Xu Wei, Yin Yongpeng, Li Lala, Zhang Chuanlan, Luo Denglin, Kang Mengyao, Zhang Xiaofan, Zhang Lihua
College of Life Science, Xinyang Normal University, Xinyang 464000, China.
College of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471023, China.
Food Res Int. 2025 Oct;218:116923. doi: 10.1016/j.foodres.2025.116923. Epub 2025 Jun 21.
In this paper, the effects of konjac glucomannan (KGM) on the stability, microstructure, water distribution, rheological properties, and co-loading capacity of Pickering double emulsions (PDEs) stabilized by polyglycerol polyricinoleate (PGPR) and xanthan gum/lysozyme nanoparticles (XG/Ly NPs) was studied in detail. It showed that KGM provided a network structure for the outer water phase, which limited the agglomeration of oil droplets, reduced the droplets size, and improved the storage and freeze-thaw stability of PDEs. With the increase of KGM concentration, water migration in PDEs was inhibited and viscoelasticity increased. For KGM based PDEs, the encapsulation rates of epigallocatechin gallate (EGCG) and β-carotene were more than 95 %, and displayed favorable UV stability. KGM could inhibit the release of free fatty acids, and enhance the controlled release behavior of PDEs. These findings provide a theoretical basis for the construction of a highly stable double emulsion system and promote its application in the development of low-fat emulsion foods.
本文详细研究了魔芋葡甘聚糖（KGM）对由聚甘油聚蓖麻醇酸酯（PGPR）和黄原胶/溶菌酶纳米颗粒（XG/Ly NPs）稳定的皮克林双乳液（PDEs）的稳定性、微观结构、水分分布、流变学性质和共负载能力的影响。结果表明，KGM为外水相提供了网络结构，限制了油滴的团聚，减小了液滴尺寸，提高了PDEs的储存和冻融稳定性。随着KGM浓度的增加，PDEs中的水分迁移受到抑制，粘弹性增加。对于基于KGM的PDEs，表没食子儿茶素没食子酸酯（EGCG）和β-胡萝卜素的包封率超过95%，并表现出良好的紫外线稳定性。KGM可以抑制游离脂肪酸的释放，并增强PDEs的控释行为。这些发现为构建高度稳定的双乳液体系提供了理论依据，并促进其在低脂乳液食品开发中的应用。
