香榧油复合EGCG纳米乳液制备及其对沙拉酱和月饼的品质影响

doi:10.13305/j.cnki.jts.2024.02.013

Abstract

Abstract: The composite nanoemulsion of torreya oil and epigallocatechin gallate (EGCG) was successfully prepared by ultrasonic emulsification method. The stability of the emulsion with different oil/water ratio and EGCG content was analyzed under different storage temperature and time, and the effect of the nanoemulsion on the quality of salad dressing and moon cake was further studied. The results show that the prepared torreya oil-EGCG nanoemulsion had stable properties (particle size=160-180 nm, PDI<0.2, Zeta potential≈﹣60 mV), and the oil/water ratio and EGCG had no significant effects on stability (P>0.05). Refrigeration and 2.0% EGCG nanoemulsion could reduce the loss of EGCG and inhibit its browning. The sensory quality of salad dressing with 1/10 torreya oil-EGCG nanoemulsion and 0.2% NHDC was improved. The antibacterial and antioxidant activity was significantly increased for prolonged quality stability. The addition of torreya oil-EGCG nanoemulsion can slow down the accumulation of acrylamide and reduce the loss of representative unsaturated fatty acids in moon cake baking. The above results indicate that nanoemulsion has great significance and prospects for development and use in improving food quality.

Key words: torreya oil, EGCG, nanoemulsion, quality, salad dressing, moon cake

CLC Number:

S571.1
TS205

WANG Yu'an, DU Wenkai, WAN Jinghong, XIE Dongchao, ZHANG Haihua, JIN Peng, DU Qizhen. Preparation of Torreya Seed Oil-EGCG Nanoemulsion and Its Effect on the Quality of Salad Dressing and Moon Cakes[J]. Journal of Tea Science, 2024, 44(2): 269-282.

