Preparation of Solid Dispersion and Its Application in Functional Food

被引：0
作者：
Bao H. [1 ,2 ,3 ]
Chen B. [1 ]
机构：
[1] School of Food Science and Technology, Shanghai Ocean University, Shanghai
[2] Shanghai Engineering Reserarch Center of Aquatic-Procesing and Preservation, Shanghai
[3] Laboratory of Quality and Safety Risk Assessment for Aquatic Products on Storage and Preservation (Shanghai), Ministry of Agriculture, Shanghai
来源：
Science and Technology of Food Industry | 2021年 / 42卷 / 16期
关键词：
classification of solid dispersion; functional food; preparation technology; stability;
D O I：
10.13386/j.issn1002-0306.2020080152
中图分类号：
学科分类号：
摘要：
Solid dispersion is considered to be one of the most successful ways to solve the poor water-solubility and dissolution rate of raw materials and drugs in the pharmaceutical field. Due to its unique advantages in solving the problems of water-solubility, poor stability and low bioavailability of functional active ingredients, solid dispersion has been gradually applied to the research and development of functional food. This paper reviews and summarizes the research status and development trend of solid dispersion from four aspects: classification, preparation technology, stability and its application in functional food. Combined with the background of the current post epidemic era, new requirements are put forward for the further application of solid dispersion in the food field in the future, and it is also hoped to provide new reference and research ideas for the further application of solid dispersion in the food field. © 2021 The Author(s).
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页码：397 / 403
页数：6
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