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Physicochemical properties of peanut oil body nutritional emulsions: effects of energy density and nutrient ratio

文献类型： 外文期刊

作者： Lin, Zihui 1 ; Zhao, Zhihao 2 ; Zhou, Pengfei 2 ; Deng, Yuanyuan 2 ; Liu, Guang 2 ; Li, Ping 2 ; Zeng, Jiarui 2 ; Xiang, Fahui 3 ; Pang, Jie 1 ; Zhang, Mingwei 2 ;

作者机构： 1.Fujian Agr & Forestry Univ, Coll Food Sci, Fuzhou, Peoples R China

2.Guangdong Acad Agr Sci, Sericultural & Agrifood Res Inst, Key Lab Funct Foods, Guangdong Key Lab Agr Prod Proc,Minist Agr & Rural, Guangzhou, Peoples R China

3.Fujian Key Lab Agroprod Qual & Safety, Fuzhou, Peoples R China

关键词： peanut oil body; emulsion; energy density; nutrient ratio; interfacial protein adsorption; stability

期刊名称：FRONTIERS IN SUSTAINABLE FOOD SYSTEMS （ 影响因子：3.1； 五年影响因子：4.6 ）

ISSN：

年卷期： 2025 年 9 卷

页码：

收录情况： SCI

摘要： The physical and chemical stability of peanut oil body (POB) nutritional emulsions and traditional emulsifier-based nutritional emulsions were compared under varying energy densities and nutrient ratios, with a focus on protein adsorption at the oil-water interface. The results demonstrated that flocculation was the primary instability mechanism for POB emulsions, whereas emulsifier-based emulsions predominantly experienced coalescence. At energy densities of 1.9 and 2.1 kcal/mL, POB nutritional emulsions exhibited lower PDI values (0.136 and 0.139), compared to emulsifier-based emulsions (0.152 and 0.191). Additionally, micromorphology analysis indicated enhanced anti-coalescence properties for POB emulsions. The interfacial protein adsorption capacity of POB emulsions (6.8 and 7.0 mg/m2) was also lower than that of emulsifier-based emulsions (7.5 and 8.0 mg/m2), suggesting that the thinner interfacial protein film may contribute to the improved storage stability of POB emulsions. At an energy density of 2.1 kcal/mL, after adjusting the nutrient ratio, the CI values of POB emulsions (8.79%, 3.95%, 3.75%) were consistently lower than those of emulsifier-based emulsions (10.25%, 8.16%, 8.02%), further indicating superior storage stability. Both emulsions showed similar appearance colors. These findings demonstrate that POB emulsions offer a promising alternative to refined oil in nutritional emulsion formulations, effectively replacing traditional emulsifiers, particularly in high-energy-density applications.

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