Calcium carbonate is difficult to deliver in food systems due to its poor dispersion stability.Solid-in-oil-in-water (S/O/W) emulsion as the carrier of food nutrients has the advantages of low cost and simple preparation.In this study, the complex of xanthan gum (XG) and propylene glycol alginate (PGA) was used as the W phase and refined lard was used as the O phase to construct CaCO3 loaded S/O/W calcium-lipid emulsions by high-speed shearing dispersion.The interfacial activity and interaction of the PGA-XG complex were investigated.The physical stability, zeta potential, apparent viscosity, particle size distribution, and microstructure of the emulsions prepared by different proportions of the PGA-XG complex were studied.Results showed that there was hydrogen bond interaction between PGA and XG, and the complex significantly reduced the surface tension of XG at the oil-water interface.When the mass ratio of PGA to XG was 4:6, the emulsion had good physical stability and rheological properties with a zeta potential of (-43.3±0.1) mV and an average particle size of (1.59±0.08) μm.Calcium carbonate was located inside the O phase.The research results enrich the theory of the S/O/W delivery system and provide a reference for the development of novel nutrient delivery carriers.
LI Gongwei
,
ZHANG Jie
,
HAO Jia
,
ZHAO Yicong
,
XU Duoxia
,
CAO Yanping
. Research on the stability and interaction of CaCO3-loaded solid-in-oil-in-water emulsion[J]. Food and Fermentation Industries, 2024
, 50(5)
: 142
-148
.
DOI: 10.13995/j.cnki.11-1802/ts.034572
[1] 顾清. 钙的生理功能及代谢的研究进展[J].中国食品卫生杂志, 2002, 14(6):29-33.
GU Q.Research progress on physiological function and metabolism of calcium (review)[J].Chinese Journal of Food Hygiene, 2002, 14(6):29-33.
[2] BALK E M, ADAM G P, LANGBERG V N, et al.Global dietary calcium intake among adults:A systematic review[J].Osteoporosis International, 2017, 28(12):3315-3324.
[3] KOPIC S, GEIBEL J P.Gastric acid, calcium absorption, and their impact on bone health[J].Physiological Reviews, 2013, 93(1):189-268.
[4] 张杰, 李功伟, 许朵霞, 等.酪蛋白酸钠-明胶制备S/O/W乳状液的稳定性[J].中国食品学报, 2022, 22(2):65-76.
ZHANG J, LI G W, XU D X, et al.The stability of S/O/W emulsion prepared by sodium caseinate-gelatin[J].Journal of Chinese Institute of Food Science and Technology, 2022, 22(2):65-76.
[5] QU B, ZHONG Q X.Casein-maltodextrin conjugate as an emulsifier for fabrication of structured calcium carbonate particles as dispersible fat globule mimetics[J].Food Hydrocolloids, 2017, 66:61-70.
[6] ZHANG Y, ZHONG Q X.Freeze-dried capsules prepared from emulsions with encapsulated lactase as a potential delivery system to control lactose hydrolysis in milk[J].Food Chemistry, 2018, 241:397-402.
[7] WEI X L, DAI J, DU Y W, et al.Caffeic acid phenethyl ester loaded in a targeted delivery system based on a solid-in-oil-in-water multilayer emulsion:Characterization, stability, and fate of the emulsion during in vivo digestion[J].Food Research International, 2022, 161:111756.
[8] KURT A, TOKER O S, TORNUK F.Effect of xanthan and locust bean gum synergistic interaction on characteristics of biodegradable edible film[J].International Journal of Biological Macromolecules, 2017, 102:1035-1044.
[9] WANG D, MAO L K, DAI L, et al.Characterization of chitosan-ferulic acid conjugates and their application in the design of β-carotene bilayer emulsions with propylene glycol alginate[J].Food Hydrocolloids, 2018, 80:281-291.
[10] GAONKAR A G.Interfacial tensions of vegetable oil/water systems:Effect of oil purification[J].Journal of the American Oil Chemists’ Society, 1989, 66(8):1090-1092.
[11] NI Y, LI J W, FAN L P.Production of nanocellulose with different length from ginkgo seed shells and applications for oil in water Pickering emulsions[J].International Journal of Biological Macromolecules, 2020, 149:617-626.
[12] LI G W, ZHAO Y C, ZHANG J E, et al.CaCO3 loaded lipid microspheres prepared by the solid-in-oil-in-water emulsions technique with propylene glycol alginate and xanthan gum[J].Frontiers in Nutrition, 2022, 9:961326.
[13] DU LE H, LOVEDAY S M, SINGH H, et al.Pickering emulsions stabilised by hydrophobically modified cellulose nanocrystals:Responsiveness to pH and ionic strength[J].Food Hydrocolloids, 2020, 99:105344.
[14] NIU H, WANG W D, DOU Z M, et al.Multiscale combined techniques for evaluating emulsion stability:A critical review[J].Advances in Colloid and Interface Science, 2023, 311:102813.
[15] 孙正伟. 乳清分离蛋白-藻酸丙二醇酯复合物结构的构建及Pickering乳液稳定性研究[D].长春:吉林大学, 2022.
SUN Z W.Study on the construction of whey protein isolate-propylene glycol alginate complex structure and stability of Pickering emulsion[D].Changchun:Jilin University, 2022.
[16] ZHU L J, XU Q Y, LIU X Y, et al.Oil-water interfacial behavior of soy β-conglycinin-soyasaponin mixtures and their effect on emulsion stability[J].Food Hydrocolloids, 2020, 101:105531.
[17] NIU H, CHEN X W, LUO T, et al.The interfacial behavior and long-term stability of emulsions stabilized by gum Arabic and sugar beet pectin[J].Carbohydrate Polymers, 2022, 291:119623.
[18] YILDIRIM M, SUMNU G, SAHIN S.The effects of emulsifier type, phase ratio, and homogenization methods on stability of the double emulsion[J].Journal of Dispersion Science and Technology, 2017, 38(6):807-814.
[19] KHOURYIEH H, PULI G, WILLIAMS K, et al.Effects of xanthan-locust bean gum mixtures on the physicochemical properties and oxidative stability of whey protein stabilised oil-in-water emulsions[J].Food Chemistry, 2015, 167:340-348.
[20] XIAO J, LU X X, HUANG Q R.Double emulsion derived from kafirin nanoparticles stabilized Pickering emulsion:Fabrication, microstructure, stability and in vitro digestion profile[J].Food Hydrocolloids, 2017, 62:230-238.
[21] HOU J J, GUO J, WANG J M, et al.Edible double-network gels based on soy protein and sugar beet pectin with hierarchical microstructure[J].Food Hydrocolloids, 2015, 50:94-101.
[22] CHANG Y Y, LI D, WANG L J, et al.Effect of gums on the rheological characteristics and microstructure of acid-induced SPI-gum mixed gels[J].Carbohydrate Polymers, 2014, 108:183-191.
[23] LI Y J, XIANG D, WANG B, et al.Oil-in-water emulsions stabilized by ultrasonic degraded polysaccharide complex[J].Molecules, 2019, 24(6):1097.
[24] ZHENG Y X, TIAN J H, KONG X L, et al.Proanthocyanidins from Chinese berry leaves modified the physicochemical properties and digestive characteristic of rice starch[J].Food Chemistry, 2021, 335:127666.
