Zein复合颗粒基南极磷虾油Pickering乳液的制备及稳定性研究

Preparation and stability study of Antarctic krill oil Pickering emulsionstabilized by Zein composite nanoparticles

南极磷虾油富含多不饱和脂肪酸,由于其腥臭大、易氧化和生物相容性差的缺点,限制了在食品工业中的应用。基于此,利用玉米醇溶蛋白(Zein)-海藻酸钠(SA)二元纳米颗粒为稳定剂与南极磷虾油结合制备Pickering乳液,并探究其稳定性。研究结果表明:m(Zein)∶m(SA)=5∶1为最佳配方,该配方具有良好的pH稳定性。SA通过氢键和静电相互作用吸附在Zein表面,形成了核壳结构的纳米颗粒。随着油相体积分数(10%~70%)的增加,Pickering乳液粒径逐渐减小,ζ电位逐渐增大,体系更加稳定,并且Zein-SA相较于Zein和SA的稳定效果更好。该研究不仅为制备一种新型有效的活性物质递送体系提供了可能性,也扩展了南极磷虾油在食品领域的应用范围。

Antarctic krill oil is rich in polyunsaturated fatty acids,but its strong odor,susceptibility to oxidation,and poor biocompatibility limit its application in the food industry.Therefore,this study utilized Zein-sodium alginate(SA)binary nanoparticles as stabilizers to prepare Pickering emulsions with Antarctic krill oil and investigated their stability.The results indicated that a Zein-to-SA mass ratio of 5∶1 was the optimal formulation with good pH stability.SA adsorbed onto the surface of Zein through hydrogen bonding and electrostatic interactions,forming core-shell structured nanoparticles.As the oil phase volume fraction(10%to 70%)increased,the particle size of the Pickering emulsion decreased gradually,theζpotential increased,indicating improved stability,and Zein-SA exhibited better stability compared to Zein and SA alone.This study not only provided a possibility for the preparation of a novel effective active substance delivery system but also expanded the application of Antarctic krill oil in food products.