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Pickering emulsion of camellia oil stabilized by Octenyl succinic acid starch: Interaction, lipid oxidation and digestibility

文献类型： 外文期刊

作者： Wang, Yitong 1 ; Teng, Hui 1 ; Bai, Shuxian 1 ; Li, Chen 1 ; Wang, Ye 1 ; Ma, Linyin 1 ; Zhang, Yanjun 2 ; Chen, Lei 1 ;

作者机构： 1.Guangdong Ocean Univ, Coll Food Sci & Technol, Key Lab Adv Proc Aquat Prod Guangdong Higher Educ, Guangdong Prov Engn Lab Marine Biol Prod,Guangdong, Zhanjiang 524088, Guangdong, Peoples R China

2.Chinese Acad Trop Agr Sci, Spice & Beverage Res Inst, Wanning, Hainan 571533, Peoples R China

关键词： Camellia oil; Pickering emulsion; Oxidation of lipids; Digestive kinetic analysis

期刊名称：INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES （ 影响因子：8.5； 五年影响因子：8.7 ）

ISSN： 0141-8130

年卷期： 2024 年 279 卷

页码：

收录情况： SCI

摘要： The application of camellia oil is limited by its susceptibility to oxidation and insolubility in water, particularly under high humidity and temperature conditions. In order to effectively reduce the oxidation rate of camellia oil, prolong the shelf life in order to improve the stability in storage under different conditions, this study encapsulates camellia oil in Pickering emulsions stabilized by Octenyl succinic acid (OSA) starch, achieving a 100-fold reduction in release rate and enhanced lipid oxidation stability. The smooth surface and complete particles of the emulsion were observed and no new chemical bonds were formed. The minimum particle sizes were 1.72 mu m and 2.73 mu m, when the Pickering emulsion was set at pH 6 and 0.1 M NaCl. In the digestion process, the microstructures observed that Pickering emulsion possessed super stability against oral and gastric digestions, prolonged the release time and improved the bioavailability compared with camellia oil, and the digestibility of the emulsion was 56.16 % within 120 min. All these results indicate that OSA-starch stabilized camellia oil can effectively increase solubility, improve stability and expand the application range.

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