通过研磨成功地获得了纳米/微米尺寸的苹果渣颗粒。
不同大小的苹果渣颗粒表现出不同的基本特性。
成功地制得了通过苹果渣颗粒保持稳定的Pickering乳液。
由较小颗粒形成的乳液具有较好的物理和氧化稳定性。
为了开发天然的食品级颗粒作为乳化剂，使用湿磨法获得大小不同的苹果渣颗粒。西南大学食品科学学院的Zhiqiang Lu、Fayin Ye和Guohua Zhao*等人研究了苹果渣不同粒径颗粒的结构特征、理化性质和Pickering乳化潜力。
在8 小时的研磨过程中，苹果渣的粒径从12.9 μm逐渐降低到550 nm。随着颗粒尺寸的减小，形态棱角也逐渐变小。同时，一些不溶性膳食纤维转化为可溶性膳食纤维，并且润湿性趋于亲水性，从而增强了持水和持油和清除自由基的能力。然后研究了使用湿磨苹果渣不同颗粒稳定的Pickering乳液的性能。粒径的减小导致乳液液滴尺寸减小，并增强了乳液的凝胶状特性和抗氧化活性。结果表明，湿磨苹果渣颗粒作为食品乳化剂品在食品工业中具有广阔的前景。
Abstract
Micronized apple pomace as a novel emulsifier for food O/W Pickering emulsion
Zhiqiang Lua ,Fayin Yea,Gaojuan Zhoua, Ruiping Gaoa, DingkuiQina, Guohua Zhaoab
aCollege of Food Science, Southwest University, Chongqing 400715, People’s Republic of China
bChongqing Engineering Research Centre for Sweet Potato, Chongqing 400715, People’s Republic of China
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In order to develop natural, food-grade particles as emulsifiers, wet-milled has been conducted to obtain apple pomace particles in varying sizes. Structural characteristics, physicochemical properties and Pickering emulsifying potential of the particle in different sizes were investigated. Particle size of apple pomace was gradually reduced from 12.9 μm to 550 nm during 8 h milling. With the decrease of particles size, the morphology became less angular. Meanwhile, some insoluble dietary fibers transformed into soluble ones, and the wettability tended to be hydrophilic, therefore, the water and oil holding capacities and free-radical-scavenging capacities increased. The properties of Pickering emulsions stabilized by wet-milled apple pomace particles in different sizes were then investigated. The decrease of particle size resulted in the size reduction of emulsion droplets, and gave rise to enhance gel-like properties and antioxidative activities of emulsions. The results demonstrated promising prospect of wet-milled apple pomace particles as emulsifiers in food industry.
