State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, PR China; School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, PR China.
Faculty of Food Science and Engineering, Kunming University of Science and Technology, 727 Jingming South Road, Kunming, Yunnan 650500, PR China.
Food Chem. 2023 Feb 1;401:134139. doi: 10.1016/j.foodchem.2022.134139. Epub 2022 Sep 6.
This work aimed to investigate the encapsulation and stabilization mechanism of cinnamaldehyde and eugenol in high internal phase Pickering emulsions (HIPPEs) through regulating their interfacial rheological properties and interfacial microstructure. With the incorporation of cinnamaldehyde, the Schiff base reaction between the cinnamaldehyde and proteins favored the formation of the predominantly elastic and solid-like interfacial layers. In contrast, the hydrogen bonds between eugenol and proteins resulted in the transformation of interfacial layers to viscous dominant with weak viscoelastic responses. Thus, cinnamaldehyde-loaded HIPPEs had a better storage stability than eugenol-loaded HIPPEs, and the retention rate was increased by about 15 %∼20 %. The addition of tea camellia seed oil inhibited the mobility of immobilized water and improved the retention rates of cinnamaldehyde and eugenol by approximately 6 % and 12 % (30 days at 25 °C), respectively. These findings will be beneficial for the development and design of effective essential oil encapsulation systems in the food industry.
本研究旨在通过调节肉桂醛和丁香酚在高内相比 Pickering 乳液（HIPPEs）中的界面流变性能和界面微观结构，研究其包封和稳定机制。随着肉桂醛的加入，肉桂醛与蛋白质之间的席夫碱反应有利于形成主要弹性和固态的界面层。相比之下，丁香酚与蛋白质之间的氢键导致界面层转变为粘性主导、弱黏弹性响应。因此，负载肉桂醛的 HIPPEs 具有比负载丁香酚的 HIPPEs 更好的储存稳定性，保留率提高了约 15%∼20%。添加茶籽油抑制了固定水的流动性，使肉桂醛和丁香酚的保留率分别提高了约 6%和 12%（在 25°C 下 30 天）。这些发现将有助于开发和设计食品工业中有效的精油包封系统。
