Prichapan Nattapong, McClements David Julian, Klinkesorn Utai
Department of Food Science and Technology, Faculty of Agro-Industry, Kasetsart University, Chatuchak, Bangkok 10900, Thailand.
Department of Food Science, University of Massachusetts Amherst, 240 Chenoweth Laboratory 102 Holdsworth Way, Amherst, MA 01003, United States.
Food Res Int. 2017 Mar;93:26-32. doi: 10.1016/j.foodres.2017.01.007. Epub 2017 Jan 11.
In the present study, rice bran stearin was used to improve the physical stability and encapsulation efficiency of water-in-oil (W/O) emulsions fabricated from rice bran oil and polyglycerol polyricinoleate ester (PGPR). In the absence of rice bran stearin, the emulsions were highly unstable to phase separation with an oil layer forming on their surfaces. Phase separation was delayed by increasing the PGPR concentration because this reduced the water droplet size. Phase separation could be completely inhibited by replacement of 30 to 45wt% of rice bran oil with rice bran stearin due to the formation of a semi-solid fat crystal network that prevented droplet movement. Moreover, addition of rice bran stearin delayed the release of ferrous sulfate from the W/O emulsions. These results demonstrate that rice bran stearin can be used to improve the stability and encapsulation efficiency of W/O emulsions and reduce the level of PGPR required to stabilize them.
在本研究中，米糠硬脂用于提高由米糠油和聚甘油聚蓖麻醇酸酯（PGPR）制备的油包水（W/O）乳液的物理稳定性和包封效率。在没有米糠硬脂的情况下，乳液对相分离高度不稳定，其表面会形成油层。增加PGPR浓度可延迟相分离，因为这会减小水滴尺寸。用米糠硬脂替代30%至45wt%的米糠油可完全抑制相分离，这是由于形成了防止液滴移动的半固体脂肪晶体网络。此外，添加米糠硬脂会延迟硫酸亚铁从W/O乳液中的释放。这些结果表明，米糠硬脂可用于提高W/O乳液的稳定性和包封效率，并降低稳定它们所需的PGPR水平。
