【作者】 谭晨； 王静；

【Author】 Tan Chen;Wang Jing;China-Canada Joint Lab of Food Nutrition and Health;School of Food and Health,Beijing Technology and Business University;

【机构】 中国-加拿大食品营养与健康联合实验室； 北京工商大学食品与健康学院；

【摘要】 高内相乳液(HIPEs)因其超高的内相体积和可调流变特性,在食品功能因子的品质调控方面具有独特优势。而现今HIPEs的构建策略均局限于均质乳化法,难以精确控制HIPEs结构与物理性质。本研究利用超声空穴效应产生自由基诱导食品大分子在油水界面发生交联作用,成功设计了一种基于超声诱导交联的超稳水包油型HIPEs。通过改变超声条件可以控制食品大分子间(如多糖和牛血清蛋白)的交联程度和液滴粒径,仅用0.5 wt%的大分子壁材即可制得油相体积分数达89.5%的HIPEs,且具有优异的凝胶特性和可塑性。将荷载β-胡萝卜素的HIPEs置于pH1.2和7.4的缓冲液中,经6 h孵育后HIPEs仍维持内部致密的网络凝胶结构,从而缓慢持续释放β-胡萝卜素,释放率分别为26%和22%。该超声制备策略亦适用于多种多糖组合,包括壳聚糖-果胶、壳聚糖-黄原胶和κ-卡拉胶-黄原胶。上述结果表明,超声诱导构建的HIPEs可作为递送载体增强食品功能因子的营养品质。更多还原

【Abstract】 High internal phase emulsions(HIPEs) have received considerable attention in the food field due to their high internal volume and unique rheology property.However,the existing preparation methods of HIPEs have been limited to homogenization emulsification and still face challenges to the precise control over the structure and physical property of HIPEs.This study developed a sonochemically synthesized oil-in-water HIPE stabilized by a cross-linked protein/polysaccharide layer at the oil-water interface during acoustic cavitation.By changing the acoustic condition,the cross-linking degree of foodrelated biomacromolecules(polysaccharides and bovine serum albumin) and particle size can be easily tuned.The resulting HIPEs stabilized by only 0.5% of biomacromolecules possessed a high internal phase volume fraction up to 89.5%,strong viscoelasticity,and processability.When applied as deliver systems,these HIPEs can maintain the dense gel network during 6 h of incubation in simulated gastrointestinal tract.As a result,the encapsulated β-carotene was effectively retained at pH 1.3,while followed a sustained release at pH 7.4,with the release rates of 26% and 28% during the investigated time period,respectively.This ultrasonic strategy can also work for some polysaccharide combinations,including chitosan-pectin,chitosanxanthan gum,and κ-carrageenan-xanthan gum.These results suggested that our ultrasonication-produced HIPEs are suitable for utilization as long-term delivery systems for lipophilic nutraceuticals,aiming at improving their nutritional quality.更多还原