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Khoa A Nguyen¹, Vincent J P Boerkamp¹, John P M van Duynhoven²

¹Wageningen University & Research, Laboratory of Food Chemistry, Bornse Weilanden 9, 6708 WG Wageningen, the Netherlands.

|May 7, 2024

概括

一个新的机械动力学模型通过考虑成分和结构来预测油在水乳液中的脂质氧化. 这种模型有助于开发用于乳液的有效抗氧化剂溶液.

科学领域:

食品科学食品科学食品科学
物理化学物理化学
化学工程是化学工程的重要组成部分.

背景情况:

在油在水 (O/W) 乳液中精确预测脂质氧化对于开发有效的抗氧化策略至关重要.
目前的模型缺乏明确的方程,这些方程包含了O/W乳液的组成和结构特征.
这种局限性阻碍了针对特定乳液系统量身定制的抗氧化剂溶液的精确开发.

研究的目的:

开发一种机械运动模型,用于O/W乳液中的脂质氧化.
为了弥合现有模型的差距,包括对组成和结构的明确方程.
为了解和控制各种乳液类型中的脂质氧化提供预测工具.

主要方法:

开发了一个一维的,三相 (头部空间,水,油) 的机械运动模型.
该模型考虑了油滴大小,界面表面积,乳化剂氧化和过渡金属的变化.
用动态光散射 (DLS) 和静态光散射 (SLS) 来计算界面面积来确定滴滴大小分布.

主要成果:

动力模型成功预测了单分散和多分散乳液中氧化产品的形成.
该模型在预测具有或没有催化过渡金属存在的氧化时表现出精度.
精确确定油/水界面面积从滴滴大小分布对于模型预测至关重要.

结论:

开发的机械运动模型为预测O/W乳液中的脂质氧化提供了强大的框架.
该模型将结构特征纳入的能力,比现有模型提供了更好的预测能力.
这项工作有助于合理设计用于各种乳液应用的抗氧化剂溶液.

关键词:

脂质氧化氧化方式模拟运动反应的模型.单分散和多分散的物质油滴大小分布分布油滴大小分布油中的水乳液是油在水中的乳液.

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