包装与食品机械2025，Vol.43Issue(4)：49-58,10.DOI:10.3969/j.issn.1005-1295.2025.04.006
花青素W/O/W乳液的制备工艺及其特性研究
Preparation and characterization of anthocyanin-loaded W/O/W emulsions
摘要
Abstract
To address the poor stability of anthocyanins,a W/O/W double emulsion encapsulating anthocyanins was constructed.A copigmentation complex was formed by mixing anthocyanins and tea polyphenols(3%anthocyanins and 1.5%tea polyphenols by mass fraction in the internal aqueous phase).The double emulsion was prepared using high-power ultrasonic emulsification.Single-factor and Box-Behnken response surface methodology experiments were conducted to determine the optimal process conditions:water-to-oil ratio 3∶7,5.19%polyglycerol polyricinoleate(PGPR),emulsion-to-water ratio 3∶7,and 3.23%whey protein isolate(WPI).Under these optimal conditions,the prepared double emulsion had a particle size of 1.362 9 μm and a Zeta potential of(-39.03±1.03)mV,indicating good electrostatic stability.The droplets were uniformly distributed with intact structure,showed no creaming after 12 days of storage,and the encapsulation efficiency remained(70.95±1.6)%.This study provides a technical foundation for the controlled release of anthocyanins in fruit and vegetable preservation and their application in fresh-keeping films.关键词
花青素/茶多酚/W/O/W双重乳液/响应面Key words
anthocyanins/tea polyphenols/W/O/W double emulsion/response surface methodology分类
轻工纺织引用本文复制引用
肖宇晴,李华俊,曾旖旎,石星波,邓洁红..花青素W/O/W乳液的制备工艺及其特性研究[J].包装与食品机械,2025,43(4):49-58,10.基金项目
湖南省重点研发项目(2024JK2156) （2024JK2156）
