Department of Food Science, Cornell University, Ithaca, NY 14853, United States.
Department of Food Science, Cornell University, Ithaca, NY 14853, United States.
Food Chem. 2018 Apr 25;246:448-456. doi: 10.1016/j.foodchem.2017.12.009. Epub 2017 Dec 6.
Implementing ω-3 polyunsaturated fatty acids (ω-3 PUFA), naturally found in echium oil (EO), can highly improve the nutritional value of fortified foods. However, PUFA is prone to oxidation. In this study, the role of nanostructured lipid carriers incorporated into whey protein isolate (WPI)-stabilized EO droplets in oil-in-water emulsions was analyzed. Lipid carriers such as lauric (LA), palmitic (PA), and stearic (SA) acids were used. The results reveal that lipid carriers, especially LA, improve the physical stability of these droplets by decreasing their particle size by decreasing the number of surface pores; shown by SEM images and XRD data. Rheological data further show that the emulsions incorporated with LA had higher viscosity and there was also a crossover shift to lower strains in the G'-G″ curve of the emulsions incorporating LA. TBARS assay indicated that LA was more effective in protecting EO against oxidation than both palmitic and stearic acids.
将 ω-3 多不饱和脂肪酸（ω-3 PUFA），天然存在于蓝蓟油（EO）中，添加到强化食品中可以极大地提高其营养价值。然而，PUFA 容易氧化。在这项研究中，分析了纳米结构脂质载体在乳清蛋白分离物（WPI）稳定的 EO 液滴中在水包油乳液中的作用。使用了月桂酸（LA）、棕榈酸（PA）和硬脂酸（SA）等脂质载体。结果表明，脂质载体，特别是 LA，通过减少表面孔数来减小粒径，从而提高了这些液滴的物理稳定性；SEM 图像和 XRD 数据显示了这一点。流变数据进一步表明，含有 LA 的乳液具有更高的粘度，并且在含有 LA 的乳液的 G'-G″曲线中也出现了向较低应变的交叉转变。TBARS 测定表明，LA 比棕榈酸和硬脂酸更有效地保护 EO 免受氧化。
