将 EGCG 和酯化 EGCG 衍生物包封在含有乳清蛋白分离物、细菌纤维素和盐的双重乳液中。
Encapsulation of EGCG and esterified EGCG derivatives in double emulsions containing Whey Protein Isolate, Bacterial Cellulose and salt.
机构信息
Department of Food Science and Human Nutrition, Agricultural University of Athens, 75 Iera Odos, 11855 Athens, Greece.
Department of Food Science and Human Nutrition, Agricultural University of Athens, 75 Iera Odos, 11855 Athens, Greece.
出版信息
Food Chem. 2019 May 30;281:171-177. doi: 10.1016/j.foodchem.2018.12.105. Epub 2019 Jan 3.
Double (W1/O/W2) emulsions of 0.8 %wt PGPR-0.25 %wt BC-1 %wt WPI and NaCl (1.6-8 %wt) were characterized regarding their microstructure, droplet size, stability and viscosity. Droplet size increased with salt concentration. Salt addition at 4-5% wt limited the instability rate. Viscosity increased with NaCl concentration up to 4.8 %wt, above which it decreased. Eventually, the emulsion with 4.3 %wt salt was selected for catechin incorporation. In order to increase its antioxidant activity, Epigallocatechin Gallate (EGCG) was esterified with stearic acid. Esterification was partial and a mixture of esters was obtained. Both EGCG and its esterified derivatives were incorporated in the double emulsion. Storage reduced encapsulation. Encapsulation efficiency was reduced in the order "EGCG in the W1 phase" emulsion > "EGCG in the O phase" emulsion > "esterified EGCG in the W1 phase" emulsion. The presence of both catechins did not have a great effect on retarding emulsion oxidation.
0.8%wt PGPR-0.25%wt BC-1%wt WPI 和 NaCl（1.6-8%wt）的双（W1/O/W2）乳液的结构、粒径、稳定性和黏度进行了表征。粒径随盐浓度的增加而增加。盐的添加浓度在 4-5%wt 时，限制了不稳定性的速率。黏度随 NaCl 浓度的增加而增加，最高可达 4.8%wt，之后降低。最终，选择含有 4.3%wt 盐的乳液来包埋儿茶素。为了提高其抗氧化活性，表没食子儿茶素没食子酸酯（EGCG）与硬脂酸酯化。酯化是部分的，得到了酯的混合物。EGCG 及其酯化衍生物都被包埋在双乳液中。储存会降低包埋效率。包埋效率的降低顺序为“W1 相中 EGCG 乳液”＞“O 相中 EGCG 乳液”＞“W1 相中酯化 EGCG 乳液”。两种儿茶素的存在对延缓乳液氧化没有很大的影响。
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