Hei Xue, Li Zhenyuan, Liu Zhe, Li Shanshan, Wu Chao, Ma Xiaojie, Jiao Bo, Hu Hui, Zhu Jinjin, Adhikari Benu, Wang Qiang, Shi Aimin
Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China.
School of Science, RMIT University, Melbourne, 3083, VIC, Australia.
Int J Biol Macromol. 2025 Jan;284(Pt 2):138190. doi: 10.1016/j.ijbiomac.2024.138190. Epub 2024 Nov 28.
The application of Pickering emulsions in real food systems has attracted increasing research interest. Similarly, the tendency of incorporation of Chinese Baijiu into food products is also increasing. This study aimed to investigate the effects of ethanol addition (3 %-15 %, v/v) on the physicochemical, rheological properties and microstructure of Pickering emulsions. The results showed that ethanol resulted in a decrease in particle size, an increase in the apparent viscosity and in the proportion of adsorbed proteins at the oil-water interface of Pickering emulsions, resulting in an increase in emulsion stability. The results obtained from cryo-scanning electron microscopy showed that the incorporation of Baijiu improve the interaction between the fat globules at the interface, enhanced the film around the bubbles, and led to a reduction in the size and a more uniform distribution of air bubbles in the ice cream. These results indicate that the incorporation of a moderate amount (<15 %, v/v) of ethanol into the Pickering emulsion enhances its stability. Adding Baijiu to the preparation of plant-based ice cream resulted in a mellow texture, fine organization, and suitable hardness. These findings provide valuable information for potential application of ethanol, particularly Baijiu, in Pickering emulsion-based applications, including frozen products.
Pickering乳液在实际食品体系中的应用已引起越来越多的研究兴趣。同样，将中国白酒添加到食品中的趋势也在增加。本研究旨在探究添加乙醇（3%-15%，v/v）对Pickering乳液的物理化学、流变学性质及微观结构的影响。结果表明，乙醇导致Pickering乳液的粒径减小、表观粘度增加以及油水界面处吸附蛋白比例增加，从而提高了乳液稳定性。低温扫描电子显微镜结果显示，添加白酒改善了界面处脂肪球之间的相互作用，增强了气泡周围的薄膜，并导致冰淇淋中气泡尺寸减小且分布更均匀。这些结果表明，向Pickering乳液中添加适量（<15%，v/v）乙醇可增强其稳定性。在植物基冰淇淋制备过程中添加白酒可使其质地醇厚、组织细腻且硬度适宜。这些研究结果为乙醇尤其是白酒在基于Pickering乳液的应用（包括冷冻产品）中的潜在应用提供了有价值的信息。
