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新型pH和热敏的油凝囊:具有油凝核心和超薄的酸外
Yumeng Shi1, Jiayi Tang1, Wenyu Yan1
1Key Laboratory of Synthetic and Biological Colloids, Ministry of Education, School of Chemical and Material Engineering, Jiangnan University, Wuxi 214122, China.
Food chemistry
|May 26, 2024
概括
新型核心外油凝囊提供了改进的食品应用. 这些微流体制备的囊为脂性生物活性物提供持续释放和紫外线保护,增强智能食品封装.
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
- 化学工程是化学工程的重要组成部分.
背景情况:
- 油脂凝作为基于脂质的输送系统具有前景,但在食品应用中,其溶解度和形状受到限制.
- 开发稳定和多用途的油凝配方对于扩大其在食品工业中的使用至关重要.
- 现有的油凝系统往往缺乏用于先进食品应用所需的结构完整性和受控释放性能.
研究的目的:
- 为了改进食品应用,设计具有高单分散性的新型核心外油凝囊.
- 在不同的pH条件下研究开发的油凝囊的结构稳定性和释放特性.
- 评估这些油凝囊在持续提供和抗紫外线保护脂性生物活性物质方面的潜力.
主要方法:
- 用重力辅助的共同流动微流体装置和空气干燥来制备核心外的油凝囊.
- 油凝囊单分散性的特征 (变化系数<5%).
- 评估囊在不同pH值 (2.0,6.8,7.4) 的稳定性,并评估由内部流体流速 (Q_in) 影响的膨胀比率.
- 分析蜜蜂 (BW) 晶体网络在稳定性和热反应中的作用.
- 测试脂性生物活性物质的持续释放和紫外线保护能力.
主要成果:
- 成功制备了高度单分散的核心外油凝囊 (CV <5%),具有油凝核心和藻酸外.
- 凝囊表现出pH值依赖的胀,在pH值为2.0时保持形状,在pH值为6.8和7.4时胀,胀可通过Q_in调节.
- 蜂 (BW) 芯增强了稳定性,并提供了热响应.
- 证明了封装脂性生物活性物质的优良持续释放特征和有效的紫外线保护.
结论:
- 核心外油脂囊代表了与传统油脂相比的显著进步,克服了不溶性和形状的限制.
- 微流体制备方法允许精确控制囊的特性,包括尺寸和外特性.
- 这些新的oleogel囊非常适合智能食品封装,提供增强的稳定性,可控释放,以及功能上的好处,如紫外线保护.
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