针对薄荷醇易挥发损失,在油基食品中应用受限的问题,该研究以不同添加量的果胶作为内水相凝胶剂,构建负载薄荷醇的内相凝胶油包水乳液,分析果胶浓度对乳液形态结构、薄荷醇包封能力以及流变特性和界面特性的影响,监测油包水乳液的离心稳定性、热稳定性和贮藏稳定性,阐明果胶对油包水乳液薄荷醇负载性能的提升作用。结果表明,当果胶添加量为1.6%(质量分数)时,乳液具有最小的粒径[(1.19±0.05) μm]和最高的薄荷醇包封率。添加果胶提高了乳液的黏度、降低了油水界面张力。稳定性分析显示,果胶的添加显著提高了乳液的离心稳定性和热稳定性。添加1.6%果胶的乳液贮藏28 d后,薄荷醇保留率仍高于80%,表明添加果胶能够有效提高油包水乳液的薄荷醇负载性能,为薄荷醇在油基食品中的应用提供数据参考。
To solve the problem of easy volatile loss of menthol and limited application in oil-based foods, in this study, different concentrations of pectin were used as internal aqueous gelling agents to construct an internal phase gel water-in-oil emulsion loaded with menthol, and the effects of pectin concentration on the morphological structure, encapsulation ability, rheological properties and interface properties of the emulsion were analyzed, the centrifugal stability, thermal stability and storage stability of water-in-oil emulsion were monitored, and the effect of pectin on menthol loading performance of water-in-oil emulsion was clarified.Results showed that when the pectin mass concentration was 1.6%, the emulsion had the smallest particle size [(1.19±0.05) μm] and the highest menthol encapsulation efficiency.The addition of pectin increased the viscosity of the emulsion and reduced the oil-water interfacial tension.Stability analysis showed that the addition of pectin significantly improved the centrifugal stability and thermal stability of the emulsion.After 28 days of storage in the emulsion with 1.6% pectin, the retention rate of menthol was still higher than 80%, indicating that the addition of pectin could effectively improve the menthol loading performance of water-in-oil emulsions, and provide data reference for the application of menthol in oil-based foods.
[1] 张其忠, 毛海舫, 张贵, 等.L-薄荷醇工业化生产的现状与进展[J].香料香精化妆品, 2023(3):115-120.
ZHANG Q Z, MAO H F, ZHANG G, et al.Status quo and research progress for the industrial production of L-menthol[J].Flavour Fragrance Cosmetics, 2023(3):115-120.
[2] KABOUTARI M, ASLE-ROUSTA M, MAHMAZI S.Protective effect of menthol against thioacetamide-induced hepatic encephalopathy by suppressing oxidative stress and inflammation, augmenting expression of BDNF and α7-nACh receptor, and improving spatial memory[J].European Journal of Pharmacology, 2024, 981:176916.
[3] BHATTACHARYYA T, PALLA C S, DETHE D H, et al.Rheological investigation of the network structure in mixed gels of Kappa and Iota Carrageenan[J].Food Hydrocolloids, 2024, 146:109298.
[4] 贺超, 尹乐斌, 何攀, 等.K+诱导豆腐柴果胶凝胶化[J].食品与发酵工业, 2023, 49(21):153-160.
HE C, YIN L B, HE P, et al.K+ induced Premna microphylla Turcz pectin gelation[J].Food and Fermentation Industries, 2023, 49(21):153-160.
[5] 赵霞, 陈彦甫, 周卫娟, 等. ‘蓝鸟’睡莲花色苷W/O皮克林乳液的制备及稳定性分析[J]. 现代食品科技, 2024, 40(6):206-213.
ZHAO X, CHEN Y F, ZHOU W J, et al. Preparation and stability of anthocyanin W/O Pickering emulsion from ‘blue bird’ tropical water lily[J]. Modern Food Science and Technology, 2024, 40(6):206-213.
[6] WU X L, XU N, CHENG C, et al.Encapsulation of hydrophobic capsaicin within the aqueous phase of water-in-oil high internal phase emulsions:Controlled release, reduced irritation, and enhanced bioaccessibility[J].Food Hydrocolloids, 2022, 123:107184.
[7] 胡梓曼. 环糊精基金属有机框架封装薄荷醇及其控释特性研究[D].广州:华南理工大学, 2021.
HU Z M.Preparation of cyclodextrin based metal-organic frameworks and its encapsulation of menthol and controlled release[D].Guangzhou:South China University of Technology, 2021.
