Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China.
College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China.
Food Res Int. 2018 Jul;109:149-158. doi: 10.1016/j.foodres.2018.04.025. Epub 2018 Apr 17.
Citrus oils and their emulsions have been widely used in food and beverage products due to their flavor, various beneficial health functions and relative high solubility for lipophilic bioactive components. However, the non-digestibility and instability has limited the application of emulsions made from a single type of citrus oil. In this study, common triacylglycerol oils (i.e. corn oil and MCT oil) and citrus oils (i.e. bergamot oil and sweet orange oil) were used in combination with different mixing ratios (triacylglycerol oil:citrus oil = 1:0, 9:1, 5:1, 3:1, 1:1 and 0:1) to produce various nanoemulsions (10% oil phase), and their physical and electronic sensory properties were systematically characterized. The results demonstrated that the mixed oil nanoemulsions were much more stable than pure citrus oil emulsions. Electronic nose, electronic eye and electronic tongue were shown to be able to provide informative evaluation of the electronic sensory of the emulsions. Data-fitting of these electronic sensory devices significantly improved the effective discrimination and accuracy of sensory evaluation of the emulsions. These results provided basis for using triacylglycerol oils and citrus oils in combination to produce nanoemulsions with superior physical and electronic sensory properties. Moreover, the electronic sensory evaluation method utilized in this study provided a useful approach for evaluation of emulsion-based food and beverage products.
由于其风味、多种有益健康的功能以及相对较高的亲脂性生物活性成分溶解度，柑橘油及其乳液已广泛应用于食品和饮料产品中。然而，由于不消化和不稳定性，限制了单一类型柑橘油乳液的应用。在这项研究中，常用的三酰基甘油油（即玉米油和 MCT 油）和柑橘油（即佛手柑油和甜橙油）被组合使用，并采用不同的混合比例（三酰基甘油油：柑橘油=1:0、9:1、5:1、3:1、1:1 和 0:1）来制备各种纳米乳液（10%油相），并系统地对其物理和电子感官特性进行了表征。结果表明，混合油纳米乳液比纯柑橘油乳液稳定得多。电子鼻、电子眼和电子舌被证明能够对乳液的电子感官提供有价值的评价。这些电子感官设备的数据拟合显著提高了对乳液感官评价的有效区分和准确性。这些结果为使用三酰基甘油油和柑橘油组合生产具有优越物理和电子感官特性的纳米乳液提供了依据。此外，本研究中使用的电子感官评价方法为基于乳液的食品和饮料产品的评价提供了一种有用的方法。
