科研之友
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摘要
In this study, phytosterol-loaded nanoemulsions were prepared using soy protein-stevioside complex as a natural stabilizer, and then spray-dried into oil powder. The oil-water interfacial tension measurements revealed that the addition of STE concentration is beneficial to reduce rapidly the oil-water interfacial tension. The analyses of emulsion particle size and stability showed that the average particle size of the fresh emulsions stabilized by SPI alone was 282.9 nm, while the particle size of the emulsion stabilized by SPI-1 wt% STE and SPI-2 wt% STE complexes were 217.2 and 193.9 nm, respectively. Compared with the emulsion stabilized by SPI alone, the change in the particle size of emulsions stabilized by SPI-STE was smaller after storage at 4 ℃ for 30 days. This result suggests the addition of STE facilitated the reduction of the particle size of emulsions and improvement of their storage stability. The examinations by SEM and characterization of oil powder structure showed that the powder stabilized by SPI alone had a smooth and flat surface with few in spherical granules but relatively high viscosity. When STE (especially at 1 wt%~2 wt%) was added, the oil powders stabilized by SPI-STE complex hardly exhibited any viscosity with rough surfaces, and were covered with spherical particles of uniform size, indicating that phytosterols have been well encapsulated in the emulsion droplets. This analysis result was further confirmed by FT-IR and XRD examinations. This research used natural SPI-STE as the stabilizer to prepare phytosterol-loaded nanoemulsion and its powder, by which the water solubility and bioavailability of phytosterol have been improved, thus, phytosterol-loaded nanoemulsion stabilized by SPI-STE could be used as a novel phytosterol functional food ingredient.
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