RISE Research Institutes of Sweden, Box 5401, SE-402 29 Gothenburg, Sweden.
RISE Research Institutes of Sweden, Box 5401, SE-402 29 Gothenburg, Sweden.
Food Chem. 2019 Jan 30;272:273-278. doi: 10.1016/j.foodchem.2018.06.064. Epub 2018 Jun 15.
The objective of this work was to explore the storage properties of a structured oil-in-water emulsion containing both water- and fat-soluble bioactive compounds from bilberries (Vaccinium myrtillus L.). Bilberry seed oil (BSO) was dispersed in a continuous aqueous phase of anthocyanins (AC) and whey protein isolate. The microstructure was evaluated using light microscopy and the effect of anthocyanins on lipid oxidation and microbial growth was investigated. The results showed that it was possible to generate a stable emulsion structure that resisted phase separation during 25 weeks of storage. Gas chromatography-mass spectrometry measurements of the fatty acids in the BSO during storage showed that AC had a protective effect against lipid oxidation. The AC did not have an antimicrobial effect against the investigated strains Zygosaccharomyces bailii (ATCC 42476) and Aspergillus niger (ATCC 6275 (M68)).
本工作旨在探索一种同时含有水溶性和脂溶性生物活性化合物（蓝莓[Vaccinium myrtillus L.]）的结构化油包水乳液的储存特性。将蓝莓籽油（BSO）分散在花色苷（AC）和乳清蛋白分离物的连续水相中。使用光学显微镜评估微观结构，并研究花色苷对脂质氧化和微生物生长的影响。结果表明，在 25 周的储存期间，可以生成一种稳定的乳液结构，防止相分离。储存过程中 BSO 中脂肪酸的气相色谱-质谱测量表明，AC 对脂质氧化具有保护作用。AC 对所研究的酿酒酵母（ATCC 42476）和黑曲霉（ATCC 6275（M68））菌株没有抗菌作用。
