| 尚校兰1,2,3,4， 高伟越1， 卞宝粒1.低酯果胶对纳米纤维素稳定的Pickering乳液
性质及体外消化行为的影响[J].中国油脂,2026,51(8):.[SHANG Xiaolan1,2,3,4, GAO Weiyue1, BIAN Baoli1.Effect of low-ester pectin on the properties and in vitro digestibility behavior of nanocellulose stabilized Pickering emulsion[J].China Oils and Fats,2026,51(8):.] |
| 低酯果胶对纳米纤维素稳定的Pickering乳液
性质及体外消化行为的影响 |
| Effect of low-ester pectin on the properties and in vitro digestibility behavior of nanocellulose stabilized Pickering emulsion |
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投稿时间：2025-07-14 修订日期：2026-02-13 录用日期：2025-08-06
出版日期：
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| DOI：10.19902/j.cnki.zgyz.1003-7969.250330 |
| 中文关键词: 纳米纤维素 形态 低酯果胶 乳液 体外消化 |
| 英文关键词:nanocellulose form low-ester pectin emulsions in vitro digestion |
| 基金项目:河北省科技厅重点研发项目（21327106D）；河北省省属高校基本科研业务费项目(XKF202402)； 2025年大学生创新创业计划项目(X202510100020) |
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| Author Name | Affiliation | | SHANG Xiaolan1,2,3,4, GAO Weiyue1, BIAN Baoli1 | 1.College of Life Science, Langfang Normal University, Langfang 065000, Hebei,China
2.Edible and
Medicinal Fungi Research and Development Center of Hebei Universities, Langfang 065000, Hebei,
China
3.Langfang Key Laboratory of Food Nutrition and Safety, Langfang 065000, Hebei,China
4.Langfang Key Laboratory of Biological Sample Analysis and Pesticide
Residue Detection, Langfang 065000, Hebei,China |
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| 中文摘要: |
| 为了拓展纳米纤维素在Pickering乳液体系中的应用，利用纤维素纳米纤丝（CNF）/纤维素纳米晶（CNC）与低酯果胶复配，制备水包油型Pickering乳液。通过分析乳液的乳析指数、微观结构、粒径、流变特性（黏度）以及体外胃肠消化特性，研究低酯果胶对不同形态纳米纤维素稳定的乳液性质及体外消化行为的影响。结果表明：对玉米油的乳化效果由大到小依次为CNF＞低酯果胶＞CNC；总体来看，低酯果胶的加入会导致纳米纤维素稳定的乳液的聚集，同时也会使乳液的粒径增加；与CNC和低酯果胶共同稳定的乳液相比，CNF和低酯果胶共同稳定的乳液油滴分布更加均匀，同时也具有更大的粒径；低酯果胶的加入促进了CNF稳定的乳液中游离脂肪酸的释放，而抑制了CNC稳定的乳液中游离脂肪酸的释放；对于纳米纤维素和低酯果胶制备的乳液，当黏度波动较大时，乳析现象明显，而当乳析指数为0时，黏度的变化较小，体系表现出较好的稳定性。综上， 向CNF稳定的乳液中加入低酯果胶，对其乳液稳定性具有消极作用，促进游离脂肪酸的释放，而向CNC稳定的乳液中加入低酯果胶，对其乳液稳定性具有积极作用，抑制游离脂肪酸的释放。 |
| 英文摘要: |
| In order to expand the application of nanocellulose in Pickering emulsion systems, cellulose nanofibers (CNF)/cellulose nanocrystals (CNC) and low-ester pectin (LMP) were used to prepare oil-in-water Pickering emulsions. The effect of LMP on the properties and in vitro digestibility behavior of emulsions stabilized by different forms of nanocellulose were examined by evaluating the creaming index, microstructure, particle size, rheological behavior (viscosity), and in vitro gastrointestinal digestion characteristics of the emulsions. The results showed that the emulsification effects of CNF were greater than that of LMP, with CNC being the worst.Overall, the addition of LMP led to the aggregation of the nanocellulose stabilized emulsions and increase of the particle size of the emulsions. Compared with the emulsions stabilized by CNC and LMP, the oil droplet of emulsions stabilized by CNF and LMP was more uniform and had a larger particle size. The addition of LMP promoted the release of free fatty acids in CNF stabilized emulsions but inhibited it in CNC stabilized emulsions. Emulsions prepared by nanocellulose and LMP with greater fluctuations in viscosity tended to exhibit noticeable creaming index, whereas those with a creaming index of 0 showed relatively stable viscosity profiles, indicating improved system stability. In conclusion, adding LMP to CNF stabilized emulsion has a negative effect on its stability and promotes the release of free fatty acids, while adding LMP to CNC stabilized emulsion has a positive effect on its stability and inhibits the release of free fatty acids. |
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