酶法制备的甘油单硬脂酸酯和甘油三酯添加剂改善了明胶稳定的ω-3 乳液和微胶囊的特性。

Enzymatically produced acylglycerol and glycerin monostearate additives improved the characteristics of gelatin-stabilized omega-3 emulsions and microcapsules.

机构信息

College of Food Science and Technology of Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Provincial Engineering Technology Research Center of Seafood; Guangdong Province Engineering Laboratory for Marine Biological Products, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang, Guangdong, 524088, China.

出版信息

Food Chem. 2024 Aug 1;448:139135. doi: 10.1016/j.foodchem.2024.139135. Epub 2024 Mar 28.

DOI:10.1016/j.foodchem.2024.139135

PMID:38569405

Abstract

The impacts of enzymatically produced acylglycerol and glycerin monostearate on the characteristics of gelatin-stabilized omega-3 emulsions and microcapsules were investigated. Tuna oil was enzymatically produced and the resulting acylglycerol was mixed with tuna oil at 12.5% (w/w) to prepare a novel oil phase. This oil phase was stabilized by gelatin to prepare oil-in-water emulsions and subsequent microcapsules via complex coacervation. The tuna oil with glycerin monostearate (GMS) at 1 and 2% (w/w) were used as controls. Results showed that both acylglycerol and GMS significantly reduced the emulsion droplet size and zeta potential, while increasing the viscoelasticity and stability. The diacylglycerol/monoacylglycerol were involved in the oil/water interfacial layer formation by lowering interfacial tension and increasing droplet surface hydrophobicity. Overall, the changed emulsion properties promoted the complex coacervation and contributed to the formation of microcapsules with improved oxidative stability. Therefore, enzymatically produced acylglycerol can develop high-quality stable omega-3 microencapsulated novel food ingredients.

摘要

研究了酶法生成的甘油酯和单硬脂酸甘油酯对明胶稳定的 ω-3 乳液和微胶囊特性的影响。酶法制备金枪鱼油，将得到的甘油酯与金枪鱼油以 12.5%（w/w）的比例混合，制备新型油相。该油相由明胶稳定，通过复凝聚法制备水包油乳液和随后的微胶囊。用含有 1%和 2%（w/w）单硬脂酸甘油酯（GMS）的金枪鱼油作为对照。结果表明，甘油酯和 GMS 均显著降低了乳液的粒径和 ζ 电位，同时增加了乳液的粘弹性和稳定性。二酰基甘油/单酰基甘油通过降低界面张力和增加液滴表面疏水性参与油/水界面层的形成。总的来说，乳液性质的改变促进了复凝聚作用，有助于形成具有改善的氧化稳定性的微胶囊。因此，酶法生成的甘油酯可以开发高质量稳定的 ω-3 微胶囊新型食品成分。