Liang Li, Chen Fang, Wang Xingguo, Jin Qingzhe, Decker Eric Andrew, McClements David Julian
State Key Laboratory of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, School of Food Science and Technology, Jiangnan University , Wuxi, Jiangsu 214122 China.
Department of Food Science, University of Massachusetts-Amherst , Amherst, Massachusetts 01003, United States.
J Agric Food Chem. 2017 Jun 14;65(23):4755-4765. doi: 10.1021/acs.jafc.7b01469. Epub 2017 May 30.
There is great interest in the formulation of plant-based foods enriched with nutrients that promote health, such as polyunsaturated fatty acids. This study evaluated the impact of sunflower phospholipid type on the formation and stability of flaxseed oil-in-water emulsions. Two sunflower lecithins (Sunlipon 50 and 90) with different phosphatidylcholine (PC) levels (59 and 90%, respectively) were used in varying ratios to form emulsions. Emulsion droplet size, charge, appearance, microstructure, and oxidation were measured during storage at 55 °C in the dark. The physical and chemical stability increased as the PC content of the lecithin blends decreased. The oxidative stability of emulsions formulated using Sunlipon 50 was better than emulsions formulated using synthetic surfactants (SDS or Tween 20). The results are interpreted in terms of the impact of emulsifier type on the colloidal interactions between oil droplets and on the molecular interactions between pro-oxidants and oil droplet surfaces.
人们对富含促进健康的营养成分（如多不饱和脂肪酸）的植物性食品配方有着浓厚兴趣。本研究评估了向日葵磷脂类型对亚麻籽水包油乳液形成及稳定性的影响。使用两种不同磷脂酰胆碱（PC）含量（分别为59%和90%）的向日葵卵磷脂（Sunlipon 50和90）按不同比例来形成乳液。在55°C黑暗条件下储存期间，对乳液的液滴大小、电荷、外观、微观结构和氧化情况进行了测定。随着卵磷脂混合物中PC含量的降低，其物理和化学稳定性增加。使用Sunlipon 50配制的乳液的氧化稳定性优于使用合成表面活性剂（SDS或吐温20）配制的乳液。从乳化剂类型对油滴之间的胶体相互作用以及对促氧化剂与油滴表面之间的分子相互作用的影响方面对结果进行了解释。
