Lyotropic Liquid Crystals of Palm Oils-Based Monoacylglycerols and Their Applications in Encapsulating Gac Fruit Oils

IF 2.8 4区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Food Biophysics Pub Date : 2024-06-04 DOI:10.1007/s11483-024-09853-7

Viet Nguyen, Tung Diep, Trinh Phung, Phuong Nguyen, Vinh Truong

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Abstract

This study demonstrated a novel technique for encapsulating β-carotene from Gac fruit oil using lyotropic liquid crystals (LLCs) made of palm oils-based monoacylglycerols (MAGs). The LLC dispersions were formulated by homogenizing distilled and non-distilled MAGs/water mixtures (20, 40 and 60% MAGs, w/w) into Pluronic solution (2%, w/w). Dynamic light scattering technology, differential scanning calorimetry and scanning electron microscopy were applied to characterize physicochemical properties of dispersions and encapsulated powders. Obtained results showed that LLC dispersions made of distilled MAGs showed a unimodal distribution with nanoparticles size (< 1 μm) whereas, samples made of non-distilled MAGs showed a bimodal distribution including both nano and micro-particles. Encapsulated powders had a melting range of 50–70 °C and the polymorphic transformation from the amorphous phase to the crystalline phase tended to increase when adding more lipid components to MAGs/water mixtures. β-carotene had been successfully entrapped by LLCs with a high yield (> 80%) and the degradation of encapsulated β-carotene after four storage weeks was 10–50%. The best protection effect was achieved when using wall-materials possessing 40% distilled MAGs or 60% non-distilled MAGs.

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棕榈油基单酰甘油的 Lyotropic 液晶晶体及其在封装加克果油中的应用

本研究展示了一种利用以棕榈油为基础的单酰基甘油（MAGs）制成的溶胀性液晶（LLCs）封装嘎啦果油中β-胡萝卜素的新技术。LLC 分散液是通过将蒸馏和非蒸馏 MAGs/水混合物（20%、40% 和 60% MAGs，w/w）均质到 Pluronic 溶液（2%，w/w）中配制而成。应用动态光散射技术、差示扫描量热法和扫描电子显微镜对分散体和封装粉末的理化性质进行了表征。结果表明，用蒸馏过的 MAGs 制成的 LLC 分散液呈单峰分布，颗粒大小为纳米（1 μm），而用未蒸馏过的 MAGs 制成的样品呈双峰分布，既有纳米颗粒，也有微小颗粒。封装粉末的熔化范围为 50-70 °C，当在 MAGs/ 水混合物中添加更多的脂质成分时，从无定形相到结晶相的多晶转变有增加的趋势。β-胡萝卜素已成功地被LLCs所包裹，且产量很高（80%），包裹的β-胡萝卜素在储存四周后的降解率为10%-50%。使用含有 40% 蒸馏 MAGs 或 60% 非蒸馏 MAGs 的壁材可达到最佳保护效果。

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来源期刊

Food Biophysics 工程技术-食品科技

CiteScore

5.80

自引率

3.30%

发文量

审稿时长

1 months

期刊介绍： Biophysical studies of foods and agricultural products involve research at the interface of chemistry, biology, and engineering, as well as the new interdisciplinary areas of materials science and nanotechnology. Such studies include but are certainly not limited to research in the following areas: the structure of food molecules, biopolymers, and biomaterials on the molecular, microscopic, and mesoscopic scales; the molecular basis of structure generation and maintenance in specific foods, feeds, food processing operations, and agricultural products; the mechanisms of microbial growth, death and antimicrobial action; structure/function relationships in food and agricultural biopolymers; novel biophysical techniques (spectroscopic, microscopic, thermal, rheological, etc.) for structural and dynamical characterization of food and agricultural materials and products; the properties of amorphous biomaterials and their influence on chemical reaction rate, microbial growth, or sensory properties; and molecular mechanisms of taste and smell. A hallmark of such research is a dependence on various methods of instrumental analysis that provide information on the molecular level, on various physical and chemical theories used to understand the interrelations among biological molecules, and an attempt to relate macroscopic chemical and physical properties and biological functions to the molecular structure and microscopic organization of the biological material.