Song Meiyu, Wang Qing, He Xinyi, Liu Kaiyue, Han Ying, Zhang Yumeng, Li Hang, Huang Zonghai, Wang Na, Liu Dan
College of Food Science and Biotechnology, Tianjin Agricultural University, Tianjin, China.
Tianjin Jianfeng Natural Product Research and Development Co. Ltd, Tianjin, China.
J Sci Food Agric. 2025 Sep;105(12):6678-6691. doi: 10.1002/jsfa.14390. Epub 2025 May 31.
The study aimed to address the characteristics of grape seed polyphenols (GSPs), such as high hydrophilicity and poor stability in fats and oils, as well as the poor digestive properties of traditional cookies due to their high fat content. A GSP delivery system based on water-in-oil (W/O) emulsion technology was innovatively developed, aiming at solving the difficult problem of the limited application of GSPs in high-fat cookie systems. In this study, we explored the potential application of GSPs in functional cookie products by constructing a GSP-tea seed oil stabilized emulsion system.
Emulsion systems prepared by high-speed shear emulsification demonstrate superior performance (water-oil ratio of 2:8, polyglyceryl ricinoleate concentration of 50 g kg, sucrose concentration of 30 g kg, with 0.1% GSP added). The emulsion had an emulsification index of <1%, a zeta potential of 44.2 ± 0.5 mV and remained stable for many days after storage at 4 °C. Confocal laser scanning microscopy confirmed that the emulsion possessed a typical W/O structure, and GSP improved the thermal stability of the emulsion by 0.8 °C through the formation of a three-dimensional hydrogen bonding network, achieving a DPPH radical scavenging rate of 99.63%. After application in biscuit products, the shelf-life was extended by 37.32%, and the rapidly digestible starch (RDS) decreased to 41.17%.
We successfully constructed a GSP-enhanced functional emulsion system and elucidated its mechanism of action in improving product quality through a dual mechanism of amylase inhibition and antioxidant activity. This technology provides a new solution for developing healthy bakery products, although its industrial application still requires further work to address stability issues under extreme conditions. The findings of this study offer important guidance for applying plant polyphenols in food colloidal systems. © 2025 Society of Chemical Industry.
本研究旨在解决葡萄籽多酚（GSPs）的特性问题，如亲水性高、在油脂中稳定性差，以及传统饼干因脂肪含量高而消化性差的问题。创新性地开发了一种基于油包水（W/O）乳液技术的GSP递送系统，旨在解决GSPs在高脂肪饼干体系中应用受限的难题。在本研究中，我们通过构建GSP-茶籽油稳定乳液体系，探索了GSPs在功能性饼干产品中的潜在应用。
通过高速剪切乳化制备的乳液体系表现出优异性能（水油比为2:8，蓖麻醇酸聚甘油酯浓度为50 g/kg，蔗糖浓度为30 g/kg，添加0.1% GSP）。该乳液的乳化指数<1%，zeta电位为44.2±0.5 mV，在4℃储存多日后仍保持稳定。共聚焦激光扫描显微镜证实该乳液具有典型的W/O结构，GSP通过形成三维氢键网络将乳液的热稳定性提高了0.8℃，DPPH自由基清除率达到99.63%。应用于饼干产品后，保质期延长了37.32%，快速消化淀粉（RDS）降至41.17%。
我们成功构建了GSP增强的功能性乳液体系，并通过淀粉酶抑制和抗氧化活性的双重机制阐明了其改善产品品质的作用机制。该技术为开发健康烘焙产品提供了新的解决方案，尽管其工业应用仍需要进一步研究以解决极端条件下的稳定性问题。本研究结果为植物多酚在食品胶体体系中的应用提供了重要指导。© 2025化学工业协会。
