Гелевые комплексы: принципы создания, материалы и технологии для инкапсулирования антоцианов (Обзор предметного поля)
https://doi.org/10.36107/spfp.2025.3.645
Abstract
Введение: Пищевой гелевый комплекс можно определить, как сферическую сложную трёхмерную коллоидную систему, в которой активные вещества (функциональные пищевые ингредиенты) могут быть диспергированы или заключены в ядро, окружённое непрерывной защитной оболочкой. Функциональные пищевые ингредиенты эффективно инкапсулируются и используются для контролируемой пероральной доставки с помощью гелевых комплексов на основе биополимеров.
Цель: Проанализировать отечественные и зарубежные разработки о принципах изготовления, материалах, характеристике и практического применения гелевых комплексов для инкапсулирования функциональных пищевых ингредиентов (на примере инкапсулирования антоцианов) для определения перспективных направлений дальнейших исследований.
Материалы и методы. При составлении обзора предметного поля были изучены российские и зарубежные научные публикации, посвященные принципам изготовления, материалам, характеристике и практическому применению гелевых комплексов для создания инкапсулированных форм антоцианов, опубликованные в период с 2001 по 2025 год. Систематический поиск научной литературы был проведен по базам данных РИНЦ, PubMed, Science Direct и в системах Google Scholar.
Результаты: Выявлено, что наиболее популярными инкапсуляторами антоцианов являются такие гидроколлоиды как мальтодекстрин, сывороточный протеин, изолят соевого белка, а также в последнее время у исследователей наблюдается тенденция к использованию комбинаций биополимеров взамен отдельных полимеров из-за их более высокой эффективности инкапсуляции и более низкой стоимости. Для инкапсулирования биоактивных соединений в гелевые комплексы используются различные способы, учитывающие природу готовых комплексов, их назначение, природу основного материала, место высвобождения, размер частиц и т.д. Показано, что при разработке гелевых комплексов необходимо учитывать основные принципы изготовления: состав гелевых комплексов, механизмы высвобождения, структуру и размер, биосовместимость и стабильность.
Выводы: Анализ публикаций отечественных и зарубежных исследователей, посвящённых принципам изготовления, материалам, характеристике и практическому применению гелевых комплексов для инкапсулирования функциональных пищевых ингредиентов (на примере инкапсулирования антоцианов), показал актуальность проведения подобных исследований. Дальнейшие исследования в области более эффективных производственных процессов должны быть направлены на разработку новых подходов к стабилизации натуральных растительных пигментов с помощью гелевых комплексов для расширения их применения в пищевой промышленности.
About the Author
Наталия НеповинныхRussian Federation
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