夸诺亚粉纳米颗粒作为水中的油稳定剂的表征皮克林乳液
Fan Jiang1, Yulian Zhu1, Wen-Xuan Hu1
1College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road, Yangling, Shaanxi 712100, PR China.
Food chemistry
|June 28, 2023
概括
米粉纳米颗粒 (QSNPs) 由于其无形结构和可调节性质,有效稳定皮克林乳液. 这些稳定的乳液显示出各种食品应用的潜力.
科学领域:
- 食品科学与技术 食品科学与技术
- 材料科学 材料科学 材料科学
- 合体和表面化学
背景情况:
- 与传统乳液相比,皮克林乳液提供了更好的稳定性.
- 开发新的,生物相容的乳化剂对于可持续的食品生产至关重要.
- 米粉纳米颗粒 (QSNP) 是传统稳定剂的有希望的替代品.
研究的目的:
- 调查米粉纳米颗粒 (QSNPs) 的制备和表征.
- 评估QSNP在稳定皮克林乳液中的有效性.
- 评估配方参数对乳液稳定性和性能的影响.
主要方法:
- 纳米沉被用来合成具有均颗粒大小的QSNP.
- 接触角测量确定了QSNP的表面特性.
- 制定了皮克林乳液,并在各种pH值和离子强度条件下测试了其稳定性.
- 进行了微结构和风湿学分析,以了解乳液结构和稳定性机制.
主要成果:
- QSNP表现出无形晶体结构和更高的接触角度,促进皮克林乳液稳定.
- 稳定的乳液得到了2.0-2.5%的QSNP和0.33-0.67.7的油体积分数.
- 乳液稳定性在pH范围3-9和离子强度高达200mM的范围内保持.
- 氧化稳定性随着QSNP度和离子强度的增加而得到改善.
- 冷干燥使得能够生产具有出色的冷融化稳定性的可重新分散的干乳液.
结论:
- QSNP是皮克林乳液的有效稳定剂,在各种条件下提供良好的稳定性.
- 表面膜结构和水相厚度显著影响乳液稳定性.
- 在食品和其他需要稳定乳液的行业中,QSNP具有很大的应用潜力.
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