Octenyl Succinic Acid Starch-Stabilized Vanilla Essential Oil Pickering Emulsion: Preparation, Characterization, Antioxidant Activity, and Storage Stability

文献类型： 外文期刊

第一作者： Wang, Yitong

作者： Wang, Yitong;Xu, Fei;Zhang, Yanjun;Wang, Yitong;Wang, Ping;Wang, Yitong;Xu, Fei;Zhang, Yanjun;Li, Bo;Zhu, Libin

作者机构：

关键词： vanilla essential oil; OSA-starch; pickering emulsion

期刊名称：FOODS （ 影响因子：5.561； 五年影响因子：5.94 ）

ISSN：

年卷期： 2022 年 11 卷 7 期

页码：

收录情况： SCI

摘要： Applications for vanilla essential oil extracted from vanilla pods have been limited since the effective components of vanilla could be easily influenced by environmental factors, such as temperature, light, and oxygen, which hinder their effectiveness. In this study, vanilla essential oil was encapsulated in a Pickering emulsion with octenyl succinic acid starch (OSA-starch). The optimal process conditions for emulsion preparation were determined as 5% vanilla essential oil phase with 2.5% OSA-starch when they were ultrusonicated for 3 min at 470 W. Under these conditions, the minimum particle size was 0.456 mu m, the oil droplets were completely encased by starch, and no new chemical bonds were formed. The smallest particle size was produced at a pH of 4 and 500 mM ion concentration. The antioxidant activity of the emulsion was greater than that of the pure vanilla oil at the same oil content. After 24 h storage, the antioxidant activity of the emulsion was enhanced, and the vanilla essential oil was slowly released in the emulsion. These results indicated that the vanilla essential oil encapsulated in a Pickering emulsion with octenyl succinic acid starch showed its tremendous potential for use in the food industry.

分类号：

  • 相关文献
作者其他论文 更多>>

微信小程序