JNU-UPM International Joint Laboratory on Plant Oil Processing and Safety, Department of Food Science and Engineering, Jinan University, Guangzhou 510632, China; Guangdong International Joint Research Center for Oilseed Biorefinery, Nutrition and Safety, Guangzhou 510632, China.
Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43300 Selangor, Malaysia.
Food Chem. 2022 Mar 15;372:131305. doi: 10.1016/j.foodchem.2021.131305. Epub 2021 Oct 5.
High internal phase emulsions (HIPEs) show promising application in food and cosmetic industries. In this work, diacylglycerol (DAG) was applied to fabricate water-in-oil (W/O) HIPEs. DAG-based emulsion can hold 60% water and the emulsion rigidity increased with water content, indicating the water droplets acted as "active fillers". Stable HIPE with 80% water fraction was formed through the combination of 6 wt% DAG with 1 wt% polyglycerol polyricinoleate (PGPR). The addition of 1 w% kappa (κ)-carrageenan and 0.5 M NaCl greatly reduced the droplet size and enhanced emulsion rigidity, and the interfacial tension of the internal phase was reduced. Benefiting from the Pickering crystals-stabilized interface by DAG as revealed by the microscopy and enhanced elastic modulus of emulsions with the gelation agents, the HIPEs demonstrated good retaining ability for anthocyanin and β-carotene. This study provides insights for the development of W/O HIPEs to fabricate low-calories margarines, spread or cosmetic creams.
高内相比乳液（HIPEs）在食品和化妆品行业有广泛的应用前景。在这项工作中，二酰基甘油（DAG）被用于制备油包水（W/O）HIPEs。基于 DAG 的乳液可以容纳 60%的水，并且乳液的刚性随含水量的增加而增加，表明水滴起到了“活性填料”的作用。通过将 6wt%DAG 与 1wt%聚甘油蓖麻醇酸酯（PGPR）结合，形成了具有 80%水相分数的稳定 HIPE。添加 1wt%κ-卡拉胶和 0.5M NaCl 大大降低了液滴尺寸并增强了乳液的刚性，同时降低了内相的界面张力。通过显微镜观察发现，DAG 形成的 Pickering 晶体稳定了界面，并且凝胶剂增强了乳液的弹性模量，这使得 HIPEs 对花青素和β-胡萝卜素具有良好的保留能力。本研究为开发 W/O HIPEs 以制备低热量人造黄油、涂抹酱或化妆品霜提供了思路。
