来花色苷多种稳态化技术,如酰基化、酯基化、吡喃化、辅色、微胶囊化、纳米脂质体、纳米乳液、水凝胶等技术,概述了稳态化花色苷作为食品添加剂、着色剂、新鲜度指示剂、染料敏化剂等在多个领域中的应用现状和前景,旨在为后期大规模开发花色苷产品提供参考依据。

     

    Abstract: Anthocyanins, also known as anthocyanin glycosides, can not only be used as natural pigments, but also have various biological activities, such as antioxidant, anticancer, and cardiovascular disease prevention. However, due to the poor stability of anthocyanins, they are prone to degradation and inactivation during product processing and storage, which limits the further application and efficacy of anthocyanins. In order to improve the stability of anthocyanins and expand the application potential of anthocyanins in different fields, this paper mainly introduces a variety of stabilized technologies of anthocyanins in recent years, such as acylation, esterification, pyranization, co-pigmentation, microencapsulation, nano-liposome, nano-emulsion and hydrogel technologies. In addition, the paper summarizes the current application and prospects of stabilized anthocyanins in many fields as food additives, colorants, freshness indicators, and dye sensitizers. The present paper provides a reference basis for large-scale development of anthocyanin products in the future.

     

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