玉米黄素双棕榈酸酯乳液制备及其稳定性研究
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摘要
为了探索适宜的玉米黄素双棕榈酸酯(ZDP)乳液制备工艺,通过高压均质方法,采用2种天然乳化剂:大豆卵磷脂(SL)和乳清分离蛋白(WPI)和4种合成乳化剂:十聚甘油单油酸酯(PGE18)、十聚甘油单月桂酸酯(PGE12)、蔗糖酯(SE15)和吐温80(T80),以及2种不同油相:大豆油(SO)和中链甘油三酯(MCT),分别制备了ZDP乳液,研究了不同乳化剂种类和质量分数以及油相种类对ZDP乳液性质和稳定性的影响。同时,在最佳乳化剂条件下,研究了ZDP添加量对乳液性质的影响。研究结果表明:天然乳化剂乳化制备所得ZDP乳液平均粒径大,且稳定性一般。小分子合成乳化剂制得的ZDP乳液平均粒径小,但稳定性差异大。其中,PGE18为乳化剂时制备的乳液各项指标较好,且在质量分数为0.8%时乳化效果最好。MCT为油相较SO为油相制备所得乳液稳定性好。因此,选择质量分数为0.8%的PGE18为乳化剂,MCT为油相,高压均质可以制得粒径小于200 nm的ZDP乳液,且在4℃下贮藏28 d仍可保留约90%的ZDP。ZDP添加量变化在4~32 nmol/g时对ZDP乳液的粒径和电位无显著影响。
The impact of emulsifier type(soy lecithin(SL),decaglycerol monooleate(PGE18),decaglycerolmonolaurate(PGE12),sucrose ester(SE15),Tween 80(T80) and whey protein isolate(WPI)) and carrier oil(soybean oil(SO) and medium chain triglyceride(MCT)) on the properties and stability of zeaxanthin dipalmitate(ZDP)-fortified emulsions was investigated. The oil in water emulsions using MCT as carrier oil exhibited better physical and chemical stability than the SO emulsions among all emulsifiers,with the exception of T80. PGE18 produced emulsions with the best overall properties and stability. The impact of PGE18 concentrations on the property of ZDP-fortified emulsions was therefore investigated further. The results showed PGE18 at concentration of 0. 8% produced emulsions with significantly smaller droplet size and higher particle charge,either preparing with SO or MCT,while MCT emulsion(177. 7 nm) had smaller droplet size than SO emulsion(200. 2 nm).Increasing ZDP contents in emulsion from 4 nmol/g to 32 nmol/g emulsion had no effect on droplet size and particle charge,and produced a color change from light yellow to orange-yellow. Briefly,the ZDP emulsion prepared by PGE18(0. 8%) and MCT through high pressure homogenization had droplet size smaller than 200 nm and adequate particle charge(about-16 m V),and remained about 90% of the original ZDP after 28 days' storage at 4℃,which might be used as a potential zeaxanthin supplement or natural pigment in food and beverage products.
The impact of emulsifier type(soy lecithin(SL),decaglycerol monooleate(PGE18),decaglycerolmonolaurate(PGE12),sucrose ester(SE15),Tween 80(T80) and whey protein isolate(WPI)) and carrier oil(soybean oil(SO) and medium chain triglyceride(MCT)) on the properties and stability of zeaxanthin dipalmitate(ZDP)-fortified emulsions was investigated. The oil in water emulsions using MCT as carrier oil exhibited better physical and chemical stability than the SO emulsions among all emulsifiers,with the exception of T80. PGE18 produced emulsions with the best overall properties and stability. The impact of PGE18 concentrations on the property of ZDP-fortified emulsions was therefore investigated further. The results showed PGE18 at concentration of 0. 8% produced emulsions with significantly smaller droplet size and higher particle charge,either preparing with SO or MCT,while MCT emulsion(177. 7 nm) had smaller droplet size than SO emulsion(200. 2 nm).Increasing ZDP contents in emulsion from 4 nmol/g to 32 nmol/g emulsion had no effect on droplet size and particle charge,and produced a color change from light yellow to orange-yellow. Briefly,the ZDP emulsion prepared by PGE18(0. 8%) and MCT through high pressure homogenization had droplet size smaller than 200 nm and adequate particle charge(about-16 m V),and remained about 90% of the original ZDP after 28 days' storage at 4℃,which might be used as a potential zeaxanthin supplement or natural pigment in food and beverage products.
