High internal phase Pickering emulsions stabilized by natural deep eutectic solvents: The freeze-thaw stability and cryopreservation capability

被引：2
作者：
Li, Chenjia [1 ]
Su, Shuxian [1 ]
Li, Haiyan [1 ]
Qin, Si [1 ]
Wu, Yuanjie [1 ]
Ouyang, Kerong [1 ]
Shi, Meng [1 ]
Zeng, Chaoxi [1 ,2 ]
机构：
[1] Hunan Agr Univ, Coll Food Sci & Technol, Dept Food Sci & Technol, 1 Nongda Rd, Changsha 410128, Hunan, Peoples R China
[2] Hunan Agr Univ, Hunan Rapeseed Oil Nutr Hlth & Deep Dev Engn Techn, 1 Nongda Rd, Changsha 410128, Hunan, Peoples R China
来源：
LWT-FOOD SCIENCE AND TECHNOLOGY | 2025年 / 215卷
关键词：
Natural deep eutectic solvents; Oleanolic acid; Freeze-thaw stability; Emulsions; Cryoprotectants; WATER; CRYOPROTECTANTS;
D O I：
10.1016/j.lwt.2024.117193
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Water-in-oil (W/O) high internal phase emulsions (HIPEs) enhance the utilization of functional components but have limited freeze-thaw (F/T) stability. This study employed natural deep eutectic solvents (NADESs) as the internal phase instead of water to prepare W/O HIPEs stabilized by oleanolic acid (OA). The impact of the presence of NADESs on the F/T stability of OA-based HIPEs was investigated. Three NADESs were chosen: Pro: Sor (1:1), Pro: Glu (1:1), and Pro: Glu (5:3). Compared with HIPE-Water, the particle size and macroscopic changes of HIPE-NADESs did not change significantly with the increase of F/T cycles. Both differential scanning calorimetry (DSC) and low field-nuclear magnetic resonance (LF-NMR) proved that HIPE-NADESs were protected from ice crystal damage, and the free water of HIPE-NADESs moved toward the bound and immobilized water. The rheology confirmed that the interfacial films of HIPE-NADESs became thicker, and HIPE-NADESs formed strong gel networks that restricted the mobility of droplets. In addition, compared with HIPE-Water, the survival rate of probiotics embedded in HIPE-NADESs was increased by 11.40 times after freezing. This finding presents a novel approach and justification for enhancing the F/T stability of W/O emulsions.
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页数：9
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