食品与机械2025，Vol.41Issue(8)：32-38,7.DOI:10.13652/j.spjx.1003.5788.2024.81292
结冷胶改善薄荷醇水包油乳液的稳定性
Improvement of stability of menthol-loaded oil-in-water emulsions with gellan gum
摘要
Abstract
[Objective]To address the volatile and water-insoluble nature of menthol.[Methods]Various concentrations of gellan gum(ranging from 0%to 1%w/w)and whey protein isolate were adopted to formulate oil-in-water emulsions encapsulating menthol.The effects of gellan gum concentration on the emulsions'microstructure,particle size,zeta potential,menthol encapsulation efficiency,and interfacial rheological properties were examined.The enhancement effects of incorporating gellan gum on the pH stability,centrifugal stability,and storage stability of the menthol-loaded oil-in-water emulsions were elaborated.[Results]Gellan gum was adsorbed onto the emulsion droplet surfaces,forming a three-dimensional network within the aqueous phase and resulting in an increase in emulsion particle size and an improved menthol encapsulation efficiency.Furthermore,gellan gum led to an elevation in emulsion viscosity and a reduction in interfacial tension,demonstrating a dose-dependent relationship.Stability analysis indicated that the emulsion formulated with 0.75%w/w gellan gum exhibited superior stability,the lowest centrifugal instability index(approaching zero),and the highest menthol retention rate during storage[(92.8±0.34)%].[Conclusion]Gellan gum can effectively enhance the stability of the menthol-loaded oil-in-water emulsions.关键词
结冷胶/薄荷醇/水包油乳液/稳定性Key words
gellan gum/menthol/oil-in-water emulsion/stability引用本文复制引用
魏玉磊,宫玮,王增瑜,闫茗熠,孙建宏,邹立强..结冷胶改善薄荷醇水包油乳液的稳定性[J].食品与机械,2025,41(8):32-38,7.基金项目
国家自然科学基金(编号:32160563) （编号:32160563）
校企合作项目(编号:2023370000340521,2024370000340145) （编号:2023370000340521,2024370000340145）
