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木犀草素稳定的不同油相Pickering乳液稳态化差异性研究

刘文文 申宇航 刘祉妤 姜悦伟 唐越

食品与发酵工业2024,Vol.50Issue(14):220-226,7.
食品与发酵工业2024,Vol.50Issue(14):220-226,7.DOI:10.13995/j.cnki.11-1802/ts.036536

木犀草素稳定的不同油相Pickering乳液稳态化差异性研究

Stability of luteolin-based Pickering emulsion constructed by different oil phases

刘文文 1申宇航 1刘祉妤 1姜悦伟 2唐越1

作者信息

  • 1. 大连工业大学 食品学院,辽宁 大连,116034||国家海洋食品工程技术研究中心,辽宁 大连,116034
  • 2. 大连工业大学 食品学院,辽宁 大连,116034
  • 折叠

摘要

Abstract

In this study,luteolin(LUT)was used as an emulsifier,benzyl isothiocyanate(BITC)as a model of nutrient delivery,and different oils[corn oil(CO),linseed oil(LO),and Antarctic krill oil(AKO)]with different carbon chain lengths and unsaturated double bond numbers as oil phases to construct Pickering emulsions.The rheological properties,photostability,storage stability,micro-structure,oxidation stability,and BITC retention of Pickering emulsions were investigated to clarify the effects of different oil phases with carbon chain length and unsaturated double bond content on the properties of LUT-based Pickering emulsions.Results showed that the pho-tostability of LUT-based Pickering emulsion was not affected by the different carbon chain lengths and unsaturated double bond content in the oil phases.Compared with LUT-CO and LUT-LO Pickering emulsion,LUT-AKO Pickering emulsion had the highest apparent viscosity and most uniform spatial structure.After 14 days of storage,the average particle size of LUT-AKO Pickering emulsion was the smallest[(213.47±2.30)nm],and the absolute value of Zeta potential and the embedding rate of BITC were the highest,reaching(42.73±1.96)mV and(65.25±1.45)%,respectively.The oxidation stability of LUT-AKO Pickering emulsion was slightly lower than those of other Pickering emulsions because of the strong AKO reactive activation.This study identified that AKO with a longer carbon chain was more suitable for preparing stable Pickering emulsions.This research provides a theoretical reference for expanding the application of LUT-based Pickering emulsions with different oil phases.

关键词

木犀草素/油相/Pickering乳液/异硫氰酸苄酯/稳定性

Key words

luteolin/oil phase/Pickering emulsion/benzyl isothiocyanate/stability

引用本文复制引用

刘文文,申宇航,刘祉妤,姜悦伟,唐越..木犀草素稳定的不同油相Pickering乳液稳态化差异性研究[J].食品与发酵工业,2024,50(14):220-226,7.

基金项目

辽宁省教育厅高等学校基本科研项目(LJKZ0547) (LJKZ0547)

食品与发酵工业

OA北大核心CSTPCD

0253-990X

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