Lipid Technology and Engineering, College of Food Science and Engineering, Engineering Technology Research Center for Grain & Oil Food, State Administration of Grain, Henan University of Technology, Zhengzhou 450001, China.
Lipid Technology and Engineering, College of Food Science and Engineering, Engineering Technology Research Center for Grain & Oil Food, State Administration of Grain, Henan University of Technology, Zhengzhou 450001, China.
Food Res Int. 2021 Dec;150(Pt A):110757. doi: 10.1016/j.foodres.2021.110757. Epub 2021 Oct 14.
Phytosterols oleogel-based flavor emulsions were successfully fabricated for the first time using natural tea saponin as emulsifier and one-pot ultrasonic technique. The effects of ultrasonic time and power, surfactant concentration, and type of flavor oils (e.g., orange, lemon and peppermint) on the emulsion droplet size were investigated. Submicron emulsions with a dispersed phase made by flavor oil (20 wt%) + phytosterol (4 wt%) were stabilized with 3 wt% saponin were obtained by applying an ultrasonic time of 5 min and ultrasonic power of 280 W. The natural tea saponin emulsions exhibited a superior stability and encapsulation efficiency of phytosterol, compared to traditional emulsifiers. Flavor oil-phytosterol enriched powders were prepared by spray-drying and characterized by SEM, XRD and repose angle. The natural saponin encapsulated oil + phytosterol powders had excellent fluidity, redispersion behavior and low phytosterol crystallinity. It was demonstrated that ultrasound is an effective and suitable technique for fabricating fortified flavor emulsions and microcapsules, which may be used for developing functional lipids-based applications in the food, beverage and cosmetic industries.
首次使用天然茶皂素作为乳化剂和一锅超声技术成功制备了植物甾醇油凝胶基香精乳液。考察了超声时间和功率、表面活性剂浓度以及不同风味油（如橙、柠檬和薄荷）类型对乳液液滴尺寸的影响。通过应用 5 分钟的超声时间和 280 W 的超声功率，使用 20 wt%风味油+4 wt%植物甾醇制备分散相的亚微米乳液，并用 3 wt%的皂素稳定。与传统乳化剂相比，天然茶皂素乳液表现出更好的稳定性和植物甾醇包埋效率。通过喷雾干燥制备风味油-植物甾醇浓缩粉末，并通过 SEM、XRD 和休止角进行表征。天然皂素包封油+植物甾醇粉末具有优异的流动性、再分散性和低植物甾醇结晶度。结果表明，超声是一种制备强化风味乳液和微胶囊的有效且合适的技术，可用于开发食品、饮料和化妆品行业中基于功能性脂质的应用。
