Food Chemistry and Technology Department, Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork, Ireland; School of Food and Nutritional Sciences, University College Cork, Cork, Ireland; CSIRO Agriculture and Food, Werribee, Victoria 3030, Australia; School of Science, RMIT University, Melbourne, Victoria 3000, Australia.
CSIRO Agriculture and Food, Werribee, Victoria 3030, Australia.
Food Chem. 2018 Oct 30;264:24-33. doi: 10.1016/j.foodchem.2018.04.026. Epub 2018 Apr 12.
Phytosterols can lower LDL-cholesterol and are frequently used by the functional food industry. However, little is known regarding how phytosterol crystallisation can be controlled, despite solubilised phytosterols having improved bioaccessibility. This study investigates phytosterol crystallisation in bulk milk fat and in model dairy emulsion systems at two average droplet sizes, 1.0 and 0.2 µm. The effect of lecithin and monoacylglycerol addition on phytosterol crystallisation for both emulsion and bulk systems was also evaluated. Results demonstrated that lecithin and monoacylglycerols enrichment into the bulk system minimised phytosterol crystallisation. However, in emulsions, phytosterol crystallisation was mainly influenced by decreasing the droplet size. Smaller emulsion droplets containing lecithin showed the greatest potential for decreasing phytosterol crystallisation and had improved physicochemical stability. This information can be employed by the functional food industry to minimise phytosterol crystallisation and possibly improve bioaccessibility.
植物固醇可以降低 LDL 胆固醇，经常被功能性食品行业使用。然而，尽管溶解的植物固醇具有改善的生物利用度，但对于如何控制植物固醇结晶仍然知之甚少。本研究在两个平均粒径（1.0 和 0.2 µm）下，研究了全脂牛奶脂肪和模型乳制品乳液体系中的植物固醇结晶。还评估了添加卵磷脂和单甘油脂对乳液和全脂体系中植物固醇结晶的影响。结果表明，卵磷脂和单甘油脂在全脂体系中的富集最小化了植物固醇结晶。然而，在乳液中，植物固醇结晶主要受液滴尺寸减小的影响。含有卵磷脂的较小乳液液滴具有降低植物固醇结晶的最大潜力，并具有改善的物理化学稳定性。这些信息可以被功能性食品行业用来最小化植物固醇结晶并可能提高生物利用度。
