Rajasekaran Bharathipriya, Singh Avtar, Nilsuwan Krisana, Ma Lukai, Nazeer Rasool Abdul, Benjakul Soottawat
International Center of Excellence in Seafood Science and Innovation, Faculty of Agro-Industry, Prince of Songkla University Hat Yai 90110 Songkhla Thailand
Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food of Ministry and Rural Affairs, College of Light Industry and Food, Zhongkai University of Agriculture and Engineering Guangzhou 510225 China.
RSC Adv. 2024 Feb 19;14(9):6135-6145. doi: 10.1039/d3ra07342d. eCollection 2024 Feb 14.
Shrimp oil (SO) nanoemulsions stabilized by fish myofibrillar protein, considered as functional foods, were prepared microfluidization and ultrasonication. The study explored varying microfluidization (pressure and cycles) and ultrasonication (amplitude and sonication time) conditions that influenced emulsion properties and stability. Ultrasonicated emulsions exhibited superior emulsifying properties, adsorbed protein content, thermal stability, and centrifugal stability than microfluidized emulsions ( < 0.05). Microfluidization at 6.89 and 13.79 MPa with 2 or 4 cycles yielded larger droplets (536 to 638 nm) ( < 0.05), while ultrasonication at 40% and 50% amplitude for 5, 10 and 15 min produced smaller droplets (426 to 494 nm) ( < 0.05). Optimal conditions were obtained for microfluidization (13.79 MPa, 2 cycles) and ultrasonication (50% amplitude, 10 min). Ultrasonicated emulsions had generally smaller and , lower polydispersity and higher -potential than their microfluidized counterparts. Microstructural analysis and CLSM images confirmed their superior stability during storage. SO nanoemulsions could be applied as functional food.
通过微流控和超声处理制备了由鱼肌原纤维蛋白稳定的虾油（SO）纳米乳液，其被视为功能性食品。该研究探索了影响乳液性质和稳定性的不同微流控条件（压力和循环次数）以及超声处理条件（振幅和超声时间）。与微流控乳液相比，超声处理的乳液表现出更优异的乳化性能、吸附蛋白含量、热稳定性和离心稳定性（P<0.05）。在6.89和13.79MPa下进行2次或4次循环的微流控处理产生较大的液滴（536至638nm）（P<0.05），而在40%和50%振幅下超声处理5、10和15分钟产生较小的液滴（426至494nm）（P<0.05）。获得了微流控处理（13.79MPa，2次循环）和超声处理（50%振幅，10分钟）的最佳条件。超声处理的乳液通常比微流控处理的乳液具有更小的粒径和ζ电位、更低的多分散性和更高的ζ电位。微观结构分析和共聚焦激光扫描显微镜图像证实了它们在储存期间具有优异的稳定性。SO纳米乳液可作为功能性食品应用。
