Quezada Carolina, Urra Matías, Mella Camila, Zúñiga Rommy N, Troncoso Elizabeth
Doctoral Program in Materials Science and Process Engineering, Universidad Tecnológica Metropolitana, Las Palmeras 3360, Ñuñoa, Santiago 7800003, Chile.
School of Chemistry, Universidad Tecnológica Metropolitana, Las Palmeras 3360, Ñuñoa, Santiago 7800003, Chile.
Foods. 2024 Feb 7;13(4):513. doi: 10.3390/foods13040513.
The global focus on incorporating natural ingredients into the diet for health improvement encompasses ω-3 polyunsaturated fatty acids (PUFAs) derived from plant sources, such as flaxseed oil. ω-3 PUFAs are susceptible to oxidation, but oil-in-water (O/W) emulsions can serve to protect PUFAs from this phenomenon. This study aimed to create O/W emulsions using flaxseed oil and either soy lecithin or Quillaja saponins, thickened with modified starch, while assessing their physical properties (oil droplet size, ζ-potential, and rheology) and physical stability. Emulsions with different oil concentrations (25% and 30% /) and oil-to-surfactant ratio (5:1 and 10:1) were fabricated using high-pressure homogenization (800 bar, five cycles). Moreover, emulsions were thickened with modified starch and their rheological properties were measured. The physical stability of all emulsions was assessed over a 7-day storage period using the TSI (Turbiscan Stability Index). Saponin-stabilized emulsions exhibited smaller droplet diameters (0.11-0.19 µm) compared to lecithin (0.40-1.30 µm), and an increase in surfactant concentration led to a reduction in droplet diameter. Both surfactants generated droplets with a high negative charge (-63 to -72 mV), but lecithin-stabilized emulsions showed greater negative charge, resulting in more intense electrostatic repulsion. Saponin-stabilized emulsions showed higher apparent viscosity (3.9-11.6 mPa·s) when compared to lecithin-stabilized ones (1.19-4.36 mPa·s). The addition of starch significantly increased the apparent viscosity of saponin-stabilized emulsions, rising from 11.6 mPa s to 2117 mPa s. Emulsions stabilized by saponin exhibited higher stability than those stabilized by lecithin. This study confirms that plant-based ingredients, particularly saponins and lecithin, effectively produce stable O/W emulsions with flaxseed oil, offering opportunities for creating natural ingredient-based food emulsions.
全球对于将天然成分纳入饮食以改善健康的关注，涵盖了源自植物来源的ω-3多不饱和脂肪酸（PUFA），如亚麻籽油。ω-3多不饱和脂肪酸易氧化，但水包油（O/W）乳液可保护多不饱和脂肪酸免受此现象影响。本研究旨在使用亚麻籽油与大豆卵磷脂或皂树皂苷制备O/W乳液，并用变性淀粉增稠，同时评估其物理性质（油滴尺寸、ζ电位和流变学）及物理稳定性。采用高压均质法（800巴，五个循环）制备了不同油浓度（25%和30%）及油与表面活性剂比例（5:1和10:1）的乳液。此外，用变性淀粉使乳液增稠并测量其流变性质。使用TSI（Turbiscan稳定性指数）在7天储存期内评估所有乳液的物理稳定性。与卵磷脂（0.40 - 1.30 µm）相比，皂树皂苷稳定的乳液液滴直径更小（0.11 - 0.19 µm），表面活性剂浓度增加导致液滴直径减小。两种表面活性剂产生的液滴均带高负电荷（-63至-72 mV），但卵磷脂稳定的乳液负电荷更高，导致更强的静电排斥。与卵磷脂稳定的乳液（1.19 - 4.36 mPa·s）相比，皂树皂苷稳定的乳液表现出更高的表观粘度（3.9 - 11.6 mPa·s）。淀粉的添加显著提高了皂树皂苷稳定乳液的表观粘度，从11.6 mPa·s升至2117 mPa·s。皂树皂苷稳定的乳液比卵磷脂稳定的乳液表现出更高的稳定性。本研究证实，植物基成分，特别是皂树皂苷和卵磷脂，能有效地与亚麻籽油制备稳定的O/W乳液，为制备基于天然成分的食品乳液提供了机会。
