Physical and oxidative stability of functional avocado oil high internal phase emulsions collaborative formulated using citrus nanofibers and tannic acid

文献类型： 外文期刊

第一作者： Wang, Jia-Shui

作者： Wang, Jia-Shui;Wang, An-Bang;Zang, Xiao-Ping;Tan, Lin;Ge, Yu;Lin, Xing-E.;Jin, Zhi-Qiang;Ma, Wei-Hong;Xu, Bi-Yu;Jin, Zhi-Qiang

作者机构：

关键词： Avocado oil; Citrus nanofibers; Tannic acid; High internal phase emulsions; Antioxidant

期刊名称：FOOD HYDROCOLLOIDS （ 影响因子：9.147； 五年影响因子：9.169 ）

ISSN： 0268-005X

年卷期： 2018 年 82 卷

页码：

收录情况： SCI

摘要： Avocado oil-based high internal phase emulsions (HIPEs) were formed and stabilized at by citrus nanofibers (CNFs) and tannic acid (TA) via a simple shear-induced emulsification technique. CNFs/TA colloidal complex (CTNFs) based on the hydrogen-bonding interaction between citrus nanofibers and TA was successfully generated. These complex colloidal nanofibers with enhanced interfacial reactivity can be utilized for the preparation of stable avocado oil-based HIPEs by one-step homogenization. A dense and orderly interfacial architecture via the combination of steric hindrance from fibers membrane and interfacial cargo of TA endowed the emulsions with favorable oxidative stability, evidenced by low lipid hydroperoxides, malondialdehyde and hexanal levels in the emulsions after thermally accelerated storage. The HIPEs are formed as a gel with a texture that can be modulated by adjusting TA concentration. Furthermore, a pH triggered responsible propertie was observed as a result of the pH-dependent bond of TA and citrus nanofibers. These results will likely extend the use of these surfactant-free, and potentially edible emulsions to new food, cosmetic, and pharmaceutical applications. (c) 2018 Elsevier Ltd. All rights reserved.

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