School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, People's Republic of China.
School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, People's Republic of China.
Food Chem. 2022 Jul 30;383:132453. doi: 10.1016/j.foodchem.2022.132453. Epub 2022 Feb 12.
Peppermint oil emulsions were prepared by using zein-lecithin-EGCG (Z-L/E) complex nanoparticles as emulsifiers. The preparation conditions of emulsions were optimized via measuring the particle size, surface tension and stability of emulsions, and peppermint oil of 3% (particle size = 375 nm, polydispersity index (PDI) = 0.45), the zein:lecithin ratio of 4:1 (w/w) (particle size = 396 nm), and the zein:EGCG ratio of 10:1 (w/w) (surface tension = 47.32 N/m) was the optimal condition. The rapid stability analysis showed that the instability mechanism of emulsions was ascribed to creaming and stratification, and the stability mechanism of emulsions was explored, indicating that the complex nanoparticles adsorbed on the surface of oil droplets to give Pickering emulsions. Electronic tongue experiments showed that the Z-E/L stabilized emulsion was distinguished from the other three samples due to its good stability. The electronic nose experiment could distinguish the emulsions with different droplet sizes.
采用辛酸钠-大豆卵磷脂-表没食子儿茶素没食子酸酯（Z-L/E）复合纳米粒子作为乳化剂制备了薄荷油乳液。通过测量乳液的粒径、表面张力和稳定性，优化了乳液的制备条件，得到了 3%（粒径为 375nm，多分散指数（PDI）为 0.45）的薄荷油、4:1（w/w）（粒径为 396nm）的辛酸钠-大豆卵磷脂比例和 10:1（w/w）（表面张力为 47.32N/m）的辛酸钠-表没食子儿茶素没食子酸酯比例为最佳条件。快速稳定性分析表明，乳液的不稳定性机制归因于分层和分层，并且探索了乳液的稳定性机制，表明复合纳米粒子吸附在油滴表面形成 Pickering 乳液。电子舌实验表明，Z-E/L 稳定的乳液由于其良好的稳定性而与其他三种样品区分开来。电子鼻实验可以区分不同粒径的乳液。
