Zhang Jie, Cao Yanping, Xu Duoxia
Beijing Key Laboratory of Flavor Chemistry, Beijing Laboratory for Food Quality and Safety, Beijing Advanced Innovation Center for Food Nutrition and Human Health (BTBU), Beijing Engineering and Technology Research Center of Food Additives, Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, School of Food and Health, Beijing Technology and Business University, Beijing, China.
Front Nutr. 2022 Dec 12;9:1090827. doi: 10.3389/fnut.2022.1090827. eCollection 2022.
Calcium carbonate (CaCO) has poor suspension stability, which severely limits its application in food processing and products. The solid/oil/water (S/O/W) emulsion stabilized by sodium caseinate (NaCas), gelatin (GEL), and xanthan gum (XG) ternary composite was to improve the dispersion stability of CaCO in emulsions. Particle size, Zeta potential, physical stability, and microstructure were determined to characteristic the stability of the S/O/W emulsions. Shear rheological and tribological analyses were used to characterize the rheological properties of S/O/W emulsions. X-ray diffraction (XRD), Infrared spectral analysis (FTIR), and molecular docking were used to characterize the molecular interactions, which was to explore the influence of the W phase on the system stability. It was found that when the NaCas concentration was 2 wt% and the S/O phase addition was 5%, the particle size distribution was uniform, and the physical stability was improved. CLSM and Cryo-SEM results showed that the S/O/W emulsions could embedded CaCO in the system, and formed a dense three-dimensional network space structure. The viscosity of the system increased and even agglomeration occurred with NaCas concentration increased, and the stability of the emulsion decreased. XRD results confirmed that the CaCO was partially covered due to physical embedding. Infrared spectral analysis and molecular docking results showed electrostatic, hydrophobic interaction, and hydrogen bond interaction between NaCas, GEL, and XG, which could improve the stability of S/O/W emulsions. The results showed that the S/O/W emulsions delivery system is an effective way to promote the application of CaCO.
碳酸钙（CaCO₃）的悬浮稳定性较差，这严重限制了其在食品加工及产品中的应用。以酪蛋白酸钠（NaCas）、明胶（GEL）和黄原胶（XG）三元复合物稳定的固/油/水（S/O/W）乳液旨在提高CaCO₃在乳液中的分散稳定性。通过测定粒径、Zeta电位、物理稳定性和微观结构来表征S/O/W乳液的稳定性。采用剪切流变学和摩擦学分析来表征S/O/W乳液的流变特性。利用X射线衍射（XRD）、红外光谱分析（FTIR）和分子对接来表征分子间相互作用，以探究水相（W相）对体系稳定性的影响。研究发现，当酪蛋白酸钠浓度为2 wt%且油/固（S/O）相添加量为5%时，粒径分布均匀，物理稳定性得到提高。共聚焦激光扫描显微镜（CLSM）和低温扫描电子显微镜（Cryo-SEM）结果表明，S/O/W乳液可将CaCO₃包埋在体系中，并形成致密的三维网络空间结构。随着酪蛋白酸钠浓度的增加，体系粘度增大甚至出现团聚现象，乳液稳定性降低。XRD结果证实，CaCO₃因物理包埋而被部分覆盖。红外光谱分析和分子对接结果表明，酪蛋白酸钠、明胶和黄原胶之间存在静电、疏水相互作用和氢键相互作用，这可以提高S/O/W乳液的稳定性。结果表明，S/O/W乳液递送体系是促进CaCO₃应用的有效途径。
