Ghiasi Fatemeh, Golmakani Mohammad-Taghi, Eskandari Mohammad Hadi, Hosseini Seyed Mohammad Hashem
Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz, Iran.
Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz, Iran.
Food Chem. 2022 May 15;376:131929. doi: 10.1016/j.foodchem.2021.131929. Epub 2021 Dec 23.
In this study, the effect of sol-gel transition of oil phase (O) and inner aqueous phase (W) on the physical and chemical stability of a model PUFA rich-W/O/W double emulsion (DE) was investigated. Thermal-driven gelation of O and W was performed using monoglyceride and κ-carrageenan, respectively. To accelerate lipid oxidation, ferrous sulfate was encapsulated in W. Using this approach, O gelation reduced the volume-weighted size (d) of DEs droplets and provided good physical stability. However, non-gelled DEs and those containing gelled W exhibited extensive flocculation and coalescence. Moreover, oleogelation resulted in a predominant elastic behavior with weak frequency dependence of viscoelastic properties. Oxidation was significantly reduced by W gelation; however, the O gelation led to a higheroxidation rate. Oxidation kinetic parameters induced by a hydrophilic (gallic acid) and a lipophilic (α-tocopherol) antioxidant showed that DEs containing gelled O droplets presented high physical and oxidative stability when α-tocopherol was present.
在本研究中，研究了油相（O）和内水相（W）的溶胶-凝胶转变对富含多不饱和脂肪酸的W/O/W型双乳液（DE）物理和化学稳定性的影响。分别使用甘油单酯和κ-卡拉胶对O和W进行热驱动凝胶化。为加速脂质氧化，将硫酸亚铁包裹在W相中。采用这种方法，O凝胶化降低了DEs液滴的体积加权尺寸（d），并提供了良好的物理稳定性。然而, 未凝胶化的DEs以及含有凝胶化W的DEs表现出广泛的絮凝和聚结现象。此外，油凝胶化导致了以弹性行为为主，且粘弹性性质对频率的依赖性较弱。W凝胶化显著降低了氧化；然而，O凝胶化导致了更高的氧化速率。由亲水性（没食子酸）和亲脂性（α-生育酚）抗氧化剂诱导的氧化动力学参数表明，当存在α-生育酚时，含有凝胶化O液滴的DEs具有较高的物理和氧化稳定性。