References

[1] 李哲斌. 香榧仁油的营养特性研究进展[J]. 中国油料作物学报, 2022, 44(6): 1166-1172.
Li Z B.Progress in nutritional property of Torreya grandis kernel oil[J]. Chinese Journal of Oil Crops Sciences, 2022, 44(6): 1166-1172.
[2] 夏季亮, 陈玎玎, 吴晶. 煎炸时间与煎炸温度对花生油脂肪酸组成的影响[J]. 中国油脂, 2013, 38(7): 76-81.
Xia J L, Chen D D, Wu J.Influences of frying time and frying temperature on the fatty acids composition of peanut oil[J]. China Oils and Fat, 2013, 38(7): 76-81.
[3] Mcclements D J, Rao J.Food-grade nanoemulsions: formulation, fabrication, properties, performance, biological fate, and potential toxicity[J]. Informa UK Limited, 2011, 51(4): 285-330.
[4] 祁洁, 徐颖磊, 梁文怡, 等. EGCG纳米载体制备技术及其对EGCG活性影响的研究进展[J]. 茶叶科学, 2017, 37(2): 119-129.
Qi J, Xu Y L, Liang W Y, et al.Progress on the preparation technologies and the active improvement of ECG nano-carriers[J]. Journal of Tea Science, 2017, 37(2): 119-129.
[5] Mina H, Faramarz K, Seyed M M.Optimization of walnut oil nanoemulsions prepared using ultrasonic emulsification: a response surface method[J]. Journal of Dispersion Science and Technology, 2014, 35(5): 685-694.
[6] Anayanti A, Cindy C.Preparation and evaluation of sunflower oil nanoemulsion as a sunscreen[J]. Open Access Macedonian Journal of Medical Sciences, 2019, 7(22): 3757-3761.
[7] Lai W, Baig M M F A, Wong W, et al. Epigallocatechin-3-gallate in functional food development: from concept to reality[J]. Trends in Food Science & Technology, 2020, 102: 271-279.
[8] Tian B, Wang Y X, Wang T J, et al.Structure and functional properties of antioxidant nanoemulsions prepared with tea polyphenols and soybean protein isolate[J]. Journal of Oleo Science, 2019, 68(7): 689-697.
[9] 俞蓉欣, 郑芹芹, 陈红平, 等. 儿茶素生物医用纳米材料研究进展[J]. 茶叶科学, 2022, 42(4): 447-462.
Yu R X, Zheng Q Q, Chen H P, et al.Recent advances in catechin biomedical nanomaterials[J]. Journal of Tea Science, 2022, 42(4): 447-462.
[10] 史国安, 郭香凤, 张改娜, 等. 油用牡丹籽粒长期贮藏劣变对其油脂品质的影响[J]. 食品工业科技, 2017, 38(13): 277-280.
Shi G N, Guo X F, Zhang G N, et al.Effects of natural deterioration of oil tree peony seed with long-term storage on oil quality[J]. Science and Technology of Food Industry, 2017, 38(13): 277-280.
[11] 罗凡, 王龙祥, 许晓君, 等. 热预处理对香榧压榨油微量成分及氧化稳定性的影响[J]. 中国粮油学报, 2022, 37(11): 150-157.
Luo F, Wang L X, Xu X J, et al.Effects of thermal-pretreatment on change of trace components and in antioxidant activity quality of Torreya grandis kernel oil[J]. Journal of the Chinese Cereals and Oils Association, 2022, 37(11): 150-157.
[12] Ma C L, Xie Y F, Huang X, et al.Encapsulation of (-)-epigallocatechin gallate (EGCG) within phospholipid-based nanovesicles using W/O emulsion-transfer methods: masking bitterness and delaying release of EGCG[J]. Food Chemistry, 2024, 437: 137913. doi: 10.1016/j.foodchem.2023.137913.
[13] Shigehiko T, Keisuke K, Hiroto K, et al.Preparation and characterization of a new lipid nano-emulsion containing two cosurfactants, sodium palmitate for droplet size reduction and sucrose palmitate for stability enhancement[J]. Chemical and Pharmaceutical Bulletin, 2008, 56(8): 1097-1102.
[14] Sadeghian S F, Majdinasab M, Nejadmansouri M, et al.Effects of natural antioxidants and high-energy fabrication methods on physical properties and oxidative stability of flaxseed oil-in-water nanoemulsions[J]. Ultrasonics Sonochemistry, 2022, 92: 106277. doi: 10.1016/j.ultsonch.2022.106277.
[15] 邹运河. EGCG-麦谷蛋白纳米复合物的制备、表征及应用[D]. 广州: 华南农业大学, 2018.
Zou Y H.Preparation, characterization, and application in the nanocomposites of the epigallocatechin gallatte loaded in glutetnin [D]. Guangzhou: South China Agricultural University, 2018.
[16] 罗晓莉, 张沙沙, 曹晶晶, 等. 美味牛肝菌风味沙拉酱的研制[J]. 食品工业科技, 2017, 38(3): 206-210.
Luo X L, Zhang S S, Cao J J, et al.Study on the technique of Boletus edulis Bull. flavor salad dressing[J]. Science and Technology of Food Industry, 2017, 38(3): 206-210.
[17] 苏巧玲, 叶有明, 朱甜甜. 茶酒糟提取茶皂素的工艺优化及其抑菌研究[J]. 饲料研究, 2022, 45(13): 83-87.
Su Q L, Ye Y M, Zhu T T.Optimization of extraction technology of tea saponin from tea lees and study on its antibacterial activity.[J]. Feed Research. 2022, 45(13): 83-87.
[18] 邬刚, 马云龙, 徐铭辰. 不同品种抹茶营养物质和抗氧化活性的测定及主成分分析[J]. 食品与发酵工业, 2024, 50(2): 239-246.
Wu G, Ma Y L, Xu M C.Determination of nutrients, antioxidant activities, and quality evaluation using principal component analysis of different varieties of matcha[J]. Food and Fermentation Industries, 2024, 50(2): 239-246.
