Glyn O. Phillips Hydrocolloid Research Centre at HUT, School of Food and Pharmaceutical Engineering, Faculty of Light Industry, Hubei University of Technology, Wuhan 430068, China.
J Agric Food Chem. 2013 May 15;61(19):4639-45. doi: 10.1021/jf400439d. Epub 2013 May 6.
Oil-in-water (O/W) emulsions have been used as a delivery system to protect conjugated linoleic acid (CLA), a polyunsaturated fatty acid, from oxidation. Conventional gum arabic (GA) and two matured gum arabic samples (EM2 and EM10) were used as emulsifiers to prepare CLA-in-water emulsions. The emulsions have optimal physical and chemical stability at gum concentrations of 5% for all three gums. Emulsions with higher gum concentrations are more susceptible to lipid oxidation. This is attributed to reduced physical stability at higher gum concentrations because of the coalescence and depletion-induced flocculation of the emulsion droplets. The prooxidants iron and copper intrinsically contained in the gums could also contribute to this instability. Among the three gums, EM10 provides the most effective protection for CLA both physically and chemically, because of its superior interfacial properties over GA and EM2.
油包水（O/W）乳液已被用作一种输送系统，以保护共轭亚油酸（CLA），一种多不饱和脂肪酸，免受氧化。常规阿拉伯胶（GA）和两个成熟的阿拉伯胶样品（EM2 和 EM10）被用作乳化剂来制备 CLA 水乳液。对于所有三种胶，在胶浓度为 5%时，乳液具有最佳的物理和化学稳定性。胶浓度较高的乳液更容易受到脂质氧化的影响。这归因于在较高胶浓度下物理稳定性降低，因为乳液液滴的聚结和耗尽诱导的絮凝。胶中固有的促氧化剂铁和铜也可能导致这种不稳定性。在这三种胶中，EM10 因其优于 GA 和 EM2 的界面性能，对 CLA 提供了最有效的物理和化学保护。
