Food Oral Processing Laboratory, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310021, China.
Food Colloids Group, School of Food Science and Nutrition, University of Leeds, Woodhouse Lane, Leeds LS2 9JT, UK.
Food Res Int. 2019 Nov;125:108603. doi: 10.1016/j.foodres.2019.108603. Epub 2019 Aug 1.
Controlled flavour release is highly important for the formulation of food emulsions. However, manipulating oral behavior and maintaining the stability of the flavoured emulsion is quite challenging. Hence, this study aims to investigate the effect of emulsion stability and oral behaviour using mixed emulsifier monolayers of different nature for their controlled flavour release. Orange oil flavoured (0.1% orange oil +10% sunflower oil) oil-in-water emulsions were prepared by microfluidization through modified starch (MS) and whey protein isolate (WPI) with different mass ratios (0.5:0.5, 0.5:1, 1:0.5, 1:1, 1:0 and 0:1) of emulsifiers. The fabricated emulsions were <0.13 μm in size (d) with stable oil droplets having strong negative charges. The 0.5:0.5 and 0:1 emulsion were depicted an increase in size d (1.17 and 0.93 μm) and unstable during storage at 28 ± 1 °C than the emulsions stored at 4 ± 0.1 °C. All the emulsions were exhibited Newtonian flow; however once mixed with artificial saliva, the 1:0 emulsion showed shear thinning behaviour. During oral processing, in-vitro and in-vivo exhibited flocculation and coalescence; subsequently, structural deformation was observed with an increase in size (d) and weak negative charge in 1:0.5 and 1:0 emulsions. Backscattering profile revealed more destabilization for 1:0 and less for 1:0.5 emulsions. Contrarily, other emulsions did not show any changes. Therefore, oral processing of emulsions results suggested that 1:0 had quick destabilization and 1:0.5 changed gradually. Thus, mixed emulsifier monolayer contributed significantly to the behavior of emulsions when interacting with saliva and it can be useful for controlled flavour release.
控制风味释放对于食品乳液的配方非常重要。然而，操纵口腔行为并保持调味乳液的稳定性是极具挑战性的。因此，本研究旨在通过使用不同性质的混合乳化剂单层来研究乳液稳定性和口腔行为对控制风味释放的影响。通过微流化作用，使用不同质量比（0.5:0.5、0.5:1、1:0.5、1:1、1:0 和 0:1）的改性淀粉（MS）和乳清蛋白分离物（WPI）作为混合乳化剂，制备了含有 0.1%橙油+10%葵花籽油的油包水型（W/O）乳液。制备的乳液粒径（d）小于 0.13μm，油滴稳定且带强负电荷。与在 4±0.1°C 下储存的乳液相比，0.5:0.5 和 0:1 乳液在 28±1°C 下储存时粒径（d）增加（1.17 和 0.93μm）且不稳定。所有乳液均表现出牛顿流体行为；然而，一旦与人工唾液混合，1:0 乳液表现出剪切变稀行为。在口腔加工过程中，体外和体内均表现出絮凝和聚结；随后，在 1:0.5 和 1:0 乳液中观察到结构变形，粒径（d）增加，带负电荷减弱。背散射谱显示 1:0 和 1:0.5 乳液的不稳定性增加。相反，其他乳液没有显示出任何变化。因此，乳液的口腔加工结果表明，1:0 乳液迅速失稳，而 1:0.5 乳液逐渐失稳。因此，混合乳化剂单层在与唾液相互作用时对乳液的行为有显著影响，可用于控制风味释放。
