کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
6396188 | 1628480 | 2014 | 12 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Influence of environmental stresses on the physicochemical stability of orange oil bilayer emulsions coated by lactoferrin-soybean soluble polysaccharides and lactoferrin-beet pectin
ترجمه فارسی عنوان
تأثیر تنش های محیطی بر پایداری فیزیکی و شیمیایی امولسیون های دوغاب روغن نارنجی پوشیده شده از پلی ساکارید های محلول لوکتوفرین و سویا و پکتین لاکتوفرین-بتا
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کلمات کلیدی
لاکتوفرین، پلی ساکارید، روغن نارنجی، امولسیون بیلایر، پایداری فیزیکوشیمیایی،
موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
دانش تغذیه
چکیده انگلیسی
Based on layer-by-layer electrostatic deposition, orange oil bilayer emulsions stabilized with lactoferrin (LF)-soybean soluble polysaccharides (SSPS) and lactoferrin (LF)-beet pectin (BP) were prepared. The effect of environmental stresses (ionic strength, pH, freeze-thaw and light) on the physicochemical stability of primary and secondary emulsions was investigated. In the absence of anionic polysaccharides, orange oil emulsion was highly unstable and aggregated at pH 7-9 and NaCl of 0.1-0.5 M. The droplets in LF-SSPS coated emulsion were stable against aggregation at pH range of 3-10 and NaCl concentration less than 0.3 M, while the droplets in LF-BP coated emulsion were stable against aggregation at pH 4-9 and NaCl concentrations of 0-0.5 M. All the primary and secondary emulsions showed the instability after the freeze-thaw treatment and the stability could be improved in the presence of maltodextrin. During the light exposure (0.35 W/m2, 45 °C) for 8 h, the bilayer emulsions could protect key volatile compounds (decanal, octanal and geranial) from the oxidation compared with the primary emulsions. These results suggested that the layer-by-layer electrostatic deposition could improve the stability of LF-coated emulsion to environmental stresses.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Research International - Volume 66, December 2014, Pages 216-227
Journal: Food Research International - Volume 66, December 2014, Pages 216-227
نویسندگان
Jingjing Zhao, Jun Xiang, Tong Wei, Fang Yuan, Yanxiang Gao,