由食品级纳米颗粒稳定的W1/O/W2双乳液的开发和稳定性
Xiaoyu Li1, Zhen Li1, Haiyan Li1
1Nano-biotechnology Key Laboratory of Hebei Province, State Key Laboratory of Metastable Materials Science and Technology, School of Environmental and Chemical Engineering, Yanshan University, Qinhuangdao 066004, PR China.
Food chemistry
|December 28, 2024
概括
食品级纳米颗粒稳定了水中的油中的水 (W1/O/W2) 双重乳液. 优化的W1/O/W2乳液显示出优越的稳定性和抑制脂质氧化,为功能性食品提供了潜力.
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
- 生物技术是生物技术.
背景情况:
- 开发稳定的双重乳液对于封装和在食品系统中提供功能成分至关重要.
- 食品级纳米颗粒为合成乳化剂提供了一个有希望的替代品,用于创建稳定的乳液.
- 豆蛋白分离物和多糖是纳米粒子合成的丰富,生物相容的资源.
研究的目的:
- 使用食品级纳米粒子开发和表征稳定的W1/O/W2双乳液.
- 为了优化这些双重乳液的配方,以提高物理化学和消化稳定性.
- 评估这些纳米乳液在功能性食品领域的潜在应用.
主要方法:
- 纳米颗粒通过物理方法从大豆蛋白分离物和Hohenbuehelia serotina多糖化合物合成.
- 使用这些纳米粒子作为稳定剂,制备了W1/O/W2双乳液.
- 评估了物理化学稳定性 (储存,加热,离心,冷解) 和体外胃肠道消化.
- 进行了W1/O/W2到W2阶段体积比率的优化.
主要成果:
- 圆纳米粒子 (平均尺寸为639.96nm) 已成功制备.
- 所有制造的双重乳液都表现出球形形态和两层,三相特征.
- 以3: 7体积比制成的W1/O/W2双乳液在各种条件下表现出卓越的稳定性,并抑制了脂质氧化.
- 在模拟消化过程中,纳米颗粒表现出低的自由脂肪酸释放率 (最大6.62%).
结论:
- 本研究提出了一个可行的策略,用于使用食品级纳米颗粒创建稳定的W1/O/W2双乳液.
- 优化的双乳液显示出出色的稳定性和受控释放性能,适合功能性食品应用.
- 用植物性材料进行纳米颗粒稳定是符合可持续和健康意识的食品发展的.
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