奶油
表面张力
皮克林乳液
分散性
乳状液
粒径
卵磷脂
化学工程
纳米颗粒
化学
色谱法
油滴
材料科学
有机化学
纳米技术
物理
工程类
量子力学
作者
Hujun Xie,Fangfang Ni,Jian Gao,Chengzhi Liu,Jieyu Shi,Gerui Ren,Shiyi Tian,Qunfang Lei,Wenjun Fang
出处
期刊:Food Chemistry
[Elsevier]
日期:2022-02-12
卷期号:383: 132453-132453
被引量:19
标识
DOI:10.1016/j.foodchem.2022.132453
摘要
Peppermint oil emulsions were prepared by using zein-lecithin-EGCG (Z-L/E) complex nanoparticles as emulsifiers. The preparation conditions of emulsions were optimized via measuring the particle size, surface tension and stability of emulsions, and peppermint oil of 3% (particle size = 375 nm, polydispersity index (PDI) = 0.45), the zein:lecithin ratio of 4:1 (w/w) (particle size = 396 nm), and the zein:EGCG ratio of 10:1 (w/w) (surface tension = 47.32 N/m) was the optimal condition. The rapid stability analysis showed that the instability mechanism of emulsions was ascribed to creaming and stratification, and the stability mechanism of emulsions was explored, indicating that the complex nanoparticles adsorbed on the surface of oil droplets to give Pickering emulsions. Electronic tongue experiments showed that the Z-E/L4:1 stabilized emulsion was distinguished from the other three samples due to its good stability. The electronic nose experiment could distinguish the emulsions with different droplet sizes.
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