Key Laboratory of Bionic Engineering, Ministry of Education, College of Biological and Agricultural Engineering, Jilin University, Changchun 130022, China; College of Food and Biotechnology, Changchun Polytechnic, Changchun 130033, China.
Key Laboratory of Bionic Engineering, Ministry of Education, College of Biological and Agricultural Engineering, Jilin University, Changchun 130022, China.
Carbohydr Polym. 2022 Nov 15;296:119991. doi: 10.1016/j.carbpol.2022.119991. Epub 2022 Aug 13.
Waxy maize starch (WMS) and tea polyphenols (TPs) were combined to prepare WMS/TP nanoparticles through precipitation. Physicochemical properties and emulsifying capacity of the WMS/TP nanoparticles were investigated. The results showed that the addition of TPs enhanced the hydrophobicity of the WMS nanoparticles, and the size of the WMS/TP nanoparticles increased with increasing TP addition (from 5 % to 15 %). The emulsions stabilized by the WMS/TP nanoparticles exhibited excellent physical stability. After 15 days of storage, the emulsified phase volume fraction remained at 100 % in the emulsion stabilized by the WMS/TP nanoparticles (15 % of TPs). Moreover, the WMS/TP nanoparticles also enhanced the oxidative stability of the emulsions characterized by a lower peroxide value and thiobarbituric acid reactive substances. The results of this study demonstrate that WMS/TP nanoparticles are potential food-grade Pickering emulsifiers with the capacity not only to stabilize emulsions but also to inhibit oil oxidation of the emulsions.
蜡质玉米淀粉（WMS）和茶多酚（TPs）通过沉淀结合制备 WMS/TP 纳米颗粒。研究了 WMS/TP 纳米颗粒的物理化学性质和乳化能力。结果表明，TPs 的添加增强了 WMS 纳米颗粒的疏水性，并且随着 TPs 添加量的增加（从 5%到 15%），WMS/TP 纳米颗粒的粒径增大。由 WMS/TP 纳米颗粒稳定的乳液表现出优异的物理稳定性。在储存 15 天后，由 WMS/TP 纳米颗粒（15%TPs）稳定的乳液的乳化相体积分数仍保持在 100%。此外，WMS/TP 纳米颗粒还增强了乳液的氧化稳定性，其特征是过氧化物值和硫代巴比妥酸反应物较低。本研究结果表明，WMS/TP 纳米颗粒是具有潜力的食品级 Pickering 乳化剂，不仅能够稳定乳液，而且能够抑制乳液的油氧化。
