College of Pharmacy, Shenyang Pharmaceutical University, 103 Wenhua Road, Shenyang, Liaoning 110016, China; Biopolymers and Colloids Laboratory, Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA.
Research and Development Center, Zhejiang Medicine Co., Ltd Xinchang Pharmaceutical Factory, Shaoxing, Zhejiang 312500, China.
Food Res Int. 2017 Jun;96:103-112. doi: 10.1016/j.foodres.2017.03.013. Epub 2017 Mar 11.
The fabrication of concentrated oil-in-water emulsions is useful for reducing storage and transportation costs, as well as for providing desirable textural, optical, stability, and release characteristics in commercial products. In this study, 50wt% oil-in-water emulsions were produced from natural emulsifiers using high-pressure dual-channel microfluidization (89.6MPa, 1 pass). The particle size and charge characteristics of emulsions stabilized using a hydrophilic biosurfactant (quillaja saponin) or mixtures of hydrophilic and hydrophobic biosurfactants (quillaja saponin+soy lecithin) were measured. The physical stability of the emulsions was determined during storage under quiescent conditions (pH7, 25°C). The mean droplet diameter and polydispersity decreased with increasing hydrophilic and hydrophobic biosurfactant concentration. Surface potential measurements indicated that interfacial composition depended on the amount of hydrophilic and hydrophobic biosurfactant present. The inclusion of hydrophobic emulsifier in the oil phase and hydrophilic emulsifier in the aqueous phase prior to homogenization, led to the formation of smaller oil droplets than using the hydrophilic emulsifier alone. The relatively small size and polydispersity of the droplets in the mixed-emulsifier systems led to a higher emulsion viscosity and a better aggregation stability, i.e., there was a smaller change in particle size during storage. However, some creaming was still observed in the emulsions due to the presence of a fraction of relatively large droplets. In summary, concentrated emulsions stabilized by mixed biosurfactants may be advantageous for commercial application in certain food, beverage, and pharmaceutical products.
制备高浓度的油包水乳状液对于降低储存和运输成本，以及在商业产品中提供理想的质构、光学、稳定性和释放特性非常有用。在这项研究中，使用高压双通道微流（89.6MPa，1 次通过）从天然乳化剂制备了 50wt%油包水乳状液。测量了使用亲水性生物表面活性剂（皂树皮皂苷）或亲水性和疏水性生物表面活性剂混合物（皂树皮皂苷+大豆卵磷脂）稳定的乳状液的粒径和电荷特性。在静态条件下（pH7，25°C）储存期间，确定了乳状液的物理稳定性。随着亲水性和疏水性生物表面活性剂浓度的增加，平均液滴直径和多分散性降低。表面电位测量表明，界面组成取决于存在的亲水性和疏水性生物表面活性剂的量。在均质化之前，将疏水性乳化剂包含在油相中和将亲水性乳化剂包含在水相中，导致形成比单独使用亲水性乳化剂更小的油滴。在混合乳化剂体系中，由于存在相对较大的液滴的分数，因此液滴的相对较小的尺寸和多分散性导致乳液的粘度更高，聚集稳定性更好，即，在储存过程中粒径的变化较小。然而，由于存在相对较大的液滴的分数，乳状液中仍观察到一些分层。总之，由混合生物表面活性剂稳定的高浓度乳状液可能在某些食品、饮料和制药产品的商业应用中具有优势。