[8] LIU W, GAO H X, MCCLEMENTS D J, et al.Stability, rheology, and β-carotene bioaccessibility of high internal phase emulsion gels[J].Food Hydrocolloids, 2019, 88:210-217.
[9] FENG X, DAI H J, YU Y, et al.Adjusting the interfacial property and emulsifying property of cellulose nanofibrils by ultrasonic treatment combined with gelatin addition[J].Food Hydrocolloids, 2022, 133:107905.
[10] ZHU B, YANG J J, DOU J J, et al.Comparison of the physical stability, microstructure and protein-lipid co-oxidation of O/W emulsions stabilized by l-arginine/l-lysine-modified soy protein hydrolysate[J].Food Chemistry, 2024, 447:138901.
[11] ZHU C H, ZHANG M X, YANG A J, et al.Thermal stability and in vitro digestive behavior of Pickering emulsion stabilized by high-amylose starch nanocrystals[J].International Journal of Biological Macromolecules, 2024, 280:136110.
[12] YUE M, HUANG M Y, ZHU Z S, et al.Effect of ultrasound assisted emulsification in the production of Pickering emulsion formulated with chitosan self-assembled particles:Stability, macro, and micro rheological properties[J].LWT, 2022, 154:112595.
[13] YANG X H, LIU X H, ZHAO S J, et al.Pectin from steam explosion-treated citrus peel exhibits good emulsion properties and bioavailability-promoting effect in vitro of nobiletin[J].International Journal of Biological Macromolecules, 2024, 278:134758.
[14] HE J X, WU X L, XIE Y F, et al.Capsaicin encapsulated in W/O/W double emulsions fabricated via ethanol-induced pectin gelling:Improvement of bioaccessibility and reduction of irritation[J].International Journal of Biological Macromolecules, 2023, 235:123899.
[15] ZHANG M, FAN L P, LIU Y F, et al.Effects of alkali treatment on structural and functional properties of chickpea protein isolate and its interaction with gallic acid:To improve the physicochemical stability of water-in-oil emulsions[J].Food Hydrocolloids, 2023, 140:108601.
[16] LEROUX J, LANGENDORFF V, SCHICK G, et al.Emulsion stabilizing properties of pectin[J].Food Hydrocolloids, 2003, 17(4):455-462.
[17] GÜLSEREN I, CORREDIG M.Interactions between polyglycerol polyricinoleate (PGPR) and pectins at the oil-water interface and their influence on the stability of water-in-oil emulsions[J].Food Hydrocolloids, 2014, 34:154-160.
[18] DUANGKAEW S, MAHISANUNT B, PRICHAPAN N, et al.Ethanol-in-oil emulsion (E/O) stabilized by polyglycerol polyricinoleate:A potential delivery system for ethanolic extract[J].Journal of Dispersion Science and Technology, 2018,39(2):234-240.
[19] TORRES L G, ITURBE R, SNOWDEN M J, et al.Preparation of o/w emulsions stabilized by solid particles and their characterization by oscillatory rheology[J].Colloids and Surfaces A:Physicochemical and Engineering Aspects, 2007, 302(1-3):439-448.
[20] LIU C H, ZHENG Z J, SHI Y F, et al.Development of low-oil emulsion gel by solidifying oil droplets:Roles of internal beeswax concentration[J].Food Chemistry, 2021, 345:128811.
[21] JIANG Y, ZHU Y Z, LI F, et al.Antioxidative pectin from hawthorn wine pomace stabilizes and protects Pickering emulsions via forming zein-pectin gel-like shell structure[J].International Journal of Biological Macromolecules, 2020, 151:193-203.
[22] MIRHOSSEINI H, TAN C P, AGHLARA A, et al.Influence of pectin and CMC on physical stability, turbidity loss rate, cloudiness and flavor release of orange beverage emulsion during storage[J].Carbohydrate Polymers, 2008, 73(1):83-91.
[23] FENG L P, JIA X, YAN J X, et al.Mechanical, thermal stability and microstructural properties of emulsion-filled gels:Effect of sugar beet pectin/soy protein isolate ratio[J].LWT, 2021, 141:110917.
[24] GAO Y J, MAO J X, MENG Z.Tracing distribution and interface behavior of water droplets in W/O emulsions with fat crystals[J].Food Research International, 2023, 163:112215.
