Water-in-oil emulsions enriched with alpha-linolenic acid in diacylglycerol form: Stability, formation mechanism and in vitro digestion analysis

文献类型： 外文期刊

第一作者： Xu, Qingqing

作者： Xu, Qingqing;Lan, Dongming;Liu, Xuan;Wang, Yonghua;Qin, Xiaoli;Yang, Bo;Liao, Sentai;Wang, Weifei

作者机构：

关键词： Alpha-linolenic acid; Diacylglycerol; Diacylglycerol stearin; Emulsion stability; In vitro digestion

期刊名称：FOOD CHEMISTRY （ 影响因子：9.231； 五年影响因子：8.795 ）

ISSN： 0308-8146

年卷期： 2022 年 391 卷

页码：

收录情况： SCI

摘要： This study developed an alpha-linolenic acid (ALA) supplement with emulsion form using ALA-rich diac-ylglycerol (ALA-DAG) and ALA-DAG stearin (DAG-SF) as a new source of ALA and emulsifier. Stable, commercial surfactant-free W/O emulsions with 90 wt% oil phase (including DAG-SF and ALA-DAG with 10:90 - 20:80 wt ratio) was fabricated. Microstructure and Raman spectra revealed that the compact crystal networks and high amounts of solid acyl chains were responsible for high emulsion stability. These emulsions exhibited good po-tential in improving the ALA nutritional status (with ALA release level of 60.49% - 62.98%). Furthermore, the emulsifier-to-oil ratio greatly impacted the emulsion texture (solid-like or liquid-like) and emulsions showed great oxidation stability (2.80 - 3.09 meq/kg lipid of peroxide value at 6th week). The tunable texture and high oxidation stability make this emulsion system useful for a wide range of food products. This developed emulsion system could provide valuable information for other important fatty acids supplement.

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