Effects of lipid concomitants on the stability of rapeseed oil nanoemulsions

Authors

ZHAO Wenshuo, College of Food Science and Technology, Hunan Agricultural University, Changsha, Hunan 410128, China;Hunan Engineering Technology Research Center for Rapeseed Oil Nutrition Health and Deep Development, Changsha, Hunan 410128, China
TANG Zhonghai, College of Food Science and Technology, Hunan Agricultural University, Changsha, Hunan 410128, China;Hunan Engineering Technology Research Center for Rapeseed Oil Nutrition Health and Deep Development, Changsha, Hunan 410128, China
GUO Shiyin, College of Food Science and Technology, Hunan Agricultural University, Changsha, Hunan 410128, China;Hunan Engineering Technology Research Center for Rapeseed Oil Nutrition Health and Deep Development, Changsha, Hunan 410128, China
XIAO Hang, College of Food Science, University of Massachusetts, Amherst, MA 01003, USA
FAN Wei, College of Food Science and Technology, Hunan Agricultural University, Changsha, Hunan 410128, China;Hunan Engineering Technology Research Center for Rapeseed Oil Nutrition Health and Deep Development, Changsha, Hunan 410128, ChinaFollow

Corresponding Author(s)

范伟（1983—），男，湖南农业大学讲师，博士。E-mail: weifan@hunau.edu.cn

Abstract

Objective： Clarifying the effects of lipid co-passengers on the stability of rapeseed oil emulsions and prepare high-stability nano-emulsions. Methods： The endogenous lipidassociated compounds of rapeseed oil were subjected to column chromatography filtration, followed by various concentration gradient re-addition. High-pressure microfluidization was utilized to prepare nanoemulsions, which were subsequently characterized. The influence of lipid associated compound content on the stability of rapeseed oil emulsions was also investigated. Results: The preparation of rapeseed oil nanoemulsions reached optimal conditions when the α-tocopherol content was 292 mg/kg, rapeseed polyphenols content was 32 mg/kg, β-sitosterol content was 6 712 mg/kg, and β-carotene content was 31 mg/kg. The average particle size of the resulting rapeseed oil nanoemulsion was (182.4±2.056) nm, indicating good stability. Conclusion： Lipid associated compounds significantly affect the stability of emulsions.

Publication Date

7-22-2024

First Page

43

Last Page

50,61

DOI

10.13652/j.spjx.1003.5788.2023.81003

Recommended Citation

Wenshuo, ZHAO; Zhonghai, TANG; Shiyin, GUO; Hang, XIAO; and Wei, FAN (2024) "Effects of lipid concomitants on the stability of rapeseed oil nanoemulsions," Food and Machinery: Vol. 40: Iss. 5, Article 6.
DOI: 10.13652/j.spjx.1003.5788.2023.81003
Available at: https://www.ifoodmm.cn/journal/vol40/iss5/6

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