葡萄籽多酚油包水乳剂的制备及其在功能性饼干中的应用。

IF 3.3 2区农林科学 Q1 AGRICULTURE, MULTIDISCIPLINARY

Journal of the Science of Food and Agriculture Pub Date : 2025-05-31 DOI:10.1002/jsfa.14390

Meiyu Song, Qing Wang, Xinyi He, Kaiyue Liu, Ying Han, Yumeng Zhang, Hang Li, Zonghai Huang, Na Wang, Dan Liu

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引用次数: 0

摘要

背景：本研究旨在解决葡萄籽多酚（GSPs）在脂肪和油脂中亲水性高、稳定性差的特点，以及传统饼干因脂肪含量高而导致消化性能差的问题。针对GSP在高脂饼干中应用受限的难题，创新开发了一种基于油包水（W/O）乳液技术的GSP给药系统。本研究通过构建gsp -茶籽油稳定乳液体系，探索gsp在功能性饼干产品中的应用潜力。结果：高速剪切乳化制备的乳液体系（水油比为2:8，蓖麻油酸聚甘油浓度为50 g kg-1，蔗糖浓度为30 g kg-1，添加0.1% GSP）具有优异的乳化性能。结论：成功构建了gsp增强功能乳液体系，并通过淀粉酶抑制和抗氧化双重机制阐明了其提高产品质量的作用机制。这项技术为开发健康的烘焙产品提供了新的解决方案，尽管其工业应用仍需要进一步解决极端条件下的稳定性问题。本研究结果对植物多酚在食品胶体体系中的应用具有重要的指导意义。©2025化学工业协会。

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Grape seed polyphenol water-in-oil emulsion: preparation and application in functional cookies.

Background: The study aimed to address the characteristics of grape seed polyphenols (GSPs), such as high hydrophilicity and poor stability in fats and oils, as well as the poor digestive properties of traditional cookies due to their high fat content. A GSP delivery system based on water-in-oil (W/O) emulsion technology was innovatively developed, aiming at solving the difficult problem of the limited application of GSPs in high-fat cookie systems. In this study, we explored the potential application of GSPs in functional cookie products by constructing a GSP-tea seed oil stabilized emulsion system.

Results: Emulsion systems prepared by high-speed shear emulsification demonstrate superior performance (water-oil ratio of 2:8, polyglyceryl ricinoleate concentration of 50 g kg^-1, sucrose concentration of 30 g kg^-1, with 0.1% GSP added). The emulsion had an emulsification index of <1%, a zeta potential of 44.2 ± 0.5 mV and remained stable for many days after storage at 4 °C. Confocal laser scanning microscopy confirmed that the emulsion possessed a typical W/O structure, and GSP improved the thermal stability of the emulsion by 0.8 °C through the formation of a three-dimensional hydrogen bonding network, achieving a DPPH radical scavenging rate of 99.63%. After application in biscuit products, the shelf-life was extended by 37.32%, and the rapidly digestible starch (RDS) decreased to 41.17%.

Conclusion: We successfully constructed a GSP-enhanced functional emulsion system and elucidated its mechanism of action in improving product quality through a dual mechanism of amylase inhibition and antioxidant activity. This technology provides a new solution for developing healthy bakery products, although its industrial application still requires further work to address stability issues under extreme conditions. The findings of this study offer important guidance for applying plant polyphenols in food colloidal systems. © 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.