Investigation into the potential ability of Pickering emulsions (food-grade particles) to enhance the oxidative stability of oil-in-water emulsions
Investigation into the potential ability of Pickering emulsions (food-grade particles) to enhance the oxidative stability of oil-in-water emulsions
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DOI：
10.1016/j.jcis.2011.09.073
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发表时间：
2012-01-15
影响因子：
9.9
通讯作者：
Norton, Ian T.
中科院分区：
文献类型：
--
作者：
Kargar, Maryam;Fayazmanesh, Khorshid;Norton, Ian T.
在这项研究中，研究了食品级颗粒(在液滴界面)增强氧化稳定性的潜在能力。在不同的加工条件下，制备了仅由食品级颗粒(微晶纤维素(MCC)和变性淀粉(MS))稳定的葵花油水乳剂(20%)，并对其物理化学性质进行了研究。获得了液滴大小、表面电荷、乳化指数和氧化稳定性的数据。将食品级粒子浓度从0.1%增加到2.5%，由于在油滴周围形成了更厚的界面层，从而减小了液滴的尺寸，提高了乳状液的物理稳定性，并降低了脂肪氧化速率。进一步表明，MCC颗粒比MS颗粒更能有效地降低脂质氧化速率。这归因于它们通过负电荷清除自由基的能力，并由于颗粒大小的差异在油滴周围形成更厚的界面层。本研究表明，基于食品级颗粒(Pickering乳状液)在油滴周围形成厚界面来操纵乳状液的界面微结构是减缓脂肪氧化的有效方法。(C)2011 Elsevier Inc.保留所有权利。
In this study the potential ability of food-grade particles (at the droplet interface) to enhance the oxidative stability was investigated. Sunflower oil-in-water emulsions (20%), stabilised solely by food-grade particles (Microcrystalline cellulose (MCC) and modified starch (MS)), were produced under different processing conditions and their physicochemical properties were studied over time. Data on droplet size, surface charge, creaming index and oxidative stability were obtained. Increasing the food-grade particle concentration from 0.1% to 2.5% was found to decrease droplet size, enhance the physical stability of emulsions and reduce the lipid oxidation rate due to the formation of a thicker interfacial layer around the oil droplets. It was further shown that, MCC particles were able to reduce the lipid oxidation rate more effectively than MS particles. This was attributed to their ability to scavenge free radicals, through their negative charge, and form thicker interfacial layers around oil droplets due to the particles size differences. The present study demonstrates that the manipulation of emulsions' interfacial microstructure, based on the formation of a thick interface around the oil droplets by food-grade particles (Pickering emulsions), is an effective approach to slow down lipid oxidation. (C) 2011 Elsevier Inc. All rights reserved.