Ma Yan, Wang Nan, Liu Xiaoyong, Ma Xiangjie, Meng Shaohua, Zhao Jiansheng, Chen Jingjing, Song Lianjun, Qiao Mingwu, Huang Xianqing
College of Food Science and Technology, Henan Agricultural University, Henan Engineering Technology Research Center of Food Processing and Circulation Safety Control, Zhengzhou 450002, China.
Henan Shuanghui Investment Development Co., Ltd./Henan Intelligent Meat Segmentation and Biotransformation Engineering Research Center, Luohe 462005, China.
Food Chem X. 2025 Apr 28;27:102502. doi: 10.1016/j.fochx.2025.102502. eCollection 2025 Apr.
Flaxseed polyphenols exhibited antibacterial and antioxidant properties; however, their poor solubility and stability limited their application in food products. Incorporation into nano-emulsions improved their dissolution and encapsulation. This study evaluated the stability of flaxseed polyphenol nano-emulsions, formulated with chitosan, lactoferrin, glyceryl monocaprate, and flaxseed gum (FP-CTS-FG, FP-LF-FG,FP-GM-FG), over 28 days of storage, heating at 60/80/100 °C, and freeze-thaw cycles at -20 °C. The initial zeta potentialof these three emulsions are all greater than 30 mV, and the particle sizes are less than 500 nm. Minimal changes in particle size, zeta potential, and phase behavior, along with reduced surface tension and droplet aggregation, indicated good stability. When used as a coating for spiced beef, the emulsion reduced moisture loss, inhibited microbial growth, and delayed lipid oxidation and quality deterioration. Overall, our findings provided new insights and avenues for the application of flaxseed polyphenols in the food industry.
亚麻籽多酚具有抗菌和抗氧化特性；然而，其较差的溶解性和稳定性限制了它们在食品中的应用。将其制成纳米乳液可改善其溶解性和包封效果。本研究评估了用壳聚糖、乳铁蛋白、单癸酸甘油酯和亚麻籽胶配制的亚麻籽多酚纳米乳液（FP-CTS-FG、FP-LF-FG、FP-GM-FG）在28天储存期、60/80/100℃加热以及-20℃冻融循环条件下的稳定性。这三种乳液的初始ζ电位均大于30mV，粒径小于500nm。粒径、ζ电位和相行为变化极小，同时表面张力降低且液滴聚集减少，表明稳定性良好。当用作五香牛肉的涂层时，该乳液减少了水分流失，抑制了微生物生长，并延缓了脂质氧化和品质劣变。总体而言，我们的研究结果为亚麻籽多酚在食品工业中的应用提供了新的见解和途径。
