聚甘油脂肪酸酯结构对姜黄素纳米乳液稳定性及其功能特性的影响  

Impact of the Structure of Polyglycerol Fatty Acid Esters on the Stability and Functional Performance of Curcumin-Loaded Nanoemulsions

作　　者：张尚微 杨继国[1] 徐晓飞 任杰 ZHANG Shangwei;YANG Jiguo;XU Xiaofei;REN Jie(School of Food Science and Engineering,South China University of Technology,Guangzhou 510641,China;Innovation Center of Bioactive Molecule Development and Application,South China Institute of Collaborative Innovation,Dongguan 221116,China)

机构地区：[1]华南理工大学食品科学与工程学院,广东广州510641 [2]华南协同创新研究院生物活性分子开发与应用创新中心,广东东莞221116

出　　处：《食品科学》2022年第6期34-41,共8页Food Science

基　　金：“十三五”国家重点研发计划重点专项(2018YFC1602102)。

摘　　要：使用聚甘油脂肪酸酯(polyglycerol fatty acid esters,PGFEs)制备姜黄素纳米乳液,并探究PGFEs的脂肪链长(C_(10)~C_(18))对姜黄素纳米乳液的乳液特性、贮存稳定性、抗氧化活性及抗菌活性的影响。结果表明:PGFEs脂肪链长的增加会使乳液粒径增大、Zeta电位变低,但不影响姜黄素的包封效率。PGFEs纳米乳液在4℃和30℃时具有良好的物理化学稳定性(28 d),但在50℃时粒径随时间延长剧烈增大且伴随姜黄素的快速降解。相比其他PGFEs乳液,聚甘油癸酸酯(polyglycerol capric acid esters,PGC)乳液表现出较强的热稳定性。自由基清除实验显示,中链PGFEs乳液能显著提高姜黄素的自由基清除活性(P<0.05)。最小抑菌浓度测定结果表明,中链PGFEs乳液对金黄色葡萄球菌和大肠杆菌具有抗菌活性,且PGC与姜黄素存在协同抗菌效应。The effects of the aliphatic chain length of polyglycerol fatty acid esters(PGFEs)on physicochemical characteristics,storage stability,antioxidant activity and antimicrobial activity of curcumin-loaded nanoemulsions were evaluated.It turned out that longer aliphatic chain of PGFEs increased the droplet size and decreased the zeta potential of nanoemulsions,but had little impact on the encapsulation efficiency of curcumin.Moreover,PGFE-stabilized nanoemulsions were stable for 28 days at 4 or 30℃,while the particle size of nanoemulsions drastically increased over time at 50℃,accompanied by rapid degradation of curcumin.Compared to other PGFEs,nanoemulsions formulated with polyglycerol capric acid esters(PGC)displayed greater thermal stability.Nanoemulsions stabilized by medium-chain PGFEs significantly(P<0.05)enhanced the radical-scavenging activity of curcumin,and showed antimicrobial activity against Staphylococcus aureus and Escherichia coli.There was a synergistic inhibitory effect between PGFEs and curcumin.

关 键 词：聚甘油脂肪酸酯 姜黄素 纳米乳液 稳定性 抗氧化 抗菌 

分 类 号：TS201.2[轻工技术与工程—食品科学]