薄荷油纳米乳液的制备及其性质分析
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摘要
为克服薄荷油易挥发、不易溶于水的缺点,以大豆分离蛋白-磷脂酰胆碱复合物作为乳化剂,采用高压均质法制备薄荷油纳米乳液,研究大豆分离蛋白质量分数、薄荷油质量分数及均质压力对薄荷油纳米乳液的平均粒径、多分散性指数、Zeta电位、浊度、乳化产率、乳液稳定性指数的影响,并确定制备薄荷油纳米乳液的最佳工艺参数为:大豆分离蛋白质量分数2.5%、薄荷油质量分数5%、均质压力80 MPa。通过动态光散射和透射电镜验证最佳条件制备的薄荷油纳米乳液平均粒径小且分布均匀;通过气相色谱-质谱检测发现大豆蛋白-磷脂酰胆碱为乳化剂制备的纳米乳液可有效保护薄荷油功能成分;流变学特性结果表明薄荷油纳米乳液具有良好的动力学稳定性。
In order to overcome limitations of peppermint oil such as high volatility and poor water solubility, peppermint oil nanoemulsions were prepared by high pressure homogenization method using soybean protein-phosphatidylcholine complex as the emulsifier. Based on average particle size, polydispersity index, zeta potential, turbidity, emulsification yield and emulsion stability index, the optimum process parameters were determined as follows: soy protein isolate(SPI) concentration2.5%(m/m), peppermint oil 5%(m/m), and homogenization pressure 80 MPa. Peppermint oil nanoemulsions with a small average diameter and uniform size distribution were obtained under the optimized conditions as examined by dynamic light scattering and transmission electron microscopy. Analysis by gas chromatography-mass spectrometry(GC-MS) showed that the nanoemulsions could effectively preserve the functional components of peppermint oil; the rheological results showed that the peppermint oil nano-emulsion had good kinetic stability.
In order to overcome limitations of peppermint oil such as high volatility and poor water solubility, peppermint oil nanoemulsions were prepared by high pressure homogenization method using soybean protein-phosphatidylcholine complex as the emulsifier. Based on average particle size, polydispersity index, zeta potential, turbidity, emulsification yield and emulsion stability index, the optimum process parameters were determined as follows: soy protein isolate(SPI) concentration2.5%(m/m), peppermint oil 5%(m/m), and homogenization pressure 80 MPa. Peppermint oil nanoemulsions with a small average diameter and uniform size distribution were obtained under the optimized conditions as examined by dynamic light scattering and transmission electron microscopy. Analysis by gas chromatography-mass spectrometry(GC-MS) showed that the nanoemulsions could effectively preserve the functional components of peppermint oil; the rheological results showed that the peppermint oil nano-emulsion had good kinetic stability.
引文
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[27]陈硕,徐马俊坤,张赟彬,等.薄荷精油微乳体系的构建及其抑菌性[J].现代食品科技,2014,30(11):139-144.
[28]梁蓉.以OSA变性淀粉为乳化剂的纳米乳液制备及特性研究[D].无锡:江南大学,2013.
[29]FLOURY J,DESRUMAUX A,LARDIERES J.Effect of high-pressure homogenization on droplet size distributions and rheological properties of model oil-in-water emulsions[J].Innovative Food Science&Emerging Technologies,2000,1(2):127-134.DOI:10.1016/S1466-8564(00)00012-6.
[30]CAMPANELLA O H,DORWARD N M,SINGH H.A study of the rheological properties of concentrated food emulsions[J].Journal of Food Engineering,1995,25(94):427-440.DOI:10.1016/0260-8774(94)00000-Y.
[2]MONLLOR P,BONET M A,CASES F.Characterization of the behaviour of flavour microcapsules in cotton fabrics[J].European Polymer Journal,2007,43(6):2481-2490.DOI:10.1016/j.eurpolymj.2007.04.004.
[3]曲映红,陈舜胜,潘赟.锐孔法制备大粒径薄荷油微胶囊[J].食品工业,2015,36(5):9-10.
[4]陈燕,陈计峦,田金虎,等.薄荷精油微胶囊包埋工艺研究[J].食品工业,2014,35(4):32-35.
[5]丰隽莉,王正武,俞惠新,等.VE的微乳化研究[J].食品与机械,2006(5):36-39.
[6]KABALNOV A.Ostwald ripening and relate phenomena[J].Journal of Dispersion Science and Technology,2001,22(1):1-12.DOI:10.1081/DIS-100102675.
[7]FERNáNDEZ-áVILA C,ESCRIU R,TRUJILLO A J.Ultra-high pressure homogenization enhances physicochemical properties of soy protein isolate-stabilized emulsions[J].Food Research International,2015,75:357-366.DOI:10.1016/j.foodres.2015.05.026.
[8]XU J,MUKHERJEE D,CHANG S.Physicochemical properties and storage stability of soybean protein nanoemulsions prepared by ultrahigh pressure homogenization[J].Food Chemistry,2017,240:1005-1013.DOI:10.1016/j.foodchem.2017.07.077.
