Department of Food Science, School of Agricultural Engineering, Shahrood University of Technology, 36199-95161 Shahrood, Iran.
Department of Food Science, School of Agricultural Engineering, Shahrood University of Technology, 36199-95161 Shahrood, Iran.
Carbohydr Polym. 2019 Apr 15;210:47-55. doi: 10.1016/j.carbpol.2019.01.008. Epub 2019 Jan 16.
The aim of this study was to obtain a stable sunflower oil-in-water (O/W) Pickering emulsion stabilized by chitosan (CS)-stearic acid (SA) nanogels and to compare the oxidative stability of the sunflower Pickering emulsion stabilized by CS-SA nanogels with sunflower oil emulsion stabilized by Tween 80. The results of the scanning electron microscopy revealed that by increasing the SA to CS ratio, the uniformity of particles was increased. Also, the results showed that the emulsions with pH of 8, SA to CS ratio of 0.5:1, and oil-to-nanogel ratio of 20:1 had the highest stability and minimum droplet size. In the following, the oxidative stability of the most favorable Pickering emulsion and the Tween 80-stabilized emulsion was evaluated and compared using the peroxide and thiobarbituric acid tests. The findings implied that the O/W emulsion stabilized by CS-SA nanogels had a higher oxidative stability than the O/W emulsion stabilized by Tween 80.
本研究旨在获得由壳聚糖（CS）-硬脂酸（SA）纳米凝胶稳定的稳定的葵花籽油/水（O/W）Pickering 乳液，并比较由 CS-SA 纳米凝胶稳定的葵花籽油 Pickering 乳液与 Tween 80 稳定的葵花籽油乳液的氧化稳定性。扫描电子显微镜的结果表明，通过增加 SA 与 CS 的比例，可以提高颗粒的均匀性。此外，结果表明，pH 值为 8、SA 与 CS 比例为 0.5:1、油与纳米凝胶的比例为 20:1 的乳液具有最高的稳定性和最小的液滴尺寸。随后，使用过氧化物和硫代巴比妥酸试验评估和比较了最有利的 Pickering 乳液和 Tween 80 稳定的乳液的氧化稳定性。结果表明，由 CS-SA 纳米凝胶稳定的 O/W 乳液的氧化稳定性高于由 Tween 80 稳定的 O/W 乳液。
