食品工业科技2024，Vol.45Issue(17)：131-138,8.DOI:10.13386/j.issn1002-0306.2023110246
β-胡萝卜素对Pickering乳液中脂质氧化的抑制作用研究
Inhibitory Effect of β-Carotene on Lipid Oxidation in Pickering Emulsion
摘要
Abstract
In order to investigate the inhibitory effect of β-carotene on lipid oxidation in Pickering emulsion,the Pickering emulsions embedded with β-carotene were prepared using cellulose nanocrystal(CNC)as an emulsifier.The DPPH and ABTS+radical scavenging rates were used as evaluation indices to examine the antioxidant properties of β-carotene,both before and after embedding.The oxidative and coloring stability of the embedded β-carotene emulsions was investigated by measuring the β-carotene embedding and retention rate,peroxide value(POV),thiobarbituric acid(TBA)value,and color difference.The results showed that the β-carotene embedded in the emulsions had a good scavenging effect on DPPH and ABTS+free radicals.The retention of β-carotene in the emulsions significantly decreased(P＜0.05)due to the free radical scavenging and auto-oxidation reactions of β-carotene.There was a highly significant negative correlation between the retention of β-carotene and the TBA value in the emulsions(P＜0.01).During the accelerated oxidation,the peroxide value(POV)and thiobarbituric acid(TBA)value in the emulsions decreased significantly with increasing β-carotene concentration(P＜0.05),and the oxidative stability of the emulsions was significantly improved.This result was because theβ-carotene in the emulsion inhibited lipid oxidation by scavenging free radical and auto-oxidation reaction.The color saturation of the embedded β-carotene emulsions significantly increased(P＜0.05),and the emulsions had a bright yellow color.Therefore,the oxidative and coloring stability of Pickering emulsions can be enhanced by embedding fat-soluble β-carotene into the emulsions.This advancement broadens the potential applications of Pickering emulsions in fat substitution,nutrient embedding,and nutrient delivery areas.关键词
β-胡萝卜素/Pickering乳液/抗氧化活性/氧化稳定性/着色稳定性Key words
β-carotene/Pickering emulsion/antioxidant activity/oxidative stability/coloring stability分类
轻工纺织引用本文复制引用
马昉新,齐文慧,淑英,张旭,梁孙硕,杨天一,王慧婷,张志胜..β-胡萝卜素对Pickering乳液中脂质氧化的抑制作用研究[J].食品工业科技,2024,45(17):131-138,8.基金项目
河北省自然科学基金(C2021204154) （C2021204154）
河北省现代农业产业技术体系羊创新团队产品加工与品牌岗位(HBCT2023200205) （HBCT2023200205）
姜黄素消化和肠道代谢特性及改善脂代谢紊乱作用机制研究(C2023204010) （C2023204010）
河北农业大学引进人才科研专项(YJ2021025). （YJ2021025）
