W/O high internal phase emulsion featuring by interfacial crystallization of diacylglycerol and different internal compositions

被引：49

作者：

Liu, Yingwei ^{[1
,2
]}

Lee, Wan Jun ^{[1
,2
]}

Tan, Chin Ping ^{[3
]}

Lai, Oi Ming ^{[4
]}

Wang, Yong ^{[1
,2
]}

Qiu, Chaoying ^{[1
,2
]}

机构：

[1] Jinan Univ, Dept Food Sci & Engn, JNU UPM Int Joint Lab Plant Oil Proc & Safety, Guangzhou 510632, Peoples R China

[2] Guangdong Int Joint Res Ctr Oilseed Biorefinery N, Guangzhou 510632, Peoples R China

[3] Univ Putra Malaysia, Fac Food Sci & Technol, Dept Food Technol, Seri Kembangan 43300, Selangor, Malaysia

[4] Univ Putra Malaysia, Fac Biotechnol & Biomol Sci, Dept Bioproc Technol, Seri Kembangan 43300, Selangor, Malaysia

来源：

FOOD CHEMISTRY | 2022年 / 372卷

关键词：

Diacylglycerol; High internal phase emulsion; Pickering crystals; Water fractions; W; O emulsion; Controlled release; IN-OIL EMULSIONS; POLYGLYCEROL POLYRICINOLEATE; PALM OIL; STABILITY; LECITHIN;

D O I：

10.1016/j.foodchem.2021.131305

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

High internal phase emulsions (HIPEs) show promising application in food and cosmetic industries. In this work, diacylglycerol (DAG) was applied to fabricate water-in-oil (W/O) HIPEs. DAG-based emulsion can hold 60% water and the emulsion rigidity increased with water content, indicating the water droplets acted as "active fillers". Stable HIPE with 80% water fraction was formed through the combination of 6 wt% DAG with 1 wt% polyglycerol polyricinoleate (PGPR). The addition of 1 w% kappa (kappa)-carrageenan and 0.5 M NaCl greatly reduced the droplet size and enhanced emulsion rigidity, and the interfacial tension of the internal phase was reduced. Benefiting from the Pickering crystals-stabilized interface by DAG as revealed by the microscopy and enhanced elastic modulus of emulsions with the gelation agents, the HIPEs demonstrated good retaining ability for anthocyanin and beta-carotene. This study provides insights for the development of W/O HIPEs to fabricate lowcalories margarines, spread or cosmetic creams.

引用

页数：10

共 40 条

[1] Influence of protein type on Polyglycerol Polyricinoleate replacement in W/O/W (water-in-oil-in-water) double emulsions for food applications [J].