Department of Food Science, School of Agricultural Engineering, Shahrood University of Technology, 36199-95161, Shahrood, Iran.
Department of Food Science, School of Agricultural Engineering, Shahrood University of Technology, 36199-95161, Shahrood, Iran.
Carbohydr Polym. 2020 Aug 1;241:116340. doi: 10.1016/j.carbpol.2020.116340. Epub 2020 Apr 27.
The aim of this study was to introduce Pickering emulsions stabilized by chitosan (CS)-stearic acid (SA) nanogels incoporating clove essential oil (CEO) as a new way to enrich mayonnaise with fish oil. Firstly, fish oil-in-water Pickering emulsion was prepared, which the most stability of emulsion was achived at 2 % (w/w) CS-SA nanogels and 60 % (w/w) fish oil. Then, the fish oil-in-water Pickering emulsions stabilized with 2 % CS-SA nanogels as well as 2 % CS-SA nanogels incorporating CEO were used in formulation of mayonnaise. The results showed that the use of fish oil in the form of emulsion stabilized with CS-SA nanogels increased the oxidative stability of mayonnaise. Moreover, rheological studies indicated that the use of CS-SA nanogels could increase the elasticity of mayonnaise, which higher elasticity was observed about mayonnaise containing CS-SA nanogels incorporating CEO. Overall, CS-SA nanogels incorporating CEO can be used for increasing gel-like structure of the fish-oil-enriched mayonnaise.
本研究旨在介绍以壳聚糖（CS）-硬脂酸（SA）纳米凝胶稳定的 Pickering 乳液，将其作为一种向蛋黄酱中添加鱼油的新方法。首先，制备了水包油型 Pickering 乳液，其中乳液的最稳定状态在 2%（w/w）CS-SA 纳米凝胶和 60%（w/w）鱼油时达到。然后，使用 2%CS-SA 纳米凝胶稳定的水包油型 Pickering 乳液以及含有丁香精油（CEO）的 2%CS-SA 纳米凝胶用于蛋黄酱的配方。结果表明，以 CS-SA 纳米凝胶稳定的乳液形式使用鱼油可提高蛋黄酱的氧化稳定性。此外，流变学研究表明，CS-SA 纳米凝胶的使用可以增加蛋黄酱的弹性，其中含有 CS-SA 纳米凝胶和 CEO 的蛋黄酱的弹性更高。总的来说，含有 CEO 的 CS-SA 纳米凝胶可用于增加富含鱼油的蛋黄酱的凝胶状结构。
