Ogawa Satoshi, Decker Eric A, McClements D Julian
Biopolymers and Colloids Research Laboratory, Department of Food Science, University of Massachusetts, Amherst, Massachusetts 01003, USA.
J Agric Food Chem. 2003 Aug 27;51(18):5522-7. doi: 10.1021/jf026103d.
Oil-in-water emulsions containing cationic droplets stabilized by lecithin-chitosan membranes were produced using a two-stage process. A primary emulsion containing anionic lecithin-coated droplets was prepared by homogenizing oil and emulsifier solution using a high-pressure valve homogenizer (5 wt % corn oil, 1 wt % lecithin, 100 mM acetic acid, pH 3.0). A secondary emulsion containing cationic lecithin-chitosan-coated droplets was formed by diluting the primary emulsion with an aqueous chitosan solution (1 wt % corn oil, 0.2 wt % lecithin, 100 mM acetic acid, and 0.036 wt % chitosan). The stabilities of the primary and secondary emulsions with the same oil concentration to thermal processing, freeze-thaw cycling, high calcium chloride concentrations, and lipid oxidation were determined. The results showed that the secondary emulsions had better stability to droplet aggregation during thermal processing (30-90 degrees C for 30 min), freeze-thaw cycling (-10 degrees C for 22 h/30 degrees C for 2 h), and high calcium chloride contents (</=500 mM CaCl(2)) and exhibited less lipid oxidation (peroxide formation) than primary emulsions. The interfacial engineering technology used in this study could lead to the creation of food emulsions with improved stability to environmental stresses.
采用两步法制备了由卵磷脂 - 壳聚糖膜稳定的含阳离子液滴的水包油乳液。通过使用高压阀均质机将油和乳化剂溶液均质化来制备含阴离子卵磷脂包被液滴的初级乳液（5 wt%玉米油、1 wt%卵磷脂、100 mM乙酸、pH 3.0）。通过用壳聚糖水溶液（1 wt%玉米油、0.2 wt%卵磷脂、100 mM乙酸和0.036 wt%壳聚糖）稀释初级乳液来形成含阳离子卵磷脂 - 壳聚糖包被液滴的次级乳液。测定了具有相同油浓度的初级和次级乳液对热处理、冻融循环、高氯化钙浓度和脂质氧化的稳定性。结果表明，次级乳液在热处理（30 - 90℃ 30分钟）、冻融循环（-10℃ 22小时/30℃ 2小时）和高氯化钙含量（≤500 mM CaCl₂）过程中对液滴聚集具有更好的稳定性，并且与初级乳液相比表现出更少的脂质氧化（过氧化物形成）。本研究中使用的界面工程技术可导致创建对环境应力具有更高稳定性的食品乳液。
