Alouk Ikram, Lv Wenwen, Chen Wei, Miao Song, Chen Chao, Wang Yanbo, Xu Duoxia
Key Laboratory of Geriatric Nutrition and Health, Ministry of Education, School of Food and Health, Beijing Technology and Business University (BTBU), Beijing 100048, China.
Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork P61C996, Ireland.
Int J Biol Macromol. 2025 Jan;285:138232. doi: 10.1016/j.ijbiomac.2024.138232. Epub 2024 Dec 1.
In this study, a gel in oil in water (G/O/W) double emulsion system was developed with the objective of effectively encapsulating Monascus pigments and enhancing its stability. To this end, various formulations were prepared using guar gum co-dissolved with Monascus pigments in the internal phase and sodium caseinate as an outer phase surfactant. Different parameters were examined, including emulsion stability, encapsulation efficiency, rheological and tribological properties, as well as the light and thermal stability of the encapsulated Monascus pigments. The results demonstrated that Monascus pigments were effectively encapsulated in the G/O/W, with an encapsulation efficiency exceeding 90 %. The formulated system exhibited a relatively small particle size, which decreased with increasing guar gum and the external emulsifier contents. This resulted in an increase in viscosity accompanied by the formation of a gel-like structure and improved tribological properties, thereby enhancing the system's stability. The system with 1-1.25 % guar gum and 2.5 % sodium caseinate exhibited the highest stability for Monascus pigments, making them more resistant to heat and light. These findings have the potential to expand applications of Monascus pigments by providing a stable and effective encapsulation and delivery system that can also be utilized in the development of healthier food products.
在本研究中，开发了一种水包油包凝胶（G/O/W）双重乳液体系，目的是有效包封红曲色素并提高其稳定性。为此，在内相中使用与红曲色素共溶解的瓜尔胶，并以酪蛋白酸钠作为外相表面活性剂制备了各种配方。研究了不同参数，包括乳液稳定性、包封效率、流变学和摩擦学性质，以及包封的红曲色素的光稳定性和热稳定性。结果表明，红曲色素被有效地包封在G/O/W中，包封效率超过90%。所配制的体系粒径相对较小，随着瓜尔胶和外部乳化剂含量的增加而减小。这导致粘度增加，同时形成凝胶状结构并改善摩擦学性质，从而提高了体系的稳定性。含有1-1.25%瓜尔胶和2.5%酪蛋白酸钠的体系对红曲色素表现出最高的稳定性，使其更耐热和耐光。这些发现有可能通过提供一种稳定有效的包封和递送系统来扩大红曲色素的应用，该系统也可用于开发更健康的食品。
