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مروری بر فناوریهای انکپسولهسازی پپتیدهای زیستفعال و سایر ترکیبات پستبیوتیکها: کاربردها و نوآوریها در صنایع غذایی | ||
| تحقیقات مهندسی صنایع غذایی | ||
| مقالات آماده انتشار، اصلاح شده برای چاپ، انتشار آنلاین از تاریخ 31 شهریور 1404 اصل مقاله (1.42 M) | ||
| نوع مقاله: مروری | ||
| شناسه دیجیتال (DOI): 10.22092/fooder.2025.368354.1413 | ||
| نویسندگان | ||
| وحیده روحانی نژاد1؛ علیرضا شهاب لواسانی* 2 | ||
| 1گروه علوم و صنایع غذایی، دانشکده علوم زیستی، واحد تهران شمال، دانشگاه آزاد اسلامی، تهران، ایران. | ||
| 2گروه صنایع غذایی دانشکده کشاورزی ورامین | ||
| چکیده | ||
| تکنیکهای انکپسولهسازی بهعنوان یکی از فناوریهای مهم در صنایع غذایی، دارویی و زیستفناوری، در این مقاله مروری مورد بررسی قرار گرفتهاند. هدف اصلی مطالعه، تمرکز بر کاربردها و نوآوریهای موجود در فناوریهای انکپسولهسازی ترکیبات زیستفعال، بهویژه پپتیدهای زیستفعال و پستبیوتیکها است که در ارتقاء سلامت مصرفکننده و توسعه غذاهای عملکردی نقش کلیدی دارند. این ترکیبات بهدلیل حساسیت به شرایط محیطی، نیازمند فناوریهایی جهت حفظ فعالیت زیستی و کنترل فرآیند رهایش هستند. روشهای متنوع انکپسولهسازی از جمله تکنیکهای شیمیایی، فیزیکی-مکانیکی و روشهایی با منشاء زیستی (مانند استفاده از لیپوزومها، پلیساکاریدها و پروتئینهای طبیعی) بررسی شدهاند و نقاط قوت و محدودیتهای هریک تحلیل گردیده است. همچنین، انواع مواد پوشاننده و نقش آنها در بهبود پایداری، زیستدسترسی و رهایش کنترلشده ترکیبات مورد بحث قرار گرفتهاند. مرور مطالعات پیشین نشان میدهد که انتخاب صحیح روش انکپسولهسازی و طراحی بهینه سیستم، نقش مهمی در افزایش کارایی ترکیبات زیستفعال دارد. افزون بر این، چالشهایی مانند افت فعالیت زیستی در دماهای بالا، هزینههای فرایند و محدودیتهای صنعتیسازی بررسی و راهکارهایی برای بهبود عملکرد پیشنهاد شده است. این مطالعه میتواند مبنایی برای توسعه سامانههای درونپوشانی نوآورانه و تولید محصولات با ارزش افزوده بالا در صنایع غذایی فراهم آورد. | ||
| کلیدواژهها | ||
| انکپسولهسازی؛ پپتیدهای زیستفعال؛ پستبیوتیکها؛ صنایع غذایی | ||
| عنوان مقاله [English] | ||
| A Review of Encapsulation Technologies for Bioactive Peptides and Other Postbiotics Compounds: Applications and Innovations in the Food Industry | ||
| نویسندگان [English] | ||
| Vahideh rouhaninezhad1؛ Alireza Shahab Lavasani2 | ||
| 1Department of Food Science and Technology, Faculty of Biological Sciences, North Tehran Branch, Islamic Azad University, Tehran, Iran. | ||
| 2Varamin-Pishva branch, Islamic Azad University | ||
| چکیده [English] | ||
| Encapsulation techniques, as one of the most important technologies in the food, pharmaceutical, and biotechnology industries, have been reviewed in this paper. The primary objective of this study is to focus on the applications and innovations in encapsulation technologies for bioactive compounds, particularly bioactive peptides and postbiotics, which play a key role in enhancing consumer health and developing functional foods. Due to their sensitivity to environmental conditions, these compounds require technologies to preserve their bioactivity and control their release mechanisms. Various encapsulation methods—including chemical, physico-mechanical, and biologically derived techniques (such as the use of liposomes, polysaccharides, and natural proteins)—have been examined, and the strengths and limitations of each have been analyzed. Additionally, different coating materials and their roles in improving stability, bioavailability, and controlled release of the compounds have been discussed. A review of previous studies indicates that the proper selection of encapsulation methods and the optimal design of the delivery system play a crucial role in enhancing the efficacy of bioactive compounds. Furthermore, challenges such as loss of bioactivity at high temperatures, process costs, and industrial-scale limitations have been addressed, along with proposed strategies for improving performance. This study can serve as a foundation for developing innovative encapsulation systems and producing high-value-added products in the food industry. | ||
| کلیدواژهها [English] | ||
| Encapsulation, Bioactive Peptides, Postbiotics, Food Industry | ||
| مراجع | ||
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