Multiple Emulsions - Preparation and Stability
Multiple Emulsions - Preparation and Stability
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多重乳液 - 制备和稳定性
DOI：
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发表时间：
2006
期刊：
影响因子：
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通讯作者：
A. Fechner
中科院分区：
文献类型：
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作者：
G. Muschiolik;I. Scherze;P. Preissler;J. Weiss;Annett Dipl.;A. Fechner
制备具有至少12个月的长期稳定性的多重乳液（W1/O/W2）以包封低分子量生物活性物质（Mr < 2000 g/mol）。的乳化程序的影响，即分散W1/O在W2中的能量输入的变化，和乳液组成的影响进行了研究，与乳液稳定性和包封效率。为了将W1/O结合到W2相膜乳化或低压乳化中，使用特殊的节流阀是有利的。用蛋白质作为O/W型乳化剂代替低分子乳化剂，可以获得令人满意的小油滴多重乳液的聚结稳定性。为了获得良好的乳液稳定性和从内部水相到外部水相的低渗漏，W1和W2之间的渗透梯度（~ 180-200 mOsmol/kg）是必要的。通过添加不同的碳水化合物，可以在两种水相中制备具有低和高干物质的富含生物活性或调味物质的长期稳定的多重乳液。通过改变油相或改变O/W界面，可以调整稳定性和释放性能。PC耗尽卵磷脂被证明是一个合适的替代PGPR作为乳化剂的有效分散的W1相到油相。因此，多重乳液为多分散功能性食品提供了包封营养成分的机会。
Multiple emulsions (W1/O/W2) with a long-term stability of at least 12 months were prepared in order to encapsulate low molecular weight bioactive substances (Mr < 2000 g/mol). The influence of the emulsifying procedure, i.e. the variation in energy input for dispersing W1/O in W2, and the influence of the emulsion composition were investigated in relation to emulsion stability and encapsulation efficiency. In order to incorporate the W1/O into the W2 phase membrane emulsification, or low pressure emulsification, using a special orifice valve is favourable. A satisfactory coalescence stability of multiple emulsions with small oil droplets can be achieved by using proteins as O/W emulsifiers instead of low molecular weight emulsifiers. For good emulsion stability and low leakage from the inner to the outer water phase, an osmotic gradient (~ 180-200 mOsmol/kg) between W1 and W2 is necessary. Long-term stable multiple emulsions enriched with bioactive or flavouring substances can be prepared with low and high dry matter in both aqueous phases by adding different carbohydrates. The stability and release properties can be tailored by varying the oil phase or by modifying the O/W interface. PC depleted lecithin proved to be a suitable substitute for PGPR as an emulsifier for the effective dispersal of the W1 phase into the oil phase. Therefore, multiple emulsions offer the opportunity to enclose nutritional components for multidispersed functional foods.