Xu Wei, Yin Yongpeng, Yue Mengge, Sun Haomin, Kang Mengyao, Luo Denglin, Shah Bakht Ramin, Ge Yueting
College of Life Science, Xinyang Normal University, Xinyang, 464000, China.
College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, 471023, China.
Food Chem X. 2024 Jul 6;23:101633. doi: 10.1016/j.fochx.2024.101633. eCollection 2024 Oct 30.
Pasteurization, as a meaningful part of food processing, has received growing attention for regulating Pickering emulsion stability. In this research, the role of pasteurization and konjac glucomannan (KGM) in the modulation of Pickering emulsion properties was investigated. The results showed that the network structure formed by KGM inhibited the agglomeration of droplets due to pasteurization, which improved the heat stability of the Pickering emulsion. Increasing the concentration of KGM improved the densification of its network structure, as evidenced by the enhanced viscoelasticity of the emulsion after pasteurization. The retention rate of β-carotene encapsulated in the Pickering emulsion could reach 99% after pasteurization at 65 °C for 30 min. Moreover, pasteurization further enhanced the inhibitory effect of KGM on free fatty acid release and implemented a manageable release of β-carotene. This research offers theoretical guidance for the construction of highly stable Pickering emulsions for delivering temperature-sensitive hydrophobic ingredients.
巴氏杀菌作为食品加工的一个重要组成部分，在调节Pickering乳液稳定性方面受到越来越多的关注。在本研究中，研究了巴氏杀菌和魔芋葡甘聚糖（KGM）对Pickering乳液性质的调节作用。结果表明，KGM形成的网络结构抑制了巴氏杀菌导致的液滴团聚，从而提高了Pickering乳液的热稳定性。增加KGM的浓度提高了其网络结构的致密性，这通过巴氏杀菌后乳液粘弹性的增强得到证明。在65℃下巴氏杀菌30分钟后，Pickering乳液中包封的β-胡萝卜素保留率可达99%。此外，巴氏杀菌进一步增强了KGM对游离脂肪酸释放的抑制作用，并实现了β-胡萝卜素的可控释放。本研究为构建用于递送温度敏感型疏水成分的高稳定性Pickering乳液提供了理论指导。
