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首页> 外文期刊>Journal of Food Science >Optimization of Homogenization-Evaporation Process for Lycopene Nanoemulsion Production and Its Beverage Applications
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Optimization of Homogenization-Evaporation Process for Lycopene Nanoemulsion Production and Its Beverage Applications

机译：番茄红素纳米乳液生产均质蒸发工艺的优化及其饮料应用

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摘要

Lycopene is a natural antioxidant which has several health benefits. Undesirable oxidation of lycopene compromises its health benefits and also affects the sensory quality of food products containing lycopene. Health benefits associated with lycopene in food preparations can be enhanced by preventing its degradation by incorporating it into the oil phase of an oil-in-water nanoemulsion. In this study, lycopene nanoemulsions were prepared from a low-concentration lycopene extract using an emulsification-evaporation technique. The effects of the concentrations of the lycopene extract (0.015 to 0.085 mg/mL) and emulsifier (0.3 to 0.7 mg/mL), and the number of homogenization cycles (2 to 4) on the droplet size, emulsification efficiency (EE), and nanoemulsion stability were investigated and optimized by statistical analysis using a Box-Behnken design. Regression analysis was used to determine the 2nd-order polynomial model relationship of independent and dependent variables, with multiple regression coefficients (R~2) of 0.924, 0.933, and 0.872, for the droplet size, EE, and nanoemulsion stability, respectively. Analysis of variance showed that the lycopene extract concentration has the most significant effect on all the response variables. Response surface methodology predicted that a formulation containing 0.085 mg/mL of lycopene extract and 0.7 mg/mL of emulsifier, subjected to 3 homogenization cycles, is optimal for achieving the smallest droplet size, greatest emulsion stability, and acceptable EE. The observed responses were in agreement with the predicted values of the optimized formulation. This study provided important information about the statistical design of lycopene nanoemulsion preparation.
机译：番茄红素是一种天然抗氧化剂，具有多种健康益处。番茄红素的不希望的氧化损害了它的健康益处，并且还影响了含有番茄红素的食品的感官质量。通过将番茄红素掺入水包油纳米乳剂的油相中，可防止其降解，从而增强食品中与番茄红素相关的健康益处。在这项研究中，使用乳化蒸发技术从低浓度番茄红素提取物中制备番茄红素纳米乳液。番茄红素提取物（0.015至0.085 mg / mL）和乳化剂（0.3至0.7 mg / mL）的浓度以及均化周期数（2至4）对液滴尺寸，乳化效率（EE）的影响使用Box-Behnken设计，通过统计分析来研究和优化纳米乳液和纳米乳液的稳定性。回归分析用于确定独立变量和因变量的二阶多项式模型关系，其中液滴尺寸，EE和纳米乳液稳定性分别具有0.924、0.933和0.872的多重回归系数（R〜2）。方差分析表明，番茄红素提取物浓度对所有响应变量影响最大。响应表面方法预测，经过3次均质化处理后，含有0.085 mg / mL番茄红素提取物和0.7 mg / mL乳化剂的制剂对于获得最小的液滴尺寸，最大的乳液稳定性和可接受的EE是最佳的。观察到的响应与优化配方的预测值一致。该研究提供了有关番茄红素纳米乳液制备的统计设计的重要信息。

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  • 来源
    《Journal of Food Science》 |2014年第9期|1604-1610|共7页
  • 作者

    Sang Oh Kim; Thi Van Anh Ha; Young Jin Choi; Sanghoon Ko;

  • 作者单位

    Dept. of Agricultural Biotechnology, Seoul Natl. Univ., 1 Gwanak-ro, Gwanak-gu, Seoul 151-921, Korea;

    Dept. of Food Science and Technology, Sejong Univ., 98 Gunja-dong, Gwangjin-gu, Seoul, 143-747, Korea;

    Dept. of Agricultural Biotechnology, Seoul Natl. Univ., 1 Gwanak-ro, Gwanak-gu, Seoul 151-921, Korea, Center for Food and Bioconvergence, Seoul Natl. Univ., 1 Gwanak-ro, Gwanak-gu, Seoul 151-921, Korea;

    Dept. of Food Science and Technology, Sejong Univ., 98 Gunja-dong, Gwangjin-gu, Seoul, 143-747, Korea;

  • 收录信息 美国《科学引文索引》(SCI);美国《生物学医学文摘》(MEDLINE);
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类
  • 关键词

    beverage; lycopene; nanoemulsion; optimization; shelf-life;

    机译：饮料;番茄红素纳米乳液优化;保质期;

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