Physical properties of oil-in-water nanoemulsions stabilized by OSA-modified starch for the encapsulation of lycopene
Physical properties of oil-in-water nanoemulsions stabilized by OSA-modified starch for the encapsulation of lycopene
复制标题
用于包封番茄红素的 OSA 改性淀粉稳定的水包油纳米乳液的物理性质
DOI：
10.1016/j.colsurfa.2018.04.055
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发表时间：
2018-09-05
影响因子：
5.2
通讯作者：
Xie, Xinan
中科院分区：
文献类型：
--
作者：
Li, Dahong;Li, Lu;Xie, Xinan
营养负载纳米乳的形成原理和稳定性在以往的研究中得到了广泛的研究。在本研究中，我们重点研究了番茄红素对琥珀酸辛烯基（OSA）变性淀粉稳定的水包油纳米乳液的形成和物理性质的影响。以中链甘油三酯（MCT）为载体油，采用高压均质法制备了番茄红素纳米乳。DSC和FTIR-ATR结果表明，番茄红素呈无定形，被成功包裹在纳米乳液滴中。当番茄红素浓度在0.1 wt. % ~ 0.5 wt. %范围内时，番茄红素的粒径明显减小。拉曼和核磁共振表明，当番茄红素浓度较低时，番茄红素分子位于O/W纳米乳液滴的疏水核心。随着番茄红素负载的增加，番茄红素分子向O/W界面延伸，增强了OSA分子在界面膜上的横向堆积，从而降低了平均粒径，提高了纳米乳的稳定性，这与Turbiscan AGS稳定性分析的结果一致。综上所述，番茄红素的掺入以及番茄红素与OSA分子的相互作用对纳米乳的物理性质起着重要的作用。
The principles of formation and stability of nutrient-loaded nanoemulsions have been extensively investigated in previous research. In this study, we focus on the impact of lycopene on the formation and physical properties of oil-in-water nanoemulsions stabilized by octenyl succinate anhydride (OSA) modified starch. Lycopene nanoemulsions were fabricated using high-pressure homogenization and using medium chain triglycerides (MCT) as carrier oils. The DSC and FTIR-ATR results showed lycopene was amorphous and was encapsulated in the nanoemulsion droplet successfully. When the lycopene concentration ranged from 0.1 wt. % to 0.5 wt. %, the particle size decreased significantly. Raman and NMR measurements suggested that lycopene molecules lie in the hydrophobic core of the O/W nanoemulsion droplets when the concentration of lycopene is low. As the lycopene loading increased, its molecules stretched into the O/W interface, strengthening the lateral packing of OSA molecules on the interfacial membranes, and then decreasing the mean particle diameters and improved the stability of nanoemulsions, which is consistent with the results of Turbiscan AGS stability analyses. In summary, the incorporation of lycopene and the interaction between the lycopene and OSA molecules play an important role on the physical properties of the nanoemulsions.