Xu Na, Wu Xiaolin, Zhu Yuqing, Miao Jinyu, Gao Yi, Cheng Ce, Peng Shengfeng, Zou Liqiang, Julian McClements David, Liu Wei
State Key Laboratory of Food Science and Technology, Nanchang University, No. 235 Nanjing East Road, Nanchang 330047, Jiangxi, China.
State Key Laboratory of Food Science and Technology, Nanchang University, No. 235 Nanjing East Road, Nanchang 330047, Jiangxi, China; School of Life Sciences, Nanchang University, Nanchang 330031, Jiangxi, China.
Food Chem. 2021 Sep 1;355:129508. doi: 10.1016/j.foodchem.2021.129508. Epub 2021 Mar 8.
The effects of sweet orange essential oil (SOEO) concentration (0-12.5% of oil phase) on the physical stability, oxidative stability, and interfacial composition of algal oil-in-water emulsions containing sodium caseinate-coated oil droplets was examined. SOEO addition had no influence on the microstructure and physical stability of the algal oil emulsions. The addition of SOEO enhanced the oxidation stability of algal oil emulsion. As an example, the values of algal oil emulsions with 0 and 10% SOEO were 198 and 100 mmol/kg algal oil after 16 days of accelerated oxidation, respectively. The absorbed protein level was higher in the algal oil emulsion containing 10% SOEO (70%) than in 0% SOEO (57%). This result suggested that the presence of SOEO enhanced the interfacial thickness, possibly by interacting with the casein molecules. A thicker protein layer may have helped to retard the oxidation of the omega-3 oils inside lipid droplets.
研究了甜橙精油（SOEO）浓度（油相的0 - 12.5%）对含有酪蛋白酸钠包被油滴的藻水包油乳液的物理稳定性、氧化稳定性和界面组成的影响。添加SOEO对藻油乳液的微观结构和物理稳定性没有影响。SOEO的添加增强了藻油乳液的氧化稳定性。例如，在加速氧化16天后，含0%和10% SOEO的藻油乳液的值分别为198和100 mmol/kg藻油。含10% SOEO的藻油乳液中吸收的蛋白质水平（70%）高于含0% SOEO的乳液（57%）。该结果表明，SOEO的存在可能通过与酪蛋白分子相互作用增强了界面厚度。较厚的蛋白质层可能有助于延缓脂质滴内ω-3油的氧化。
