形成机制和表征的hesperidin稳定皮克林乳液凝的形成机制和表征
Sheng Geng1,2, Guoyang Liu1, Yuxiang Wang1
1School of Food Science, Henan Institute of Science and Technology, Xinxiang, 453003, China.
Current research in food science
|October 28, 2025
概括
类植物中的一种黄类物质hesperidin有效地稳定了油在水中的皮克林乳液凝. 它独特的结构促进了快速的界面迁移和聚合,增强了乳液的稳定性和特性.
科学领域:
- 食品科学与技术 食品科学与技术
- 合体和接口科学科学
- 生物材料科学 生物材料科学
背景情况:
- 类黄酸具有多样化的生物活性和在食品和制药行业的潜在应用.
- 皮克林乳液由固体颗粒稳定,比传统乳液具有优势.
- 了解黄类药物的乳化能力对于开发基于乳液的新型输送系统至关重要.
研究的目的:
- 系统地比较四种类黄的皮克林乳化能力:hesperetin,hesperidin,neohesperidin和neohesperidin二甲.
- 通过实验和分子动力学方法研究乳化和稳定的潜在机制.
- 为了开发一个稳定的O/W皮克林乳液凝,基于最有效的黄.
主要方法:
- 使用四种类黄类药物对皮克林乳液形成和稳定性的实验性表征.
- 分子动力学 (MD) 模拟以阐明界面行为和相互作用.
- 激光共聚焦扫描显微镜用于可视化油水界面的粒子聚合.
- 风湿学测量以评估开发的乳液凝的特性.
主要成果:
- 赫斯佩里丁 (Hpd) 显示出最高的乳化活性,形成稳定的O/W皮克林乳液凝.
- hpd粒子表现出最小的尺寸和独特的杆状形态,归因于它们的鲁丁糖化组.
- MD模拟证实了Hpd能够降低界面张力,并在界面形成结聚合物的能力.
- 稳定的乳液凝达到Hpd度≥2%和油相体积分数≥50%.
- 增加的Hpd度和油含量增强了滴滴聚合,粘度,凝强度和整体乳液稳定性.
结论:
- 赫斯佩里丁是O/W皮克林乳液凝的高效稳定剂,超过了其他测试的类黄类药物.
- 乳化机制涉及快速的界面迁移,通过键聚合,并形成一个强大的粒子网络.
- 开发的基于Hpd的乳液凝具有出色的稳定性和可调节的风湿性质,适合各种应用.
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