超声辅助法制备阿拉伯胶和黄原胶稳定的角黄素乳剂。
Ultrasound-assisted formation of the canthaxanthin emulsions stabilized by arabic and xanthan gums.
机构信息
Bioprocess Engineering Laboratory (BPEL), Department of Food Science, Engineering and Technology, Faculty of Agricultural Engineering and Technology, University of Tehran, P.O. Box 4111, Karaj 31587-77871, Iran.
出版信息
Carbohydr Polym. 2013 Jul 1;96(1):21-30. doi: 10.1016/j.carbpol.2013.03.085. Epub 2013 Apr 2.
There is interest in incorporating canthaxanthin (CTX) into food emulsions due to its high potential health benefits. The used CTX in this study was produced by the bacterium of Dietzia natronolimnaea HS-1. Then, the influence of main emulsion components (gum arabic (GA), xanthan gum (XG) and coconut oil (CO)) on the surface-weighted mean diameter (D32), polydispersity index (PDI), specific surface area (SSA) of droplets and density of the emulsions containing CTX was optimized using response surface methodology (RSM). Polynomial equations between the responses and independent variables were derived. The linear effect of GA had a significant (p<0.0001) term in all reduced models. The optimal formulation for emulsions was composed of GA content of 9.85% (w/w), XG content of 0.13% (w/w) and CO concentration of 3.50% (w/w). This optimum formulation yielded D32 of 0.752 μm, PDI of 1.533, SSA of 9.995 m(2)/ml and density of 1.0357 g/cm(3).
由于角黄素（CTX）具有很高的潜在健康益处，因此人们对将其纳入食品乳液中很感兴趣。本研究中使用的 CTX 是由 Dietzia natronolimnaea HS-1 细菌产生的。然后，利用响应面法（RSM）优化了主要乳液成分（阿拉伯胶（GA）、黄原胶（XG）和椰子油（CO））对角黄素乳液的表面加权平均粒径（D32）、多分散指数（PDI）、液滴比表面积（SSA）和密度的影响。得出了响应与自变量之间的多项式方程。所有简化模型中，GA 的线性效应都具有显著的（p<0.0001）项。乳液的最佳配方由 9.85%（w/w）的 GA 含量、0.13%（w/w）的 XG 含量和 3.50%（w/w）的 CO 浓度组成。该最佳配方的 D32 为 0.752μm、PDI 为 1.533、SSA 为 9.995m(2)/ml，密度为 1.0357g/cm(3)。
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