乳状液
皮克林乳液
抗氧化剂
氢键
没食子酸丙酯
化学
化学工程
没食子酸
分子动力学
范德瓦尔斯力
氧化磷酸化
苯酚
有机化学
材料科学
计算化学
分子
生物化学
工程类
作者
Zhibin Chen,Zijun Zhao,Wenbo Wang,Qianyi Ye,Jie Xiao
出处
期刊:Food Chemistry
[Elsevier]
日期:2024-03-01
卷期号:: 138291-138291
被引量:4
标识
DOI:10.1016/j.foodchem.2023.138291
摘要
This study explores effective strategies for bolstering emulsion oxidative stability via optimized interfacial distribution of varying hydrophobicity antioxidants (gallic acid, propyl gallate, octyl gallate) in zein nanoparticle (ZP) stabilized Pickering emulsions. Experimental and simulation methods revealed that antioxidant (AO) with higher hydrophobicity or loaded into ZP demonstrated stronger hydrogen bonding and van der Waals interactions with ZP. This increased interfacial loading of antioxidants resulted in improved oxidative stability in Pickering emulsions. The flow, distribution and orientation of AO, as revealed by dissipative dynamics simulations, highlighted the role of hydrophobic interactions during initial AO migration, influenced by varied alkyl chain lengths. Subsequent interface rearrangements arose from conservative force interactions between the AO's phenol hydroxyl ends and ZP. These findings inform effective interfacial engineering to optimize antioxidant efficiency, guiding practical applications in emulsion systems for improved oxidative stability.
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