Department of Food Materials and Process Design Engineering, Faculty of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran; Chemistry Institute of Tajikistan, Academy of Sciences, Dushanbe, Tajikistan.
Department of Food Materials and Process Design Engineering, Faculty of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran.
Int J Biol Macromol. 2017 Oct;103:1285-1293. doi: 10.1016/j.ijbiomac.2017.05.164. Epub 2017 Jun 3.
In this study, the effects of apricot gum-apple pectin (AG/pectin) complex as an emulsifier and stabilizer on the sunflower oil in water nano-emulsion parameters including droplet size, zeta-potential, and the creaming index was investigated. The first independent variables were AG concentration in AG/pectin complex. Applying a 21.4 (w/w) ratio of AG/pectin resulted in nano-emulsions with the highest creaming stability, and most stable droplet size and zeta-potential during 10days storage. Then, droplet size, zeta-potential, and stability of this emulsion (21.4 (w/w) ratio) were further investigated under environmental and process stresses including thermal processing, sonication, and pH changes. Emulsions with smaller droplet sizes, higher zeta-potentials, and higher creaming stability were obtained by applying sonication treatment. A 10min ultrasound treatment with the amplitude of 25% was proposed as the optimum conditions for ultra-sonication. Also, emulsions prepared by AG/pectin ratio of 21.4 (w/w) showed best stability at 60°C and pH of 2.
本研究考察了杏胶-苹果果胶（AG/果胶）复合物作为乳化剂和稳定剂对葵花籽油水乳状液纳米乳液参数（包括粒径、Zeta 电位和 Creaming 指数）的影响。第一个自变量是 AG/果胶复合物中 AG 的浓度。当 AG/果胶的比例为 21.4（w/w）时，可得到最高 Creaming 稳定性的纳米乳液，并且在 10 天的储存期间具有最稳定的粒径和 Zeta 电位。然后，在环境和工艺压力（包括热加工、超声和 pH 值变化）下进一步研究了该乳液（21.4（w/w）比例）的粒径、Zeta 电位和稳定性。通过超声处理可获得粒径较小、Zeta 电位较高和 Creaming 稳定性较高的乳液。提出 10min 超声处理、幅度为 25%的条件作为超声处理的最佳条件。此外，当 AG/果胶比例为 21.4（w/w）时，乳液在 60°C 和 pH 值为 2 时表现出最佳的稳定性。
