脂滴颗粒Pickering稳定作用协同甘草酸强化乳液泡沫稳定性

doi:10.7506/spkx1002-6630-20260113-101

食品科学 ›› 2026, Vol. 47 ›› Issue (14): 105-112.doi: 10.7506/spkx1002-6630-20260113-101

• 食品化学 • 上一篇

脂滴颗粒Pickering稳定作用协同甘草酸强化乳液泡沫稳定性

程丹彤，吴凡，汤珠菡，唐佳丽，卫懿宁，沐雨欣，陈谢宇，方勇，丁俭

（南京财经大学食品科学与工程学院，现代粮食流通与安全协同创新中心，江苏?南京 210023）

发布日期:2026-08-24
基金资助:
国家自然科学基金面上项目（32572613）；辽宁省兴辽科技计划“带土移植”项目（XLYC2204006）；泰州市科技支撑计划（农业）项目（TN202312）

Synergistic Enhancement of Emulsion Foam Stability by Pickering Stabilization with Lipid Droplets and Glycyrrhizic Acid

CHENG Dantong, WU Fan, TANG Zhuhan, TANG Jiali, WEI Yining, MU Yuxin, CHEN Xieyu, FANG Yong, DING Jian

(Modern Grain Circulation and Security Collaborative Innovation Center, College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing 210023, China)

Published:2026-08-24

摘要/Abstract

摘要： 为解析乳液脂滴颗粒Pickering稳定作用与甘草酸（glycyrrhizic acid，GA）协同对强化乳液泡沫的稳定机制，本研究系统分析了乳液泡沫的感官特性、可塑性、稳定性、溢出率、流变学特性和微观结构，探究了不同油相包括单一大豆油（soybean oil，SO）、SO与椰子油（coconut oil，CO）复配（SO/CO为1∶1，V/V）和GA添加量对形成乳液泡沫体系稳定性的影响。研究结果表明，GA的添加显著改善了乳液泡沫的搅打起泡能力和泡沫的组织状态，1.5% GA的添加量效果最优，与SO相比，SO/CO油相形成的乳液泡沫其充气、塑型效果好，泡沫坍塌程度最小，具有更光滑的泡沫表面。流变学测试和激光共聚焦显微镜结果进一步表明不同油相和GA的添加影响了乳液泡沫的黏弹性和微观结构，相比于单一SO油相，SO/CO油相在GA的协同下形成的乳液泡沫表观黏度、储能模量和损耗模量更高，表明抗扰动能力和机械强度更好；同时体系中气泡数量相对更多，气泡形状更规则，脂滴颗粒形成的围锢界面更紧凑，主要归因于CO较高的熔点其固化作用形成的脂滴颗粒Pickering稳定作用更显著，与连续相中GA形成网络骨架共同稳定乳液泡沫。本研究揭示了油/水型Pickering乳液与GA形成乳液泡沫的稳定机制，为感官导向的稳定型植物基乳液泡沫新产品研发提供了重要理论依据。

关键词: 乳液泡沫；脂滴颗粒；Pickering稳定作用；甘草酸；稳定机制

Abstract: To elucidate the mechanism of the synergistic effect of Pickering stabilization with lipid droplets and glycyrrhizic acid (GA) on enhancing the stability of emulsion foams, this study systematically analyzed the sensory attributes, plasticity, stability, overrun, rheological properties, and microstructure of emulsion foams, and the effects of different oil phases, including soybean oil (SO) and its mixture with coconut oil (SO/CO) at a 1:1 ratio (V/V), and GA addition on the stability of emulsion foam systems was investigated. The results demonstrated that GA addition significantly improved whipping capacity and foam texture, and the optimal addition level was 1.5%. Compared with SO, emulsion foams formed by SO/CO exhibited superior whipping capacity, better shape retention, minimal bubble collapse, and smoother surfaces. Rheological measurements and confocal laser scanning microscopy (CLSM) further revealed that both oil-phase composition and GA concentration influenced the viscoelasticity and microstructure of emulsion foams. Compared with SO emulsion foams, SO/CO + GA emulsion foams showed higher apparent viscosity, storage modulus (G’), and loss modulus (G”), indicating better anti-disturbance ability and mechanical strength. Furthermore, these foams exhibited higher bubble density and more regular bubble shapes, with a more compact interfacial network formed by lipid particles. This enhancement was mainly attributed to the higher melting point of CO, whose solidification promoted the formation of lipid droplets with a more pronounced Pickering stabilization effect. These droplets interacted with GA in the continuous phase to form a network, thereby stabilizing emulsion foams. Overall, this study elucidates the stabilization mechanism of oil-in-water (O/W) Pickering emulsion foams in collaboration with GA, providing an important theoretical basis for developing stable, sensory-driven plant-based emulsion foam products.

Key words: emulsion foams; lipid droplets; Pickering stabilization; glycyrrhizic acid; stabilization mechanism

中图分类号:

TS222＋.1

程丹彤，吴凡，汤珠菡，唐佳丽，卫懿宁，沐雨欣，陈谢宇，方勇，丁俭. 脂滴颗粒Pickering稳定作用协同甘草酸强化乳液泡沫稳定性[J]. 食品科学, 2026, 47(14): 105-112 https://doi.org/10.7506/spkx1002-6630-20260113-101

CHENG Dantong, WU Fan, TANG Zhuhan, TANG Jiali, WEI Yining, MU Yuxin, CHEN Xieyu, FANG Yong, DING Jian. Synergistic Enhancement of Emulsion Foam Stability by Pickering Stabilization with Lipid Droplets and Glycyrrhizic Acid[J]. FOOD SCIENCE, 2026, 47(14): 105-112 https://doi.org/10.7506/spkx1002-6630-20260113-101

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脂滴颗粒Pickering稳定作用协同甘草酸强化乳液泡沫稳定性

Synergistic Enhancement of Emulsion Foam Stability by Pickering Stabilization with Lipid Droplets and Glycyrrhizic Acid

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