颗粒氟化对蜂蜜泡沫稳定性的影响

A. T. Tyowua, Adebukola M. Echendu, S. O. Adejo
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摘要

蜂蜜泡沫在食品、化妆品和制药工业中都有应用。例如,蜂蜜泡沫可用于面包或饼干涂抹(食品工业),作为局部生物活性成分的载体(化妆品工业),或作为药物的载体(制药工业)。然而,获得稳定蜂蜜泡沫的条件尚不清楚。在这项研究中,我们研究了颗粒氟化对蜂蜜泡沫体积和泡沫稳定性的影响,通过用氟化气相二氧化硅(50%-75% SiOH)或氟化绢云母粘土(PF-5-PF-12)颗粒曝气天然(未掺假)蜂蜜。最少(75% SiOH)氟化气相二氧化硅颗粒观察到较高的泡沫体积(≤4.3 cm3)和泡沫稳定性(长达一年),而中等(59% SiOH)和最多(50% SiOH)氟化气相二氧化硅颗粒观察到较低的泡沫体积和泡沫稳定性。相比之下,无论氟化程度如何,氟化绢云母粘土颗粒产生的泡沫很少(<1 cm3)且不稳定,在制备后4周内完全崩溃。因此,在蜂蜜泡沫稳定方面,氟化气相二氧化硅颗粒优于氟化绢云母粘土颗粒。这些泡沫可以用于化妆品和药品的局部配方,我们的研究结果将指导未来蜂蜜泡沫的稳定目标应用。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Influence of particle fluorination on the stability of honey foam
Honey foam has applications in the food, cosmetic, and pharmaceutical industries. For example, honey foam can be used in bread or biscuit spread (food industry), as a carrier of topical bioactive ingredients (cosmetic industry), or as a carrier of drugs (pharmaceutical industry). However, the conditions for obtaining a stable honey foam remain unclear. In this study, we investigated the influence of particle fluorination on honey foam volume and foam stability by aerating natural (unadulterated) honey with fluorinated fumed silica (50%–75% SiOH) or fluorinated sericite clay (PF-5–PF-12) particles. Higher foam volume (≤4.3 cm3) and foam stability (up to a year) were observed with the least (75% SiOH) fluorinated fumed silica particles, while lower foam volume and foam stability were observed with the moderately (59% SiOH) and most (50% SiOH) fluorinated fumed silica particles. In contrast, regardless of the degree of fluorination, the fluorinated sericite clay particles yielded little (<1 cm3) and unstable foam that collapsed completely within 4 weeks of preparation. Therefore, with respect to honey foam stabilization, fluorinated fumed silica particles are superior to fluorinated sericite clay particles. These foams can be used for topical formulation of cosmetic and pharmaceutical products, and our findings will guide future stabilization of honey foam for target applications.
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