引文
1惠伯棣.类胡萝卜素化学及生物化学[M].北京:中国轻工业出版社,2005.
2 BONE R A,LANDRUM J T,TARSIS S L.Preliminary identification of the human macular pigment[J].Vision Research,1985,25(11):1531-1535.
3刘美宏,刘回民,郑明珠,等.玉米黄素生物活性及其在食品中应用研究进展[J].食品工业,2016(12):242-248.LIU Meihong,LIU Huimin,ZHENG Mingzhu,et al.Research progress on bioactivities of zeaxanthin and its application in foods[J].The Food Industry,2016(12):242-248.(in Chinese)
4蔡靳,惠伯棣,蒋继志.玉米黄素及在食品中的应用研究进展[J].中国食品添加剂,2012(3):200-207.CAI Jin,HUI Bodi,JIANG Jizhi.Progress on research in zeaxanthin and its application in foods[J].China Food Additives,2012(3):200-207.(in Chinese)
5 HEMPEL J,SCHDLE C N,SPRENGER J,et al.Ultrastructural deposition forms and bioaccessibility of carotenoids and carotenoid esters from goji berries(Lycium barbarum L.)[J].Food Chemistry,2017,218:525-533.
6 WEN X,HEMPEL J,SCHWEIGGERT R M,et al.Carotenoids and carotenoid esters of red and yellow Physalis(Physalis alkekengi L.and P.pubescens L.)fruits and calyces[J].Journal of Agricultural and Food Chemistry,2017,65(30):6140-6151.
7 AHMAD F T,ASENSTORFER R E,SORIANO I R,et al.Effect of temperature on lutein esterification and lutein stability in wheat grain[J].Journal of Cereal Science,2013,58(3):408-413.
8 MELLADO-ORTEGA E,HOMERO-MNDEZ D.Effect of long-term storage on the free and esterified carotenoids in durum wheat(Triticum turgidum conv.durum)and tritordeum(×Tritordeum Ascherson et Graebner)grains[J].Food Research International,2017,99(2):877-890.
9 SCHWEIGGERT U,KURZ C,SCHIEBER A,et al.Effects of processing and storage on the stability of free and esterified carotenoids of red peppers(Capsicum annuum L.)and hot chilli peppers(Capsicum frutescens L.)[J].European Food Research and Technology,2007,225(2):261-270.
10 SUBAGIO A,MORITA N.Prooxidant activity of lutein and its dimyristate esters in corn triacylglyceride[J].Food Chemistry,2003,81(1):97-102.
11 SOUKOULIS C,BOHN T.A comprehensive overview on the micro-and nano-technological encapsulation advances for enhancing the chemical stability and bioavailability of carotenoids[J].Critical Reviews in Food Science and Nutrition,2018,58:1-36.
12 MCCLEMENTS D J,RAO J.Food-grade nanoemulsions:formulation,fabrication,properties,performance,biological fate,and potential toxicity[J].Critical Reviews in Food Science and Nutrition,2011,51:285-330.
13 WEIGEL F,WEISS J,DECKER E A,et al.Lutein-enriched emulsion-based delivery systems:influence of emulsifiers and antioxidants on physical and chemical stability[J].Food Chemistry,2018,242:395-403.
14 KHALIL M,RAILA J,ALI M,et al.Stability and bioavailability of lutein ester supplements from Tagetes flower prepared under food processing conditions[J].Journal of Functional Foods,2012,4(3):602-610.
15 FREDE K,HENZE A,KHALIL M,et al.Stability and cellular uptake of lutein-loaded emulsions[J].Journal of Functional Foods,2014,8:118-127.
16 DAVIDOV-PARDO G,GUMUS C E,MCCLEMENTS D J.Lutein-enriched emulsion-based delivery systems:influence of p H and temperature on physical and chemical stability[J].Food Chemistry,2016,196:821-827.
17 GUMUS C E,DAVIDOV-PARDO G,MCCLEMENTS D J.Lutein-enriched emulsion-based delivery systems:impact of Maillard conjugation on physicochemical stability and gastrointestinal fate[J].Food Hydrocolloids,2016,60:38-49.
