Fuge Niu , Yi Gao , Xinyu Yan , Jian Zhang , Qing Chen , Xiaoxiang Han , Qiuping Zhang , Weichun Pan
{"title":"姜黄素包埋卵清蛋白/羧甲基纤维素钠纳米颗粒在水包油界面的吸附和脂质氧化抑制作用","authors":"Fuge Niu , Yi Gao , Xinyu Yan , Jian Zhang , Qing Chen , Xiaoxiang Han , Qiuping Zhang , Weichun Pan","doi":"10.1016/j.jfoodeng.2024.112139","DOIUrl":null,"url":null,"abstract":"<div><p>In this study, the adsorption and inhibition of lipid oxidation propertises of curcumin embeded ovalbumin (OVA)/sodium carboxymethylcellulose (CMC) were investigated. The results demonstrated that the adsorption of curcumin and OVA/CMC particles at the oil-water interface might form a dual protection. The larger emulsion droplets were formed at an OVA/CMC ratio of 1:2 (pH 4.4) due to bridging flocculation. In the other two ratios (1:1, 2:1), the emulsions showed good stability after 32 days of storage. At the ratios of 1:2, 1:1, and 2:1, the oxidation rate of the oil in the emulsion stabilized by OVA/CMC and OVA/CMC-Cur particles reduced by 16.2% and 37.9%, 4.9% and 38.9%, and 8.8% and 35.8%, respectively, than the pure oil. At the ratios of 1:1 and 2:1, the emulsion stabilized by the OVA/CMC-Cur particles demonstrated excellent antioxidant resistance and storage stability, particularly at the ratio of 1:1.</p></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":null,"pages":null},"PeriodicalIF":5.3000,"publicationDate":"2024-05-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Adsorption and inhibition of lipid oxidation of curcumin embeded egg ovalbumin/ sodium carboxymethylcellulose nanoparticles at the oil-in water interface\",\"authors\":\"Fuge Niu , Yi Gao , Xinyu Yan , Jian Zhang , Qing Chen , Xiaoxiang Han , Qiuping Zhang , Weichun Pan\",\"doi\":\"10.1016/j.jfoodeng.2024.112139\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><p>In this study, the adsorption and inhibition of lipid oxidation propertises of curcumin embeded ovalbumin (OVA)/sodium carboxymethylcellulose (CMC) were investigated. The results demonstrated that the adsorption of curcumin and OVA/CMC particles at the oil-water interface might form a dual protection. The larger emulsion droplets were formed at an OVA/CMC ratio of 1:2 (pH 4.4) due to bridging flocculation. In the other two ratios (1:1, 2:1), the emulsions showed good stability after 32 days of storage. At the ratios of 1:2, 1:1, and 2:1, the oxidation rate of the oil in the emulsion stabilized by OVA/CMC and OVA/CMC-Cur particles reduced by 16.2% and 37.9%, 4.9% and 38.9%, and 8.8% and 35.8%, respectively, than the pure oil. At the ratios of 1:1 and 2:1, the emulsion stabilized by the OVA/CMC-Cur particles demonstrated excellent antioxidant resistance and storage stability, particularly at the ratio of 1:1.</p></div>\",\"PeriodicalId\":359,\"journal\":{\"name\":\"Journal of Food Engineering\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":5.3000,\"publicationDate\":\"2024-05-14\",\"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/S026087742400205X\",\"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/S026087742400205X","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}
Adsorption and inhibition of lipid oxidation of curcumin embeded egg ovalbumin/ sodium carboxymethylcellulose nanoparticles at the oil-in water interface
In this study, the adsorption and inhibition of lipid oxidation propertises of curcumin embeded ovalbumin (OVA)/sodium carboxymethylcellulose (CMC) were investigated. The results demonstrated that the adsorption of curcumin and OVA/CMC particles at the oil-water interface might form a dual protection. The larger emulsion droplets were formed at an OVA/CMC ratio of 1:2 (pH 4.4) due to bridging flocculation. In the other two ratios (1:1, 2:1), the emulsions showed good stability after 32 days of storage. At the ratios of 1:2, 1:1, and 2:1, the oxidation rate of the oil in the emulsion stabilized by OVA/CMC and OVA/CMC-Cur particles reduced by 16.2% and 37.9%, 4.9% and 38.9%, and 8.8% and 35.8%, respectively, than the pure oil. At the ratios of 1:1 and 2:1, the emulsion stabilized by the OVA/CMC-Cur particles demonstrated excellent antioxidant resistance and storage stability, particularly at the ratio of 1:1.
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.
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