食品与发酵工业2025，Vol.51Issue(18)：92-98,7.DOI:10.13995/j.cnki.11-1802/ts.041899
果胶提高油包水乳液薄荷醇负载性能的研究
Pectin improves the menthol loading performance of W/O emulsion
摘要
Abstract
To solve the problem of easy volatile loss of menthol and limited application in oil-based foods,in this study,different concentrations of pectin were used as internal aqueous gelling agents to construct an internal phase gel water-in-oil emulsion loaded with menthol,and the effects of pectin concentration on the morphological structure,encapsulation ability,rheological properties and interface properties of the emulsion were analyzed,the centrifugal stability,thermal stability and storage stability of water-in-oil emulsion were mo-nitored,and the effect of pectin on menthol loading performance of water-in-oil emulsion was clarified.Results showed that when the pectin mass concentration was 1.6％,the emulsion had the smallest particle size[(1.19±0.05)μm]and the highest menthol encapsulation efficiency.The addition of pectin increased the viscosity of the emulsion and reduced the oil-water interfacial tension.Stability analysis showed that the addition of pectin significantly improved the centrifugal stability and thermal stability of the emulsion.After 28 days of stor-age in the emulsion with 1.6％pectin,the retention rate of menthol was still higher than 80％,indicating that the addition of pectin could effectively improve the menthol loading performance of water-in-oil emulsions,and provide data reference for the application of menthol in oil-based foods.关键词
薄荷醇/油包水乳液/果胶/稳定性/内水相凝胶Key words
menthol/water-in-oil emulsions/pectin/stability/inner aqueous gel引用本文复制引用
宫玮,王增瑜,孙建宏,周静,魏玉磊,张俊杰,邹立强..果胶提高油包水乳液薄荷醇负载性能的研究[J].食品与发酵工业,2025,51(18):92-98,7.基金项目
国家自然科学基金项目(32160563) （32160563）
校企合作项目(2023370000340521,2024370000340145,2025370000340030) （2023370000340521,2024370000340145,2025370000340030）
