Influence of Sodium Alginate and Genipin on Stability of Chitosome Containing Perilla Oil in Model and Real Drink,European Journal of Lipid Science and Technology

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Influence of Sodium Alginate and Genipin on Stability of Chitosome Containing Perilla Oil in Model and Real Drink
European Journal of Lipid Science and Technology ( IF 1.8 ) Pub Date : 2020-07-16 , DOI: 10.1002/ejlt.201900358
Atefah Zamani Ghaleshahi ₁ , Ghadir Rajabzadeh ₂ , Hamid Ezzatpanah ₁

Affiliation

The impacts of sodium alginate (SA) and genipin (GP) on low‐pH and thermal stability of chitosan‐coated liposome (chitosome), as a carrier of perilla oil, are investigated in a model drink. Oxidative stability, as well as quality parameters and sensory evaluation, are analyzed during 60 days of storage at 25 °C as well as in orange drink fortified with non‐coated and coated nanoliposome. The investigation of model drink shows that low‐pH and heating stability of nanoliposome are influenced by the type of coating biopolymer and can be improved by chitosan (CS) and GP. The coating by different biopolymers has fewer changes in quality parameters (°Brix and pH value, total acidity, and color difference), and shows higher oxidative stability than emulsified perilla seed oil and bare nanoliposome after storage at 25 °C for 60 days. The results indicate that the type of biopolymer and cross‐linkers plays a key role in the liposomal membrane structure stability.

中文翻译：

海藻酸钠和京尼平对模型和真实饮料中紫苏油壳聚糖稳定性的影响

在模型饮料中研究了海藻酸钠（SA）和Genipin（GP）对作为紫苏油载体的壳聚糖包衣脂质体（chitosome）的低pH和热稳定性的影响。在25°C的温度下存放60天以及在未涂覆和涂覆的纳米脂质体强化的橙汁饮料中，分析了氧化稳定性以及质量参数和感官评估。对模型饮料的研究表明，纳米脂质体的低pH值和热稳定性受涂层生物聚合物类型的影响，并且可以通过壳聚糖（CS）和GP加以改善。在25°C下储存60天后，与乳化的紫苏籽油和裸露的纳米脂质体相比，由不同生物聚合物制成的涂层的质量参数（白利糖度和pH值，总酸度和色差）变化较小，并且显示出更高的氧化稳定性。

更新日期：2020-07-16

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