包埋技术在提升益生菌食品加工与储存稳定性中的研究进展

doi:10.12377/1671-4393.26.08.13

摘要/Abstract

摘要： 益生菌的应用受限于食品加工、储存过程及胃肠道环境所导致的活性损耗。包埋技术是应对上述挑战的关键策略。本文重点综述了近年来益生菌包埋技术领域的最新研究进展。当前,包埋材料以多糖和蛋白质为主,并以脂质为辅,构成传统主流趋势;与此同时,新型植物提取物和多酚类物质正迅速成为研究热点。包埋方法除传统喷雾干燥、冷冻干燥、乳化法和挤出法外,新兴技术如3D打印和微流控等已获得广泛关注。此外,本文介绍了益生菌包埋技术在食品领域的应用现状,并基于此对其未来发展前景进行了展望。

关键词: 益生菌, 包埋技术, 存活率, 包埋壁材, 3D打印, 微流控, 功能性食品

Abstract: The application of probiotics is constrained by activity loss resulting from food processing,storage processes,and gastrointestinal environment. Embedding technology serves as a key strategy to address these challenges. This paper mainly reviewed the latest advances in the field of probiotic embedding technology in recent years. Currently,the encapsulation materials primarily consist of polysaccharides and proteins,with lipids serving as a secondary component,forming the traditional mainstream trend;meanwhile,novel plant extracts and polyphenols are rapidly rapidly becoming research hotspots. Beyond conventional methods such as spray drying,freeze drying,emulsification and extrusion,emerging technologies such as 3D printing and microfluidics have also received considerable attention. Furthermore,this paper presented the current application status of probiotic embedding technology in the food industry,and based on this,it also forecasted its future development prospects.

Key words: probiotics, encapsulation technology, survival rate, encapsulation wall material, 3D printing, microfluidics, functional food

易明, 陈娜, 赵新宇, 邢宇. 包埋技术在提升益生菌食品加工与储存稳定性中的研究进展[J]. 中国乳业, 2026, 0(8): 89-96.

YI Ming, CHEN Na, ZHAO Xinyu, XING Yu. Research Progress on Encapsulation Technology in Enhancing the Stability of Probiotics during Food Processing and Storage[J]. China Dairy, 2026, 0(8): 89-96.

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