一个模型O/W/O双乳液的不稳定:从散装到接口
Zijian Zhi1, Hao Li2, Indi Geurs1
1Food Structure and Function (FSF) Research Group, Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, 9000 Gent, Belgium.
Food chemistry
|February 13, 2024
概括
这项研究表明,Tween 80通过影响界面特性和形成菌体来破坏油中的水中的油 (O/W/O) 双重乳液的稳定性,从而阻碍了先进的食品结构. 洞察力指导更稳定的O/W/O乳液的设计.
科学领域:
- 食品科学与技术 食品科学与技术
- 合体和表面科学科学
- 材料科学是一种材料科学.
背景情况:
- 油中的水中的油 (O/W/O) 双乳液为食品应用提供先进的油结构.
- 这些复杂的乳液本质上是热力学不稳定的.
- 了解它们的不稳定性对于实际应用至关重要.
研究的目的:
- 使用Tween 80和多糖醇聚里烯酸 (PGPR) 制备一个O/W/O双乳液模型.
- 调查同质化参数对石油释放的影响.
- 阐明这些乳液的不稳定机制.
主要方法:
- 通过两步方法制备O/W/O双乳液.
- 使用冷扫描电子显微镜 (Cryo-SEM) 和带有火焰电离检测 (GC-FID) 的气体染色学进行分析.
- 使用滴状张力计测量界面张力和风湿学测量.
主要成果:
- 成功配制O/W/O乳液;更高的均质化速度增加了油释放率.
- 显著的石油释放 (大约. 75%) 两个月后显示出高度的不稳定性.
- 未吸收的Tween 80对界面膜特性产生了负面影响,而Tween 80微粒则促进了石油运输.
结论:
- 未吸收的Tween 80和Tween 80微粒是O/W/O乳液不稳定性的关键因素.
- 该研究提供了对散装到接口破坏稳定机制的见解.
- 这些发现对于设计稳定的O/W/O双重乳液用于食品应用至关重要.
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