Hu Miao, Du Xiaoqian, Liu Guannan, Huang Yuyang, Liu Zhao, Sun Shukun, Li Yang
College of Food Science, Northeast Agricultural University, Harbin 150006, China.
College of Food Engineering, Harbin University of Commerce, Harbin 150028, China.
Foods. 2022 Jun 22;11(13):1835. doi: 10.3390/foods11131835.
Single emulsifiers exhibit varying degrees of restriction in stabilizing emulsions. Oppositely charged chitin nanoparticles and fucoidan complex particles were used as emulsifiers to stabilize a o/w Pickering emulsion and explore its stability and antioxidant activity under different environmental stresses. The results showed that the emulsion with the smallest mean particle size (1.02 μm) and strongest zeta potential (-29.3 mV) was formed at pH 7. Moreover, at this pH, it presented the highest physical stability and antioxidant activity and the lowest emulsion creaming index. The investigation of the effect of temperature on the stability and antioxidant activity of the emulsion revealed that, after freezing/thawing at -20 °C, the emulsion was unstable, the particle size increased, and the stability and antioxidant activity were low. In contrast, the emulsions treated at 25, 37, and 60 °C displayed no significant differences and exhibited high stabilities and antioxidant activities. Additionally, increasing the salt ion concentration further decreased the emulsion stability and antioxidant activity. Particularly, the emulsion with a salt concentration of 500 mM displayed the lowest stability, and stratification occurred after 30 d of storage. The Pickering emulsion remained stable under different environmental stresses expect for at a temperature of -20 °C and 500 mM salt ion concentration.
单一乳化剂在稳定乳液方面表现出不同程度的局限性。带相反电荷的几丁质纳米颗粒和岩藻依聚糖复合颗粒被用作乳化剂来稳定水包油型Pickering乳液，并探究其在不同环境应力下的稳定性和抗氧化活性。结果表明，在pH 7时形成了平均粒径最小（1.02μm）且zeta电位最强（-29.3mV）的乳液。此外，在此pH下，它呈现出最高的物理稳定性和抗氧化活性以及最低的乳液分层指数。对温度对乳液稳定性和抗氧化活性影响的研究表明，在-20°C冷冻/解冻后，乳液不稳定，粒径增大，稳定性和抗氧化活性较低。相比之下，在25、37和60°C处理的乳液没有显著差异，并且表现出高稳定性和抗氧化活性。此外，增加盐离子浓度会进一步降低乳液稳定性和抗氧化活性。特别是，盐浓度为500mM的乳液稳定性最低，储存30天后发生分层。除了在-20°C温度和500mM盐离子浓度下，Pickering乳液在不同环境应力下保持稳定。
