赫斯佩里丁甲基哈尔的油/水界面行为及其在纳米乳液中的应用
Yuxiang Wang1, Benguo Liu1, Yuling Ma1
1School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, China.
Food chemistry
|September 14, 2024
概括
黑胺甲基 (HMC) 通过在油/水界面聚合形成稳定的纳米乳液,增强抗氧化活性和蛋白生物可访问性,以改善功能性食品应用.
科学领域:
- 食品科学与技术 食品科学与技术
- 合体和表面化学
- 材料科学 材料科学 材料科学
背景情况:
- 素甲基 (HMC) 是一种具有潜在生物活性的黄类化合物.
- 开发稳定的纳米乳液对于提高功能成分的输送和有效性至关重要.
- 了解界面行为是制造有效纳米乳液系统的关键.
研究的目的:
- 为了研究HMC在油/水界面上的界面行为.
- 为了制造和表征基于HMC的纳米乳液.
- 评估HMC纳米乳液与传统乳液相比的稳定性,抗氧化活性和黄蛋白生物可访问性.
主要方法:
- 在油/水界面上对HMC进行实验分析.
- 分子模拟以了解HMC的界面相互作用.
- 使用不同的HMC度,均化时间和压力制造纳米乳液.
- 纳米乳液滴滴大小,稳定性,抗氧化活性和黄蛋白生物可访问性的表征.
主要成果:
- 在油/水界面上,HMC自发聚集,减少了界面张力,增加了厚度.
- 最佳的纳米乳液形成 (277.26 ± 13.62 nm) 在1.0%的HMC,200bar压力和6个均化周期下实现.
- 与Tween 20纳米乳液相比,HMC纳米乳液表现出优越的储存稳定性,抗氧化活性和黄蛋白生物可访问性.
- 该HMC纳米乳液促进了HMC的缓慢释放.
结论:
- HMC作为一种有效的乳化剂,使得稳定的纳米乳液能够形成.
- 基于HMC的纳米乳液提供了增强的功能性质,包括提高抗氧化能力和生物可用性.
- 这项研究扩大了HMC的应用,并推动了功能纳米乳液的开发.
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