Research Progress on Encapsulation of Bioactive Substances in Nanoemulsions Based on Modified Pectin

被引：0
|
作者：
Wang K. [1 ]
Zhang X. [1 ]
Yin L. [1 ]
机构：
[1] College of Food Science and Nutritional Engineering, China Agricultural University, Beijing
来源：
Journal of Chinese Institute of Food Science and Technology | 2022年 / 22卷 / 04期
关键词：
Emulsifying properties; Encapsulation characteristics; Interfacial properties; Modified pectin; Nanoemulsion;
D O I：
10.16429/j.1009-7848.2022.04.042
中图分类号：
学科分类号：
摘要：
Pectin is a complex anionic polysaccharide extracted from apple pomace, citrus peel and beet pulp. It has been used as an ideal material for constructing nanoemulsions due to its unique interfacial characteristics. However, natural pectin is not easy to be adsorbed to the two-phase interface due to its strong hydrophilicity and insufficient hydrophobicity, which restricts its application in food and other fields. Methyl esterification of natural pectin and the combined use of pectin with small molecular surfactants (such as Tween, Span, etc.) or macromolecular surfactants (such as protein, etc.) can not only enhance the stability of nanoemulsions, but also improve the encapsulation efficiency of bioactive substances. This article reviewed the preparation and characterization methods of pectin-based nanoemulsions, as well as the interfacial interactions and emulsifying properties of pectin-based emulsifiers. The aim of the paper is to provide theoretical basis for constructing nanoemulsions based on modified pectin and exploring its functional application in encapsulating bioactive substances. © 2022, Editorial Office of Journal of CIFST. All right reserved.
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页码：430 / 440
页数：10
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