Unraveling the effect of high pressure homogenization treatment combined with polyphenols on the improvement of emulsion stability of rice bran oil bodies

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids Pub Date : 2024-11-20 DOI:10.1016/j.foodhyd.2024.110871

Fei Gao, Xu Wang, Xiaoyu Han, Shixiang Zhang, Tong Wang, Dianyu Yu

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Abstract

The emulsion of rice bran oil body (RBOB) shows potential as an oil-in-water emulsion, but its limited stability restricts broader utilization. In this paper, high pressure homogenization (HPH) treatment combined with resveratrol (RE) was found to increase the stability of RBOB emulsions. The study demonstrated that the HPH (80 MPa) treatment combined with RE had an enhancing effect on the stability of RBOB. This improvement be attributed to the unfolding and rearrangement of large insoluble protein aggregates into small soluble protein aggregates, increased exposure of amino acid residues, and decreased fluorescence intensity. It was further shown that HPH treatment promoted the non-covalent bonding between RE and RBOB, and improved the surface roughness (R_q, 6.59), contact angle (17.39°), surface hydrophobicity (552.43) and emulsification stability of the oil body emulsions. RE formed a stable interfacial membrane with the OB emulsion when the HPH was 80 MPa, thus further strengthening its antioxidant capacity and facilitating the RBOB to reduce the digestion rate of oil during the gastrointestinal tract digestion process. The results provide a foundation for developing an emulsification system that utilizes the unique structure of plant RBOB.

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揭示高压均质处理结合多酚对改善米糠油体乳液稳定性的影响

米糠油体（RBOB）乳液作为一种水包油型乳液具有潜力，但其有限的稳定性限制了其更广泛的利用。本文发现，高压均质（HPH）处理结合白藜芦醇（RE）可提高米糠油体乳液的稳定性。研究表明，高压均质（80 兆帕）处理与白藜芦醇结合使用可提高 RBOB 的稳定性。这种改善归因于大的不溶性蛋白质聚集体展开并重新排列成小的可溶性蛋白质聚集体，氨基酸残基的暴露增加，以及荧光强度降低。研究进一步表明，HPH 处理促进了 RE 和 RBOB 之间的非共价键合，改善了油体乳液的表面粗糙度（Rq，6.59）、接触角（17.39°）、表面疏水性（552.43）和乳化稳定性。当 HPH 为 80 兆帕时，RE 与 OB 乳液形成了稳定的界面膜，从而进一步增强了其抗氧化能力，有利于 RBOB 在胃肠道消化过程中降低油脂的消化率。这些结果为利用植物 RBOB 的独特结构开发乳化系统奠定了基础。

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来源期刊

Food Hydrocolloids 工程技术-食品科技

CiteScore

19.90

自引率

14.00%

发文量

871

审稿时长

37 days

期刊介绍： Food Hydrocolloids publishes original and innovative research focused on the characterization, functional properties, and applications of hydrocolloid materials used in food products. These hydrocolloids, defined as polysaccharides and proteins of commercial importance, are added to control aspects such as texture, stability, rheology, and sensory properties. The research's primary emphasis should be on the hydrocolloids themselves, with thorough descriptions of their source, nature, and physicochemical characteristics. Manuscripts are expected to clearly outline specific aims and objectives, include a fundamental discussion of research findings at the molecular level, and address the significance of the results. Studies on hydrocolloids in complex formulations should concentrate on their overall properties and mechanisms of action, while simple formulation development studies may not be considered for publication. The main areas of interest are: -Chemical and physicochemical characterisation Thermal properties including glass transitions and conformational changes- Rheological properties including viscosity, viscoelastic properties and gelation behaviour- The influence on organoleptic properties- Interfacial properties including stabilisation of dispersions, emulsions and foams- Film forming properties with application to edible films and active packaging- Encapsulation and controlled release of active compounds- The influence on health including their role as dietary fibre- Manipulation of hydrocolloid structure and functionality through chemical, biochemical and physical processes- New hydrocolloids and hydrocolloid sources of commercial potential. The Journal also publishes Review articles that provide an overview of the latest developments in topics of specific interest to researchers in this field of activity.