[19] 张俊祥, 陆王惟, 崔芮, 等. 马铃薯云腿月饼加工工艺的响应面法优化[J]. 农产品加工, 2020(9): 27-30, 35.
Zhang J X, Lu W W, Cui R, et al.Optimization of baking technology of potato ham cake by response surface methodology[J]. Farm Products Processing, 2020(9): 27-30, 35.
[20] 罗佳, 吴春霞, 周晓龙. 同位素内标超高效液相色谱-串联质谱法测定膨化食品中丙烯酰胺[J]. 中国卫生检验杂志, 2022, 32(14): 1695-1698.
Luo J, Wu C X, Zhou X L.Determination of acrylamide residue in puffed food by isotope dilution-ultra-high chromatography-tandem mass spectrometry[J]. Chinese Journal of Health Laboratory Technology, 2022, 32(14): 1695-1698.
[21] 刘刚, 王毅, 王鑫, 等. 液相色谱串联质谱法测定加工食品中丙烯酰胺的含量[J]. 西华大学学报(自然科学版), 2021, 40(2): 97-102.
Liu G, Wang Y, Wang X, et al.Determination of acrylamide in processed foods by liquid chromatography tandem mass spectrometry[J]. Journal of Xihua University (Natural Science Edition), 2021, 40(2): 97-102.
[22] 周樑波. 贮藏条件及加工工艺对山核桃品质的影响[D]. 杭州: 浙江农林大学, 2018.
Zhou L B.The effects of storage conditions and processing methods on the quality of walnuts [D]. Hangzhou: Zhejiang A & F University, 2018.
[23] Tao H, Zong-cai T, Xinchen S, et al. Rheological behavior, emulsifying properties and structural characterization of phosphorylated fish gelatin[J]. Food Chemistry, 2018, 246: 428-436.
[24] Neha S, Gurkirat K, Sunil K K.Optimization of emulsification conditions for designing ultrasound assisted curcumin loaded nanoemulsion: characterization, antioxidant assay and release kinetics[J]. LWT, 2021, 141: 110962. doi: 10.1016/j.lwt.2021.110962.
[25] Campolo O, Giunti G, Laigle M, et al.Essential oil-based nano-emulsions: effect of different surfactants, sonication and plant species on physicochemical characteristics[J]. Industrial Crops & Products, 2020, 157: 112935. doi: 10.1016/j.indcrop.2020.112935.
[26] Walker R, Decker E A, Mcclements D J.Development of food-grade nanoemulsions and emulsions for delivery of omega-3 fatty acids: opportunities and obstacles in the food industry[J]. Food & Function, 2015, 6(1): 42-55.
[27] Yang W, Xu C Q, Liu F G, et al.Native and thermally modified protein-polyphenol coassemblies: lactoferrin-
based nanoparticles and submicrometer particles as protective vehicles for(-)-epigallocatechin-3-gallate[J]. Journal of Agricultural and Food Chemistry, 2014, (44): 10816-10827.
[28] 卢嘉欣. 环糊精-壳聚糖基Pickering乳液制备及应用研究[D]. 无锡: 江南大学, 2022.
Lu J X.The preparation and application of cyclodextrin/chitosan based Pickering emulsion [D]. Wuxi: Jiangnan University, 2022.
[29] 屈艳玲. 亚微米Pickering乳液的制备和生物应用研究[D]. 北京: 中国科学院大学, 2020.
Qu Y L.Preparation and biological application of submicron Pickering emulsion [D]. Beijing: University of Chinese Academy of Sciences, 2020.
[30] 黄美蓉, 应浩, 江用文, 等. EGCG纳米粒的制备及其抗肿瘤活性研究[J]. 茶叶科学, 2015, 35(6): 605-612.
Huang M R, Ying H, Jiang Y W, et al.Research on preparation and antitumor activity of EGCG naonparticles[J]. Journal of Tea Science, 2015, 35(6): 605-612.
[31] 王雅娟. 水包亚麻籽油乳液的制备及稳定性研究[D]. 郑州: 河南工业大学, 2022.
Wang Y J.Study on preparation and stability of flaxseed oil-in-water emulsion [D]. Zhengzhou: Henan University of Technology, 2022.
[32] Abedi E, Hashemi S, Ghiasi F.Effective mitigation in the amount of acrylamide through enzymatic approaches[J]. Food Research International, 2023, 172: 113177. doi: 10.1016/j.foodres.2023.113177.
[33] Van Koerten K N, Schutyser M A I, Somsen D, et al. A pore inactivation model for describing oil uptake of French fries during pre-frying[J]. Journal of Food Engineering, 2015, 146: 92-98.
[34] Sylwia M, Maria R, Paulina P, et al.Effects of polyphenols on volatile profile and acrylamide formation in a model wheat bread system[J]. Food Chemistry, 2019, 297: 125008. doi: 10.1016/j.foodchem.2019.125008.
[35] 于文秀, 刘玉兰, 曲宗乔, 等. 不同抗氧化剂对调和油煎炸性能影响研究[J]. 中国油脂, 2018, 43(8): 89-93.
Yu W X, Liu Y L, Qu Z Q, et al.Effect of different antioxidants on frying performance of blended oil[J]. China Oils and Fat, 2018, 43(8): 89-93.
[36] Wang Q, Cao J, Yu H, et al.The effects of EGCG on the mechanical, bioactivities, cross-linking and release properties of gelatin film[J]. Food Chemistry, 2019, 271: 204-210.
[37] Schröder A, Sprakel J, Boerkamp W, et al.Can we prevent lipid oxidation in emulsions by using fat-based Pickering particles?[J]. Food Research International, 2019, 120: 352-363.

