食源性乳化剂对植物精油稳定性作用的研究进展

Research Progress on the Effects of Food-based Emulsifiers on the Stability of Plant Essential Oils

摘要:

植物精油具有良好的抑菌和抗氧化等生物活性，是天然保鲜剂、抗氧化剂等绿色添加剂的优质来源。但植物精油由于分子量小、非极性结构占比大等特点而存在易挥发、难溶于水等缺点，导致其在实际应用中受到限制。目前，乳化和包埋等技术手段为解决上述问题提供了研究方向，但在研究过程中筛选具有良好乳化性、成膜性和安全性的材料是解决植物精油问题的关键点。研究发现蛋白质、淀粉、纤维素、脂质等食源性的大分子物质在改善植物精油挥发性和弱亲水性方面具有潜在优势。因此本文综述了植物精油来源及主要活性成分，重点阐述了食源性的大分子物质对植物精油的乳化机制及其应用，总结了食源性乳化剂改善植物精油稳定性研究存在的问题和研究方向，为开发植物精油保鲜剂和抗氧剂提供参考。

Abstract:

Plant essential oils have good biological activities such as antibacterial and antioxidant activities, and are an excellent source of green additives such as natural preservatives and antioxidants. However, due to the characteristics of small molecular weight and large proportion of non-polar structure, plant essential oils have drawbacks such as highly volatile nature and insolubility in water, which limits their practical uses. Currently, technical techniques like emulsification and encapsulation provide research directions for solving the above-mentioned issues; Nevertheless, the crucial step in resolving the problems of plant essential oils is to screen materials with good emulsifying property, film-forming capacity, and safety in the research process. It was found that food-derived macromolecules, including proteins, starch, cellulose, and lipids, have potential advantages in improving the volatility and weak hydrophilicity of essential oils. Therefore, this paper reviews the sources and major active components of plant essential oils, focuses on the emulsification mechanism and applications of food-derived macromolecules on plant essential oils, and summarizes the existing problems and research directions for improving the stability of plant essential oils by using food-derived emulsifiers, so as to provide a reference for the development of plant essential oil preservatives and antioxidants.