Study on Preparation and Stability of Octenyl Succinic Acid Starch-Cocoa Essential Oil Pickering Emulsion

被引：0
|
作者：
Wang Y. [1 ,2 ]
Zhang Y. [2 ]
Xu F. [2 ]
Wang P. [1 ]
机构：
[1] Forestry College, Northeast Forestry University, Harbin
[2] Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences/National Research Center of Important Tropical Crops Engineering and Technology, Key Laboratory of Processing Suitability and Quality Control of the Special Tropical C
来源：
Zhang, Yanjun | 1600年 / Beijing Technology and Business University, Department of Science and Technology卷 / 39期
关键词：
Cocoa essential oil; Emulsion stability; Octenyl succinic acid starch; Pickering emulsion; Ultrasonic shear;
D O I：
10.12301/j.issn.2095-6002.2021.06.010
中图分类号：
学科分类号：
摘要：
As the main component of cocoa, lipids are easily oxidized and deteriorated under high temperature and high humidity conditions, resulting in limited applications. Therefore, Pickering emulsion was prepared when octenyl succinic acid (OSA) starch was used as solid phase to stabilize cocoa oil phase, and cocoa essential oil (CEO) extracted by supercritical CO2 was used as the oil phase. The preparation of Pickering emulsion was optimized and its stability was studied. The results showed that six main fatty acids were found in CEO. When the mass concentration of OSA starch was 250 mg/mL and volume fraction of CEO was 5%, Pickering emulsion has the smallest particle size, 0.587 μm. It was found that the emulsion was in a state of small droplets aggregation. The oil droplets were completely wrapped by starch and the interface was relatively smooth through optical microscopy, laser confocal microscopy and scanning electron microscopy. Stability experiments showed that the emulsion was relatively stable under the conditions of pH 5 and low particle concentration (0-0.3 mol/L). After 21 days of storage, it was found that the particle size of Pickering emulsion increased from 0.587 μm to 1.160 μm when oil phase volume fraction was set at 5% with the increase of storage time. The particle size of Pickering emulsion was increased approximately by 1.500 μm and the maximum particle size reached 2.760 μm when the starch mass concentration was set between 50 mg/mL and 300 mg/mL. The experimental results showed that the OSA starch-CEO Pickering emulsion had good stability. © 2021, Editorial Department of Journal of Food Science and Technology. All right reserved.
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页码：87 / 97
页数：10
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