乳化剂类型、麦芽糊精和β-环糊精对水包油型乳液的物理和氧化稳定性的影响。
Effect of Emulsifier Type, Maltodextrin, and β-Cyclodextrin on Physical and Oxidative Stability of Oil-In-Water Emulsions.
机构信息
Faculty of Engineering, Depart. of Food Engineering, Yeditepe Univ., 34755, Istanbul, Turkey.
出版信息
J Food Sci. 2019 Jun;84(6):1273-1280. doi: 10.1111/1750-3841.14619. Epub 2019 May 6.
The effect of emulsifiers, emulsion stabilizer (maltodextrin, MD), and β-cyclodextrin (BCD) on physical and oxidative properties of oil-in-water (O/W) emulsions (5%, 20%, 40% of oil, w/w) was investigated. Four different emulsifiers were selected based on their structure: two types of protein-based emulsifiers (sodium caseinate, SC; and whey protein isolate, WPI), and two types low molecular weight emulsifiers (LMEWs: lecithin, LEC; and Citrem, CITREM). Physical and oxidative stability of emulsions prepared with these emulsifiers together with MD were compared based on their creaming index (CI), viscosity, droplet size, zeta potential, peroxide and p-anisidine values. LMWE-stabilized emulsions (with LEC or CITREM) had better creaming stability with lower droplet sizes whereas protein-stabilized emulsions (with SC or WPI) had higher viscosities. Droplet size was the lowest when CITREM was used, which increased with increasing oil concentration for all emulsifiers. Formulation with the lowest CI value and droplet size was considered to be more prone to oxidation; therefore, a 1:1 (w/w) combination of CITREM with BCD was used to stabilize the emulsions to improve the oxidative as well as physical stability. Added BCD significantly increased the storage stability of emulsions by reducing CI and droplet size values with a simultaneous increase in the viscosity, both at room temperature and at storage conditions (at 4 and 55 C). However, the oxidative as well as physical stability of BCD added emulsions were not improved, neither toward heat- nor light-induced lipid oxidation. PRACTICAL APPLICATION: This work investigated the effects of emulsifiers and dextrins on the stability of oil-in-water (O/W) emulsions. Both maltodextrin (MD) and β-cyclodextrin (BCD) addition resulted in enhanced physical stability, the latter being more effective. The findings can be applied to formulate emulsions with improved shelf life within the limits of allowed daily intake (ADI) level of BCD (5 mg/kg bw per day).
乳化剂、乳化稳定剂（麦芽糊精，MD）和 β-环糊精（BCD）对水包油（O/W）乳液（油相 5%、20%、40%，w/w）的物理和氧化性质的影响进行了研究。根据其结构选择了四种不同的乳化剂：两种类型的蛋白质基乳化剂（酪蛋白酸钠，SC；乳清蛋白分离物，WPI）和两种类型的低分子量乳化剂（LMEWs：卵磷脂，LEC；和 Citrem，CITREM）。比较了使用这些乳化剂和 MD 制备的乳液的物理和氧化稳定性，评估指标为 Creaming Index（CI）、粘度、粒径、Zeta 电位、过氧化物值和对茴香胺值。LMWE 稳定的乳液（使用 LEC 或 CITREM）具有更好的乳化稳定性和更小的粒径，而蛋白质稳定的乳液（使用 SC 或 WPI）具有更高的粘度。使用 CITREM 时粒径最低，随着所有乳化剂油浓度的增加而增加。具有最低 CI 值和粒径的配方被认为更容易氧化；因此，使用 1:1（w/w）的 CITREM 与 BCD 组合来稳定乳液，以提高氧化和物理稳定性。添加 BCD 可通过降低 CI 和粒径值来显著提高乳液的储存稳定性，同时在室温下和储存条件下（4 和 55°C）增加粘度。然而，添加 BCD 的乳液的氧化和物理稳定性并未得到改善，无论是热诱导还是光诱导的脂质氧化都没有改善。实际应用：本研究考察了乳化剂和糊精对水包油（O/W）乳液稳定性的影响。添加麦芽糊精（MD）和 β-环糊精（BCD）都可以提高物理稳定性，后者的效果更显著。该研究结果可应用于在允许的 BCD 每日摄入量（ADI）水平（5mg/kg bw 每天）范围内，配制具有改善保质期的乳液。
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