番茄红素油多层乳状液的制备及稳定性研究
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摘要
番茄红素是一种具有多种生理功能的天然类胡萝卜素,它不溶于水,且结构特殊、不稳定。将番茄红素油制成多层乳状液,有望改善其溶解性和稳定性。本文以大豆分离蛋白、果胶和壳聚糖作为聚电解质,采用静电层层自组装的方法制备番茄红素油多层乳状液,探讨聚电解质浓度、pH、乳化速度等因素对乳状液稳定性的影响,以确定制备番茄红素油多层乳状液的最佳条件。研究表明,在pH3、乳化速度15 000 r/min、番茄红素油含量0.5%、大豆分离蛋白含量1%的条件下,制备的初级乳状液乳层保留率为90%;在pH3、番茄红素油含量0.25%、大豆分离蛋白含量0.5%及果胶含量0.05%的条件下,制备的二级乳状液乳层保留率达到92%;在pH3、番茄红素油含量0.125%、大豆分离蛋白含量0.25%、果胶含量0.025%及壳聚糖含量0.05%的条件下,制备的三级乳状液乳层保留率达95%。制备番茄红素油多层乳状液可以显著提高番茄红素的稳定性,本研究为提高番茄红素的溶解性和分散性奠定了理论基础。
Lycopene is a natural carotenoid with multiple physiological functions. Lycopene is characterized by its poor water solubility and stability as well as a special structure. Transformation to a multilayered emulsion form is expected to improve its solubility and stability. The lycopene multilayered emulsions were prepared by using soybean protein isolate(SPI), pectin, and chitosan as the polyelectrolytes through electrostatic layer-by-layer self-assembly. The effects of polyelectrolyte concentration, pH and emulsifying speed on emulsion stability were investigated to determine the optimum conditions for multilayered emulsion formation. The results indicated that the optimum conditions for primary emulsion formation were emulsifying speed 15 000 r/min, lycopene concentration 0.5%, SPI concentration 1.0% and pH 3.0.Such conditions yielded emulsion retention of 90%. The optimum conditions for the secondary emulsion formation were lycopene concentration 0.25%, SPI concentration 0.5%, pectin concentration 0.05% and pH 3.0, which led to emulsion retention of 92%. The optimum conditions for the preparation of the tertiary emulsion were lycopene concentration 0.125%, SPI concentration 0.25%, pectin concentration 0.025%, chitosan concentration 0.05% and pH 3.0. Under such conditions, the emulsion retention peaked as high as 95%. It was concluded that the formation of multilayered emulsion could significantly improve the stability of lycopene and this work laid the theoretical foundation of improving the solubility and stability of lycopene.
Lycopene is a natural carotenoid with multiple physiological functions. Lycopene is characterized by its poor water solubility and stability as well as a special structure. Transformation to a multilayered emulsion form is expected to improve its solubility and stability. The lycopene multilayered emulsions were prepared by using soybean protein isolate(SPI), pectin, and chitosan as the polyelectrolytes through electrostatic layer-by-layer self-assembly. The effects of polyelectrolyte concentration, pH and emulsifying speed on emulsion stability were investigated to determine the optimum conditions for multilayered emulsion formation. The results indicated that the optimum conditions for primary emulsion formation were emulsifying speed 15 000 r/min, lycopene concentration 0.5%, SPI concentration 1.0% and pH 3.0.Such conditions yielded emulsion retention of 90%. The optimum conditions for the secondary emulsion formation were lycopene concentration 0.25%, SPI concentration 0.5%, pectin concentration 0.05% and pH 3.0, which led to emulsion retention of 92%. The optimum conditions for the preparation of the tertiary emulsion were lycopene concentration 0.125%, SPI concentration 0.25%, pectin concentration 0.025%, chitosan concentration 0.05% and pH 3.0. Under such conditions, the emulsion retention peaked as high as 95%. It was concluded that the formation of multilayered emulsion could significantly improve the stability of lycopene and this work laid the theoretical foundation of improving the solubility and stability of lycopene.
引文
[1]金丽芬,张晓燕,夏文明.番茄红素的研究进展[J].海军医学杂志, 2010, 31(1):91-92.
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[3]罗金凤,任美燕,陈敬鑫,等.番茄红素的生理功能及保持其稳定性方法的研究进展[J].食品科学,2011, 32(19):279-283.
[4] RIED K, FAKLER P. Protective effect of lycopene on serum cholesterol and blood pressure:metaanalyses of intervention trials[J]. Maturitas, 2011,68(4):299-310.
