Zhu Ying, Zhou Yan, Tian Tian, Wang Zhaoyun, Qi Baokun, Zhang Xiaoyuan, Liu Jishan, Li Yang, Jiang Lianzhou, Wang Zhongjiang
College of Food Science, Northeast Agricultural University.
Key Laboratory of Soybean Biology in Chinese Ministry of Education, Northeast Agricultural University.
J Oleo Sci. 2019;68(9):863-871. doi: 10.5650/jos.ess19102.
The variations in average particle size, zeta potential, free fatty acids (FFA) release rate, and the bioavailability of menthol under in vitro simulated digestion conditions of peppermint oil nanoemulsion were investigated. 3D confocal laser scanning microscopy and Cryo-scanning electron microscopy were used to observe the microstructure characteristics of peppermint oil nanoemulsion, which indicated that soybean protein was completely adsorbed at the oil-water interface of the nanoemulsion and presented a core shell structure. And the results indicated that FFA release rate and menthol bioavailability of peppermint oil nanoemulsion prepared by using high-pressure homogenization were much higher. In the simulated gastric digestion phase, the average particle size and the zeta potential of the nanoemulsion increased, and droplet polymerization appeared. After the simulated intestinal, the interfacial protein of nanoemulsion was hydrolyzed, and the oil droplets were digested, which resulted in the decreased particle size and increased absolute value of zeta potential.
研究了薄荷油纳米乳在体外模拟消化条件下平均粒径、ζ电位、游离脂肪酸（FFA）释放率以及薄荷醇生物利用度的变化。采用三维共聚焦激光扫描显微镜和低温扫描电子显微镜观察薄荷油纳米乳的微观结构特征，结果表明大豆蛋白完全吸附在纳米乳的油水界面上，呈现核壳结构。结果还表明，采用高压均质法制备的薄荷油纳米乳的FFA释放率和薄荷醇生物利用度更高。在模拟胃消化阶段，纳米乳的平均粒径和ζ电位增大，出现液滴聚合现象。模拟肠消化后，纳米乳的界面蛋白被水解，油滴被消化，导致粒径减小，ζ电位绝对值增大。
