食品与发酵工业2024，Vol.50Issue(11)：137-142,6.DOI:10.13995/j.cnki.11-1802/ts.034697
负载叶黄素米糠油体乳液的制备及理化稳定性分析
Preparation and physicochemical stability analysis of lutein-loaded rice bran oil body emulsion
摘要
Abstract
Lutein has been widely noticed for its excellent bioactivity,but the disadvantages such as poor water solubility and easy degradation limit its application in food processing.To solve the above problems,in this study,rice bran oil body was extracted as an emulsifier from the by-product rice bran,and rice oil loaded with lutein was used as the oil phase to prepare a lutein-loaded rice bran oil body emulsion.The physical stability,encapsulation effect,rheological properties,and microstructure of the emulsion were characterized,and the interaction between the emulsion components and the storage stability of the emulsion was investigated.Results showed that the physi-cal and chemical stability of the emulsion decreased with the increase of the oil phase concentration in the system,the particle size of the emulsion was(481.03±34.39)nm,and the zeta potential value was(-38.07±0.46)mV when the oil phase concentration was 10％.The lutein and rice bran oil body were mainly bonded by hydrogen bonding,and the retention rate of lutein was nearly 65％after 22 days of ac-celerated oxidation.The research results can provide a theoretical and technical basis for the development of a plant oil body delivery system.关键词
叶黄素/米糠油体/乳液/相互作用/理化稳定性Key words
lutein/rice bran oil body/emulsion/interaction/physicochemical stability引用本文复制引用
张文冠,郝佳,许朵霞..负载叶黄素米糠油体乳液的制备及理化稳定性分析[J].食品与发酵工业,2024,50(11):137-142,6.基金项目
国家自然科学基金资助项目(32072216) （32072216）
中国食品科学技术学会食品科技基金-雅培食品营养与安全专项科研基金(2021-F04) （2021-F04）
北京市自然科学基金-北京市教委科技计划重点项目(23JF0005) （23JF0005）