18米佳,禄璐,罗青,等.枸杞玉米黄素双棕榈酸酯脂质体的制备及其体外抗氧化活性研究[J/OL].食品工业科技:1-12[2018-04-08].http:∥kns.cnki.net/kcms/detail/11.1759.TS.20180308.1434.030.html.MI Jia,LU Lu,LUO Qing,et al.Preparation and in vitro antioxidant activity determination of Lycium barbarum L.zeaxanthin dipalmitate liposome[J].Science and Technology of Food Industry:1-12[2018-04-08].(in Chinese)
19 BRITTON G.Carotenoids.Spectroscopy[M].vol.1B.Basel,Boston,Berlin:Birkhuser Verlag,1995:13-62.
20 STANG M,KARBSTEIN H,SCHUBERT H.Adsorption kinetics of emulsifiers at oil-water interfaces and their effect on mechanical emulsification[J].Chemical Engineering and Processing:Process Intensification,1994,33:307-311.
21 KARBSTEIN H,SCHUBERT H.Developments in the continuous mechanical production of oil-in-water macro-emulsions[J].Chemical Engineering and Processing:Process Intensification,1995,34:205-211.
22 MAO L,YANG J,XU D,et al.Effects of homogenization models and emulsifiers on the physicochemical properties ofβ-carotene nanoemulsions[J].Journal of Dispersion Science and Technology,2010,31:986-993.
23 MCCLEMENTS D J,BAI L,CHUNG C.Recent advances in the utilization of natural emulsifiers to form and stabilize emulsions[J].Annual Review of Food Science and Technology,2017,8(1):205-236.
24 SALVIA-TRUJILLO L,QIAN C,MARTIN-BELLOSO O,et al.Modulatingβ-carotene bioaccessibility by controlling oil composition and concentration in edible nanoemulsions[J].Food Chemistry,2013,139(1-4):878-884.
25丁俭,齐宝坤,姜楠,等.超声处理大豆分离蛋白-壳聚糖复合物结构性质研究[J/OL].农业机械学报,2017,48(9):352-358.http:∥www.j-csam.org/jcsam/ch/reader/view_abstract.aspx?flag=1&file_no=20170945&journal_id=jcsam.DOI:10.6041/j.issn.1000-1298.2017.09.045.DING Jian,QI Baokun,JIANG Nan,et al.Structural properties of soybean protein isolate-chitosan complex treated by ultrasonic[J/OL].Transactions of the Chinese Society for Agricultural Machinery,2017,48(9):352-358.(in Chinese)
26 YIN L J,CHU B S,KOBAYASHI I,et al.Performance of selected emulsifiers and their combinations in the preparation ofβ-carotene nanodispersions[J].Food Hydrocolloids,2009,23(6):1617-1622.
27 ANARJAN N,TAN C P.Effects of selected polysorbate and sucrose ester emulsifiers on the physicochemical properties of astaxanthin nanodispersions[J].Molecules,2013,18(1):768-777.
28 MCCLEMENTS D J.Food emulsions:principles,practices,and techniques[M].Boca Raton:CRC Press,2005.
29刘夫国,王迪,杨伟,等.乳铁蛋白-多酚对β-胡萝卜素乳液稳定性的影响[J/OL].农业机械学报,2015,46(6):212-217.http:∥www.j-csam.org/jcsam/ch/reader/view_abstract.aspx?flag=1&file_no=20150630&journal_id=jcsam.DOI:10.6041/j.issn.1000-1298.2015.06.030.LIU Fuguo,WANG Di,YANG Wei,et al.Effect of lactoferrin-polyphenol conjugates on stability ofβ-carotene emulsions[J/OL].Transactions of the Chinese Society for Agricultural Machinery,2015,46(6):212-217.(in Chinese)
30 SAJILATA M G,SINGHAL R S,KAMAT M Y.The carotenoid pigment zeaxanthin-a review[J].Comprehensive Reviews in Food Science and Food Safety,2008,7(1):29-49.
31 EDWARDS J A.Zeaxanthin:review of toxicological data and acceptable daily intake[J].Journal of Ophthalmology,2016,2016:1-15.
