虾青素活性包装递送体系及其在健康食品中的应用

郭洋萍; 彭旭阳; 于涵; 段媛元; 阎瑞香

doi:10.19554/j.cnki.1001-3563.2025.23.007

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包装工程（技术栏目） ›› 2025, Vol. 46 ›› Issue (23) : 69-79. DOI: 10.19554/j.cnki.1001-3563.2025.23.007

健康营养食品包装开放式创新与产业化

虾青素活性包装递送体系及其在健康食品中的应用

郭洋萍, 彭旭阳, 于涵, 段媛元, 阎瑞香^*

作者信息 +

Active Delivery Systems for Astaxanthin in Packaging and Their Applications in Healthy Foods

GUO Yangping, PENG Xuyang, YU Han, DUAN Yuanyuan, YAN Ruixiang^*

Author information +

文章历史 +

摘要

目的综述针对虾青素化学不稳定性和低生物利用度所开发的多种活性包装递送策略,阐明其保护机制与实际效果,为开发绿色、智能的虾青素健康食品包装提供理论依据与技术参考。方法系统梳理虾青素的化学结构、生物活性及其影响因素,并综述纳米颗粒、乳液/脂质体、微胶囊及可食用膜等多种活性包装递送体系的构建原理、关键性能参数与保护机理,分析其在提升虾青素加工稳定性、胃肠耐受性与生物可利用度方面的机制与效果,并概述其在健康食品中的应用进展。结论多种活性包装递送体系通过界面封装、物理隔离和控释机制显著提高了虾青素在复杂食品环境中的稳定性和功能性,已在果蔬保鲜、肉制品抗氧化及功能性饮料等领域展现出良好前景,为实现虾青素的高效、绿色、智能化应用提供了可靠技术路径。

Abstract

The work aims to systematically summarize various active packaging delivery strategies developed to address the chemical instability and low bioavailability of astaxanthin, elucidate their protective mechanisms and practical effects, and provide a theoretical foundation and technical reference for the development of green, intelligent astaxanthin-based healthy food packaging. Firstly, the molecular structure, primary bioactivities, and key factors affecting the stability of astaxanthin were outlined. Subsequently, the construction principles, critical performance parameters, and protective mechanisms of multiple active packaging delivery systems including nanoparticles, emulsions/liposomes, microcapsules, and edible films were comprehensively reviewed. Finally, the mechanisms and efficacy of these systems in enhancing the processing stability, gastrointestinal tolerance, the bioavailability of astaxanthin were analyzed, and their recent application progress in healthy food products was summarized. In conclusion, multiple active packaging delivery systems significantly improve the stability and functionality of astaxanthin in complex food environments through interfacial encapsulation, physical barrier, and controlled-release mechanisms. They show considerable promise in fruit and vegetable preservation, lipid oxidation control in meat products, and the development of functional beverages, thereby providing robust technical pathways for the efficient, green, and intelligent utilization of astaxanthin in the food industry.

导出引用

郭洋萍, 彭旭阳, 于涵, 段媛元, 阎瑞香. 虾青素活性包装递送体系及其在健康食品中的应用[J]. 包装工程. 2025, 46(23): 69-79 https://doi.org/10.19554/j.cnki.1001-3563.2025.23.007

GUO Yangping, PENG Xuyang, YU Han, DUAN Yuanyuan, YAN Ruixiang. Active Delivery Systems for Astaxanthin in Packaging and Their Applications in Healthy Foods[J]. Packaging Engineering. 2025, 46(23): 69-79 https://doi.org/10.19554/j.cnki.1001-3563.2025.23.007

中图分类号： TB332

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