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首页> 外文期刊>Journal of Agricultural and Food Chemistry >Influence of environmental conditions on the stability of oil in water emulsions containing droplets stabilized by lecithin-chitosan membranes
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Influence of environmental conditions on the stability of oil in water emulsions containing droplets stabilized by lecithin-chitosan membranes

机译：环境条件对含有卵磷脂-壳聚糖膜稳定液滴的水包油乳液稳定性的影响

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摘要

Oil-in-water emulsions containing cationic droplets stabilized by lecithin-chitosan membranes were produced using a two-stage process. A primary emulsion containing anionic lecithin-coated droplets was prepared by homogenizing oil and emulsifier solution using a high-pressure valve homogenizer (5 wt % corn oil, 1 wt % lecithin, 100 mM acetic acid, pH 3.0). A secondary emulsion containing cationic lecithin-chitosan-coated droplets was formed by diluting the primary emulsion with an aqueous chitosan solution (1 wt % corn oil, 0.2 wt % lecithin, 100 mM acetic acid, and 0.036 wt % chitosan). The stabilities of the primary and secondary emulsions with the same oil concentration to thermal processing, freeze-thaw cycling, high calcium chloride concentrations, and lipid oxidation were determined. The results showed that the secondary emulsions had better stability to droplet aggregation during thermal processing (30-90 degreesC for 30 min), freeze-thaw cycling (-10 degreesC for 22 h/30 degreesC for 2 h), and high calcium chloride contents (less than or equal to500 mM CaCl2) and exhibited less lipid oxidation (peroxide formation) than primary emulsions. The interfacial engineering technology used in this study could lead to the creation of food emulsions with improved stability to environmental stresses.
机译：使用两步法制备包含通过卵磷脂-壳聚糖膜稳定的阳离子液滴的水包油乳液。通过使用高压阀均化器（5 wt％玉米油，1 wt％卵磷脂，100 mM乙酸，pH 3.0）将油和乳化剂溶液均质化，来制备含有阴离子卵磷脂涂层液滴的初级乳液。通过用壳聚糖水溶液（1重量％的玉米油，0.2重量％的卵磷脂，100mM的乙酸和0.036重量％的壳聚糖）稀释初级乳液，形成了包含阳离子卵磷脂-壳聚糖包被的液滴的次级乳液。确定了具有相同油浓度的一次和二次乳液对热加工，冻融循环，高氯化钙浓度和脂质氧化的稳定性。结果表明，二次乳液对热加工过程中（30-90℃30分钟），冻融循环（-10℃22 h / 30℃2 h），液滴的聚集具有更好的稳定性，并且氯化钙含量高（小于或等于500 mM CaCl2），并且脂质氧化（形成过氧化物）的程度低于初级乳液。在这项研究中使用的界面工程技术可以导致食品乳剂的产生，该乳剂对环境压力具有更高的稳定性。

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