Aix Marseille University, INRAE, INSERM, C2VN, Marseille, France; University of Valladolid, Valladolid, Spain.
Department of Food Technology, Engineering and Science, University of Lleida, Avda. Rovira Roure 191, 25198 Lleida, Spain; Agrotecnio - CERCA Center, Av. Rovira Roure, 191, 25198 Lleida, Spain.
Food Chem. 2024 Oct 15;455:139820. doi: 10.1016/j.foodchem.2024.139820. Epub 2024 May 27.
The emulsification potential of plant-based emulsifiers, that is, pea (PPI) and lentil (LPI) proteins (4%), corn arabinoxylans (CAX, 1%), and legume protein-arabinoxylan mixtures (4% proteins + 0.15 or 0.9% CAX), was evaluated by assessing: the surface tension and potential of emulsifiers, emulsifier antinutritional contents, emulsion droplet size, emulsion physical stability, and vitamin E bioaccessibility from 10% oil-in-water emulsions. Tween 80 (2%) was used as a control. All emulsions presented small droplet sizes, both fresh and upon storage, except 4% LPI + 0.9% CAX emulsion that exhibited bigger droplet sizes (d(4,3) of approximately 18.76 μm vs 0.59 μm for the control) because of droplet bridging. Vitamin E bioaccessibility from emulsions stabilized with the combination of 4% PPI and either 0.15% or 0.9% CAX (28 ± 4.48% and 28.42 ± 3.87%, respectively) was not significantly different from that of emulsions stabilized with Tween 80 (43.56 ± 3.71%), whereas vitamin E bioaccessibility from emulsions stabilized with individual emulsifiers was significantly lower.
研究了植物性乳化剂（豌豆（PPI）和扁豆（LPI）蛋白（4%）、玉米阿拉伯木聚糖（CAX，1%）和豆蛋白-阿拉伯木聚糖混合物（4%蛋白+0.15 或 0.9% CAX）的乳化潜力，通过评估以下方面来进行：乳化剂的表面张力和电位、乳化剂的抗营养成分、乳液液滴粒径、乳液物理稳定性和 10%油包水乳液中的维生素 E 生物利用度。吐温 80（2%）用作对照。除了 4% LPI+0.9% CAX 乳液外，所有乳液的液滴粒径都较小，无论是新鲜乳液还是储存后的乳液，这是因为液滴桥接作用，导致后者的液滴粒径较大（d(4,3)约为 18.76μm，而对照乳液为 0.59μm）。用 4% PPI 与 0.15%或 0.9% CAX（分别为 28±4.48%和 28.42±3.87%）组合稳定的乳液中的维生素 E 生物利用度与用吐温 80 稳定的乳液（43.56±3.71%）没有显著差异，而用单一乳化剂稳定的乳液中的维生素 E 生物利用度则显著较低。