32 VAN DE KRAATS J,KANIS M J,GENDERS S W,et al.Lutein and zeaxanthin measured separately in the living human retina with fundus reflectometry[J].Investigative Ophthalmology and Visual Science,2008,49(12):5568-5573.
2 BONE R A,LANDRUM J T,TARSIS S L.Preliminary identification of the human macular pigment[J].Vision Research,1985,25(11):1531-1535.
3刘美宏,刘回民,郑明珠,等.玉米黄素生物活性及其在食品中应用研究进展[J].食品工业,2016(12):242-248.LIU Meihong,LIU Huimin,ZHENG Mingzhu,et al.Research progress on bioactivities of zeaxanthin and its application in foods[J].The Food Industry,2016(12):242-248.(in Chinese)
4蔡靳,惠伯棣,蒋继志.玉米黄素及在食品中的应用研究进展[J].中国食品添加剂,2012(3):200-207.CAI Jin,HUI Bodi,JIANG Jizhi.Progress on research in zeaxanthin and its application in foods[J].China Food Additives,2012(3):200-207.(in Chinese)
5 HEMPEL J,SCHDLE C N,SPRENGER J,et al.Ultrastructural deposition forms and bioaccessibility of carotenoids and carotenoid esters from goji berries(Lycium barbarum L.)[J].Food Chemistry,2017,218:525-533.
6 WEN X,HEMPEL J,SCHWEIGGERT R M,et al.Carotenoids and carotenoid esters of red and yellow Physalis(Physalis alkekengi L.and P.pubescens L.)fruits and calyces[J].Journal of Agricultural and Food Chemistry,2017,65(30):6140-6151.
7 AHMAD F T,ASENSTORFER R E,SORIANO I R,et al.Effect of temperature on lutein esterification and lutein stability in wheat grain[J].Journal of Cereal Science,2013,58(3):408-413.
8 MELLADO-ORTEGA E,HOMERO-MNDEZ D.Effect of long-term storage on the free and esterified carotenoids in durum wheat(Triticum turgidum conv.durum)and tritordeum(×Tritordeum Ascherson et Graebner)grains[J].Food Research International,2017,99(2):877-890.
9 SCHWEIGGERT U,KURZ C,SCHIEBER A,et al.Effects of processing and storage on the stability of free and esterified carotenoids of red peppers(Capsicum annuum L.)and hot chilli peppers(Capsicum frutescens L.)[J].European Food Research and Technology,2007,225(2):261-270.
10 SUBAGIO A,MORITA N.Prooxidant activity of lutein and its dimyristate esters in corn triacylglyceride[J].Food Chemistry,2003,81(1):97-102.
11 SOUKOULIS C,BOHN T.A comprehensive overview on the micro-and nano-technological encapsulation advances for enhancing the chemical stability and bioavailability of carotenoids[J].Critical Reviews in Food Science and Nutrition,2018,58:1-36.
12 MCCLEMENTS D J,RAO J.Food-grade nanoemulsions:formulation,fabrication,properties,performance,biological fate,and potential toxicity[J].Critical Reviews in Food Science and Nutrition,2011,51:285-330.
13 WEIGEL F,WEISS J,DECKER E A,et al.Lutein-enriched emulsion-based delivery systems:influence of emulsifiers and antioxidants on physical and chemical stability[J].Food Chemistry,2018,242:395-403.
14 KHALIL M,RAILA J,ALI M,et al.Stability and bioavailability of lutein ester supplements from Tagetes flower prepared under food processing conditions[J].Journal of Functional Foods,2012,4(3):602-610.
15 FREDE K,HENZE A,KHALIL M,et al.Stability and cellular uptake of lutein-loaded emulsions[J].Journal of Functional Foods,2014,8:118-127.
16 DAVIDOV-PARDO G,GUMUS C E,MCCLEMENTS D J.Lutein-enriched emulsion-based delivery systems:influence of p H and temperature on physical and chemical stability[J].Food Chemistry,2016,196:821-827.
17 GUMUS C E,DAVIDOV-PARDO G,MCCLEMENTS D J.Lutein-enriched emulsion-based delivery systems:impact of Maillard conjugation on physicochemical stability and gastrointestinal fate[J].Food Hydrocolloids,2016,60:38-49.
