Rosalina Reny, Kamwilaisak Khanita, Sutthanut Khaetthareeya, Srisongkram Tarapong, Weerapreeyakul Natthida
Graduate School (Biomedical Sciences Program), Faculty of Pharmaceutical Sciences, Khon Kaen University, Khon Kaen 40002, Thailand; Human High Performance and Health Promotion Research Institute, Khon Kaen University, Khon Kaen 40002, Thailand.
Department of Chemical Engineering, Faculty of Engineering, Khon Kaen University, Khon Kaen 40002, Thailand.
Food Chem. 2024 Sep 15;452:139555. doi: 10.1016/j.foodchem.2024.139555. Epub 2024 May 6.
This study presents the employment of Fourier transform infrared (FTIR) spectroscopy with attenuated total reflection and principal component analysis (PCA) to analyze the stability of a Pickering emulsion stabilized by carboxylated-cellulose nanocrystal (cCNC) comprising sesame oil phases with or without sesamolin. FTIR measurements identified an intermolecular hydrogen bond between the ester group of the triglyceride and the carboxyl group of the cCNC to create the emulsion droplet. The spectral bands from the hydroxyl group vibration (3700-3050 cm), carbonyl (1744 cm), CO groups of the ester triglyceride and cCNC (1160-998 cm) markedly discriminated between stabilized and destabilized emulsions. The PCA of FTIR spectra detected the change of molecular interaction during storage according to creaming, aggregation, and coalescence and changes in physicochemical parameters such as droplet size, refractive index, and zeta potential. Hence, PCA enabled the observation of the destabilization of emulsion in real-time.
本研究采用傅里叶变换红外（FTIR）光谱结合衰减全反射和主成分分析（PCA），分析了由羧化纤维素纳米晶体（cCNC）稳定的Pickering乳液的稳定性，该乳液包含有或没有芝麻林素的芝麻油相。FTIR测量确定了甘油三酯的酯基与cCNC的羧基之间存在分子间氢键，从而形成乳液滴。来自羟基振动（3700 - 3050 cm）、羰基（1744 cm）、酯甘油三酯和cCNC的CO基团（1160 - 998 cm）的光谱带能够明显区分稳定和不稳定的乳液。FTIR光谱的PCA检测了储存期间分子相互作用根据乳析、聚集和聚结的变化以及物理化学参数如液滴大小、折射率和zeta电位的变化。因此，PCA能够实时观察乳液的失稳情况。
