Preparation, characterization, and stability analysis of monascus red pigments water-in-oil emulsion

IF 9.8 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry Pub Date : 2025-07-26 DOI:10.1016/j.foodchem.2025.145720

Shuang Wang, Weijia Yuan, Jun Liu, Jianfei Mu, Yongguang Guan, Yangchao Luo, Ying Liang

引用次数: 0

Abstract

Monascus red pigments (MRPs) are natural and widely used in the food industry. However, MRPs exhibit sensitivity to environmental factors such as light and heat, adversely affecting their stability and thus limiting their practical applications. In this study, to improve the stability of MRPs, water-in-oil (W/O) emulsions were fabricated using polyglycerol polyricinoleate (PGPR) and soybean oil to enhance the stability of MRPs. The emulsion prepared with a water-to-oil ratio of 3:7 and PGPR concentration of 5 % (w/w) exhibited the smallest particle size (281 nm), the best creaming index (0.15 %), and superior centrifugal (stable by centrifugation at 5000g for 20 min) and freeze-thaw stability (3 cycles). During the investigation of the stability of MRPs with and without emulsification, the retention rate of encapsulated MRPs in W/O emulsions was significantly higher than that of MRPs alone under various conditions, thereby enhancing the overall stability for expanded applications.

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红曲红色素油包水乳液的制备、表征及稳定性分析

红曲红色素（MRPs）是一种天然色素，广泛应用于食品工业。然而，MRPs对光和热等环境因素表现出敏感性，对其稳定性产生不利影响，从而限制了其实际应用。为了提高MRPs的稳定性，本研究采用聚甘油聚蓖麻油酸酯（PGPR）和大豆油制备油包水（W/O）乳剂来提高MRPs的稳定性。水油比为3:7、PGPR浓度为5 % （w/w）时制备的乳化液粒径最小（281 nm），成乳指数最佳（0.15 %），离心稳定性好（5000g离心20 min稳定），冻融稳定性好（3 次循环）。在对有乳化和未乳化的MRPs稳定性的研究中，在各种条件下，包封的MRPs在W/O乳液中的保留率明显高于单独的MRPs，从而增强了整体稳定性，可以扩大应用。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Food Chemistry 工程技术-食品科技

CiteScore

16.30

自引率

10.20%

发文量

3130

审稿时长

122 days

期刊介绍： Food Chemistry publishes original research papers dealing with the advancement of the chemistry and biochemistry of foods or the analytical methods/ approach used. All papers should focus on the novelty of the research carried out.