Human Nutrition and Food Science Department, California State Polytechnic University, Pomona, 3801 West Temple Ave, Pomona, CA 91768, USA; Chemistry Department, Harvey Mudd College, 301 Platt Boulevard, Claremont, CA 91711, USA.
Human Nutrition and Food Science Department, California State Polytechnic University, Pomona, 3801 West Temple Ave, Pomona, CA 91768, USA.
Food Chem. 2018 Jun 1;250:46-53. doi: 10.1016/j.foodchem.2017.12.089. Epub 2017 Dec 29.
The goal of this project was to create hydrogels, a type of soluble biopolymer delivery system to encapsulate flavored nanoemulsions that are released under artificial saliva conditions. Low methoxyl (LM) pectin and whey protein isolate (WPI) at pH 4.0 were used to form the hydrogels at a ratio of 4:1 (w/w), respectively. Orange oil, medium-chain triglyceride (MCT) oil, and WPI were used to make stable nanoemulsions loaded with flavor oil. The nanoemulsions were encapsulated into hydrogels with a mean diameter of 768 ± 36 nm. The ability of the hydrogels to encapsulate the orange oil and release the flavor in the presence of artificial saliva was determined using size distribution data, confocal microscopy, and the release of limonene as assessed by solid-phase microextraction using gas chromatography mass spectrometry. Results showed that the encapsulation of flavor nanoemulsions in filled hydrogels reduces the release of limonene.
本项目的目标是创建水凝胶，这是一种可溶的生物聚合物输送系统，用于封装在人工唾液条件下释放的调味纳米乳液。在 pH 值为 4.0 时，使用低甲氧基（LM）果胶和乳清蛋白分离物（WPI）分别以 4:1（w/w）的比例形成水凝胶。使用橙油、中链甘油三酯（MCT）油和 WPI 制成负载风味油的稳定纳米乳液。纳米乳液被包封到平均直径为 768 ± 36nm 的水凝胶中。使用尺寸分布数据、共聚焦显微镜和通过固相微萃取使用气相色谱质谱法评估的柠檬烯释放来确定水凝胶封装橙油和在人工唾液存在下释放风味的能力。结果表明，在填充水凝胶中封装风味纳米乳液会降低柠檬烯的释放。
