State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China.
State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China.
Food Chem. 2021 Oct 1;358:129856. doi: 10.1016/j.foodchem.2021.129856. Epub 2021 Apr 19.
W/O/W emulsions were easily prepared by oleogelation of the oil phase using rice bran wax (RBX) and their microstructure, stability, rheology and protection of proanthocyanidins and β-carotene were investigated. Formation of the W/O/W emulsion was confirmed using confocal laser scanning microscopy and staining of the inner aqueous phase by tartrazine. The average particle size and viscosity of the emulsion increased as the RBX concentration increased. Moreover, RBX increased the stability of the emulsion and the emulsion was the most stable when the RBX concentration was 8.0% or 10.0%. On the other hand, the W/O/W emulsions were used to simultaneously encapsulate proanthocyanidins and β-carotene. Specifically, proanthocyanidins and β-carotene in RBX-containing emulsions were more stable and had higher bioaccessibility than in the emulsion without RBX. Besides, both their chemical stability and bioaccessibility reached the maximum value when the RBX concentration was 8.0% or 10.0%. In summary, the optimal RBX concentration was 8.0%.
W/O/W 乳液很容易通过使用米糠蜡（RBX）对油相进行胶凝作用来制备，并且研究了它们的微观结构、稳定性、流变学以及对原花青素和β-胡萝卜素的保护作用。使用共聚焦激光扫描显微镜和酒石黄对内水相进行染色来确认 W/O/W 乳液的形成。随着 RBX 浓度的增加，乳液的平均粒径和粘度增加。此外，RBX 增加了乳液的稳定性，当 RBX 浓度为 8.0%或 10.0%时，乳液最稳定。另一方面，W/O/W 乳液用于同时包封原花青素和β-胡萝卜素。具体而言，含有 RBX 的乳液中原花青素和β-胡萝卜素比不含 RBX 的乳液更稳定，生物利用度更高。此外，当 RBX 浓度为 8.0%或 10.0%时，它们的化学稳定性和生物利用度均达到最大值。总之，最佳的 RBX 浓度为 8.0%。
