School of Environmental and Chemical Engineering, Yanshan University, Qinhuangdao 066004, PR China.
School of Environmental and Chemical Engineering, Yanshan University, Qinhuangdao 066004, PR China.
Food Chem. 2017 Aug 15;229:479-486. doi: 10.1016/j.foodchem.2017.02.051. Epub 2017 Feb 13.
The aim of this research was to develop novel W1/O/W2 nanoemulsions for encapsulating Hohenbuehelia serotina polysaccharides to resolve the low soluble and unstable problems. The prepared parameters (PVA content, polysaccharides concentration, stirring speed and stirring time) of H. serotina polysaccharides nanoemulsions were optimized based on the response surface methodology. Through systematic analysis of the model, the optimal conditions were chosen as PVA content of 0.60%, polysaccharides concentration of 9.7μg/mL, stirring speed of 11,000rpm, and stirring time of 2.4min. Under the optimal prepared conditions, the encapsulation efficiency and particle size were respectively 75.42±0.69% and 410.1±2.3nm, which were well consistent with the predicted values. The optimized nanoemulsions possessed the spherical multilayer structure with the zeta potential value of -52.34±5.62mV, and they could be stably stored at 25°C for 6days. Moreover, the nanoemulsions had the excellent sustained-release characteristics in the simulated gastric fluid. This study may provide a valuable contribution for the application of nanoemulsions in the functional food field.
本研究旨在开发新型 W1/O/W2 纳米乳剂来包封 Hohenbuehelia serotina 多糖，以解决其低溶解度和不稳定性问题。采用响应面法对 H. serotina 多糖纳米乳剂的制备参数（PVA 含量、多糖浓度、搅拌速度和搅拌时间）进行优化。通过对模型的系统分析，选择最佳条件为 PVA 含量 0.60%、多糖浓度 9.7μg/mL、搅拌速度 11000rpm 和搅拌时间 2.4min。在最佳制备条件下，包封效率和粒径分别为 75.42±0.69%和 410.1±2.3nm，与预测值吻合较好。优化后的纳米乳剂具有球形多层结构，Zeta 电位值为-52.34±5.62mV，在 25°C 下可稳定储存 6 天。此外，纳米乳剂在模拟胃液中具有良好的缓释特性。本研究可为纳米乳剂在功能性食品领域的应用提供有价值的贡献。
