β-乳球蛋白-多酚纳米颗粒稳定的百香果籽油Pickering乳液及其性质

doi:10.7506/spkx1002-6630-20230712-143

食品科学 ›› 2024, Vol. 45 ›› Issue (10): 80-88.doi: 10.7506/spkx1002-6630-20230712-143

β-乳球蛋白-多酚纳米颗粒稳定的百香果籽油Pickering乳液及其性质

姜婷婷，郑丽丽，艾斌凌，杨旸，郑晓燕，王申宛，校导，杨劲松，盛占武

（1.中国热带农业科学院热带生物技术研究所，海南海口 571101；2.海南大学食品科学与工程学院，海南海口 570228；3.中国热带农业科学院农产品加工研究所，广东湛江 524000）

出版日期:2024-05-25 发布日期:2024-06-08
基金资助:
海南省重点研发计划项目（ZDYF2021XDNY144）；中央级公益性科研院所基本科研业务费专项（1630092022003）；海南省自然科学基金创新团队项目（320CXTD440）

Preparation and Properties of Passion Fruit Seed Oil Pickering Emulsion Stabilized by β-Lactoglobulin-Polyphenol Nanoparticles

JIANG Tingting, ZHENG Lili, AI Binling, YANG Yang, ZHENG Xiaoyan, WANG Shenwan, XIAO Dao, YANG Jinsong, SHENG Zhanwu

(1. Institute of Tropical Bioscience and Biotechnology, Chinese Academy of Tropical Agricultural Sciences, Haikou 571101, China; 2. School of Food Science and Technology, Hainan University, Haikou 570228, China; 3. Agricultural Products Processing Research Institute, Chinese Academy of Tropical Agricultural Sciences, Zhanjiang 524000, China)

Online:2024-05-25 Published:2024-06-08

摘要/Abstract

摘要： 本研究以β-乳球蛋白负载3 种多酚（阿魏酸、槲皮素、香草酸）制备的β-乳球蛋白三配体复合物纳米颗粒（β-lactoglobulin triple ligand complex nanoparticles，β-LGCNPs）作为乳化剂，采用超声波破碎法制备百香果籽油Pickering乳液，考察Pickering乳液在不同粒子质量分数和油相比例条件下的粒径、稳定性、微观结构、抗氧化性、消化性、流变特性及脂质氧化产物。结果表明，百香果籽油Pickering乳液是由β-LGCNPs吸附在油水界面稳定的水包油型（O/W）乳液，其粒径与颗粒含量呈正比，与油相比例呈反比，当颗粒质量分数为1.5%、油相比例为30%（体积分数）时，乳液平均粒径达到（5.78±0.10）μm。在不同离子强度和pH值条件下乳液稳定性好，展现出比百香果籽油更强的抗氧化性，且自由基的清除作用与颗粒含量呈剂量依赖关系。肠道消化2 h后，乳液中游离脂肪酸释放率达到（65.17±1.52）%，较百香果籽油提高了26.65%。流变学分析展现剪切变稀现象，表明该乳液属于非牛顿流体，随着剪切频率的提高，弹性模量和黏性模量都增大。在15 d储藏期内，Pickering乳液中脂质氧化产物（氢过氧化物和丙二醛）的生成量和脂质氧化速率降低。综上所述，由β-LGCNPs稳定的Pickering乳液改善了百香果籽油的稳定性、抗氧化活性、消化性及脂质氧化，有利于拓宽百香果籽油在食品领域的应用。

关键词: Pickering乳液；β-乳球蛋白；多酚；百香果籽油；抗氧化活性；消化性

Abstract: In this study, a passion fruit seed oil Pickering emulsion stabilized by β-lactoglobulin nanoparticles loaded with a ternary mixture of ferulic acid, quercetin and vanillic acid (β-LGCNPs) was prepared by an ultrasonic method. The particle size, stability, and microstructure, and antioxidant, digestibility, rheological properties and lipid oxidation products of Pickering emulsions prepared under varying conditions of nanoparticle concentration and oil phase ratio were investigated. The results showed that the Pickering emulsion was a stable oil-in-water (O/W) emulsion with β-LGCNPs adsorbed at the oil-water interface. The particle size of the emulsion was directly proportional to the particle concentration and inversely proportional to the oil phase ratio. The average particle size of the Pickering emulsion prepared at β-LGCNP concentration of 1.5% and 30% oil phase was (5.78 ± 0.10) μm. The emulsion had good stability under different ionic strength and pH conditions, showing stronger antioxidant properties than passion fruit seed oil. The free radical scavenging capacity was dependent on β-LGCNP concentration. After intestinal digestion for 2 h, the release rate of free fatty acids from the Pickering emulsion was (65.17 ± 1.52)%, which was 26.65% higher than that from passion fruit seed oil. The rheological results showed a shear-thinning phenomenon, indicating that the emulsion is a non-Newtonian fluid, and the elastic and viscous moduli increased with the increase in shear frequency. During 15 days of storage, the amount of lipid oxidation products including hydroperoxide and malondialdehyde (MDA), and the rate of lipid oxidation in the Pickering emulsion decreased. In summary, the Pickering emulsion stabilized with β-LGCNPs improved the stability, antioxidant activity, digestibility and lipid oxidation of passion fruit seed oil, which is conducive to expanding the application of passion fruit seed oil in the food field.

Key words: Pickering emulsion; β-lactoglobulin; polyphenols; passion fruit seed oil; antioxidant activity; digestibility

中图分类号:

TS221

姜婷婷，郑丽丽，艾斌凌，杨旸，郑晓燕，王申宛，校导，杨劲松，盛占武. β-乳球蛋白-多酚纳米颗粒稳定的百香果籽油Pickering乳液及其性质[J]. 食品科学, 2024, 45(10): 80-88.

JIANG Tingting, ZHENG Lili, AI Binling, YANG Yang, ZHENG Xiaoyan, WANG Shenwan, XIAO Dao, YANG Jinsong, SHENG Zhanwu. Preparation and Properties of Passion Fruit Seed Oil Pickering Emulsion Stabilized by β-Lactoglobulin-Polyphenol Nanoparticles[J]. FOOD SCIENCE, 2024, 45(10): 80-88.

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β-乳球蛋白-多酚纳米颗粒稳定的百香果籽油Pickering乳液及其性质

Preparation and Properties of Passion Fruit Seed Oil Pickering Emulsion Stabilized by β-Lactoglobulin-Polyphenol Nanoparticles

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