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Fabrication and stability of carotenoids-loaded emulsions stabilized by soy protein isolate
Journal of Dispersion Science and Technology ( IF 2.2 ) Pub Date : 2020-07-21
Chunlan Zhang, Bin Li

In this research, the influence of system composition and preparation conditions on the physical properties of carotenoids-loaded emulsions fabricated by high pressure microfluidizer were studied. Furthermore, the main factors that influenced the degradation of carotenoids in the emulsions were evaluated. The soy protein isolate-stabilized emulsions (about 200–300nm) fabricated by high pressure microfluidics were stable after 30 days storage at 4 °C and pH 7. The high temperature storage could speed up the degradation of carotenoids in emulsions. Soy protein isolate-stabilized emulsions could more effectively inhibit the degradation of carotenoids when compared with that stabilized by small molecular emulsifier. The VE and EDTA also had certain inhibitory effect on the degradation of carotenoids. The designed delivery systems provide useful information for application in food products.



中文翻译:

大豆分离蛋白稳定的类胡萝卜素乳液的制备及稳定性

本研究研究了系统组成和制备条件对高压微流化剂制备的类胡萝卜素乳液的物理性能的影响。此外,评估了影响乳液中类胡萝卜素降解的主要因素。高压微流控技术制备的大豆分离蛋白稳定的乳液(约200–300nm)在4°C和pH 7下储存30天后保持稳定。高温保存可以加速乳液中类胡萝卜素的降解。与小分子乳化剂稳定的相比,大豆分离蛋白稳定的乳液可以更有效地抑制类胡萝卜素的降解。在V ËEDTA对类胡萝卜素的降解也有一定的抑制作用。设计的传送系统提供了在食品中应用的有用信息。

更新日期:2020-07-21
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