用于亲脂生物活性成分的乳液基输送系统

Emulsion-Based Delivery Systems for Lipophilic Bioactive Components用于亲脂生物活性成分的乳液型输送系统ABSTRACT: There is a pressing need for edible delivery systems to encapsulate, protect, and release bioactive lipids within the food, medical, and pharmaceutical industries. 在食品，医疗，制药行业中食用传送系统封装，保护和释放生物活性脂质有迫切需要。The fact that these delivery systems must be edible puts constraints on the type of ingredients and processing operations that can be used to create them. 事实上，这些输送系统必须限制可食用组分的类型并且可以用来创建它们的加工操作。Emulsion technology is particularly suited for the design and fabrication of delivery systems for encapsulating bioactive lipids. 乳液技术特别适合用于封装生物活性脂质的输送系统的设计和制造。This review provides a brief overview of the major bioactive lipids that need to be delivered within the food industry (for example,-3 fatty acids, carotenoids, and phytosterols), highlighting the main challenges to their current incorporation into foods.此评论提供了需要在食品工业内递送的主要生物活性脂质的简要概述（例如，- 3脂肪酸，类胡萝卜素，和植物甾醇），突出了他们目前掺入食品的主要挑战。We then provide an overview of a number of emulsion-based technologies that could be used as edible delivery systems by the food and other industries, including conventional emulsions, multiple emulsions, multilayer emulsions, solid lipid particles, and filled hydrogel particles. 然后我们提供一些乳液为基础的技术概述，可以作为食品和其他行业的可食用输送系统，包括常规乳化剂，多重乳化剂，多层乳化剂，固体脂质颗粒，填充水凝胶颗粒。Each of these delivery systems could be produced from food-grade (GRAS) ingredients (for example, lipids, proteins, polysaccharides, surfactants, and minerals) using simple processing operations (for example, mixing, homogenizing, and thermal processing). 这些递送系统中的每一个可以从食品级（GRAS）的成分（例如，脂质，蛋白质，多糖，表面活性剂，和矿物质）采用简单的处理操作来生产（例如，混合，均质，和热处理）。For each type of delivery system, we describe its structure, preparation, advantages, limitations, and potential applications. 对于每一种类型的传送系统，我们描述了它的结构，准备，优点，局限性和潜在的应用。This knowledge Can be used to facilitate these lection of the most appropriate emulsion-based delivery system for specific applications.这方面的知识可以用来促进为特定的应用选择最合适的乳液基传送体系。Keywords: bioactive lipids, delivery systems, emulsions, functional foods, nutraceuticals, structural design关键词：生物活性脂质，输送系统，乳化剂，功能性食品，营养制品，结构设计IntroductionA number of industries need to deliver lipophilic functional components in an edible form, including the food, pharmaceutical,and medical industries. 许多行业需要提供可食用形式的亲脂性功能组件，包括食品，医药和医疗行业。These lipophilic components may be a diverse range of substances, including bioactive lipids, flavors, antimicrobials, antioxidants, and drugs (Ubbink 2002; Shefer and Shefer2003; Chen and others 2006; Ubbink and Kruger 2006). 这些亲脂性成分可以是各种各样的物质，包括生物活性脂质，香料，抗菌剂，抗氧化剂，和药物。In this article, we will primarily focus on the delivery of bioactive lipids that provide specific health benefits to humans, such as -3 fatty acids,carotenoids, and phytosterols. 在这篇文章中，我们将主要集中给人类提供特定的健康利益的生物活性脂质的输送，如- 3脂肪酸，类胡萝卜素和植物甾醇。Nevertheless, the same types of delivery system can also be used to encapsulate other types of lipophilic functional components. 然而，同样类型的传递系统也可用于封装其他类型的亲脂功能组分。In many cases, it is advantageous to deliver bioactive lipids in an aqueous medium because this increases their palatability, desirability, and bioactivity. 在许多情况下，这有利于在含水介质中提供生物活性脂质因为这增加了他们的适口性，期望，和生物活性。For example, a bioactive lipid might be incorporated into a beverage or food that could be consumed by drinking or eating. 例如，一种生物活性的脂质可以被纳入一种饮料或食物，可以饮用或食用。