Gao Wei, Jiang Zefang, Du Xiaojing, Zhang Fangfang, Liu Yawen, Bai Xinpeng, Sun Guangyou
College of Food Science and Engineering, Hainan University.
Tropical Polysaccharide Resources Utilization Engineering Research Center of the Ministry of Education, Hainan University.
J Oleo Sci. 2020 Mar 1;69(3):227-239. doi: 10.5650/jos.ess19264. Epub 2020 Feb 13.
Functional oils have broad application prospects in functional foods and beverages because of their rich beneficial ingredients and healthier intake. The small droplets of the nanoemulsion enhance the effective delivery, solubility and bioavailability of the various hydrophobic food components. This study used a mixed oil phase of green tea seed oil and fractionated coconut oil, compared the emulsifying properties of natural surfactants: Whey protein isolate, soy lecithin, tea saponin and synthetic surfactant: Tween 80 in the preparation of nanoemulsions by ultrasonic method. In particular, the impact of emulsifier type and concentration, pH, ionic strength, and heat treatment on the mean particle size and ξ-potential were investigated. The long-term storage stability of the fabricated nanoemulsions was also monitored during storage at different temperatures. In addition, the effects of emulsifier type on the bioavailability of nanoemulsions were evaluated. For all nanoemulsions studied, the mean particle size decreasing with increasing emulsifier concentration. Tea saponin and soy lecithin can produce smaller droplets of nanoemulsion than Whey protein isolate. Tea saponin has the same emulsifying ability as Tween 80. Presumably tea saponin-stabilized droplets may be maintained by electrostatic repulsion and steric repulsion. All of the nanoemulsions significantly improved the bioavailability of the mixed oil phase compared to the unemulsified oil phase. This study highlights the potential of natural surfactants in the ultrasonic preparation of nanoemulsions containing functional oils, and provides a basis for the application of natural surfactants and new functional oils in food industry.
功能油因其富含有益成分且摄入更健康，在功能性食品和饮料中具有广阔的应用前景。纳米乳液的小液滴提高了各种疏水性食品成分的有效递送、溶解性和生物利用度。本研究使用绿茶籽油和分馏椰子油的混合油相，比较了天然表面活性剂（乳清蛋白分离物、大豆卵磷脂、茶皂素）和合成表面活性剂（吐温80）在超声法制备纳米乳液中的乳化性能。特别研究了乳化剂类型和浓度、pH值、离子强度和热处理对平均粒径和ξ电位的影响。还监测了制备的纳米乳液在不同温度下储存期间的长期储存稳定性。此外，评估了乳化剂类型对纳米乳液生物利用度的影响。对于所有研究的纳米乳液，平均粒径随乳化剂浓度的增加而减小。茶皂素和大豆卵磷脂比乳清蛋白分离物能产生更小的纳米乳液液滴。茶皂素具有与吐温80相同的乳化能力。推测茶皂素稳定的液滴可能通过静电排斥和空间排斥得以维持。与未乳化的油相相比，所有纳米乳液均显著提高了混合油相的生物利用度。本研究突出了天然表面活性剂在超声制备含功能油纳米乳液中的潜力，并为天然表面活性剂和新型功能油在食品工业中的应用提供了依据。
