食品与机械2025，Vol.41Issue(5)：42-49,8.DOI:10.13652/j.spjx.1003.5788.2024.81215
基于油脂不饱和度的辣椒素乳状液的稳定性及感官评价
Stability and sensory evaluation of capsaicin emulsion based on oil unsaturation degrees
摘要
Abstract
[Objective]To investigate the effect of oil phase unsaturation degree on the performance of capsaicin emulsion to optimize its application efficacy in food systems.[Methods]Flaxseed oil(α-linolenic acid),sunflower oil(linoleic acid),and camellia oil(oleic acid)are selected to construct the emulsion systems.The particle size distribution,zeta potential,microstructure,in vitro digestion stability,and sensory characteristics are systematically analyzed.[Results]The camellia oil emulsion exhibits the largest value in average particle size of specific surface area,while the flaxseed oil emulsion demonstrates the smallest particle size and significantly higher absolute zeta potential values(P＜0.01).Its compact interfacial structure maintains smaller particle sizes throughout the digestion process(P＜0.01),ensuring the optimal protection of capsaicin.According to sensory evaluation,the flaxseed oil emulsion has the strongest spicy perception,potentially attributed to its high unsaturation degree.[Conclusion]The findings demonstrated that the stability of capsaicin emulsions correlates with the unsaturation degree of the oil phase.Highly unsaturated fatty acids enhance emulsion stability by forming viscoelastic interfacial films.Flaxseed oil,with the highest unsaturation degree,produces emulsion with the smallest particle size,most uniform distribution,and best emulsion stability and pungency intensity.关键词
辣椒素/不饱和油脂/乳状液/稳定性/辣感感官评价Key words
capsaicin/unsaturated oil/emulsion/stability/spicy perception sensory evaluation引用本文复制引用
范欣莹,苏渭,王鑫淼,陈建设,胡小雪..基于油脂不饱和度的辣椒素乳状液的稳定性及感官评价[J].食品与机械,2025,41(5):42-49,8.基金项目
国家级大学生创新创业训练计划项目(编号:202310353046) （编号:202310353046）
省级平台校级教学项目(编号:1110XJ0520120-08) （编号:1110XJ0520120-08）
