Kim Jihyeon, Noh Yejin, McClements David Julian, Choi Seung Jun
Department of Food Science and Biotechnology, Seoul National University of Science and Technology, Seoul, Republic of Korea.
Department of Food Science, University of Massachusetts, Amherst, MA, USA.
NPJ Sci Food. 2024 Oct 5;8(1):76. doi: 10.1038/s41538-024-00316-4.
This study investigated the impact of water-soluble substances on Ostwald ripening in emulsions stabilized by surfactants with different head groups (Brij S20 and Tween 60). Adding ≥20% (w/w) corn oil to the oil phase effectively inhibited Ostwald ripening of n-decane emulsions due to compositional ripening. The presence of glucose, maltose, or glycerol in the aqueous phase of the emulsions decreased the Ostwald ripening rate, regardless of emulsifier type. However, the impact of propylene glycol depended on emulsifier type, accelerating Ostwald ripening in Brij S20-stabilized emulsions but having little effect in Tween 60-stabilized emulsions. This effect was mainly attributed to the ability of propylene glycol to alter interfacial characteristics. When emulsions were fabricated with a mixture of n-decane and corn oil, glucose and maltose were still effective in inhibiting Ostwald ripening, but glycerol lost its ability. These results have important implications for formulating emulsion-based delivery systems with enhanced shelf life.
本研究考察了水溶性物质对由具有不同头基的表面活性剂（Brij S20和吐温60）稳定的乳液中奥氏熟化的影响。由于组成熟化，向油相中添加≥20%（w/w）的玉米油可有效抑制正癸烷乳液的奥氏熟化。乳液水相中葡萄糖、麦芽糖或甘油的存在降低了奥氏熟化速率，与乳化剂类型无关。然而，丙二醇的影响取决于乳化剂类型，它加速了Brij S20稳定乳液中的奥氏熟化，但对吐温60稳定的乳液影响不大。这种效应主要归因于丙二醇改变界面特性的能力。当用正癸烷和玉米油的混合物制备乳液时，葡萄糖和麦芽糖仍能有效抑制奥氏熟化，但甘油失去了这种能力。这些结果对于配制具有延长保质期的乳液基递送系统具有重要意义。