[9]LEE S J,MCCLEMENTS D J.Fabrication of protein-stabilized nanoemulsions using a combined homogenization and amphiphilic solvent dissolution/evaporation approach[J].Food Hydrocolloids,2010,24(6/7):560-569.DOI:10.1016/j.foodhyd.2010.02.002.
[10]SORGENTINI D A,WAGNER J R.Comparative study of structural characteristics and thermal behavior of whey and isolate soybean proteins[J].Journal of Food Biochemistry,1999,23(5):489-507.DOI:10.1111/j.1745-4514.1999.tb00033.x.
[11]刘蕾,袁芳,高彦祥.α-乳白蛋白提高β-胡萝卜素乳液稳定性[J].农业工程学报,2016,32(增刊2):423-429.
[12]?BANO?LU E.Rheological behaviour of whey protein stabilized emulsions in the presence of gum arabic[J].Journal of Food Engineering,2002,52(3):273-277.DOI:10.1016/S0260-8774(01)00115-7.
[13]JAFARI S M,ASSADPOOR E,HE Y,et al.Re-coalescence of emulsion droplets during high-energy emulsification[J].Food Hydrocolloids,2008,22(7):1191-1202.DOI:10.1016/j.foodhyd.2007.09.006.
[14]陈冬,张晓阳,刘尧政,等.姜油纳米乳液超声波乳化制备工艺及其稳定性研究[J].农业机械学报,2016,47(6):250-258.DOI:10.6041/j.issn.1000-1298.2016.06.033.
[15]MAHDI JAFARI S,HE Y,BHANDARI B.Nano-emulsion production by sonication and microfluidization:a comparison[J].International Journal of Food Properties,2006,9(3):475-485.DOI:10.1080/10942910600596464.
[16]BI L,YANG L,BHUNIA A K,et al.Carbohydrate nanoparticlemediated colloidal assembly for prolonged efficacy of bacteriocin against food pathogen[J].Biotechnology and Bioengineering,2011,108(7):1529-1536.DOI:10.1002/bit.23099.
[17]ADJONU R,DORAN G,TORLEY P,et al.Formation of whey protein isolate hydrolysate stabilised nanoemulsion[J].Food Hydrocolloids,2014,41:169-177.DOI:10.1016/j.foodhyd.2014.04.007.
[18]刘晓丽,康亚男,吴克刚,等.肉桂精油纳米乳液制备工艺研究[J].现代食品科技,2017,33(8):161-167;122.
[19]KUNDU P,AGRAWAL A,MATEEN H,et al.Stability of oil-inwater macro-emulsion with anionic surfactant:effect of electrolytes and temperature[J].Chemical Engineering Science,2013,102:176-185.DOI:10.1016/j.ces.2013.07.050.
[20]张媛,姜帆,刘骞,等.超高压均质对大豆分离蛋白乳化特性的影响[J].食品研究与开发,2017,38(1):1-5.
[21]毛立科,许洪高,高彦祥.高压均质技术与食品乳状液[J].食品与机械,2007(5):146-149.
[22]MCCLEMENTS D J.Theoretical analysis of factors affecting the formation and stability of multilayered colloidal dispersions[J].Langmuir,2005,21(21):9777-9785.DOI:10.1021/la0512603.
[23]DESRUMAUX A,MARCAND J.Formation of sunflower oil emulsions stabilized by whey proteins with high-pressure homogenization(up to 350 MPa):effect of pressure on emulsion characteristics[J].International Journal of Food Science&Technology,2002,37(3):263-269.DOI:10.1046/j.1365-2621.2002.00565.x.
[24]毕爽,李杨,隋晓楠,等.高压均质对大豆蛋白-磷脂复合体系结构及理化/功能性质的影响[J].食品科学,2017,38(5):148-153.DOI:10.7506/spkx1002-6630-201705024.
[25]SCHULZ M B,DANIELS R.Hydroxypropyl methylcellulose(HPMC)as emulsifier for submicron emulsions:influence of molecular weight and substitution type on the droplet size after highpressure homogenization[J].European Journal of Pharmaceutics and Biopharmaceutics,2000,49(3):231-236.DOI:10.1016/S0939-6411(00)00069-2.
[26]GALV?O K C S,VICENTE A A,SOBRAL P J A.Development,characterization,and stability of O/W pepper nanoemulsions produced by high-pressure homogenization[J].Food&Bioprocess Technology,2018,11(2):355-367.DOI:10.1007/s11947-017-2016-y.
[27]陈硕,徐马俊坤,张赟彬,等.薄荷精油微乳体系的构建及其抑菌性[J].现代食品科技,2014,30(11):139-144.
[28]梁蓉.以OSA变性淀粉为乳化剂的纳米乳液制备及特性研究[D].无锡:江南大学,2013.
[29]FLOURY J,DESRUMAUX A,LARDIERES J.Effect of high-pressure homogenization on droplet size distributions and rheological properties of model oil-in-water emulsions[J].Innovative Food Science&Emerging Technologies,2000,1(2):127-134.DOI:10.1016/S1466-8564(00)00012-6.
[30]CAMPANELLA O H,DORWARD N M,SINGH H.A study of the rheological properties of concentrated food emulsions[J].Journal of Food Engineering,1995,25(94):427-440.DOI:10.1016/0260-8774(94)00000-Y.