Atarés Lorena, Marshall Lisa J, Akhtar Mahmood, Murray Brent S
Institute of Food Engineering for Development, Universidad Politécnica de Valencia, Camino de Vera s/n, 46022 Valencia, Spain.
School of Food Science and Nutrition, University of Leeds, LS2 9JT Leeds, UK.
Food Chem. 2012 Oct 1;134(3):1418-24. doi: 10.1016/j.foodchem.2012.02.221. Epub 2012 Mar 16.
The structural properties of oil-in-water (O/W) emulsions, as well as their oxidative stability upon storage at 50 °C, were studied. Eight different formulations were prepared, with the aim of studying the effect of three variables: the composition of the oil phase, the presence of the flavonoid rutin and the homogenization procedure on the structure and the oxidative stability. It was found that high pressure homogenization, through droplet size reduction, stabilized the emulsions both against creaming and oil oxidation. The interfacial protein was also partially replaced by rutin, further improving the stability of the emulsions, whereas purification of the oil phase had hardly any effect. Thus, the structural and oxidative stability of emulsions was controlled by the size of the droplets and improved by the addition of rutin.
研究了水包油（O/W）乳液的结构性质及其在50℃储存时的氧化稳定性。制备了八种不同的配方，旨在研究三个变量的影响：油相组成、类黄酮芦丁的存在以及均质化程序对结构和氧化稳定性的影响。结果发现，通过减小液滴尺寸的高压均质化，可使乳液在抗乳析和油氧化方面都得到稳定。界面蛋白也被芦丁部分取代，进一步提高了乳液的稳定性，而油相的纯化几乎没有任何影响。因此，乳液的结构和氧化稳定性由液滴大小控制，并通过添加芦丁得到改善。
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