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中国精品科技期刊2020
马昉新,齐文慧,淑英,等. β-胡萝卜素对Pickering乳液中脂质氧化的抑制作用研究[J]. 食品工业科技,2024,45(17):1−8. doi: 10.13386/j.issn1002-0306.2023110246.
引用本文: 马昉新,齐文慧,淑英,等. β-胡萝卜素对Pickering乳液中脂质氧化的抑制作用研究[J]. 食品工业科技,2024,45(17):1−8. doi: 10.13386/j.issn1002-0306.2023110246.
MA Fangxin, QI Wenhui, SHU Ying, et al. Inhibitory Effect of β-Carotene on Lipid Oxidation in Pickering Emulsion[J]. Science and Technology of Food Industry, 2024, 45(17): 1−8. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2023110246.
Citation: MA Fangxin, QI Wenhui, SHU Ying, et al. Inhibitory Effect of β-Carotene on Lipid Oxidation in Pickering Emulsion[J]. Science and Technology of Food Industry, 2024, 45(17): 1−8. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2023110246.

β-胡萝卜素对Pickering乳液中脂质氧化的抑制作用研究

Inhibitory Effect of β-Carotene on Lipid Oxidation in Pickering Emulsion

  • 摘要: 为了考察β-胡萝卜素对Pickering乳液中脂质氧化的抑制作用,以纤维素纳米晶体(cellulose nanocrystal,CNC)为乳化剂制备了包埋β-胡萝卜素的Pickering乳液。以DPPH和ABTS+自由基清除率为评价指标分析β-胡萝卜素包埋前后的抗氧化性能。通过测定β-胡萝卜素包埋率及保留率、POV值、TBA值和色差,考察包埋β-胡萝卜素乳液的氧化稳定性及着色稳定性。结果表明,经乳液包埋的β-胡萝卜素具有良好的DPPH、ABTS+自由基清除效果。β-胡萝卜素在乳液中的保留率由于其自由基清除作用和自氧化反应而显著下降(P<0.05),并且与乳液中的TBA值呈极显著负相关(P<0.01)。加速氧化期间,由于乳液中的β-胡萝卜素通过清除自由基和自氧化反应抑制脂质氧化,乳液中的POV、TBA值均随β-胡萝卜素浓度增加而显著降低(P<0.05),乳液的氧化稳定性显著提高。包埋β-胡萝卜素乳液的颜色饱和度显著提高(P<0.05),呈现明亮的黄色。因此,通过包埋脂溶性β-胡萝卜素可提高Pickering乳液的氧化稳定性和着色稳定性,从而为Pickering乳液在替代脂肪和包埋递送营养物质等方面提供更广阔的应用前景。

     

    Abstract: In order to investigate the inhibitory effect of β-carotene on lipid oxidation in Pickering emulsion, the Pickering emulsions embedded with β-carotene were prepared using cellulose nanocrystal (CNC) as an emulsifier. The DPPH and ABTS+ radical scavenging rates were used as evaluation indices to examine the antioxidant properties of β-carotene, both before and after embedding. The oxidative and coloring stability of the embedded β-carotene emulsions was investigated by measuring the β-carotene embedding and retention rate, peroxide value (POV), thiobarbituric acid (TBA) value, and color difference. The results showed that the β-carotene embedded in the emulsions had a good scavenging effect on DPPH and ABTS+ free radicals. The retention of β-carotene in the emulsions significantly decreased (P<0.05) due to the free radical scavenging and auto-oxidation reactions of β-carotene. There was a highly significant negative correlation between the retention of β-carotene and the TBA value in the emulsions (P<0.01). During the accelerated oxidation, the peroxide value (POV) and thiobarbituric acid (TBA) value in the emulsions decreased significantly with increasing β-carotene concentration (P<0.05), and the oxidative stability of the emulsions was significantly improved. This result was because the β-carotene in the emulsion inhibited lipid oxidation by scavenging free radical and auto-oxidation reaction. The color saturation of the embedded β-carotene emulsions significantly increased (P<0.05), and the emulsions had a bright yellow color. Therefore, the oxidative and coloring stability of Pickering emulsions can be enhanced by embedding fat-soluble β-carotene into the emulsions. This advancement broadens the potential applications of Pickering emulsions in fat substitution, nutrient embedding, and nutrient delivery areas.

     

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