Abstract
The soy protein isolate (SPI) was combined with tea saponin as an emulsifier to prepare camellia oil nanoemulsion, and the stability of camellia oil nanoemulsion was compared with that of soybean protein isolate or tea saponin as emulsifier. The effects of different pH, ionic strength, heating temperature and storage time on the average particle size, ξ-potential and microstructure of camellia oil nanoemulsion prepared by three emulsifiers were studied. The results showed that the nanoemulsions prepared by combining natural emulsifiers (SPI-TS) in the pH range of 5-9 were stable and remained stable in the range of 0-300mm NaCl concentration, but had poor tolerance to high salt environment. After heating at different temperatures (30 °C-90 °C) for 30min, the average particle size, ξ-potential and microstructure of the three emulsions did not change significantly, showing good heating stability. At different storage temperatures (4, 25, 50°C) SPI-TS and TS emulsion could exist stably about four weeks, and had good storage stability. In addition, we performed in vitro simulated gastrointestinal digestion studies on the digestive properties of camellia oil nanoemulsions. The results showed that the particle size, the ξ-potential of the nanoemulsion changes depend on the type of emulsifier during digestion. The release rate of free fat acids (FFAs) of nanoemulsions after gastrointestinal digestion were all higher than that of the control group. The results showed that the nanoemulsion delivery system could effectively improve the digestion of camellia oil, It was important to improve the bioavailability of camellia oil.
Highlights
Camellia Lutchuensis plants belong to the Camellia family (Theaceae Mirbel) and are composed of more than 325 species [1]
Tea saponin with 65% purity is produced by Shanghai Yuanye Biological Co., Ltd.; Soy protein isolate with 98% purity is produced by Henan Wanbang Industrial Co., Ltd.; Camellia oil is produced by Hainan Xinmeite Technology Co., Ltd.; Disodium hydrogen phosphate, sodium dihydrogen phosphate, sodium chloride and hydroxide are produced by Xilong Chemical Co., Ltd.; Other reagents are of analytical grade
Based on the poor stability of the nanoemulsion carrier system in the commercial application environment, the pH, salt ion concentration, heating temperature and storage stability of the camellia oil nanoemulsion prepared by the soy protein isolate (SPI)-Tea Saponin (TS) composite emulsifier were studied, and compared with SPI and TS alone
Summary
Camellia Lutchuensis plants belong to the Camellia family (Theaceae Mirbel) and are composed of more than 325 species [1]. Because of its similar fatty acid composition with olive oil, camellia oil is known as oriental olive oil and is becoming more and more popular among consumers in East Asia [3,4]. Camellia oil has benefits for human health, such as lowering blood pressure and atherosclerosis and scavenging free radicals [5,6]. Camellia oil is rich in unsaponifiables that are beneficial to health, such as sterols, fatty alcohols, tocopherols, triterpene alcohols and squalene [7,8,9]. Camellia oil has great potential as functional food and health food. Because camellia oil is rich in unsaturated fatty acids, it is very susceptible to spoilage due to heat, light, oxygen and other factors, which limits the application range of camellia oil
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