Song Linlin, Zhang Sheng, Liu Benguo
College of Life Science and Technology, Henan Institute of Science and Technology, Xinxiang 453003, China.
School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, China.
Foods. 2022 Jul 12;11(14):2056. doi: 10.3390/foods11142056.
Pickering emulsion gels have potential application as solid fat substitutes and nutraceutical carriers in foods, but a safe and easily available food-derived particle emulsifier is the bottleneck that limits their practical application. In this study, the function of sorghum flour as a particle emulsifier to stabilize the oil-in-water (O/W) Pickering emulsion gels with medium chain triglycerides (MCT) in the oil phase was introduced. Sorghum flour had suitable size distribution (median diameter, 21.47 μm) and wettability (contact angle, 38°) and could reduce the interfacial tension between MCT and water. The oil phase volume fraction () and the addition amount of sorghum flour () had significant effects on the formation of Pickering emulsion gels. When c ≥ 5%, Pickering emulsion gels with = 70% could be obtained. Microstructure analysis indicated that sorghum flour not only played an emulsifying role at the O/W interface but also prevented oil droplets from coalescing through its viscous effect in the aqueous phase. With increases in , the droplet size of the emulsion gel decreased, its mechanical properties gradually strengthened, and its protective effect on β-carotene against UV irradiation also improved.
皮克林乳液凝胶作为食品中的固体脂肪替代品和营养载体具有潜在应用价值，但一种安全且易于获取的食品源颗粒乳化剂是限制其实际应用的瓶颈。在本研究中，介绍了高粱粉作为颗粒乳化剂在稳定油相中含中链甘油三酯（MCT）的水包油（O/W）皮克林乳液凝胶方面的作用。高粱粉具有合适的粒径分布（中值直径，21.47μm）和润湿性（接触角，38°），并且能够降低MCT与水之间的界面张力。油相体积分数（）和高粱粉添加量（）对皮克林乳液凝胶的形成有显著影响。当c≥5%时，可获得=70%的皮克林乳液凝胶。微观结构分析表明，高粱粉不仅在O/W界面起乳化作用，还通过其在水相中的粘性作用防止油滴聚结。随着的增加，乳液凝胶的液滴尺寸减小，其机械性能逐渐增强，并且其对β-胡萝卜素的紫外线照射保护作用也得到改善。
