当前位置：
X-MOL 学术
›
Food Chem.
›
论文详情
Our official English website, www.x-mol.net, welcomes your
feedback! (Note: you will need to create a separate account there.)
Development and stability of W1/O/W2 double emulsions stabilized by food-grade nanoparticles
Food Chemistry ( IF 8.5 ) Pub Date : 2024-12-19 , DOI: 10.1016/j.foodchem.2024.142583 Xiaoyu Li, Zhen Li, Haiyan Li, Huipeng Zhu, Mian Wei, Haiying Yu, Binbin Wang, Dawei Gao, Lu Wang
Food Chemistry ( IF 8.5 ) Pub Date : 2024-12-19 , DOI: 10.1016/j.foodchem.2024.142583 Xiaoyu Li, Zhen Li, Haiyan Li, Huipeng Zhu, Mian Wei, Haiying Yu, Binbin Wang, Dawei Gao, Lu Wang
|
This study presented the well-stable W1/O/W2 double emulsions stabilized by the food-grade nanoparticles. Firstly, the nanoparticles were prepared based on soybean protein isolate and Hohenbuehelia serotina polysaccharides by physical effects, which had the elliptical morphology and the average particle size of 639.96 nm. After fabrication of the first W1/O emulsions stabilized by the nanoparticles, the W1/O/W2 double emulsions were prepared and optimized under different volume ratio of W1/O emulsions phase to W2 phase (2:8, 3:7, 4:6, 5:5) by evaluating their physicochemical stability and gastrointestinal digestive characteristics in vitro. All the double emulsions had the uniform spherical morphology and “two-layer, three-phase” characteristics. By contrast, the double emulsions prepared at a volume ratio of 3:7 exhibited the more excellent storage, heating, centrifugal and freezing and thawing stability, and could inhibit the lipid oxidation of emulsions. During simulated gastrointestinal digestion in vitro, the nanoparticles possessed a lower free fatty acid release rate, with the maximum value of 6.62 %. Overall, this study provides an effective strategy for constructing the double emulsions potentially applied in functional food field.
更新日期：2024-12-20
京公网安备 11010802027423号