Effect of Oil Content and Emulsifier Type on the Properties and Antioxidant Activity of Sea Buckthorn Oil-in-Water Emulsions
Effect of Oil Content and Emulsifier Type on the Properties and Antioxidant Activity of Sea Buckthorn Oil-in-Water Emulsions
复制标题
含油量和乳化剂类型对沙棘水包油乳液性能和抗氧化活性的影响
DOI：
10.1155/2020/1540925
复制
发表时间：
2020-01
影响因子：
3.3
通讯作者：
Gao Yanxiang
中科院分区：
文献类型：
--
作者：
Zheng Hongxia;Mao Like;Yang Jingyi;Zhang Chenyu;Miao Song;Gao Yanxiang
采用高压均质法制备了沙棘油包水乳液，考察了液滴粒径、含油量、乳化剂种类对乳液性质和抗氧化活性的影响。通过改变均质压力可以得到不同粒径的乳状液，油含量越高，乳状液粒径越大。在三种乳化剂中，酪蛋白酸钠和糖酯能够形成粒径比大豆分离蛋白小得多的乳液。具有较大液滴的乳剂在加速离心试验中倾向于成霜。乳液的抗氧化性能表示为它们的DPPH自由基清除活性。在较低压力下加工或含油量较高的乳状液具有较高的DPPH自由基清除活性。大豆分离蛋白稳定的乳状液比酪蛋白酸钠和糖酯稳定的乳状液具有更高的抗氧化活性。储存后，由于乳液稳定性的变化和抗氧化剂的降解，乳液的抗氧化活性降低。本研究为沙棘油保健食品的开发提供了依据。
Sea buckthorn oil-in-water emulsions were prepared through high pressure homogenization, and the effects of droplet size, oil content, and emulsifier type on emulsion properties and the overall antioxidant activity of the emulsions were evaluated. Emulsions with different droplet size were obtained by varying homogenization pressure, and higher oil content resulted in bigger droplet size of the emulsions. Among three tested emulsifiers, sodium caseinate and sugar ester were able to form emulsions with much smaller particle size than soy protein isolate. The emulsions with bigger droplets tended to cream in an accelerated centrifugation test. The antioxidant property of the emulsions was expressed as their DPPH radical scavenging activity. The emulsions processed at lower pressure or contained higher oil content had higher DPPH radical scavenging activity. The soy protein isolate-stabilized emulsion presented higher antioxidant activity than sodium caseinate- and sugar ester-stabilized ones. Upon storage, the antioxidant activity of the emulsions was decreased due to the changes in emulsion stability and the degradation of antioxidants. The knowledge obtained in this study would be useful in developing healthy food containing sea buckthorn oil.
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DOI：
10.31482/mmsl.2012.007
发表时间：
2012-06
期刊：
--
影响因子：
--
作者：
S. Cupara;S. Janković;I. Arsić;V. Tadić;V. Jaćević
通讯作者：
S. Cupara;S. Janković;I. Arsić;V. Tadić;V. Jaćević
影响因子：
1
作者：
Thomas S. C. Li;W. Schroeder
通讯作者：
Thomas S. C. Li;W. Schroeder
影响因子：
6.1
作者：
M. Yang;Yue Wu;Jinbing Li;Haibo Zhou;Xiaoyong Wang
通讯作者：
M. Yang;Yue Wu;Jinbing Li;Haibo Zhou;Xiaoyong Wang
影响因子：
8.8
作者：
Feng, Jin;Cai, He;Liu, Songbai
通讯作者：
Liu, Songbai
影响因子：
9.9
作者：
H. Tan;K. McGrath
通讯作者：
H. Tan;K. McGrath