Tereshchuk Lyubov V, Starovoitova Ksenia V, Vyushinsky Pavel A, Zagorodnikov Konstantin A
Department of Plant-Based Food Technology, Kemerovo State University, 650000 Kemerovo, Russia.
Zelenye Linii OOO, 143406 Krasnogorsk, Russia.
Foods. 2022 Jul 26;11(15):2226. doi: 10.3390/foods11152226.
The current trend in dietary supplements and functional foods is the use of lipophilic bioactive compounds. The sea buckthorn (Hippóphae rhamnoídes) contains some such compounds: polyunsaturated fatty acids, tocopherols, and carotenoids. Lipophilic components are best distributed using oil-in-water emulsions, which ensures their high bioavailability. A significant property of emulsions is colloidal and oxidative stability, so the choice of emulsifiers that have both surface-active properties and antioxidant activity is an important area of research for making new types of food emulsions. The purpose of this study is the development and refinement of an emulsified biologically active food additive containing sea buckthorn products (pulp, juice, and oil) and stabilized with soy phospholipids. We studied the fruits of Chuyskaya, Orange, and Prevoskhodnaya sea buckthorn varieties growing in the Altai Territory. As we analyzed their composition, we chose the Chuyskaya variety for making the emulsion. The fruits contain 5.30 ± 0.1% of lipids including 16.8 ± 0.5 mg/100 g of carotenoids and 10.5 ± 0.5 mg/100 g of tocopherols. To choose the emulsifier we studied the fractional and fatty acid composition of the soy and sunflower phospholipids with different hydrophilic-lipophilic balances (HLB). We made the emulsions containing sea buckthorn oil and pulp of its different layers, soybean oil, and phospholipids by dispersion using an HG-15D homogenizer. The study of the colloidal stability showed that the most stable (99.5%) are the emulsions containing a mixture of hydrolyzed soybean phospholipids (HLB = 7) and fractionated soybean phospholipids (HLB = 3). The best ratio is 40:60. We examined the oxidative stability of the emulsions by provoking accelerated oxidation. The emulsions containing 1.5% of a soy phospholipids mixture showed the best oxidative stability. The resulting direct oil-in-water fine emulsion contains polyunsaturated fatty acids (PUFAs), tocopherols, β-carotene, and essential phospholipids. For this reason, the emulsion can be used to make biologically active food supplements (also encapsulated) and as part of special nutrients.
膳食补充剂和功能性食品的当前趋势是使用亲脂性生物活性化合物。沙棘（Hippóphae rhamnoídes）含有一些此类化合物：多不饱和脂肪酸、生育酚和类胡萝卜素。亲脂性成分最好通过水包油乳液进行分布，这可确保其高生物利用度。乳液的一个重要特性是胶体稳定性和氧化稳定性，因此选择兼具表面活性特性和抗氧化活性的乳化剂是制备新型食品乳液的一个重要研究领域。本研究的目的是开发和优化一种含有沙棘产品（果肉、果汁和油）并用大豆磷脂稳定的乳化生物活性食品添加剂。我们研究了生长在阿尔泰地区的丘伊斯卡亚、橙子和早熟沙棘品种的果实。在分析它们的成分后，我们选择丘伊斯卡亚品种来制备乳液。这些果实含有5.30±0.1%的脂质，包括16.8±0.5毫克/100克类胡萝卜素和10.5±0.5毫克/100克生育酚。为了选择乳化剂，我们研究了具有不同亲水亲油平衡（HLB）的大豆和向日葵磷脂的馏分和脂肪酸组成。我们使用HG - 15D均质机通过分散法制备了含有沙棘油及其不同层的果肉、大豆油和磷脂的乳液。胶体稳定性研究表明，最稳定（99.5%）的乳液是含有水解大豆磷脂（HLB = 7）和分馏大豆磷脂（HLB = 3）混合物的乳液。最佳比例为40:60。我们通过引发加速氧化来研究乳液的氧化稳定性。含有1.5%大豆磷脂混合物的乳液表现出最佳的氧化稳定性。所得的直接水包油细乳液含有多不饱和脂肪酸（PUFA）、生育酚、β - 胡萝卜素和必需磷脂。因此，该乳液可用于制备生物活性食品补充剂（也可进行封装）以及作为特殊营养成分的一部分。
