β-胡萝卜素对Pickering乳液中脂质氧化的抑制作用研究  

Inhibitory Effect ofβ-Carotene on Lipid Oxidation in Pickering Emulsion

作　　者：马昉新 齐文慧 淑英[1] 张旭 梁孙硕 杨天一 王慧婷 张志胜[1] MA Fangxin;QI Wenhui;SHU Ying;ZHANG Xu;LIANG Sunshuo;YANG Tianyi;WANG Huiting;ZHANG Zhisheng(College of Food Science and Technology,Agricultural University of Hebei,Baoding 071000,China;State Key Laboratory of Food Science and Technology,Jiangnan University,Wuxi 214122,China;Baoding Institute for Food and Drug Control,Baoding 071000,China)

机构地区：[1]河北农业大学食品科技学院,河北保定071000 [2]江南大学食品科学与技术国家重点实验室,江苏无锡214122 [3]保定市食品药品检验所,河北保定071000

出　　处：《食品工业科技》2024年第17期131-138,共8页Science and Technology of Food Industry

基　　金：河北省自然科学基金(C2021204154);河北省现代农业产业技术体系羊创新团队产品加工与品牌岗位(HBCT2023200205);姜黄素消化和肠道代谢特性及改善脂代谢紊乱作用机制研究(C2023204010);河北农业大学引进人才科研专项(YJ2021025)。

摘　　要：为了考察β-胡萝卜素对Pickering乳液中脂质氧化的抑制作用,以纤维素纳米晶体(cellulose nanocrystal,CNC)为乳化剂制备了包埋β-胡萝卜素的Pickering乳液。以DPPH和ABTS+自由基清除率为评价指标分析β-胡萝卜素包埋前后的抗氧化性能。通过测定β-胡萝卜素包埋率及保留率、POV值、TBA值和色差,考察包埋β-胡萝卜素乳液的氧化稳定性及着色稳定性。结果表明,经乳液包埋的β-胡萝卜素具有良好的DPPH、ABTS+自由基清除效果。β-胡萝卜素在乳液中的保留率由于其自由基清除作用和自氧化反应而显著下降(P<0.05),并且与乳液中的TBA值呈极显著负相关(P<0.01)。加速氧化期间,由于乳液中的β-胡萝卜素通过清除自由基和自氧化反应抑制脂质氧化,乳液中的POV、TBA值均随β-胡萝卜素浓度增加而显著降低(P<0.05),乳液的氧化稳定性显著提高。包埋β-胡萝卜素乳液的颜色饱和度显著提高(P<0.05),呈现明亮的黄色。因此,通过包埋脂溶性β-胡萝卜素可提高Pickering乳液的氧化稳定性和着色稳定性,从而为Pickering乳液在替代脂肪和包埋递送营养物质等方面提供更广阔的应用前景。In order to investigate the inhibitory effect ofβ-carotene on lipid oxidation in Pickering emulsion,the Pickering emulsions embedded withβ-carotene were prepared using cellulose nanocrystal(CNC)as an emulsifier.The DPPH and ABTS+radical scavenging rates were used as evaluation indices to examine the antioxidant properties ofβ-carotene,both before and after embedding.The oxidative and coloring stability of the embeddedβ-carotene emulsions was investigated by measuring theβ-carotene embedding and retention rate,peroxide value(POV),thiobarbituric acid(TBA)value,and color difference.The results showed that theβ-carotene embedded in the emulsions had a good scavenging effect on DPPH and ABTS+free radicals.The retention ofβ-carotene in the emulsions significantly decreased(P<0.05)due to the free radical scavenging and auto-oxidation reactions ofβ-carotene.There was a highly significant negative correlation between the retention ofβ-carotene and the TBA value in the emulsions(P<0.01).During the accelerated oxidation,the peroxide value(POV)and thiobarbituric acid(TBA)value in the emulsions decreased significantly with increasingβ-carotene concentration(P<0.05),and the oxidative stability of the emulsions was significantly improved.This result was because theβ-carotene in the emulsion inhibited lipid oxidation by scavenging free radical and auto-oxidation reaction.The color saturation of the embeddedβ-carotene emulsions significantly increased(P<0.05),and the emulsions had a bright yellow color.Therefore,the oxidative and coloring stability of Pickering emulsions can be enhanced by embedding fat-solubleβ-carotene into the emulsions.This advancement broadens the potential applications of Pickering emulsions in fat substitution,nutrient embedding,and nutrient delivery areas.

关 键 词：Β-胡萝卜素 Pickering乳液 抗氧化活性 氧化稳定性 着色稳定性 

分 类 号：TS201.2[轻工技术与工程—食品科学]