Nevertheless, there are often technical challenges that need to be overcome before a lipophilic component can be successfully incorporated within an aqueous-based delivery system.然而，亲脂性成分可以成功地结合在基于水的输送系统之前经常有技术挑战需要克服。Bioactive lipids differ widely in their molecular properties (for example, molecular weights, structures, functional groups, polarities, and charge), which leads to differences in their physicochemical and physiological properties (for example, solubility, physical state, rheology, optical properties, chemical stability, surface activity, and bioactivity). 生物活性脂类分子性质有很大的不同（例如，分子量，结构，功能基团，极性，和电荷），从而导致其物理化学和生理特性不同（例如，溶解度，物理状态，流变学，光学特性，化学稳定性，表面活性和生物活性）。Consequently, delivery systems often have to be designed to address the specific molecular, physicochemical, and physiological concerns that are unique to each bioactive lipid. 因此，传送系统往往需要设计来解决特定的分子，每个生物活性脂质独特的物理化学和生理相关问题。An edible delivery system for bioactive lipids must perform a number of different roles. 具有生物活性的脂质的可食性输送系统必须执行不同的角色。First, it should serve as a means of encapsulating the bioactive lipid into a physical form that can conveniently be incorporated into foods or beverages. 首先，它应作为生物活性脂质封装成可以方便地掺入食品或饮料的物理形式的手段。Second, the delivery system should be compatible with the particular food or beverage that it will be incorporated into; that is, it should not adversely affect the appearance, flavor, texture, or shelf life of the product. 其次，传送系统应该与特定的食品或饮料兼容，它可能包含在其中，也就是说，它不应该对食品的外观，风味，质地，或货架期产生不利影响。Third, it may have to protect the bioactive lipid from chemical degradation during preparation, storage, transport, and utilization so that it remains in its active state. 第三，在制备、贮存、运输和利用过程中，它可能需要防止生物活性脂质的降解，使其保持在活性状态。Fourth, it may have to be capable of controlling the release of the functional agent at a certain rate, at a particular site, and/or in response to a specific environmental stimulus (for example, pH,ionic strength, or temperature). 第四，它可能是能够控制功能剂以一定的速度释放，在特定的地点，和/或响应一个特定的环境刺激（例如，PH值，离子强度，或温度）。Finally, it should be prepared from food-grade ingredients using simple, cost-effective processing operations if it is going to be practically utilized by the food industry.最后，如果它是食品工业实际使用的，它应该是从食品级成分中制备，使用简单的，符合成本效益的处理操作。A wide variety of different types of delivery system have been developed to encapsulate lipophilic functional agents, including simple solutions, association colloids, emulsions, biopolymer matrices,powders, and so on. 各种不同类型的配送系统已经发展到封装亲脂性功能剂，包括简单的溶液，缔合胶体，乳液，聚合物，粉末，等等。Each type of delivery system has its own specific advantages and disadvantages for encapsulation, protection,and delivery of functional agents, as well as in its cost, regulatory status, ease of use, biodegradability, biocompatibility, and so on. 每一种类型的传递系统对于功能剂的封装，保护和传递以及在其成本，监管地位，易用性，生物降解性，生物相容性等方面都有其独特的优点和缺点，。In this review article, we focus on the various types of emulsion-based delivery systems that are available for delivering bioactive lipids due to the large interest within the food industry in the development of nutraceutical or functional foods.在这篇综述文章中，我们专注于各类乳状液为基础的传输系统可用于输送生物活性脂质由于在食品行业中保健品或功能食品的开发方面有大利益。Bioactive Lipids 生物活性脂质The most important types of bioactive lipids that need to be delivered are briefly discussed below, along with a discussion of their physicochemical characteristics, and the current challenges to their application within functional foods (Table 1).需要传递的生物活性脂类的最重要类型的简要讨论如下，以及他们的理化特性，和他们目前在功能性食品中的应用的挑战（表1）。