期刊
FOOD CHEMISTRY
卷 203, 期 -, 页码 331-339出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2016.02.080
关键词
omega-3; Fish oil; Nanoemulsion; Natural surfactants; Sunflower; Phospholipids
资金
- Cooperative State Research, Extension, Education Service, USDA, Massachusetts Agricultural Experiment Station [831]
- USDA, NRI [2011-03539, 2013-03795, 2011-67021, 2014-67021]
- Deanship of Scientific Research (DSR), King Abdulaziz University, Jeddah [299-130-1435-DSR]
- DSR
Nanoemulsions have considerable potential for encapsulating and delivering omega-3 fatty acids, but they are typically fabricated from synthetic surfactants. This study shows that fish oil-in-water nanoemulsions can be formed from sunflower phospholipids, which have advantages for food applications because they have low allergenicity and do not come from genetically modified organisms. Nanoemulsions containing small droplets (d < 150 nm) could be produced using microfluidization, by optimizing phospholipid type and concentration, with the smallest droplets being formed at high phosphatidylcholine levels and at surfactant-to-oil ratios exceeding unity. The physical stability of the nanoemulsions was mainly attributed to electrostatic repulsion, with droplet aggregation occurring at low pH values (low charge magnitude) and at high ionic strengths (electrostatic screening). These results suggest that sunflower phospholipids may be a viable natural emulsifier to deliver omega-3 fatty acids into food and beverage products. (C) 2016 Elsevier Ltd. All rights reserved.
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