Meiyu Chen , Qinbo Jiang , Jiawen Li , Junjie Weng , Tianyi Yan , Yaqin Hu , Xiangyu Wang , Hui Zhang
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引用次数: 0
摘要
使用芝麻蛋白分离物（SPI）配制的油酸（OA）水包油（O/W）乳液通过乳液电纺丝与聚（乙烯基）醇（PVA）处理，制成了用于防止脂质氧化的核壳纳米纤维。随着油的体积分数从 5% 增加到 30%，乳液液滴的大小和粘度也随之增加。形貌测试和傅立叶变换红外光谱（FTIR）证实了纳米纤维的均匀性和通过氢键封装的 OA。随着 OA 含量的增加，纳米纤维薄膜的热稳定性、机械性能和水接触角（WCA）都有所改善。在含油量为 5% 的纳米纤维中，封装效率为 94.76%，储存稳定性可维持 7 天。纳米纤维对游离 OA 的氧化性和抗氧化性较低，过氧化值（POV，2.14 mmol/L）和硫代巴比妥酸反应物质（TBARS，36.75 μmol/L）最低。总之，通过乳液电纺丝制备的 OA/SPI/PVA (PE) 核壳纳米纤维可有效地将脂肪酸封装在功能食品中。
Fabrication and characterization of oleic acid/sesame protein isolate/ poly (vinyl) alcohol core-shell nanofibers: Mitigating lipid oxidation by emulsion electrospinning
Formulated oil-in-water (O/W) emulsions of oleic acid (OA) using sesame protein isolate (SPI) were processed via emulsion electrospinning with poly (vinyl) alcohol (PVA) to fabricate core-shell nanofibers for lipid oxidation prevention. The emulsion droplet size and viscosity increased as the oil volume fraction rose from 5 % to 30 %. The morphology tests and Fourier transform infrared spectroscopy (FTIR) confirmed the uniformity of nanofibers and OA encapsulation with hydrogen bonding. The thermal stability, mechanical properties, and water contact angle (WCA) of the nanofiber films improved with increased OA content. Encapsulation efficiency was 94.76 % and storage stability was maintained for 7 days in 5 % oil fraction nanofibers. The nanofibers showed lower oxidation and superior oxidative resistance to free OA, with the lowest peroxide value (POV, 2.14 mmol/L) and thiobarbituric acid-reactive substances (TBARS, 36.75 μmol/L). In conclusion, the OA/SPI/PVA (PE) core-shell nanofibers via emulsion electrospinning are efficient for fatty acid encapsulation in functional foods.
期刊介绍：
Food Chemistry publishes original research papers dealing with the advancement of the chemistry and biochemistry of foods or the analytical methods/ approach used. All papers should focus on the novelty of the research carried out.
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