单宁酸对明胶/纤维素纳米晶乳液热诱导絮凝的影响：高内相乳液凝胶形成的机制

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids Pub Date : 2025-07-15 DOI:10.1016/j.foodhyd.2025.111765

Haotian Zhang , Junlu Gao , Hongxia Wang , Hai Chen , Hongjie Dai , Liang Ma , Yuhao Zhang

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引用次数: 0

摘要

加热-离心策略利用多酚调节的热诱导絮凝作用，将低油乳液转化为HIPE凝胶。与传统方法相比，该方法生产的HIPE凝胶具有增强的结构完整性和可调的纹理；然而，潜在的机制仍有待充分阐明。采用多维表征框架研究了单宁酸调控低油乳剂热致絮凝的机理。结果表明，适度的TA浓度（特别是0.6%）显著提高了低油乳液的储存稳定性，而TA导致的界面膜重排使膜层更厚、更有弹性（Kr从5.3130 × 10−4 s−1增加到9.6704 × 10−4 s−1）。热处理后，TA提高了絮凝指数（FI），显著提高了表面疏水性（H0）和网络界面固含量（NISC），增强了界面相互作用和聚集作用，使低油乳液转化为HIPE凝胶。界面膨胀流变学分析表明，含有适量TA的乳液在热处理后表现出最高的弹性模量（12.66±0.30 mN/m），这与界面原位表征和共聚焦扫描显微镜（CLSM）观察到的坚固的多层界面网络和优越的液滴封装有关。分子间相互作用测试证明了一个连续的、温度驱动的转变：加热有利于疏水相互作用，启动预絮凝，而冷却促进了ta调节的氢键的重组，最终形成有序的凝胶。这些发现为利用多酚-生物分子相互作用来设计具有定制热响应性的功能乳液凝胶提供了一个机制蓝图。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

Effect of tannic acid on the heat-induced flocculation of gelatin/cellulose nanocrystal-based emulsions: mechanisms behind the formation of high internal phase emulsion gels

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Effect of tannic acid on the heat-induced flocculation of gelatin/cellulose nanocrystal-based emulsions: mechanisms behind the formation of high internal phase emulsion gels

A heating-centrifugation strategy converted low-oil emulsions to HIPE gels by exploiting polyphenol-regulated, heat-induced flocculation. Compared to conventional methods, this approach yielded HIPE gels with enhanced structural integrity and tunable texture; however, the underlying mechanisms remained to be fully elucidated. A multidimensional characterization framework was applied to elucidate the mechanism of heat-induced flocculation in low-oil emulsions regulated by tannic acid (TA). The results showed that moderate TA concentrations (especially 0.6 %) significantly improved the storage stability of low-oil emulsions, while TA-led interfacial film rearrangement resulted in thicker and more elastic film layers (K_r from 5.3130 × 10⁻⁴ s⁻¹ to 9.6704 × 10⁻⁴ s⁻¹). Under heat treatment, TA elevated the flocculation index (FI) and markedly increased surface hydrophobicity (H₀) and network-interfacial solid content (NISC), enhancing interfacial interactions and aggregation to convert low-oil emulsions into HIPE gels. Interfacial dilatational rheology analysis revealed that emulsions containing moderate TA exhibited the highest elastic modulus (12.66 ± 0.30 mN/m) after heat treatment, correlating with interfacial situ characterization and confocal scanning microscopy (CLSM) observations of a robust, multilayered interfacial network and superior droplet encapsulation. The intermolecular interaction test demonstrated a continuous, temperature-driven transition: heating favored hydrophobic interactions that initiated pre-flocculation, while cooling promoted a reorganization of TA-regulated hydrogen bonding, culminating in ordered gelation. These findings provide a mechanistic blueprint for exploiting polyphenol–biomolecule interactions to design functional emulsion gels with tailored thermal responsiveness.

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来源期刊

Food Hydrocolloids 工程技术-食品科技

CiteScore

19.90

自引率

14.00%

发文量

871

审稿时长

37 days

期刊介绍： Food Hydrocolloids publishes original and innovative research focused on the characterization, functional properties, and applications of hydrocolloid materials used in food products. These hydrocolloids, defined as polysaccharides and proteins of commercial importance, are added to control aspects such as texture, stability, rheology, and sensory properties. The research's primary emphasis should be on the hydrocolloids themselves, with thorough descriptions of their source, nature, and physicochemical characteristics. Manuscripts are expected to clearly outline specific aims and objectives, include a fundamental discussion of research findings at the molecular level, and address the significance of the results. Studies on hydrocolloids in complex formulations should concentrate on their overall properties and mechanisms of action, while simple formulation development studies may not be considered for publication. The main areas of interest are: -Chemical and physicochemical characterisation Thermal properties including glass transitions and conformational changes- Rheological properties including viscosity, viscoelastic properties and gelation behaviour- The influence on organoleptic properties- Interfacial properties including stabilisation of dispersions, emulsions and foams- Film forming properties with application to edible films and active packaging- Encapsulation and controlled release of active compounds- The influence on health including their role as dietary fibre- Manipulation of hydrocolloid structure and functionality through chemical, biochemical and physical processes- New hydrocolloids and hydrocolloid sources of commercial potential. The Journal also publishes Review articles that provide an overview of the latest developments in topics of specific interest to researchers in this field of activity.