[5]陈文田,李海霞,郑庆东,等.番茄红素乳状液稳定性研究[J].食品工业科技, 2011, 32(9):147-148,155.
[6]王晓文,张华伟,闫圣坤,等.番茄红素在微乳液制备和贮藏过程中构型转化及稳定性研究[J].食品与生物技术学报, 2013, 32(1):22-29.
[7] GUO H, HUANG Y, QIAN J Q, et al. Optimization of technological parameters for preparation of lycopene microcapsules[J]. Journal of Food Science and Technology, 2014, 51(7):1318-1325.
[8]曹雯丽.番茄红素纳米分散体的制备及稳定性研究[D].无锡:江南大学, 2009:2-10.
[9] GOULA A M, ADAMOPOULOS K G. A new technique for spray-dried encapsulation of lycopene[J].Drying Technology, 2012, 30(6):641-652.
[10] ESTEFANIA J M, ADEM G, TRINIDAD P P, et al. Suitability of using monolayered and multilayered emulsions for microencapsulation ofω-3 fatty acids by spray drying:Effect of storage at different temperatures[J]. Food and Bioprocess Technology, 2014,8(1):100-111.
[11] JO Y J, CHUN J Y, KWON Y J, et al. Formulation development of multilayered fish oil emulsion by using electrostatic deposition of charged biopolymers[J]. International Journal of Food Engineering,2015, 11(1):31-39.
[12] PERRECHIL F A, CUNHA R L. Stabilization of multilayered emulsions by sodium caseinate andκ-carrageenan[J]. Food Hydrocolloids, 2013, 30(2):606-613.
[13]许朵霞,曹雁平,齐雅萌,等.食品功能因子输送体系的研究进展[J].食品工业科技, 2014, 35(11):368-371.
[14] MAO L, ROOS Y H, MIAO S, et al. Volatile release from whey protein isolate-pectin multilayer stabilized emulsions:effect of pH, salt, and artificial salivas[J]. Journal of Agricultural and Food Chemistry, 2013, 61(26):6231-6239.
[15] UTAI K, DAVID J M. Impact of lipase, bile salts,and polysaccharides on properties and digestibility of tuna oil multilayer emulsions stabilized by lecithinchitosan[J]. Food Biophysics, 2010, 5(2):73-81.
[16]林传舟.亚麻籽油多层乳液及其微胶囊的制备研究[D].无锡:江南大学, 2015:4-29.
[17] ZHENG M Y, LIU F, WANG Z W, et al. Formation and characterization of self-assembling fish oil microemulsions[J]. Colloid Journal, 2011, 73(3):319-326.
[18] SHCHUKINA E M, SHCHUKIN D G. Layer-bylayer coated emulsion microparticles as storage and delivery tool[J]. Current Opinion in Colloid&Interface Science, 2012, 17(5):281-289.
[19]赵菁菁,王菁,袁芳,等.蛋白质-多糖层层组装技术在食品乳状液中的应用[J].食品科技, 2014, 39(10):78-83.
[20] BEICHT J, ZEEB B, GIBIS M, et al. Influence of layer thickness and composition of cross-linked multilayered oil-in-water emulsions on the release behavior of lutein[J]. Food Function, 2013, 4(10):1457-1467.
[21] BORTNOWSKA G. Multilayer oil-in-water emulsions:Formation, characteristics and application as the carriers for lipophilic bioactive food components-a review[J]. Polish Journal of Food and Nutrition Sciences, 2015, 65(3):157-166.
[22]徐乙文,刘会平,陈苓,等.玉米油W1/O/W2型多重乳状液稳定性的研究[J].高校化学工程学报,2012, 26(1):175-181.
[23]魏慧贤,钟芳,麻建国.各相体积比对W/O/W复合乳状液性质的影响[J].食品与机械, 2007, 23(6):35-38+47.
[24]王磊.基于乳清分离蛋白乳状液体系的维生素E的包埋和保护研究[D].无锡:江南大学, 2015:10-22.
[25]崔健,郦金龙,刘欢,等.乳清分离蛋白-多糖乳状液制备与乳化稳定性研究[J].农业机械学报, 2011,42(9):133-137.
[2] SUBRAMANIAN P, DHIMAN M, JAEMAN B, et al. Potent antioxidative activity of lycopene:a potential role in scavenging hypochlorous acid[J]. Free Radical Biology&Medicine, 2010, 49(2):205-213.
