卵清蛋白/羧甲基纤维素钠颗粒与姜黄素协同增强DHA在乳液中的氧化稳定性。

IF 3.3 2区农林科学 Q1 AGRICULTURE, MULTIDISCIPLINARY

Journal of the Science of Food and Agriculture Pub Date : 2025-05-23 DOI:10.1002/jsfa.14395

Weichun Pan, Ya Wen, Huabin Liao, Feina Gu, Yuexi Yang, Jianzhong Zhou, Qiuping Zhang, Fuge Niu

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引用次数: 0

摘要

背景：二十二碳六烯酸（DHA）是婴儿生长必需的营养物质。但DHA分子中富含不饱和双键，对氧、光、热高度敏感，使鱼油容易氧化，导致其生理功能和营养价值的丧失。结果：本研究旨在提高DHA的氧化稳定性。采用卵清蛋白(OVA)/羧甲基纤维素钠(CMC)-姜黄素（Cur）胶体颗粒制备鱼油乳剂。结果表明：构建了三元胶粒乳液输运体系，负载姜黄素的OVA/CMC胶粒成功吸附在油水界面上，形成具有抗氧化和界面阻隔性能的膜；由三元胶体稳定的乳液具有较强的储存稳定性和氧化稳定性。特别是当OVA/CMC比例为2:1时，DHA在鱼油乳剂中的氧化稳定性和贮存稳定性分别得到改善。结论：OVA/CMC-Cur三元胶体颗粒可协同提高鱼油乳剂中DHA的氧化稳定性和贮存稳定性。这一发现为扩大OVA/CMC-Cur颗粒在营养输送中的应用提供了理论框架。©2025化学工业协会。

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Ovalbumin/sodium carboxymethylcellulose particle and curcumin synergistically enhance the oxidative stability of DHA in emulsion.

Background: Docosahexaenoic acid (DHA) is an essential nutrient for infant growth. However, DHA molecules are rich in unsaturated double bonds, making them highly sensitive to oxygen, light and heat, causing fish oil to oxidize easily, as well as leading to a loss of its physiological function and nutritional value.

Results: The present study aimed to increase the oxidative stability of DHA. Fish oil emulsion was prepared using ovalbumin (OVA)/sodium carboxymethylcellulose (CMC)-curcumin (Cur) colloidal particles. The results showed that a ternary colloidal particles emulsion transport system was constructed and that the OVA/CMC colloidal particles loaded with curcumin were successfully adsorbed to the oil-water interface, forming a film with oxidation defense and interface barrier properties. The emulsion stabilized by ternary colloidal particles had strong storage and oxidation stability. Especially when the OVA/CMC ratio was 2:1, the oxidation stability and storage stability of DHA in fish oil emulsion were improved, respectively.

Conclusion: The oxidative stability and storage stability of DHA in fish oil emulsions were enhanced synergistically by OVA/CMC-Cur ternary colloidal particles. This finding provides a theoretical framework for expanding the application of OVA/CMC-Cur particles in nutrient delivery. © 2025 Society of Chemical Industry.

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来源期刊

Journal of the Science of Food and Agriculture 工程技术-农业综合

CiteScore

8.10

自引率

4.90%

发文量

634

审稿时长

3.1 months

期刊介绍： The Journal of the Science of Food and Agriculture publishes peer-reviewed original research, reviews, mini-reviews, perspectives and spotlights in these areas, with particular emphasis on interdisciplinary studies at the agriculture/ food interface. Published for SCI by John Wiley & Sons Ltd. SCI (Society of Chemical Industry) is a unique international forum where science meets business on independent, impartial ground. Anyone can join and current Members include consumers, business people, environmentalists, industrialists, farmers, and researchers. The Society offers a chance to share information between sectors as diverse as food and agriculture, pharmaceuticals, biotechnology, materials, chemicals, environmental science and safety. As well as organising educational events, SCI awards a number of prestigious honours and scholarships each year, publishes peer-reviewed journals, and provides Members with news from their sectors in the respected magazine, Chemistry & Industry . Originally established in London in 1881 and in New York in 1894, SCI is a registered charity with Members in over 70 countries.