纤维素纳米原纤维（CNF）与表没食子儿茶素没食子酸酯（EGCG）配合物稳定乳状液的配方对结构增强和抗氧化性能的影响

IF 6 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

LWT - Food Science and Technology Pub Date : 2025-04-07 DOI:10.1016/j.lwt.2025.117758

Fang Fang , Zijing Tian , Zhaoyizhu Guan , Yongjian Cai , Lihua Huang , Paul Van der Meeren

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引用次数: 0

摘要

本研究通过分析纤维素纳米纤维(CNF)-表没食子儿茶素没食子酸酯（EGCG）配合物的微观结构和流变行为对乳状液稳定性的影响，考察了CNF- EGCG配合物浓度（w, 0.6 - 1.4%, w/v）和油相体积分数（φ, 0.2-0.8, v/v）对乳状液稳定性的影响。通过增加颗粒浓度或适当的油相（φ = 0.6），制备了粒径较小的乳状液。微观结构分析表明，CNF-EGCG配合物稳定了油水界面，过量配合物在连续相中形成网状结构。流变学分析表明，增加油相体积分数或颗粒浓度均可增强乳液的凝胶强度，从而减少氧油接触和液滴聚集，最终提高乳液的氧化稳定性和物理稳定性。用交叉应变（γ - co）法分析了乳剂的结构分解。随着油含量的增加，γ - co不受CNF浓度的影响。总之，我们的研究结果表明，CNF- egcg稳定乳状液的性能可以通过控制CNF浓度和油相体积分数来调节，这为创新食品的引入提供了重要的见解。

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Formulation effects on the enhanced structural and anti-oxidative properties of emulsions stabilized by complexes of cellulose nanofibrils (CNF) and epigallocatechin gallate (EGCG)

In this study, the effect of cellulose nanofiber (CNF)-epigallocatechin gallate (EGCG) complexes on the stability of emulsions was examined through analysis of their microstructure and rheological behavior as a function of the CNF- EGCG complex concentration (w, 0.6–1.4 %, w/v) and oil phase volume fraction (φ, 0.2–0.8, v/v). Emulsions with smaller droplet sizes were prepared by increasing the concentration of particles or the suitable oil phase (φ = 0.6). Microstructural analysis showed that the CNF-EGCG complexes stabilized the oil-water interface, while excess complexes formed a network structure in the continuous phase. Rheological analysis demonstrated that increasing either the oil phase volume fraction or the particle concentration enhanced the gel strength of the emulsion, thereby reducing oxygen-oil contact and droplet aggregation, ultimately improving the oxidative and physical stability of the emulsions. The structural disintegration of the emulsions was analysed by cross-strain (γ_co) determination. As the oil content increased, γ_co remained unaffected by the CNF concentration. In conclusion, our results showed that the properties of CNF-EGCG stabilized emulsions can be regulated by controlling the CNF concentration and oil phase volume fraction, offering important insights for the introduction of innovative new food products.

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来源期刊

LWT - Food Science and Technology 工程技术-食品科技

CiteScore

11.80

自引率

6.70%

发文量

1724

审稿时长

65 days

期刊介绍： LWT - Food Science and Technology is an international journal that publishes innovative papers in the fields of food chemistry, biochemistry, microbiology, technology and nutrition. The work described should be innovative either in the approach or in the methods used. The significance of the results either for the science community or for the food industry must also be specified. Contributions written in English are welcomed in the form of review articles, short reviews, research papers, and research notes. Papers featuring animal trials and cell cultures are outside the scope of the journal and will not be considered for publication.