Tween emulsifiers improved alginate-based dispersions and ionic crosslinked milli-sized capsules

IF 6.3 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY NPJ Science of Food Pub Date : 2023-06-27 DOI:10.1038/s41538-023-00208-z

Yulu Zheng, Ye Zi, Cuiping Shi, Huan Gong, Hongbin Zhang, Xichang Wang, Jian Zhong

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Abstract

The blending of surfactants might change the properties of alginate-based oil encapsulation preparations. Herein, the effects of Tween series (Tween 20, 40, 60, and 80) blending on the fish oil-encapsulated sodium alginate dispersions and calcium alginate capsules were studied. The results suggested Tween 80 showed better emulsifying properties than Span 80 for the alginate/surfactant emulsions. All the Tween series induced higher creaming stability than the sodium alginate-stabilized dispersion. Tween series blending did not change the sizes, decreased the water contents, and induced similar particle-like protrusions of calcium alginate capsules. Loading capacity and encapsulation efficiency of fish oil were dependent on the hydrophilic heads and fatty acid moieties of the Tween series. Tween series blending could increase the fish oil oxidative stability of the capsules. In the in vitro digestion process, Tween with saturated fatty acid moieties increased the free fatty acid release percentages. This work provided potential innovative processing technologies for improving the biological potency of fish oil.

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吐温乳化剂改进了海藻酸盐基分散体和离子交联毫微粒胶囊

表面活性剂的混合可能会改变海藻酸盐油脂包囊制剂的特性。本文研究了掺入吐温系列（吐温 20、40、60 和 80）对鱼油包囊海藻酸钠分散体和海藻酸钙胶囊的影响。结果表明，对于海藻酸钠/表面活性剂乳液，吐温 80 比司盘 80 具有更好的乳化性能。与海藻酸钠稳定分散体相比，所有吐温系列都具有更高的起皱稳定性。掺入吐温系列不会改变海藻酸钙胶囊的尺寸，但会降低含水量，并诱导类似的颗粒状突起。鱼油的负载能力和封装效率取决于吐温系列的亲水头和脂肪酸分子。掺入吐温系列可提高胶囊的鱼油氧化稳定性。在体外消化过程中，含有饱和脂肪酸分子的吐温能提高游离脂肪酸的释放率。这项工作为提高鱼油的生物有效性提供了潜在的创新加工技术。

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来源期刊

NPJ Science of Food FOOD SCIENCE & TECHNOLOGY-

CiteScore

7.50

自引率

1.60%

发文量

期刊介绍： npj Science of Food is an online-only and open access journal publishes high-quality, high-impact papers related to food safety, security, integrated production, processing and packaging, the changes and interactions of food components, and the influence on health and wellness properties of food. The journal will support fundamental studies that advance the science of food beyond the classic focus on processing, thereby addressing basic inquiries around food from the public and industry. It will also support research that might result in innovation of technologies and products that are public-friendly while promoting the United Nations sustainable development goals.