Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China.
Department of Food Science, University of Massachusetts, Amherst, MA 01003, United States.
Food Chem. 2018 Dec 15;269:577-587. doi: 10.1016/j.foodchem.2018.07.062. Epub 2018 Jul 11.
In this study, emulsions were prepared through spontaneous emulsification, using three different citrus oils as the oil phase and Tween 80 as the surfactant. Utilizing 4% Tween 80, three types of citrus oil emulsions were prepared with small particle size, monomodal distribution and high transmission. After 24 h, each emulsion exhibited different degrees of gravitational separation. Mandarin oil emulsions were the most unstable, showing coalescence of small droplets with an obvious cream layer formed at 9 h. Bergamot oil emulsions possessed small droplets with the best stability over 24 h, due to their relatively polar components (e.g. linalyl acetate) and water-insoluble constituents (e.g. γ-terpinene). These results suggest that the emulsifying properties and instability mechanism of citrus oil emulsions are strongly dependent on the inherent properties and composition of citrus oils. This study is significant for the development of an effective strategy to improve the stability of citrus oil-based colloidal systems.
在这项研究中，通过自发乳化制备了乳液，使用三种不同的柑橘油作为油相，吐温 80 作为表面活性剂。使用 4%的吐温 80，制备了三种具有小粒径、单模态分布和高透光率的柑橘油乳液。24 小时后，每种乳液都表现出不同程度的重力分离。甜橙油乳液最不稳定，在 9 小时时表现出小液滴的聚结，形成明显的乳脂层。佛手柑油乳液由于其相对极性成分（如乙酸芳樟酯）和不溶于水的成分（如γ-松油烯），具有最佳的稳定性，在 24 小时内小液滴保持稳定。这些结果表明，柑橘油乳液的乳化性能和不稳定性机制强烈依赖于柑橘油的固有性质和组成。本研究对于开发提高基于柑橘油的胶体系统稳定性的有效策略具有重要意义。