Carotenoids类葫萝卜素；Carotenoids are a diverse group of lipophilic compounds that contribute to the yellow to red colors of many foods. 类胡萝卜素是一组不同的亲脂化合物，有助于许多食物由黄色向红色的转变。They are polyenes consisting of 3 to 13 conjugated double bonds and in some cases 6 carbon ring structures at one or both ends of the molecule。他们是多烯类化合物，由3至13共轭双键组成，在某些情况下，6碳环结构在分子的一端或两端。Carotenoids containing oxygen are known as xanthophylls (for example, lutein and zeaxanthin) while those without oxygen are known as carotenes (for example, lycopene and -carotene). 含氧类胡萝卜素被称为叶黄素（例如，叶黄素和玉米黄质）而那些不含氧气的类胡萝卜素被称为胡萝卜素（例如，番茄红素和-胡萝卜素）。The carotenoids have been proposed to exhibit several potential health benefits: lutein and zeaxanthin are thought to decrease age-related macular degeneration and cataracts (Stringham and Hammond 2005); lycopene is thought to decrease the risk of prostate cancer(Basu and Imrhan 2007). 类胡萝卜素已经被提出，表现出几个潜在的健康益处：叶黄素和玉米黄质被认为可减少年龄相关性黄斑变性和白内障;番茄红素被认为可降低前列腺癌的风险。Endogenous carotenoids in foods are generally stable. 食物中的内源性类胡萝卜素通常是稳定的。However, as food additives, carotenoids are relatively unstable in food systems because they are susceptible to light, oxygen, and autooxidation (Xianquan and others 2005). 然而，作为食品添加剂，在食品体系中类胡萝卜素是相对不稳定的，因为他们容易受光，氧，和自动氧化的影响。Consequently,dispersion of carotenoids into ingredient systems can result in theirrapid degradation (Heinonen and others 1997; Ribeiro and others2003). 因此，分散的类胡萝卜素的成分系统可能导致其快速降解。Carotenoids can be degraded by reactions that cause the loss of double bonds or scission of the molecule.类胡萝卜素可以通过反应降解，导致双键损失或分子断裂。In addition, the double bonds in carotenoids can undergo isomerization to the cis configuration (Xianquan and others 2005). 此外，类胡萝卜素的双键可能经历异构化成为顺式构型。Isomerization reactions might actually be beneficial since cis isomers of carotenoids such as lycopene are thought to be more bioavailable and bioactive (Schieber and Carle 2005). 异构化反应实际上可能是有益的，因为类胡萝卜素如番茄红素的顺式异构体被认为是更多的生物利用度和生物活性。An additional challenge to using carotenoids as ingredients in functional foods is their high melting point, making them crystalline at food storage and body temperatures.使用类胡萝卜素作为功能性食品中的成分的另外的挑战是他们的高熔点，使它们在食品储存和体温下结晶。Omega-3 fatty acids -3脂肪酸Omega-3 (-3) fatty acids are unsaturated fatty acids that have a double bond that is 3 carbon atoms from the methyl end of the molecule. -3脂肪酸是不饱和脂肪酸，有一个双键，在从分子的甲基端3个碳原子。The most common -3 fatty acids are -linolenic acid(ALA, 18:3), acid (EPA, 20:5), and docosahexaenoic acid (DHA, 22:6). 最常见的- 3脂肪酸是-亚麻酸（ALA，18:3），酸（EPA，20:5），和二十二碳六烯酸（DHA，22:6）。Of these three, the long chain -3 fatty acids EPA and DHA are the most bioactive. 这三个，长链- 3脂肪酸EPA和DHA是最具有生物活性的。Since humans are not efficient at converting ALA to the long chain-3 fatty acids (Francois and others 2003; Ismail 2005), health benefits have been mainly attributed to dietary EPA and DHA (Hibbeln and others 2006). 因为人类无法有效转换ALA到长链- 3脂肪酸，健康的好处主要归因于膳食EPA和DHA。Omega-3 fatty acids can have a major impact on health because they have numerous physiological roles such as impacting cell membrane fluidity, cellular signaling, gene expression, and eicosanoid metabolism. -3脂肪酸对健康有重大影响，因为他们有很多的生理作用，如影响细胞膜的流动性，细胞信号转导，基因表达，和类二十烷酸的新新陈代谢。The important physiological role of -3 fatty acids has been attributed to their ability to decrease the risks of cardiovascular disease, diseases affected by immune response disorders (for example, type 2 diabetes, inflammatory bowel diseases, and rheumatoid arthritis),and mental disorders, as well as benefit infant development (Cleland and others 1988; Belluzzi and others 1996; Fidler and others 2000;Makrides and Gibson 2000; Marchioli and others 2002; Giannuzzi and others 2006; Hibbeln and others 2006; Jensen 2006).