Zeeb Benjamin, Herz Eva, McClements David Julian, Weiss Jochen
Department of Food Physics and Meat Science, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstrasse 21/25, 70599 Stuttgart, Germany.
Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA.
J Colloid Interface Sci. 2015 Jul 1;449:13-20. doi: 10.1016/j.jcis.2014.12.005.
Nanoemulsions are increasingly being used for encapsulation, protection, and delivery of bioactive lipids, however, their formation from natural emulsifiers is still challenging. We investigated the impact of alcohol on the formation and stability of protein-stabilized oil-in-water nanoemulsions prepared by high-pressure homogenization. The influence of different alcohols (ethanol, 1-propanol, and 1-butanol) at various concentrations (0-25% w/w) on the formation and stability of emulsions stabilized by sodium caseinate, whey protein isolate, and fish gelatin was investigated. The mean particle diameter decreased with increasing alcohol concentrations from 0 to 10%w/w, but extensive droplet aggregation occurred at higher levels. This phenomenon was attributed to enhanced protein-protein interactions between the adsorbed emulsifier molecules in the presence of alcohol leading to droplet flocculation. The smallest droplets (d<100 nm) were obtained when 10%w/w 1-butanol was added to sodium caseinate-stabilized nanoemulsions, but relatively small droplets (d<150 nm) could also be obtained in the presence of a food-grade alcohol (ethanol). This study demonstrated that alcohol addition might be a useful tool for producing protein-stabilized nanoemulsions suitable for use as delivery systems of lipophilic bioactive agents.
纳米乳液越来越多地用于生物活性脂质的包封、保护和递送，然而，由天然乳化剂形成纳米乳液仍然具有挑战性。我们研究了醇对通过高压均质法制备的蛋白质稳定的水包油纳米乳液的形成和稳定性的影响。研究了不同醇类（乙醇、1-丙醇和1-丁醇）在不同浓度（0-25% w/w）下对酪蛋白酸钠、乳清蛋白分离物和鱼明胶稳定的乳液的形成和稳定性的影响。平均粒径随着醇浓度从0增加到10% w/w而减小，但在更高浓度时会发生广泛的液滴聚集。这种现象归因于在醇存在下吸附的乳化剂分子之间蛋白质-蛋白质相互作用增强，导致液滴絮凝。当向酪蛋白酸钠稳定的纳米乳液中添加10% w/w的1-丁醇时，可获得最小的液滴（d<100 nm），但在食品级醇（乙醇）存在下也可获得相对较小的液滴（d<150 nm）。这项研究表明，添加醇可能是一种有用的工具，可用于生产适合用作亲脂性生物活性剂递送系统的蛋白质稳定的纳米乳液。
