College of Food Science, Hainan University, No. 58 Renmin Avenue, Haikou 570228, China.
College of Food Science, Hainan University, No. 58 Renmin Avenue, Haikou 570228, China; Key Laboratory of Food Nutrition and Functional Food in Hainan Province, No. 58 Renmin Avenue, Haikou 570228, China.
Int J Biol Macromol. 2021 Apr 1;175:40-48. doi: 10.1016/j.ijbiomac.2021.01.161. Epub 2021 Feb 3.
Herein, improvement of the stability of the water-in-oil-in-water (W/O/W) emulsions by addition of xanthan gum (XG)/locust bean gum (LBG) mixture in the inner water phase was aimed. The impact of XG/LBG mixture on the physical stability, microstructure and rheological properties of W/O/W emulsions was investigated. It was found that, compared with the control emulsions, the presence of XG/LBG mixture could improve the stability of W/O/W emulsions against coalescence. The tea polyphenols (TPPs) and XG/LBG mixture were simultaneously included in the internal aqueous phase of the double emulsion and stored at 25 and 40 °C in the dark for 28 d. The results showed that XG/LBG mixture not only had a protective role for TPPs encapsulated in the internal water phase, but also maintained more than 50% of the antioxidant capacity of TPPs.
本文旨在通过在内水相中添加黄原胶（XG）/刺槐豆胶（LBG）混合物来提高水包油包水（W/O/W）乳液的稳定性。研究了 XG/LBG 混合物对 W/O/W 乳液物理稳定性、微观结构和流变性能的影响。结果表明，与对照乳液相比，XG/LBG 混合物的存在可以提高 W/O/W 乳液的稳定性，防止聚结。将茶多酚（TPPs）和 XG/LBG 混合物同时包含在双重乳液的内部水相中，并在黑暗中于 25 和 40°C 下储存 28 天。结果表明，XG/LBG 混合物不仅对包埋在内水相中的 TPPs 具有保护作用，而且还保持了 TPPs 抗氧化能力的 50%以上。
