Department of Biotechnology, Faculty of Science, Mahidol University, Rama 6 Road, Bangkok 10400, Thailand.
Institute of Nutrition, Mahidol University, Nakhon Pathom, 73170, Thailand.
Food Funct. 2022 Jan 24;13(2):990-999. doi: 10.1039/d1fo02933a.
In this study, the effect of hydrocolloids with different electrostatic characteristics, namely negatively charged xanthan gum (XG), positively charged chitosan (CH), and non-ionic guar gum (GG), on the physicochemical properties, stability, and lipid digestibility of 10% (w/w) soybean oil-in-water Pickering emulsions stabilized by nanofibrillated cellulose (NFC) was investigated. Addition of XG and CH to the NFC-stabilized emulsions significantly increased the oil droplet sizes and apparent viscosity at high shear rates as compared with the addition of GG. The XG added emulsion showed the lowest rate and extent of creaming, whereas the CH added emulsion gave the highest extent of creaming. The addition of XG and CH led to a more pronounced effect on lipid digestion, changes in droplet sizes, surface charges, microstructure, and free fatty acid (FFA) release, than the addition of GG. The XG added emulsion showed the lowest rate and extent of lipid digestion possibly due to the high viscosity of the aqueous phase, large oil droplet sizes, and interaction of XG and calcium, resulting in the reduction of lipase activity. The CH added emulsion exhibited the highest extent of lipid digestion possibly due to binding between CH and FFAs and move away from the droplet surfaces, thereby facilitating the lipase activity. In summary, it can be concluded that ionic hydrocolloids exerted more influence on NFC-stabilized Pickering emulsions than non-ionic ones. These results may facilitate the design of highly stable emulsion-based functional food products with added hydrocolloids to promote health and wellness.
在这项研究中，研究了具有不同静电特性的水溶胶（即带负电荷的黄原胶（XG）、带正电荷的壳聚糖（CH）和非离子瓜尔胶（GG））对纳米原纤纤维素（NFC）稳定的 10%（w/w）大豆油/水 Pickering 乳液的理化性质、稳定性和脂质消化率的影响。与添加 GG 相比，向 NFC 稳定的乳液中添加 XG 和 CH 可显著增加油滴粒径和高剪切速率下的表观粘度。添加 XG 的乳液表现出最低的乳状液分层率和程度，而添加 CH 的乳液则表现出最高的乳状液分层程度。与添加 GG 相比，添加 XG 和 CH 对脂质消化、粒径变化、表面电荷、微观结构和游离脂肪酸（FFA）释放的影响更为显著。添加 XG 的乳液表现出最低的脂质消化率和程度，可能是由于水相的高粘度、较大的油滴粒径以及 XG 和钙的相互作用，导致脂肪酶活性降低。添加 CH 的乳液表现出最高的脂质消化程度，可能是由于 CH 与 FFAs 结合并从滴表面移开，从而促进了脂肪酶的活性。综上所述，可以得出结论，离子型水溶胶对 NFC 稳定的 Pickering 乳液的影响大于非离子型水溶胶。这些结果可能有助于设计具有添加水溶胶的高度稳定的乳液基功能性食品产品，以促进健康和福祉。
