School of Food Science and Engineering, Hefei University of Technology, Hefei, China; Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei University of Technology, Hefei, China.
School of Food Science and Engineering, Hefei University of Technology, Hefei, China.
Food Chem. 2019 Mar 15;276:209-217. doi: 10.1016/j.foodchem.2018.09.161. Epub 2018 Sep 26.
Water-in-oil (W/O) emulsions with a discontinuous aqueous phase dispersed in a continuous camellia oil phase were prepared by using tea polyphenol palmitate (Tp-palmitate) particle as effective stabilizers and their properties were characterized by droplet size, slip melting point (SMP), stability, microstructure and rheology. The d(4,3) and d(3,2) decreased from 7.96 μm to 4.67 μm and from 5.98 μm to 3.07 μm, respectively, and the SMP rose from 33.73 °C to 38.60 °C when the Tp-palmitate concentration increased from 1.0% to 2.5% (m/v). The storage stability, freeze/thaw stability and thermal stability significantly enhanced and the droplets aggregation progressively increased with the increasing of Tp-palmitate concentration. The liquid camellia oil was transformed into solid-like viscoelastic emulsion gels with a SMP of 38.6 °C when using 2.5% Tp-palmitate as particle stabilizers. This study provides a promising method for production of edible gel-like W/O emulsions using polyphenol-lipid complexes to potentially replace solid fats.
水包油（W/O）乳液中，不连续的水相分散在连续的茶籽油相中。采用茶多酚棕榈酸酯（Tp-棕榈酸酯）颗粒作为有效稳定剂来制备 W/O 乳液，并通过粒径、滑动熔点（SMP）、稳定性、微观结构和流变学来表征其性能。当 Tp-棕榈酸酯浓度从 1.0%（m/v）增加到 2.5%时，d(4,3)和 d(3,2)分别从 7.96μm 减小到 4.67μm 和从 5.98μm 减小到 3.07μm，SMP 从 33.73°C 升高到 38.60°C。随着 Tp-棕榈酸酯浓度的增加，贮藏稳定性、冻融稳定性和热稳定性显著提高，液滴聚集逐渐增加。当使用 2.5% Tp-棕榈酸酯作为颗粒稳定剂时，液态茶籽油转变为具有 38.6°C SMP 的固态粘弹性乳液凝胶。本研究为使用多酚-脂质复合物生产可食用凝胶状 W/O 乳液提供了一种很有前景的方法，可能替代固体脂肪。