18米佳,禄璐,罗青,等.枸杞玉米黄素双棕榈酸酯脂质体的制备及其体外抗氧化活性研究[J/OL].食品工业科技:1-12[2018-04-08].http:∥kns.cnki.net/kcms/detail/11.1759.TS.20180308.1434.030.html.MI Jia,LU Lu,LUO Qing,et al.Preparation and in vitro antioxidant activity determination of Lycium barbarum L.zeaxanthin dipalmitate liposome[J].Science and Technology of Food Industry:1-12[2018-04-08].(in Chinese)
19 BRITTON G.Carotenoids.Spectroscopy[M].vol.1B.Basel,Boston,Berlin:Birkhuser Verlag,1995:13-62.
20 STANG M,KARBSTEIN H,SCHUBERT H.Adsorption kinetics of emulsifiers at oil-water interfaces and their effect on mechanical emulsification[J].Chemical Engineering and Processing:Process Intensification,1994,33:307-311.
21 KARBSTEIN H,SCHUBERT H.Developments in the continuous mechanical production of oil-in-water macro-emulsions[J].Chemical Engineering and Processing:Process Intensification,1995,34:205-211.
22 MAO L,YANG J,XU D,et al.Effects of homogenization models and emulsifiers on the physicochemical properties ofβ-carotene nanoemulsions[J].Journal of Dispersion Science and Technology,2010,31:986-993.
23 MCCLEMENTS D J,BAI L,CHUNG C.Recent advances in the utilization of natural emulsifiers to form and stabilize emulsions[J].Annual Review of Food Science and Technology,2017,8(1):205-236.
24 SALVIA-TRUJILLO L,QIAN C,MARTIN-BELLOSO O,et al.Modulatingβ-carotene bioaccessibility by controlling oil composition and concentration in edible nanoemulsions[J].Food Chemistry,2013,139(1-4):878-884.
25丁俭,齐宝坤,姜楠,等.超声处理大豆分离蛋白-壳聚糖复合物结构性质研究[J/OL].农业机械学报,2017,48(9):352-358.http:∥www.j-csam.org/jcsam/ch/reader/view_abstract.aspx?flag=1&file_no=20170945&journal_id=jcsam.DOI:10.6041/j.issn.1000-1298.2017.09.045.DING Jian,QI Baokun,JIANG Nan,et al.Structural properties of soybean protein isolate-chitosan complex treated by ultrasonic[J/OL].Transactions of the Chinese Society for Agricultural Machinery,2017,48(9):352-358.(in Chinese)
26 YIN L J,CHU B S,KOBAYASHI I,et al.Performance of selected emulsifiers and their combinations in the preparation ofβ-carotene nanodispersions[J].Food Hydrocolloids,2009,23(6):1617-1622.
27 ANARJAN N,TAN C P.Effects of selected polysorbate and sucrose ester emulsifiers on the physicochemical properties of astaxanthin nanodispersions[J].Molecules,2013,18(1):768-777.
28 MCCLEMENTS D J.Food emulsions:principles,practices,and techniques[M].Boca Raton:CRC Press,2005.
29刘夫国,王迪,杨伟,等.乳铁蛋白-多酚对β-胡萝卜素乳液稳定性的影响[J/OL].农业机械学报,2015,46(6):212-217.http:∥www.j-csam.org/jcsam/ch/reader/view_abstract.aspx?flag=1&file_no=20150630&journal_id=jcsam.DOI:10.6041/j.issn.1000-1298.2015.06.030.LIU Fuguo,WANG Di,YANG Wei,et al.Effect of lactoferrin-polyphenol conjugates on stability ofβ-carotene emulsions[J/OL].Transactions of the Chinese Society for Agricultural Machinery,2015,46(6):212-217.(in Chinese)
30 SAJILATA M G,SINGHAL R S,KAMAT M Y.The carotenoid pigment zeaxanthin-a review[J].Comprehensive Reviews in Food Science and Food Safety,2008,7(1):29-49.
31 EDWARDS J A.Zeaxanthin:review of toxicological data and acceptable daily intake[J].Journal of Ophthalmology,2016,2016:1-15.
32 VAN DE KRAATS J,KANIS M J,GENDERS S W,et al.Lutein and zeaxanthin measured separately in the living human retina with fundus reflectometry[J].Investigative Ophthalmology and Visual Science,2008,49(12):5568-5573.