Tea polyphenols encapsulated in W/O/W emulsions with xanthan gum-locust bean gum mixture: Evaluation of their stability and protection

被引：59

作者：

Tian, Haiyan ^{[1
]}

Xiang, Dong ^{[1
,2
]}

Li, Congfa ^{[1
]}

机构：

[1] Hainan Univ, Coll Food Sci, 58 Renmin Ave, Haikou 570228, Hainan, Peoples R China

[2] Key Lab Food Nutr & Funct Food Hainan Prov, 58 Renmin Ave, Haikou 570228, Hainan, Peoples R China

来源：

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES | 2021年 / 175卷 / 175期

关键词：

Double emulsions; XG/LBG mixture; Stability; Tea polyphenols; Encapsulation; RHEOLOGICAL PROPERTIES; MULTIPLE EMULSIONS; RELEASE PROPERTIES; FORMULATION; STABILIZATION; COALESCENCE; GELATION; IMPACT; MILK; ACID;

D O I：

10.1016/j.ijbiomac.2021.01.161

中图分类号：

Q5 [生物化学]; Q7 [分子生物学];

学科分类号：

071010 ; 081704 ;

摘要：

Herein, improvement of the stability of the water-in-oil-in-water (W/O/W) emulsions by addition of xanthan gum (XG)/locust bean gum (LBG) mixture in the inner water phase was aimed. The impact of XG/LBG mixture on the physical stability, microstructure and rheological properties of W/O/W emulsions was investigated. It was found that, compared with the control emulsions, the presence of XG/LBG mixture could improve the stability of W/O/W emulsions against coalescence. The tea polyphenols (TPPs) and XG/LBG mixture were simultaneously included in the internal aqueous phase of the double emulsion and stored at 25 and 40 degrees C in the dark for 28 d. The results showed that XG/LBG mixture not only had a protective role for TPPs encapsulated in the internal water phase, but also maintained more than 50% of the antioxidant capacity of TPPs. (C) 2021 Elsevier B.V. All rights reserved.

引用

页码：40 / 48

页数：9

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