Food Quality and Design Group, Wageningen University and Research, 6708WG Wageningen, Netherlands.
Food Process and Engineering Group, Wageningen University and Research, 6708WG Wageningen, Netherlands.
J Agric Food Chem. 2023 Mar 22;71(11):4717-4728. doi: 10.1021/acs.jafc.2c07365. Epub 2023 Mar 9.
Emulsions fortified with polyunsaturated fatty acids are highly relevant from a nutritional perspective; however, such products are prone to lipid oxidation. In the current work, this is mitigated by the use of natural antioxidants occurring in coffee. Coffee fractions with different molecular weights were extracted from roasted coffee beans. These components were positioned either at the interface or in the continuous phase of emulsions where they contributed to emulsion stability via different pathways. Coffee brew as a whole, and its high-molecular-weight fraction (HMWF), was able to form emulsions with good physical stability and excellent oxidative stability. When added post-homogenization to the continuous phase of dairy protein-stabilized emulsions, all coffee fractions were able to slow down lipid oxidation considerably without altering the physical stability of emulsions, though HMWF was more effective in retarding lipid oxidation than whole coffee brew or low-molecular-weight fraction. This is caused by various effects, such as the antioxidant properties of coffee extracts, the partitioning of components in the emulsions, and the nature of the phenolic compounds. Our research shows that coffee extracts can be used effectively as multifunctional stabilizers in dispersed systems leading to emulsion products with high chemical and physical stability.
从营养角度来看，强化多不饱和脂肪酸的乳液非常重要；然而，此类产品容易发生脂质氧化。在当前的工作中，通过使用存在于咖啡中的天然抗氧化剂来减轻这种情况。从烘焙咖啡豆中提取出具有不同分子量的咖啡馏分。这些成分位于乳液的界面或连续相中，通过不同途径有助于乳液稳定性。咖啡酿造物及其高分子量馏分（HMWF）能够形成具有良好物理稳定性和优异氧化稳定性的乳液。当添加到乳蛋白稳定的乳液连续相中进行均质化后，所有咖啡馏分都能够显著减缓脂质氧化，而不会改变乳液的物理稳定性，尽管 HMWF 比整个咖啡酿造物或低分子量馏分更有效地延缓脂质氧化。这是由于各种因素的影响，如咖啡提取物的抗氧化特性、成分在乳液中的分配以及酚类化合物的性质。我们的研究表明，咖啡提取物可有效地用作分散体系中的多功能稳定剂，从而得到具有高化学和物理稳定性的乳液产品。
