Jaime-Báez Rodrigo, Saldo Jordi, González-Soto Rosalía América
Departamento de Desarrollo Tecnológico, Centro de Desarrollo de Productos Bióticos (CEPROBI), Instituto Politécnico Nacional (IPN), Yautepec 62730, Mexico.
Centre de Innovació, Recerca i Transferència en Tecnologia dels Aliments (CIRTTA), MALTA Consolider Team, Animal and Food Science Department, Facultat de Veterinària, Universitat Autònoma de Barcelona, 08193 Bellaterra, Spain.
Foods. 2024 Jul 17;13(14):2256. doi: 10.3390/foods13142256.
Gamma-oryzanol (GO) is a bioactive compound that, due to its biological characteristics, can be added to a food matrix. However, the bioactive compound is difficult to incorporate due to its low solubility and stability. A nanoemulsion allows substances to be packaged in nanometric sizes, improving their bioavailability. In this work, a GO nanoemulsion was developed using high-energy techniques. The methodological process began with the formulation of the coarse emulsion, where the emulsifiers (sodium caseinate and citrus pectin), diluent (rice bran oil), and pH were varied to find the most stable formulation. The coarse emulsion was subjected to four high-energy techniques (conventional homogenization, high-pressure homogenization, ultra-high-pressure homogenization, and ultrasonication) to reduce the droplet size. A physical-stability test, rheological-behavior test, image analysis, and particle-size-and-distribution test were conducted to determine which was the best technique. The formulation with the highest stability (pH 5.3) was composed of 87% water, 6.1% sodium caseinate, 0.6% citrus pectin, 6.1% rice bran oil, and 0.2% GO. The ultrasonic treatment obtains the smallest particle size (30.1 ± 1 nm), and the high-pressure treatment obtains the greatest stability (TSI < 0.3), both at 0 and 7 days of storage. High-energy treatments significantly reduce the droplet size of the emulsion, with important differences between each technique.
γ-谷维素（GO）是一种生物活性化合物，因其生物学特性可添加到食品基质中。然而，由于其低溶解度和稳定性，这种生物活性化合物难以掺入。纳米乳液可将物质包装成纳米尺寸，提高其生物利用度。在这项工作中，采用高能技术制备了GO纳米乳液。方法过程始于粗乳液的配方，其中对乳化剂（酪蛋白酸钠和柑橘果胶）、稀释剂（米糠油）和pH值进行了变化，以找到最稳定的配方。对粗乳液进行了四种高能技术（常规均质、高压均质、超高压均质和超声处理）以减小液滴尺寸。进行了物理稳定性测试、流变行为测试、图像分析以及粒度和分布测试，以确定哪种技术最佳。稳定性最高的配方（pH 5.3）由87%的水、6.1%的酪蛋白酸钠、0.6%的柑橘果胶、6.1%的米糠油和0.2%的GO组成。在储存0天和7天时，超声处理获得的粒径最小（30.1±1纳米），高压处理获得的稳定性最高（TSI<0.3）。高能处理显著减小了乳液的液滴尺寸，各技术之间存在重要差异。
