{"title":"提高(-)-表没食子儿茶素没食子酸酯在乳化油滴中的热稳定性:为油包水型乳液设计隔热界面","authors":"Zhenfeng Xie , Yi Wu","doi":"10.1016/j.jfoodeng.2024.112065","DOIUrl":null,"url":null,"abstract":"<div><p>In this study, we constructed a thermal insulation interface layer for O/W emulsion using composite nanoparticles formed through the aggregation of CaCO<sub>3</sub> particles, which was mediated by sodium casein (SC) and chitosan oligosaccharide (CHO). As a representative of hydrophilic thermo-sensitive active ingredients, the (−)-epigallocatechin gallate (EGCG) was dispersed in a blended oil comprising peppermint essential oil (PEO) and sunflower seed oil (SO). The retention rate of EGCG in the emulsion, which had a thermal insulation protective layer, increased by 34.37% after heating, compared to the control emulsion. Furthermore, our research findings indicate that the thermal degradation process of EGCG in emulsified oil droplets involves initial isomerization into (−)-gallocatechin gallate (GCG), followed by subsequent degradation. Notably, the presence of the thermal insulation interface layer effectively suppresses the thermal degradation of GCG. This can be primarily attributed to the numerous mesopores in SC&CHO&CaCO<sub>3</sub> particles and low thermal diffusivity of the thermal insulation interface layer. This study provides a reliable solution for the stable encapsulation of thermo-sensitive active ingredients in emulsified oil droplets of O/W emulsion through the design of a thermal insulation interface layer, thus effectively improving their stability.</p></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":null,"pages":null},"PeriodicalIF":5.3000,"publicationDate":"2024-03-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Enhancing (−)-epigallocatechin gallate thermal stability in emulsified oil droplets: Designing a thermal insulation interface for O/W emulsion\",\"authors\":\"Zhenfeng Xie , Yi Wu\",\"doi\":\"10.1016/j.jfoodeng.2024.112065\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><p>In this study, we constructed a thermal insulation interface layer for O/W emulsion using composite nanoparticles formed through the aggregation of CaCO<sub>3</sub> particles, which was mediated by sodium casein (SC) and chitosan oligosaccharide (CHO). As a representative of hydrophilic thermo-sensitive active ingredients, the (−)-epigallocatechin gallate (EGCG) was dispersed in a blended oil comprising peppermint essential oil (PEO) and sunflower seed oil (SO). The retention rate of EGCG in the emulsion, which had a thermal insulation protective layer, increased by 34.37% after heating, compared to the control emulsion. Furthermore, our research findings indicate that the thermal degradation process of EGCG in emulsified oil droplets involves initial isomerization into (−)-gallocatechin gallate (GCG), followed by subsequent degradation. Notably, the presence of the thermal insulation interface layer effectively suppresses the thermal degradation of GCG. This can be primarily attributed to the numerous mesopores in SC&CHO&CaCO<sub>3</sub> particles and low thermal diffusivity of the thermal insulation interface layer. This study provides a reliable solution for the stable encapsulation of thermo-sensitive active ingredients in emulsified oil droplets of O/W emulsion through the design of a thermal insulation interface layer, thus effectively improving their stability.</p></div>\",\"PeriodicalId\":359,\"journal\":{\"name\":\"Journal of Food Engineering\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":5.3000,\"publicationDate\":\"2024-03-25\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Journal of Food Engineering\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://www.sciencedirect.com/science/article/pii/S0260877424001316\",\"RegionNum\":2,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q1\",\"JCRName\":\"ENGINEERING, CHEMICAL\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of Food Engineering","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S0260877424001316","RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"ENGINEERING, CHEMICAL","Score":null,"Total":0}
Enhancing (−)-epigallocatechin gallate thermal stability in emulsified oil droplets: Designing a thermal insulation interface for O/W emulsion
In this study, we constructed a thermal insulation interface layer for O/W emulsion using composite nanoparticles formed through the aggregation of CaCO3 particles, which was mediated by sodium casein (SC) and chitosan oligosaccharide (CHO). As a representative of hydrophilic thermo-sensitive active ingredients, the (−)-epigallocatechin gallate (EGCG) was dispersed in a blended oil comprising peppermint essential oil (PEO) and sunflower seed oil (SO). The retention rate of EGCG in the emulsion, which had a thermal insulation protective layer, increased by 34.37% after heating, compared to the control emulsion. Furthermore, our research findings indicate that the thermal degradation process of EGCG in emulsified oil droplets involves initial isomerization into (−)-gallocatechin gallate (GCG), followed by subsequent degradation. Notably, the presence of the thermal insulation interface layer effectively suppresses the thermal degradation of GCG. This can be primarily attributed to the numerous mesopores in SC&CHO&CaCO3 particles and low thermal diffusivity of the thermal insulation interface layer. This study provides a reliable solution for the stable encapsulation of thermo-sensitive active ingredients in emulsified oil droplets of O/W emulsion through the design of a thermal insulation interface layer, thus effectively improving their stability.
期刊介绍:
The journal publishes original research and review papers on any subject at the interface between food and engineering, particularly those of relevance to industry, including:
Engineering properties of foods, food physics and physical chemistry; processing, measurement, control, packaging, storage and distribution; engineering aspects of the design and production of novel foods and of food service and catering; design and operation of food processes, plant and equipment; economics of food engineering, including the economics of alternative processes.
Accounts of food engineering achievements are of particular value.