In-vitro oral digestion of microfluidically produced monodispersed W/O/W food emulsions loaded with concentrated sucrose solution designed to enhance sweetness perception
In-vitro oral digestion of microfluidically produced monodispersed W/O/W food emulsions loaded with concentrated sucrose solution designed to enhance sweetness perception
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DOI：
10.1016/j.jfoodeng.2019.109701
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发表时间：
2020-02-01
影响因子：
5.5
通讯作者：
Wolf, Bettina
中科院分区：
文献类型：
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作者：
Al Nuumani, Ruqaiya;Vladisavljevic, Goran T.;Wolf, Bettina
采用微流控乳化法制备了由向日葵油滴组成的W-1/O/W-2单分散乳状液，其中葵花油滴内部含有一个大滴或多个小滴浓缩蔗糖溶液。外部液滴界面通过糯米淀粉稳定，糯米淀粉在口服加工期间水解，从而将包封的蔗糖溶液释放到味觉感受器附近，与向本体相中添加相同量的糖相比，赋予更高的甜味感知。通过在内相中加入NaCl作为电导率示踪剂来跟踪蔗糖的释放。在内相中含有50重量%蔗糖和1.5重量% NaCl、在中间相中含有1.40-2.86重量%聚甘油聚蓖麻油酸酯（PGPR）和在外相中含有4重量%糊化糯米淀粉的核/壳液滴以100%的包封效率产生，并显示出至少两个月的抗聚结稳定性，因为胶凝淀粉起到了高效皮克林稳定剂的作用。当油相中的PGPR浓度从2.86wt%降低到0.7wt%时，在用50 U/mL α-淀粉酶在37 ℃下体外口腔加工30 s期间从内部液滴释放的蔗糖从16%增加到49%。当表面活性分子溶解的辛烯基琥珀酸酐（OSA）改性淀粉被选择为稳定剂时，核/壳液滴在储存过程中不太稳定，尽管油滴较小，由于在外部界面处的较低界面张力。W-1/O/W-2乳剂由许多内部液滴组成，在储存期间在一天内聚结，并在体外口服处理期间释放91%的蔗糖。
Monodispersed W-1/O/W-2 emulsions consisting of sunflower oil droplets containing a single large internal droplet or numerous small internal droplets of concentrated sucrose solution were prepared by microfluidic emulsification. The external droplet interface was stabilized by waxy rice starch, which hydrolyzes during oral processing thereby releasing the encapsulated sucrose solution to the proximity of taste receptors imparting a higher sweetness perception compared to adding the same amount of sugar to the bulk phase. The sucrose release was tracked by adding NaCl to the internal phase as a conductivity tracer. Core/shell droplets containing 50 wt% sucrose and 1.5 wt% NaCl in the internal phase, 1.40-2.86 wt% polyglycerol polyricinoleate (PGPR) in the middle phase, and 4 wt% gelatinized waxy rice starch in the external phase were produced with 100% encapsulation efficiency and showed stability against coalescence for at least two months, because the gelatinized starch acted as a highly efficient Pickering stabilizer. The sucrose release from the inner droplets during invitro oral processing at 37 degrees C for 30 s with 50 U/mL alpha-amylase increased from 16% to 49% when the PGPR concentration in the oil phase was reduced from 2.86 wt% to 0.7 wt%. Core/shell droplets were less stable during storage when the surface-active molecularly dissolved octenyl succinic anhydride (OSA) modified starch was selected as stabilizer although the oil droplets were smaller due to the lower interfacial tension at the external interface. W-1/O/W-2 emulsion consisting of numerous internal droplets coalesced during storage in one day and released 91% of sucrose during in-vitro oral processing.