Application of inulin for the formulation and delivery of bioactive molecules and live cells

被引:3
|
作者
Gruskiene, Ruta [1 ]
Lavelli, Vera [2 ]
Sereikaite, Jolanta [1 ,3 ]
机构
[1] Vilnius Gediminas Tech Univ, Dept Chem & Bioengn, Vilnius, Lithuania
[2] Univ Milan, Dept Food Environm & Nutr Sci DeFENS, I-20133 Milan, Italy
[3] Vilnius Gediminas Tech Univ, Fac Fundamental Sci, Dept Chem & Bioengn, Sauletekio al 11, LT-10223 Vilnius, Lithuania
关键词
Encapsulation; Probiotics; Antioxidants; Colorants; Essential oil; Fatty oil; GINGER ESSENTIAL OIL; WHEY-PROTEIN ISOLATE; LACTOBACILLUS-PLANTARUM; ANTIOXIDANT PROPERTIES; PHYSICAL-PROPERTIES; NANO-ENCAPSULATION; CARRIER AGENTS; CORN-OIL; BREA GUM; FISH-OIL;
D O I
10.1016/j.carbpol.2023.121670
中图分类号
O69 [应用化学];
学科分类号
081704 ;
摘要
Inulin is a fructan biosynthesized mainly in plants of the Asteraceae family. It is also found in edible vegetables and fruits such as onion, garlic, leek, and banana. For the industrial production of inulin, chicory and Jerusalem artichoke are the main raw material. Inulin is used in the food, pharmaceutical, cosmetic as well biotechnological industries. It has a GRAS status and exhibits prebiotic properties. Inulin can be used as a wall material in the encapsulation process of drugs and other bioactive compounds and the development of their delivery systems. In the review, the use of inulin for the encapsulation of probiotics, essential and fatty oils, antioxidant compounds, natural colorant and other bioactive compounds is presented. The encapsulation techniques, materials and the properties of final products suitable for the delivery into food are discussed. Research limitations are also highlighted.
引用
收藏
页数:15
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