Kheynoor Najme, Jacquier Jean-Christophe, Khalesi Mohammadreza, Mortazavian Amir Mohammad, Golmakani Mohammad-Taghi
Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz, Iran.
UCD Institute of Food and Health, School of Agriculture and Food Science, University College Dublin, Dublin, Ireland.
Foods. 2025 Jan 14;14(2):236. doi: 10.3390/foods14020236.
Emulsifiers with antioxidant properties, such as protein/polyphenol complexes, adsorb at the oil-water interface and improve the physical and oxidative stability of emulsions. Here, 2% (/) sodium caseinate and varying concentrations of phloretin (0-10 mM) were used to stabilize oil-in-water emulsions. Control emulsions with protein alone showed poor stability with increased droplet sizes from 0.33 µm to 5.18 µm after 30 days, while no significant change was observed in emulsions containing phloretin (remaining below 400 nm). The in vitro antioxidant activities increased with increasing phloretin concentrations (0 to 10 mM). In the ABTS assay, the antioxidant activity improved from 14.02 ± 8.33% to 95.09 ± 1.31%, and in the DPPH assay, it increased from 32.59 ± 2.73% to 99.03 ± 0.14%. Similarly, the oxidative stability of the emulsions improved with increasing phloretin concentrations (0 to 10 mM). After 30 days of storage, PV decreased from 38.22 ± 2.58 µM to 11.81 ± 2.55 µM, and MDA content reduced from 48.43 ± 0.31 µM to 7.24 ± 0.21 µM. Measuring the apparent viscosity demonstrated a reduction in viscosity with the addition of phloretin. These findings demonstrate that incorporating phloretin into sodium caseinate-stabilized emulsions as a novel antioxidant emulsifier can be an effective strategy to extend the shelf life of emulsified food products prone to oxidative deterioration.
具有抗氧化特性的乳化剂，如蛋白质/多酚复合物，吸附在油水界面，可提高乳液的物理稳定性和氧化稳定性。在此，使用2%（/）的酪蛋白酸钠和不同浓度的根皮素（0 - 10 mM）来稳定水包油乳液。仅含蛋白质的对照乳液稳定性较差，30天后液滴尺寸从0.33 µm增加到5.18 µm，而含根皮素的乳液未观察到显著变化（保持在400 nm以下）。体外抗氧化活性随根皮素浓度增加（0至10 mM）而增强。在ABTS测定中，抗氧化活性从14.02±8.33%提高到95.09±1.31%，在DPPH测定中，从32.59±2.73%增加到99.03±0.14%。同样，乳液的氧化稳定性也随根皮素浓度增加（0至10 mM）而提高。储存30天后，过氧化值从38.22±2.58 µM降至11.81±2.55 µM，丙二醛含量从48.43±0.31 µM降至7.24±0.21 µM。测量表观粘度表明，添加根皮素后粘度降低。这些发现表明，将根皮素作为一种新型抗氧化乳化剂加入酪蛋白酸钠稳定的乳液中，可能是延长易氧化变质的乳化食品保质期的有效策略。
