Kang Bo-Kyong, Yu Jing-Chao, Shin Weon-Sun
Department of Food and Nutrition, College of Human Ecology, Hanyang University, 17 Haengdang-dong, Seongdong-gu, Seoul 04763, Republic of Korea.
Foods. 2024 Mar 29;13(7):1063. doi: 10.3390/foods13071063.
In response to environmental issues, upcycling has become a growing trend in the food industry. Aquasoya is a promising method to upcycle by-product from soybean processing due to its high protein contents and excellent emulsifying ability. In the present research, Aquasoya powder was used an emulsifier to incorporate the antioxidant compounds from perilla skin extract (PSE), namely rosmarinic acid, into oil-in-water (O/W) emulsion system and its physochemical stability was assessed. As a result, droplet size of the emulsion was smaller in PSE-incorporated emulsion (PO, 350.57 ± 9.60 nm) than the emulsion without PSE (PX, 1045.37 ± 142.63 nm). Centrifugal photosedimentometry analysis also revealed that the physical stability was significantly improved in PO, and the stability was maintained over 30 d of storage. Furthermore, as PO had a higher ABTS radical scavenging ability and showed slower initial lipid oxidation, it was concluded that PO has a higher antioxidant ability than PX. Conclusively, Aquasoya can be considered as an emulsifier in O/W emulsion with PSE because it can effectively integrate and stabilize the antioxidant substance derived from perilla skin.
为应对环境问题，升级再造已成为食品行业日益增长的趋势。由于其高蛋白含量和出色的乳化能力，水相大豆蛋白是一种很有前景的大豆加工副产物升级再造方法。在本研究中，水相大豆蛋白粉被用作乳化剂，将紫苏皮提取物（PSE）中的抗氧化化合物迷迭香酸纳入水包油（O/W）乳液体系，并评估其物理化学稳定性。结果，与不含PSE的乳液（PX，1045.37±142.63纳米）相比，含PSE的乳液（PO，350.57±9.60纳米）的液滴尺寸更小。离心光沉降分析还表明，PO的物理稳定性显著提高，且在储存30天以上仍能保持稳定。此外，由于PO具有更高的ABTS自由基清除能力且初始脂质氧化较慢，得出的结论是PO比PX具有更高的抗氧化能力。总之，水相大豆蛋白可被视为含PSE的O/W乳液中的乳化剂，因为它能有效整合和稳定源自紫苏皮的抗氧化物质。
