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技術(shù)文章
Influence of surfactin on physical and oxidative stability of microemulsions with docosahexaenoic ac
閱讀：313 發(fā)布時(shí)間：2017-12-22a
College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, People’s Republic of China
b
Department of Nutrition and Food Sciences, University of Maryland, College Park, MD 20742, USA
摘要：Docosahexaenoic acid (DHA), one of the most important omega-3 polyunsaturated fatty acids (PUFAs), shows significant health benefits for human beings. In order to stabilize nutrients like DHA, microemulsion is normally used through the addition of surfactant, and surfactin as a natural peptide biosurfactant shows strong surface activity. In this study, we investigated the effects of surfactin on the stability of docosahexaenoic acid single cell oil (DHASCO) microemulsions. The microemusion region was significantly increased with elevated surfactin concentration from 0 to 0.2 mmol/L, and reached a maximum. The o/w region of DHASCO microemulsion could significantly increase and the diameters of microemulsion particles were reduced from 140 to 15 nm after addition of 0.2 mmol/L surfactin into emulsion system. Generally, the physical and anti-oxidation stability of the o/w DHASCO microemulsion with surfactin was highly enhanced. DHA oxidation in microemulsion with surfaction was significantly reduced even stored at 37 °C for 60 days as compared to non-surfactin. The excellent properties of microemulsion with surfactin could be useful in functional food and medicine.