偶然的食物纳米颗粒从淡水贝稳定皮克林乳液
Huiqin Wang1, Bingyang Wu1, Guanzhen Gao1
1College of Food and Bioengineering, Fujian Polytechnic Normal University, Fuqing, Fujian, 350300, China.
NPJ science of food
|January 13, 2026
概括
淡水贝纳米颗粒 (FCNP) 显示出作为食品级皮克林乳液 (PE) 的稳定剂的希望. 这些偶然的食品纳米颗粒 (iFNP) 创造了具有可取性质的稳定乳液,提供了清洁标签解决方案.
科学领域:
- 食品科学 食品科学 食品科学
- 材料科学 材料科学 材料科学
- 纳米技术 纳米技术
背景情况:
- 日常食品含有来自食品组件自组装的偶然食品纳米粒子 (iFNP).
- 淡水纳米粒子 (FCNP) 是iFNP,具有作为皮克林乳液 (PE) 稳定剂的尚未开发的潜力.
研究的目的:
- 研究使用FCNP作为食品级PE稳定剂的可行性.
- 描述FCNP并评估它们在稳定水中的油 (O/W) PEs方面的性能.
主要方法:
- FCNP的表征,包括接触角度测量.
- 使用不同度和油分量的FCNP制备和稳定中链甘油三基PE.
- 在不同的储存条件 (温度,离子强度,pH) 和加工 (消毒) 下评估PE的稳定性.
主要成果:
- FCNP的接触角为54.64°±1.06°,表明它们适合O/W PE稳定.
- FCNP成功稳定了PE和高内部相PE,在测试的油分数 (20% - 80%) 中具有出色的稳定性.
- 乳液表现出弹性凝状和剪切稀释行为,在增加FCNP度或油分数时观察到较小的水滴和更高的凝强度.
结论:
- FCNP是食品级PE的有效稳定剂,在4°C下90天内表现出显著的稳定性,广泛的离子强度 (0-600mM) 和pH范围 (3-11).
- 稳定FCNP的PE通过巴氏杀菌治疗保持稳定.
- 这项研究强调了利用自然存在的IFNP,如FCNP,作为新型食品级皮克林乳液的安全,有效和清洁标签稳定剂的潜力.
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