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用细菌纳米纤维素-酸复合物设计的食品级O/W皮克林乳液

Antiopi Vardaxi¹, Eftychios Apostolidis², Ioanna G Mandala²

¹Theoretical and Physical Chemistry Institute, National Hellenic Research Foundation, 48 Vassileos Constantinou Avenue, 11635 Athens, Greece.

Gels (Basel, Switzerland)

|August 28, 2025

概括

素/细菌纤维素复合物有效地稳定了油在水中的皮克林乳液,表现出类似凝的特性. 这些可持续的生物聚合物乳化剂对食品应用具有前景.

科学领域:

材料科学
食品科学
生物技术

背景情况:

皮克林乳液是传统乳液的替代品,但需要有效的稳定剂.
素 (CH) 和细菌纤维素 (BC) 是具有潜在乳化特性的生物相容生物聚合物.
开发可持续的食品级乳化剂对生物经济至关重要.

研究的目的:

研究素 (CH) /细菌纤维素 (BC) 复合物作为油在水 (o/w) 皮克林乳液的新型乳化剂.
评估这些CH/BC稳定乳液的凝状行为和稳定性.
探索配方变量和添加剂对乳液特性的影响.

主要方法:

使用CH/BC复合物和向日油制备水/水皮克林乳液.
使用乳液稳定性指数 (ESI) 进行乳液稳定性的表征.
通过动态/电泳光散射分析液滴大小和泽塔电位.
用于确定凝状性质的风湿学分析 (G' > G′′).
检测pH值,离子强度和蛋白质分离物的作用.

主要成果:

CH/BC复合物增强了乳液稳定性,减少了相分离,增加了粘度.
CH/BNC1_25:75乳液表现出高稳定性 (ESI在3天后达到100%) 和稳定的液滴大小 (约8.5-8.8μm).
乳液表现出剪切稀释行为和主导弹性特性,表明软凝网络.
加入向日种子的蛋白质分离物形成联合体,减少滴滴大小并增加泽塔潜力.

结论:

CH/BC复合物是食品级皮克林乳液的有效和可持续稳定剂.
这些复合物的凝状行为有助于增强乳液稳定性.
这些发现支持与生物经济原则相一致的生物乳化剂的开发.

关键词:

有机乳化剂环保乳液在凝的灵感聚合物复合物

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