Zhao Zhihao, Zeng Guangzhen, Wang Zhiming, Zhou Pengfei, Liu Guang, Li Ping, Deng Yuanyuan, Xiang Fahui, Zhang Mingwei
Sericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences, Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs, Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China.
Fujian Key Laboratory of Agro-Products Quality & Safety, Fuzhou 350003, China.
ACS Omega. 2025 Jun 4;10(23):24778-24787. doi: 10.1021/acsomega.5c01930. eCollection 2025 Jun 17.
In recent years, growing concerns over the potential health risks of food emulsifiers have driven the search for natural alternatives. Oleosomes, naturally pre-emulsified lipids, hold great promise for developing emulsifier-free emulsion products. However, research on their functionality in complex food emulsion systems under real processing conditions remains limited. In this study, we investigated the physical stability of the emulsion comprising casein, maltodextrin, and peanut oil, where the peanut oleosome was substituted for peanut oil and emulsifier. Four emulsion samples were analyzed in this study: control emulsion (CE), control emulsion under high-pressure homogenization (CEH), peanut oleosome-stabilized emulsion (PE), and peanut oleosome under high-pressure homogenization (PEH). Following high-pressure homogenization, the peanut oleosome-stabilized emulsion exhibited the ability to withstand steam sterilization (121 °C, 20 min). The peanut oleosome-stabilized emulsion exhibited superior physical stability, demonstrating a higher emulsifying activity index (CEH: 0.87 ± 0.031 m/g, PEH: 1.25 ± 0.037 m/g), emulsion stability index (CEH: 894.68 ± 104.10 min, PEH: 2286.00 ± 284.24 min), and interfacial protein content (CEH: 40.38 ± 0.38%, PEH: 50.51 ± 2.54%), along with a lower Turbiscan stability index, creaming index. Furthermore, we assessed a simplified homogenization method during the preparation of peanut oleosome-stabilized emulsion. Despite the naturally pre-emulsified structure of peanut oleosome, a single high-speed shear homogenization process failed to yield an emulsion with satisfactory physical stability, emphasizing the importance of processing conditions. This study confirms the feasibility of utilizing peanut oleosomes in food emulsifier-free emulsion products. This approach offers a promising avenue to mitigate the potential risks associated with the intake of food emulsifiers.
近年来，对食品乳化剂潜在健康风险的日益关注促使人们寻找天然替代品。油体是天然预乳化的脂质，在开发无乳化剂乳液产品方面具有巨大潜力。然而，在实际加工条件下，关于它们在复杂食品乳液体系中功能的研究仍然有限。在本研究中，我们研究了以花生油体替代花生油和乳化剂的酪蛋白、麦芽糊精和花生油组成的乳液的物理稳定性。本研究分析了四个乳液样品：对照乳液（CE）、高压均质下的对照乳液（CEH）、花生油体稳定化乳液（PE）和高压均质下的花生油体（PEH）。经过高压均质后，花生油体稳定化乳液表现出耐受蒸汽灭菌（121℃，20分钟）的能力。花生油体稳定化乳液表现出优异的物理稳定性，具有更高的乳化活性指数（CEH：0.87±0.031m/g，PEH：1.25±0.037m/g）、乳液稳定性指数（CEH：894.68±104.10分钟，PEH：2286.00±284.24分钟）和界面蛋白含量（CEH：40.38±0.38%，PEH：50.51±2.54%），同时具有较低的Turbiscan稳定性指数、乳析指数。此外，我们评估了在制备花生油体稳定化乳液过程中的一种简化均质方法。尽管花生油体具有天然预乳化结构，但单一的高速剪切均质过程未能产生具有令人满意物理稳定性的乳液，强调了加工条件的重要性。本研究证实了在无食品乳化剂乳液产品中利用花生油体的可行性。这种方法为减轻与摄入食品乳化剂相关的潜在风险提供了一条有前景的途径。