Preparation of Torreya Seed Oil-EGCG Nanoemulsion and Its Effect on the Quality of Salad Dressing and Moon Cakes

PDF (PC)

Knowledge

Abstract

Cite this article

share this article

References

Related Articles 15

Metrics

Comments

Recommended 10

[1]	WANG Limin, CHEN Shiping, HUANG Dongfeng. Effects of Foliar Application of Different Concentrations of Organic-based Biostimulant Formulas on Yield and Quality of Tea (Camellia sinensis L.) in Red Soil Regions [J]. Journal of Tea Science, 2024, 44(1): 53-61.
[2]	LI Yatao, ZHOU Yujie, WANG Shaoqing, CHEN Jianneng, HE Leiying, JIA Jiangming, WU Chuanyu. Experimental Study on High-quality Tea Plucking by Robot [J]. Journal of Tea Science, 2024, 44(1): 75-83.
[3]	ZHANG Huiyuan, MA Kuan, GAO Jing, JIN Yugu, WANG Yujie, SU Zhucheng, NING Jingming, CHEN Hongping, HOU Zhiwei. Analysis of the Major Characteristic Aroma Compounds in Different Grades of Jingshan Tea [J]. Journal of Tea Science, 2024, 44(1): 101-118.
[4]	WAN Liwei, ZENG Hongzhe, PENG Liyuan, WEN Shuai, LIU Changwei, BAO Sudu, AN Qin, HUANG Jian'an, LIU Zhonghua. Inductive Effect and Mechanism of EGCG on Beiging of White Adipose Tissue in High-fat Diet-fed GK Rats [J]. Journal of Tea Science, 2024, 44(1): 119-132.
[5]	ZHAO Xiaoyi, CHEN Aini, JIANG Qing, ZHAO Lei, QIU Tong, FANG Wanxin, LIANG Chuyun, SHARIPOVA Alina, DAI Qianying. Establishment of Lu'an Guapian Green Tea Brewing Control Chart [J]. Journal of Tea Science, 2024, 44(1): 133-148.
[6]	PENG Liyuan, ZENG Hongzhe, WAN Liwei, WEN Shuai, LIU Changwei, AN Qin, BAO Sudu, HUANG Jian'an, LIU Zhonghua. The Investigation of the Ameliorate Effect and Mechanism of EGCG on Non-obese GK Rat with Diabetic Kidney Damage [J]. Journal of Tea Science, 2023, 43(6): 784-794.
[7]	SHENG Zheng, DU Wenkai, WANG Chongchong, ZHANG Boan, ZHANG Haihua, DU Qizhen. Effect of Tea Polyphenols on the Determination of Reducing Sugar in Tea Food [J]. Journal of Tea Science, 2023, 43(4): 567-575.
[8]	SHEN Ruihan, MA Lifeng, YANG Xiangde, FANG Li. Effects of Nitrogen Form and Weak Light Stress on Tea Plant Growth and Metabolism [J]. Journal of Tea Science, 2023, 43(3): 349-355.
[9]	GAI Shujie, WANG Yixiong, LI Lan, LIU Shuoqian, LI Yinhua, CHENG Xiao, XIA Mao, LIU Zhonghua, ZHOU Zhi. Research Progress of Tea Plant (Camellia sinensis) Growth under Light Regulation [J]. Journal of Tea Science, 2022, 42(6): 753-767.
[10]	YIN Xia, TONG Tong, XIAO Yangbo, HUANG Jing, BAO Xiaocun, LIU Shujuan, WU Wenliang, WANG Kuofei, WU Chongyue, LIU Zhonghua, ZHANG Shuguang. Preparation and Quality Analysis of Standard Samples of Hunan Black Tea [J]. Journal of Tea Science, 2022, 42(6): 875-885.
[11]	CHEN Ke, WANG Yuanzhu, YANG Xiaoying, ZHANG Dongying, ZHU Qiangqiang. Preparation of Nanoparticules with Chitosan Complexed β-lactoglobulin Loaded EGCG and their Effects on Blood Glucose in Diabetic Mice [J]. Journal of Tea Science, 2022, 42(5): 731-739.
[12]	YU Rongxin, ZHENG Qinqin, CHEN Hongping, ZHANG Jinsong, ZHANG Xiangchun. Recent Advances in Catechin Biomedical Nanomaterials [J]. Journal of Tea Science, 2022, 42(4): 447-462.
[13]	LIU Jianjun, ZHANG Jinyu, PENG Ye, LIU Xiaobo, YANG Yun, HUANG Tao, WEN Beibei, LI Meifeng. Effects of Light Waves on the Aroma Substances of Fresh Tea Leaves in Summer and Autumn During Spreading and the Quality of Final Green Tea [J]. Journal of Tea Science, 2022, 42(4): 500-514.
[14]	ZHANG Yinggen, XIANG Lihui, CHEN Lin, LIN Qingxia, SONG Zhenshuo, WANG Lili. Effects of Air Conditions Preset for Withering on Flavor Quality and Chemical Profiles of White Teas [J]. Journal of Tea Science, 2022, 42(4): 525-536.
[15]	TIAN Haixia, WEI Zhenzhen, MA Yue, LI Song, DAI Shen, LIU Haixin, HAO Binxiu. Study on the Application of Three-dimensional Vial Fermentation Technology of Puer Tea [J]. Journal of Tea Science, 2022, 42(4): 577-587.