[3]罗金凤,任美燕,陈敬鑫,等.番茄红素的生理功能及保持其稳定性方法的研究进展[J].食品科学,2011, 32(19):279-283.
[4] RIED K, FAKLER P. Protective effect of lycopene on serum cholesterol and blood pressure:metaanalyses of intervention trials[J]. Maturitas, 2011,68(4):299-310.
[5]陈文田,李海霞,郑庆东,等.番茄红素乳状液稳定性研究[J].食品工业科技, 2011, 32(9):147-148,155.
[6]王晓文,张华伟,闫圣坤,等.番茄红素在微乳液制备和贮藏过程中构型转化及稳定性研究[J].食品与生物技术学报, 2013, 32(1):22-29.
[7] GUO H, HUANG Y, QIAN J Q, et al. Optimization of technological parameters for preparation of lycopene microcapsules[J]. Journal of Food Science and Technology, 2014, 51(7):1318-1325.
[8]曹雯丽.番茄红素纳米分散体的制备及稳定性研究[D].无锡:江南大学, 2009:2-10.
[9] GOULA A M, ADAMOPOULOS K G. A new technique for spray-dried encapsulation of lycopene[J].Drying Technology, 2012, 30(6):641-652.
[10] ESTEFANIA J M, ADEM G, TRINIDAD P P, et al. Suitability of using monolayered and multilayered emulsions for microencapsulation ofω-3 fatty acids by spray drying:Effect of storage at different temperatures[J]. Food and Bioprocess Technology, 2014,8(1):100-111.
[11] JO Y J, CHUN J Y, KWON Y J, et al. Formulation development of multilayered fish oil emulsion by using electrostatic deposition of charged biopolymers[J]. International Journal of Food Engineering,2015, 11(1):31-39.
[12] PERRECHIL F A, CUNHA R L. Stabilization of multilayered emulsions by sodium caseinate andκ-carrageenan[J]. Food Hydrocolloids, 2013, 30(2):606-613.
[13]许朵霞,曹雁平,齐雅萌,等.食品功能因子输送体系的研究进展[J].食品工业科技, 2014, 35(11):368-371.
[14] MAO L, ROOS Y H, MIAO S, et al. Volatile release from whey protein isolate-pectin multilayer stabilized emulsions:effect of pH, salt, and artificial salivas[J]. Journal of Agricultural and Food Chemistry, 2013, 61(26):6231-6239.
[15] UTAI K, DAVID J M. Impact of lipase, bile salts,and polysaccharides on properties and digestibility of tuna oil multilayer emulsions stabilized by lecithinchitosan[J]. Food Biophysics, 2010, 5(2):73-81.
[16]林传舟.亚麻籽油多层乳液及其微胶囊的制备研究[D].无锡:江南大学, 2015:4-29.
[17] ZHENG M Y, LIU F, WANG Z W, et al. Formation and characterization of self-assembling fish oil microemulsions[J]. Colloid Journal, 2011, 73(3):319-326.
[18] SHCHUKINA E M, SHCHUKIN D G. Layer-bylayer coated emulsion microparticles as storage and delivery tool[J]. Current Opinion in Colloid&Interface Science, 2012, 17(5):281-289.
[19]赵菁菁,王菁,袁芳,等.蛋白质-多糖层层组装技术在食品乳状液中的应用[J].食品科技, 2014, 39(10):78-83.
[20] BEICHT J, ZEEB B, GIBIS M, et al. Influence of layer thickness and composition of cross-linked multilayered oil-in-water emulsions on the release behavior of lutein[J]. Food Function, 2013, 4(10):1457-1467.
[21] BORTNOWSKA G. Multilayer oil-in-water emulsions:Formation, characteristics and application as the carriers for lipophilic bioactive food components-a review[J]. Polish Journal of Food and Nutrition Sciences, 2015, 65(3):157-166.
[22]徐乙文,刘会平,陈苓,等.玉米油W1/O/W2型多重乳状液稳定性的研究[J].高校化学工程学报,2012, 26(1):175-181.
[23]魏慧贤,钟芳,麻建国.各相体积比对W/O/W复合乳状液性质的影响[J].食品与机械, 2007, 23(6):35-38+47.
[24]王磊.基于乳清分离蛋白乳状液体系的维生素E的包埋和保护研究[D].无锡:江南大学, 2015:10-22.
[25]崔健,郦金龙,刘欢,等.乳清分离蛋白-多糖乳状液制备与乳化稳定性研究[J].农业机械学报, 2011,42(9):133-137.