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
作者： Xu, Qingqing 1 ; Qin, Xiaoli 2 ; Lan, Dongming 1 ; Liu, Xuan 1 ; Yang, Bo 3 ; Liao, Sentai 4 ; Wang, Weifei 4 ; Wang, Yonghua 1 ;
作者机构： 1.South China Univ Technol, Sch Food Sci & Engn, Guangzhou 510640, Peoples R China
2.Southwest Univ, Coll Food Sci, Chongqing 400715, Peoples R China
3.South China Univ Technol, Sch Biosci & Bioengn, Guangzhou 510006, Peoples R China
4.Guangdong Acad Agr Sci, Sericultural & Agrifood Res Inst, Guangzhou 510610, Peoples R China
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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