Comparative study of oil-in-water emulsions encapsulating fucoxanthin formulated by microchannel emulsification and high-pressure homogenization
Comparative study of oil-in-water emulsions encapsulating fucoxanthin formulated by microchannel emulsification and high-pressure homogenization
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DOI：
10.1016/j.foodhyd.2020.105977
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发表时间：
2020-11-01
影响因子：
10.7
通讯作者：
Nakajima, Mitsutoshi
中科院分区：
文献类型：
--
作者：
Ma, Zhaoxiang;Zhao, Yiguo;Nakajima, Mitsutoshi
在本研究中，我们研究了采用直通式微通道乳化（MCE）封装岩藻黄素的单分散水包油（O/W）乳剂的配方和稳定性特性。以亲水性改性卵磷脂（ML）、乳清分离蛋白（WPI）或聚氧乙烯（20）山梨醇单月果酸酯（Tw20）为稳定剂，采用直通式MCE稳定制备单分散油水乳液。在25℃条件下贮存30 d后，所得乳状液的液滴大小稳定在30.3 +/- 0.2 μ m （ML）、32.3 +/- 0.1 μ m （WPI）和29.0 +/- 0.8 μ m (Tw20)，相对间距因子(RSF) < 0.5。贮藏后岩藻黄质保留率（RTf）由100%降至44.3 +/- 0.1% （ML）、90.7 +/- 5.4% （WPI）和51.4 +/- 10.6% （Tw20）。随后，我们比较了在相同的储存和消化条件下，使用高压均质（HPH）和MCE制备的0/W乳剂的特性。在4℃、25℃和50℃条件下保存15天后，所有乳剂均表现出良好的物理稳定性，且液滴大小没有发生剧烈变化。在相同贮藏温度下，MCE的化学稳定性明显优于HPH。HPH处理乳状液的游离脂肪酸（FFAs）释放量和岩藻黄素的生物可及性显著高于MCE处理乳状液。我们的研究结果为食品和制药行业提供了有用的信息，这些行业对天然生物活性化合物的使用表达了更多的关注。
In this study, we investigated the formulation and stability characteristics of monodisperse oil-in-water (O/W) emulsions encapsulating fucoxanthin using straight-through microchannel emulsification (MCE). Monodisperse O/W emulsions stabilized by hydrophilically modified lecithin (ML), whey protein isolate (WPI), or polyoxyethylene (20) sorbitan monolaurate (Tw20) were stably formulated using straight-through MCE. The resulting emulsions maintained the droplet sizes steadily at 30.3 +/- 0.2 mu m (ML), 32.3 +/- 0.1 mu m (WPI) and 29.0 +/- 0.8 mu m (Tw20) and the relative span factor (RSF) < 0.5 after 30 days storage at 25 degrees C. The fucoxanthin retention (RTf ) in the collected emulsions, decreased from 100% to 44.3 +/- 0.1% (ML), 90.7 +/- 5.4% (WPI) and 51.4 +/- 10.6% (Tw20) after storage. Subsequently, we compared the characteristics of 0/W emulsions which were formulated by 1 wt% Tw20 using high-pressure homogenization (HPH) and MCE under the same storage and digestion conditions. After 15 days storage at 4, 25 and 50 degrees C, all emulsions revealed good physical stability, and there was no drastic change in the droplet sizes. In terms of chemical stability, MCE was pronouncedly better than HPH at the same level of storage temperature. In contrast, the free fatty acids (FFAs) release and fucoxanthin bioaccessibility in emulsions using HPH were significantly higher than MCE. The findings of our study give useful information for food and pharmaceutical industries which express more concern about the natural bioactive compounds for usage.