Riquelme Natalia, Sepúlveda Camila, Arancibia Carla
Food Science and Technology Department, Technological Faculty, Universidad de Santiago de Chile, Obispo Umaña 050, Estación Central 9170201, Chile.
Food Science and Chemical Technology Department, Universidad de Chile, Santos Dumont 964, Independencia 8380494, Chile.
Foods. 2020 Jan 3;9(1):42. doi: 10.3390/foods9010042.
The aim of this work was to study the effect of two emulsifiers (M: SL-soy lecithin, Tw80-Tween 80 and CasCa-calcium caseinate and M: SL-soy lecithin, Tw80-Tween 80 and SE-sucrose esters) on the oxidative stability of avocado oil-based nanoemulsions. Oil-in-water nanoemulsions were prepared using 3.6% / of two emulsifier mixtures, which were optimized by mixture experimental design in order to minimize particle size (PS) and polydispersity index (PdI). Then, the oxidative stability of nanoemulsions was evaluated through both an induction period and a quantification of hydroperoxides and thiobarbituric acid reactive species (TBARs) under accelerated storage conditions. The simplex-centroid mixture design showed that PS and PdI varied when proportions of different emulsifiers were modified, obtaining an optimized concentration for each mixture of: 85% SL, 10% Tw80 and 5%CasCa (M) and 85% SL, 7.4% Tw80 and 7.6% SE (M) that produced nanoemulsions with PS ~116 nm and PdI < 0.2. Nanoemulsions elaborated with M1 and M2 presented similar particle characteristics and physical stability to the control sample with Tw80. However, M1 nanoemulsions were more stable against lipid oxidation, since they showed the highest induction period and lower formation of hydroperoxides and TBARs during storage.
本研究旨在探讨两种乳化剂组合（M1：大豆卵磷脂、吐温80和酪蛋白钙；M2：大豆卵磷脂、吐温80和蔗糖脂肪酸酯）对鳄梨油基纳米乳液氧化稳定性的影响。采用3.6%的两种乳化剂混合物制备水包油纳米乳液，通过混合实验设计对其进行优化，以最小化粒径（PS）和多分散指数（PdI）。然后，在加速储存条件下，通过诱导期以及氢过氧化物和硫代巴比妥酸反应性物质（TBARs）的定量分析来评估纳米乳液的氧化稳定性。单纯形重心混合设计表明，当改变不同乳化剂的比例时，PS和PdI会发生变化，每种混合物的优化浓度为：85%大豆卵磷脂、10%吐温80和5%酪蛋白钙（M1）以及85%大豆卵磷脂、7.4%吐温80和7.6%蔗糖脂肪酸酯（M2），由此制得的纳米乳液PS约为116 nm，PdI < 0.2。用M1和M2制备的纳米乳液与含吐温80的对照样品具有相似的颗粒特性和物理稳定性。然而，M1纳米乳液对脂质氧化更稳定，因为它们在储存期间表现出最长的诱导期以及更低的氢过氧化物和TBARs生成量。
