植物甾醇对O/W型纳米乳液物化稳定性及消化特性的影响  

Effects of Phytosterols on the Physical and Chemical Stability and Digestive Properties of O/W Nanoemulsions

作　　者：胡梦伟 宋萧萧 代志凯[1,2] 孙海辉 殷军艺 聂少平[1] Hu Mengwei;Song Xiaoxiao;Dai Zhikai;Sun Haihui;Yin Junyi;Nie Shaoping(State Key Laboratory of Food Science and Resources,China-Canada Joint Laboratory of Food Science and Technology(Nanchang),Key Laboratory of Bioactive Polysaccharides of Jiangxi Province,Nanchang University,Nanchang 330047;Yichun Big Turtle Life Science Co.,Ltd.,Yichun 336000,Jiangxi)

机构地区：[1]南昌大学、食品科学与资源挖掘全国重点实验室、中国-加拿大食品科学与技术联合实验室(南昌)、江西省生物活性多糖重点实验室,南昌330047 [2]宜春大海龟生命科学股份有限公司,江西宜春336000

出　　处：《中国食品学报》2024年第4期130-140,共11页Journal of Chinese Institute Of Food Science and Technology

基　　金：江西省重大研发专项(20223AAF02015);江西省重点研发计划项目(20223BBF61022);国家科技奖后备培育计划项目(20223AEI91006)。

摘　　要：植物甾醇(PS)具有不溶于水,难溶于油的特性,构建水包油(O/W)型纳米乳液是目前提升其生物利用度、感官品质的常见方法,然而其乳化作用对O/W型纳米乳液的稳定机制尚未得到关注。本研究构建了荷载不同质量分数的植物甾醇(0.1%,0.5%,0.9%)的纳米乳液(PSN),系统探究了PS浓度对油-水界面张力,以及乳液的微观结构、粒径、ζ-电位、储藏稳定性、氧化稳定性以及消化特性的影响。结果表明:PS可降低油-水界面张力,并可在界面处形成部分结晶,影响PSN的物化稳定性;制得的PSN粒径为165.3~247.2 nm,ζ-电位范围为-24.3~-28.4 mV,随着PS浓度的增加逐渐增大;4℃储存28 d,0.1%PSN及0.5%PSN均可保持良好的稳定性,然而在60℃储存条件下,0.9%PSN表现出最优的动力学稳定性。此外,加速氧化试验及消化试验的结果均显示,较高浓度的PS可有效抑制乳液中的脂质氧化以及游离脂肪酸的释放(<31.41%)。本研究结果可为PS功能性食品或辅料的精准开发提供较好的理论参考。Phytosterols(PS)are water-insoluble and oil-insoluble,and the construction of oil-in-water(O/W)-type nanoemulsions is a common method to enhance their bioavailability and organoleptic qualities,while the stabilizing mechanism of O/W-type nanoemulsions by its own emulsification has not yet been received attention.In this study,phytosterol nanoemulsion(PSN)loaded with different mass fractions of phytosterols(0.1%,0.5%and 0.9%)was firstly constructed,and the effects of PS concentration on oil-water interfacial tension,as well as microstructure,particle size,ζ-potential,storage stability,oxidative stability,and digestive properties of the emulsion were systematically investigated.The results showed that PS could reduce the oil-water interfacial tension and could form some crystals at the interface,which affected the physical and chemical stability of PSN;the particle sizes of the produced PSN ranged from 165.3 nm to 247.2 nm,and theζ-potentials ranged from-24.3 mV to-28.4 mV,which increased gradually with the increase of the PS concentration;the emulsions could maintain a good stability after being stored at 4℃for 28 days at 0.1%and 0.5%PSN.However,the storage stability,oxidative stability and digestive properties of the emulsions were not affected by the concentration of PS.However,0.9%PSN showed optimal kinetic stability under 60℃storage conditions.In addition,the results of the accelerated oxidation test and digestion test showed that higher concentrations of PS could effectively inhibit lipid oxidation and the release of free fatty acids in emulsions(<31.41%).The results of this study may provide theoretical support for the precise development of PS functional foods or excipients.

关 键 词：植物甾醇 纳米乳液 稳定性 界面张力 体外消化 

分 类 号：TS201.2[轻工技术与工程—食品科学]