蒙古巴黄油在纳米乳化系统的配方中的潜在应用
A L Raiser1, T T Hoshino2, M P R Torres1
1Universidade Federal do Mato Grosso - UFMT, Programa de Pós-graduação em Biotecnologia e Biodiversidade - PPGBB, Sinop, Sinop, MT, Brasil.
概括
这项研究开发了一种稳定的munguba黄油纳米乳液 (NE 1.0%) 用于产品配方. 纳米乳液在室温,冷藏和暴露在光线下90天表现出良好的稳定性.
科学领域:
- 材料科学 材料科学 材料科学
- 食品科学 食品科学 食品科学
- 化品科学 化品科学
背景情况:
- 蒙古巴黄油含有宝贵的生物活性化合物,如维生素E和植物醇.
- 它在乳化配方中的应用为新产品开发提供了优势.
研究的目的:
- 开发和评估使用munguba黄作为油性阶段的纳米乳液的稳定性.
- 描述开发的纳米乳液的物理和稳定性质.
主要方法:
- 使用超声波辅助方法提取蒙古巴黄油.
- 水性-脂性平衡 (HLB) 的确定和纳米乳液的配方.
- 评估水力动力学粒子直径,多分散度指数 (PDI),泽塔潜力 (ζ) 和质性质.
- 在各种条件下 (温度,光线,制冷) 进行稳定性测试.
主要成果:
- 蒙古巴黄油的HLB值为6.98. 这是一个很好的结果.
- 选择了NE 1.0%的配方,在高温 (45°C) 上显示不稳定.
- NE 1.0%的配方在室温,冷藏和暴露于光线下保持稳定90天.
结论:
- 尽管和脂肪酸带来了挑战,但成功开发了一种稳定的munguba黄油纳米乳液 (NE 1.0%).
- 该纳米乳液显示出在各种产品配方中应用的潜力,特别是那些在常见的储存条件下需要稳定性的产品配方.
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