- 3脂肪酸的重要的生理作用是他们有能力降低心血管疾病的风险，免疫反应失调疾病（例如，2型糖尿病，炎症性肠疾病，类风湿关节炎），精神失常，以及有益于婴儿的发展。The growing list of disorders positively affected by dietary -3 fatty acids strongly suggests that large portions of the population would benefit from increased consumption of -3 fatty acids, making them an excellent candidate for incorporation into functional foods. 正受膳食-3脂肪酸病症的，越来越多有力地表明，人口的大部分将受益于-3脂肪酸的消费量增加，这使得它们的优良候选掺入功能性食品。However, numerous challenges exist in the production, transportation, and storage of -3 fatty acid fortified functional foods,since these lipids are extremely susceptible to oxidative deterioration. 然而，众多的挑战存在于-3脂肪酸加强功能食品的生产，运输，储存中，因为这些脂类极易氧化变质。For example, DHA has been estimated to be over 50 times more susceptible to oxidation than oleic acid (Frankel 2005). 例如，已经估计到DHA比油酸更容易氧化超过50倍。In addition,the breakdown products of -3 fatty acid oxidation have very low sensory threshold values, meaning that they can be detected at very early stages of oxidation. 此外，对- 3脂肪酸的氧化分解产物具有非常低的感觉阈值，这意味着他们可以在氧化早期阶段检测到。Oxidation of -3 fatty acids is a complex chemical reaction that often requires multiple antioxidant hurdle technologies for adequate stabilization (McClements and Decker 2000). - 3脂肪酸的氧化是一个复杂的化学反应，往往需要多个抗氧化剂克服障碍技术使其充分稳定。Encapsulation of omega-3 fatty acids has been found to be an excellent method for stabilization (Garg and others 2006).发现-3脂肪酸胶囊是稳定的一个好方法。Phytosterols植物甾醇Phytosterols are a group of phytochemicals that include compounds such as stigmasterol, -sitosterol, and campesterol. 植物甾醇是一组植物化学物质，包括化合物如豆甾醇，-谷甾醇、菜油甾醇。Plant stanols, which are found naturally at lower concentrations than sterols, can be produced by the hydrogenation of phytosterols. 植物甾烷醇，这是天然发现在较低浓度比甾醇，可以通过植物甾醇的氢化来生产。Phytosterols concentrations in vegetable oils range from 0.1% to 1.0%(Chaiyasit and others 2007) and typical phytosterol consumption is in the range of 200 to 400 mg/day. 植物油中植物甾醇含量的范围从0.1%到1%，典型的植物甾醇消费范围在200至400毫克/天。The production of phytosterol fortified foods has become popular due to the ability of phytosterols to decrease total and low-density lipoprotein cholesterol in humans by inhibiting the absorption of dietary cholesterol (Wong 2001; Ostlund 2004). 植物甾醇强化食品的生产已变得流行的原因是植物甾醇能减少人体总的和低密度脂蛋白胆固醇的能力，这是通过抑制膳食胆固醇的吸收实现的。Intake of 1.6 g phytosterols/day results in an approximately 10% reduction in LDL cholesterol (Hallikainen and others 2000). 吸入1.6克植物甾醇/天的结果是低密度脂蛋白胆固醇的摄入量减少约10%The intestinal absorption of phytosterols is very low so dietary phytosterols do not have adverse effects on health.植物甾醇的肠道吸收很低所以膳食植物甾醇没有对健康的不良影响。Incorporation of phytosterols into foods is difficult due to their high melting point and tendency to form insoluble crystals. 植物甾醇掺入食物是困难的，这是由于其熔点高和倾向于形成不溶性结晶。This has been overcome by esterification of phytosterols to polyunsaturated fatty acids, which increase sterol solubility. 这已经通过植物甾醇酯化成多不饱和脂肪酸克服，这增加了固醇的溶解度。Upon ingestion of phytosterols esters, lipases hydrolyze the fatty acid to produce free phytosterols. 对植物甾醇酯的摄入，脂肪酶水解脂肪酸产生游离植物甾醇。Phytosterols were originally added to high-fat foods (for example, margarine) where solublization and dispersion are relatively simple. 植物甾醇最初添加到高脂肪的食物中（例如，人造黄油），其中溶解和分散都相对简单。For