Shenzhen Institute of Guangdong Ocean University, Shenzhen 518108, China; Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China.
Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China.
Ultrason Sonochem. 2023 Jan;92:106282. doi: 10.1016/j.ultsonch.2022.106282. Epub 2022 Dec 28.
Ultrasonic-assisted treatment is an eco-friendly and cost-effective emulsification method, and the acoustic cavitation effect produced by ultrasonic equipment is conducive to the formation of stable emulsion. However, its effect on the underlying stability of low-molecular-weight oyster peptides (LOPs) functional-nutrition W/O/W double emulsion has not been reported. The effects of different ultrasonic power (50, 75, 100, 125, and 150 W) on the stability of double emulsions and the ability to mask the fishy odor of LOPs were investigated. Low ultrasonic power (50 W and 75 W) treatment failed to form a well-stabilized double emulsion, and excessive ultrasound treatment (150 W) destroyed its structure. At an ultrasonic power of 125 W, smaller particle-sized double emulsion was formed with more uniform distribution, more whiteness, and a lower viscosity coefficient. Meanwhile, the cavitation effect generated by 125 W ultrasonic power improved storage, and oxidative stabilities, emulsifying properties of double emulsion by reducing the droplet size and improved sensorial acceptability by masking the undesirable flavor of LOPs. The structure of the double emulsion was further confirmed by optical microscopy and confocal laser scanning microscopy. The ultrasonic-assisted treatment is of potential value for the industrial application of double emulsion in functional-nutrition foods.
超声辅助处理是一种环保且经济高效的乳化方法，超声设备产生的声空化效应有利于形成稳定的乳液。然而，其对低分子牡蛎肽（LOPs）功能性营养 W/O/W 复乳底层稳定性的影响尚未报道。本研究考察了不同超声功率（50、75、100、125 和 150 W）对复乳稳定性和掩蔽 LOPs 腥味能力的影响。低超声功率（50 和 75 W）处理未能形成稳定的复乳，而过度超声处理（150 W）破坏了其结构。在 125 W 的超声功率下，形成了更小粒径的复乳，分布更均匀，更白，粘度系数更低。同时，125 W 超声功率产生的空化效应通过减小液滴尺寸提高了复乳的储存和氧化稳定性、乳化性能，并掩蔽了 LOPs 的不良风味，提高了感官可接受性。通过光学显微镜和共聚焦激光扫描显微镜进一步证实了复乳的结构。超声辅助处理对于功能性营养食品中复乳的工业应用具有潜在价值。
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