FOOD SCIENCE ›› 2018, Vol. 39 ›› Issue (6): 39-44.doi: 10.7506/spkx1002-6630-201806007

• Food Chemistry • Previous Articles     Next Articles

Preparation of Tea Polyphenols-Loaded Inverse Microemulsion Using Edible Oil as Continuous Phase

CHEN Mengjie1, WANG Daoyuan1, LI Zhiyong1, YANG Ying2, WU Jinhong2, ZHONG Yaoguang1,*, WANG Zhengwu2,*   

  1. (1. College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; 2. School of Agriculture and Biology, Shanghai Jiaotong University, Shanghai 200240, China)
  • Online:2018-03-25 Published:2018-03-14

RichHTML

5

PDF (PC)

201

Abstract: Tea polyphenols-loaded water-in-oil microemulsion (ME) of polyoxyethylene (10) oleyl ether (Brij97)-glyceryl monooleate (GMO)-ethanol-edible oil-water to envelop was prepared successfully in this paper. The phase behavior, particle size, and oxidative stability were investigated by pseudo-ternary phase diagram method, dynamic light scattering (DLS) and differential scanning calorimetry (DSC). The results showed that the optimal mass ratio of Brij97 to GMO was 2:8; the optimal mass ratio of water to ethanol was 4:1. Higher tea polyphenol (TP) concentration resulted in smaller mean particle size and higher polydispersity index of ME system. Moreover, the mean particle size of 5 kinds of ME systems with 0.10 g/mL TP in the aqueous phase remained between 8.00 and 12.00 nm for 30 days. The results of DSC showed that the incipient oxidation temperature of blank soybean oil ME was 163.40 ℃, while those of ME with 0.01 and 0.10 g/mL TP added were 175.77 and 210.88 ℃, respectively.

Key words: inverse microemulsion, antioxidant, tea polyphenols, edible oil, differential scanning calorimetry

CLC Number: