无患子籽油卸妆油的性能研究

为探究无患子籽油在化妆品领域的应用,在对无患子籽油主要理化性质和脂肪酸组成进行检测基础上,对以其为原料制备的2种卸妆油WHZ-1(无患子籽油体积分数68%)和WHZ-2(无患子籽油体积分数28%)的自乳化性、稳定性、流动性、黏度、刺激性、卸妆效果及感官等进行评价。结果表明：无患子籽油酸值(KOH)为0.32 mg/g,过氧化值为0.45 mmol/kg,符合润肤油国家标准要求,主要脂肪酸油酸含量为53.52%,顺-11-二十碳烯酸含量为23.07%;WHZ-1的自乳化性优于WHZ-2,与商品卸妆油A、卸妆油B相当,WHZ-1、WHZ-2稳定性符合卸妆油国家标准要求,二者的黏度和流动性在商品卸妆油A和卸妆油B之间,人体皮肤斑贴实验测试结果显示二者均无红斑、水肿现象;WHZ-1的感官评分较WHZ-2的高,总体卸妆效果优于WHZ-2。无患子籽油卸妆油卸妆效果良好,刺激性低,有较好的应用前景。     

魔芋葡甘聚糖基成膜乳液的微观结构研究

共混成膜乳液的材料组成、共混状态、微相分布直接影响到膜材料最终的结构与性能。本文研究了亲水的魔芋葡甘聚糖(KGM)与疏水的乙基纤维素(EC)共混成膜乳液的粒径分布、物理稳定性和微观结构。实验结果表明,随着KGM含量的增加,成膜乳液中EC油滴的尺寸变大,分散性降低,但稳定性增强;激光共聚焦图片显示,EC油滴均匀分散于KGM连续相;通过扫描电镜观察,KGM分子形成网状结构,而EC形成球形颗粒分布于KGM网络结构中。KGM/EC成膜乳液微观结构研究为后续获得具有不同结构与性能的可食膜材料提供一定的理论依据。      

生物来源的固体颗粒制备Pickering乳液的研究进展

天然来源、可再生和可生物降解的固体颗粒用于制备Pickering乳液已成为研究热点。本文综述了固体颗粒的种类、制备方法与性质表征,重点介绍了生物来源的有机颗粒如多糖和蛋白质对Pickering乳液的稳定作用,并总结了影响Pickering乳液稳定性的因素,同时阐述了Pickering乳液在生命科学领域的潜在应用。      

甜橙油多重乳状液的稳定性研究

多重乳状液的稳定性是影响多重乳化香精效果的主要因素,它决定于体系中不同参数的影响.以多重乳状液相对体积为衡量标准,借助显微镜直接观察,探讨乳化剂的含量、乳化剂的HLB值、亲油亲水乳化剂体积比及油水相比等因素对甜橙油多重乳状液体系稳定性的影响.     

乳状液成分对O/W乳状液性质的影响

采用单因素实验设计,通过机械搅拌方法制备O/W乳状液。通过乳状液的离心稳定性、粘度和乳状液的显微结构,研究不同HLB值的复合乳化剂及含量、脱脂乳粉溶液的浓度以及油和水比例对乳状液性质的影响,最终确定较佳的乳状液成分。实验结果表明:当以Span-80和Tween-80为复合乳化剂,其HLB值为9.6、复合乳化剂含量为16%(w/w)、脱脂乳粉溶液浓度为25%(w/v)、油与水比为1∶1(w/w)时,可以获得状态较好的乳状液,此时乳状液的离心稳定性最高,可以达到97.5%。     

W/O/W多重乳状液的实验研究

研究了W/O/W多重乳状液的制备方法及影响其稳定性的因素。通过正交试验选出较佳的工艺参数,获得了较稳定的W/O/W多重乳状液。     

Effect of emulsifier type on sensory properties of oil-in-water emulsions

This work investigates the fundamental properties of emulsifiers that may contribute to the fat-associated sensory attributes of emulsions. Model oil-in-water emulsions were prepared with 0, 12, 24, 36 and 48% oil and emulsified with seven different emulsifiers; two proteins; sodium caseinate and whey protein, and five different sucrose esters. Emulsions were rated for perceived ‘fat content’, ‘creaminess’ and ‘thickness’ on nine-point category scales. Instrumental measurements of particle size, viscosity, thin film drainage, surface dilational modulus and interfacial tension were made. The sensory results indicate significant main and interactive effects of fat level and emulsifier type. At higher fat levels, emulsions prepared with sodium caseinate and whey protein emulsifiers had higher viscosities and higher sensory scores than those prepared with the sucrose esters. Results indicate that emulsifier type has a significant effect on the sensory properties of oil-in-water emulsions, and relationships between instrumental and sensory measures suggest that this may be due to the interfacial properties of emulsifiers at the oil–water interface. © 1998 SCI.     

Occlusive power evaluation of O/W/O multiple emulsions on gelatin support cells

The water content of the stratum corneum plays an important role in providing skin suppleness and smoothness. The diffusion of water through the skin is limited primarily by the stratum corneum and the noncornified part of the epidermis has negligible water barrier properties. Multiple emulsions are vesicular systems utilized for the prolonged liberation of active ingredients. The O/W/O multiple emulsion type is employed in cosmetics because its high oil content is able to maintain an occlusive film (barrier) on the skin surface. The objective of this study was to determine the occlusive power of O/W/O multiple emulsions on gelatin support cells. The results showed that occlusive products form a uniform layer on the surface of gelatin after the test, whereas nonocclusive products form two layers: an aqueous phase on the gelatin, and an oil phase above the aqueous phase. Thus, the different occlusive powers are due to the homogeneity of this layer and to its ability to prevent water evaporation.     

Study on the transferability of the time temperature superposition principle to emulsions

The instability of emulsions is basically clarified by a phase separation. The separated phase can either cream or sediment. Destabilization is mostly compounded by coalescence and gives a first indication through extension of droplets. In the cosmetics industry as well as many other branches of industry such as the food industry and paint and coatings industry, product stability is one of the most important quality criteria. Many stability tests have already been performed with the widest variety of methods from different fields of technology. In research and development it is especially important to obtain quick results on the stability of a formulation. Such results represent a tool that can help developers find an optimal formulation in a short time. In addition, they can shorten development times, leading to quicker introduction of a product in the market. Moreover, they can help to reduce storage stability tests to minimum, making less climatized rooms, space and work required to predict shelf-lives. The cycle test is an example of such a method developed in the field of rheology [1]. In this test the sample is subjected to continuously changing temperatures and its behavior observed. However, other methods can also conceivably used to predict stabilities. The aim of this work is to find a new model to predict the long-term stability. This model should be based on empirical data and it should determine the applicability of the time temperature superposition (TTS) principle to emulsions.     

大豆磷脂对牛乳蛋白乳状液热稳定性的影响

研究了大豆磷脂对牛乳蛋白乳状液热稳定性的影响,并对相关作用机理进行了探讨.测定了添加磷脂前后牛乳蛋白乳状液的热凝固时间(HCT)、粒径分布、表面疏水性、Zeta位和游离巯基含量的变化.结果表明:添加大豆磷脂能够提高牛乳蛋白乳状液的热稳定性.其中添加量为2.5 g/L时热稳定性最高,最大HCT为23.49 min.大豆磷脂可能通过与乳蛋白发生疏水相互作用改变蛋白的构象、增加乳状液的负Zeta电位、抑制巯基氧化或降低游离豌基之间的反应几率来提高乳状液的热稳定性.     

Formulation effects of topical emulsions on transdermal and dermal delivery

It has been recognized that the vehicle in which a permeant is applied to the skin has a distinctive effect on the dermal and transdermal delivery of active ingredients. The cutaneous and percutaneous absorptions can be enhanced, e.g. by an increase in thermodynamic activity, supersaturation and penetration modifiers. Furthermore, dermal and transdermal delivery can be influenced by the interactions that may occur between the vehicle and the skin on the one hand, and interactions between the active ingredient and the skin on the other hand. Emulsions are widely used as cosmetic and pharmaceutical formulations because of their excellent solubilizing capacities for lipophilic and hydrophilic active ingredients and application acceptability. This review focuses, in particular, on the effect of emulsions on the dermal and transdermal delivery of active ingredients. It is shown that the type of emulsion (w/o vs. o/w emulsion), the droplet size, the emollient, the emulsifier as well as the surfactant organization (micelles, lyotropic liquid crystals) in the emulsion may affect the cutaneous and percutaneous absorption. Examples substantiate the fact that emulsion constituents such as emollients and emulsifiers should be selected carefully for optimal efficiency of the formulation. Moreover, to understand the influence of emulsion on dermal and transdermal delivery, the physicochemical properties of the formulation after application are considered.     

Effects of bacteriostatic emulsifiers on stability of milk-based emulsions

For milk-based emulsion products such as canned coffee or tea, the addition of bacteriostatic emulsifiers is necessary to inhibiting the growth of heat-resistant sporeformers. Since bacteriostatic emulsifiers often cause the destabilization of emulsions, other type of emulsifiers, such as stability-enhancing ones, are necessary for the long-term stability of emulsions. Four milk-based emulsions were prepared from powdered milk combined with several types of emulsifiers. The long-term stability of emulsions, which was detected by the occurrence of a creaming layer after 3 months of storage, differed according to the composition of emulsifiers. To understand the reason for the differences in the stability of emulsions, particle size, distribution, ζ-potential, and the amount of proteins and phospholipids present in the cream layer (separated oil droplets) in the emulsions were measured. Only the amount of proteins adsorbed onto oil droplets was found to be closely related to the difference in emulsion stability, that is, the more proteins adsorbed, the higher the emulsion stability. SDS–PAGE analyses revealed that κ-casein and β-lactoglobulin play an important role in emulsion stability by adsorbing onto the oil droplet surface.     

乳化剂类型、浓度及水相pH对水包核桃油乳状液物理稳定性的影响

为了了解在水包核桃油乳状液中乳化剂类型、浓度及水相p H对其物理稳定性的影响,考察四种乳化剂即乳清分离蛋白(WPI)、十二烷基磺酸钠(SDS)、十二烷基三甲基溴化铵(DTAB)以及失水山梨醇聚氧乙烯酯(Tween20)在p H3.0和p H7.0条件下形成稳定的水包核桃油乳状液所需要的最低浓度。结果表明,p H对阳离子表面活性剂DTAB、非离子表面活性剂Tween20乳化效果影响较大,在p H3.0和7.0条件下形成稳定乳状液所需DTAB最低浓度分别为0.8%、2.0%,而Tween20最低浓度分别为0.6%、0.3%;p H(等电点除外)对两性大分子表面活性剂WPI和阴离子表面活性剂SDS的乳化效果影响较小。研究结果表明不同类型乳化剂在不同p H条件下对水包核桃油乳状液的物理稳定性影响差异较大。      

阴离子多糖对大豆蛋白乳状液乳析稳定性的影响

研究了卡拉胶、黄原胶和羧甲基纤维素钠(CMC)3种阴离子多糖对大豆蛋白乳状液乳析稳定性的影响。结果表明:添加0.03%卡拉胶的乳状液乳析稳定性较好,而添加CMC或0.06%以上黄原胶的乳状液乳析稳定性则较差;随着阴离子多糖浓度的增加,添加CMC的乳状液顶部粒径d3,2增大,添加卡拉胶或黄原胶的大豆蛋白乳状液顶部粒径d3,2先减小后增大;添加阴离子多糖的乳状液的顶部粒径d3,2与乳析率呈较好的正相关性。     

Effect of pH on the antimicrobial activity and oxidative stability of oil-in-water emulsions containing caffeic acid

ABSTRACT:  Antioxidant properties in food are dependent on various parameters. These include the pH value and interactions with food components, including proteins or metal ions. Food components affect antioxidant stability and also influence the properties of microorganisms and their viability. This paper describes an investigation of the effect of pH on the antioxidant and antibacterial properties of caffeic acid in different media. The pH values studied, using an oil-in-water emulsion as model system, were 3, 5 (with and without phosphate buffer), and 9. Effects of mixtures of caffeic acid, bovine serum albumin (BSA), and Fe (III) on oxidative deterioration in the emulsion samples were studied. The results show that the antioxidant activity of caffeic acid was increased by the presence of BSA. This effect was pH dependent and was affected by the presence of iron ions. Antibacterial properties were also pH dependent. The minimum concentration of caffeic acid required to inhibit some microorganisms in the pH range of 5 to 7 was determined. A concentration of 0.4% (w/w) caffeic acid was enough to inhibit the growth of some of the studied microorganisms in the pH range of 5 to 7. However, near-neutral pH concentrations higher than 0.4% were needed to inhibit some microorganisms, including Listeria monocytogenes , E. coli, and Staphylococcus aureus , in the medium.     

Relating rheological measurements to primary and secondary skin feeling when mineral‐based and Fischer–Tropsch wax‐based cosmetic emulsions and jellies are applied to the skin

Rheology measurements were correlated to skin sensations occurring when cream and petroleum jelly cosmetic products containing different amounts of synthetic Fischer–Tropsch wax were applied to the skin. A panel of 15 people with a background in cosmetic product development were asked to rate skin feelings when a range of petroleum jelly and cream samples are applied to the skin. Primary skin feel, or the spreadability of a cosmetic product, was correlated to the product's flow onset and maximum viscosity as measured by a Anton Paar rheometer, whereas secondary skin feel or the sensation occurring at the end of application when the product was completely rubbed into the skin was correlated to the product's viscosity measured at high shear rates. The cream samples prepared with a petroleum jelly containing 10% and 20% Fischer–Tropsch wax fell within the boundary of good primary skin feeling of cream products. Predominantly, synthetic petroleum jellies were given the best assessments in terms of primary skin feeling and were used with mineral‐based petroleum jellies to determine the boundary of good primary skin feeling for petroleum jelly products. The further away a product falls from this rheological boundary the poorer the skin feeling assessment appears to be by the panel. Products containing Fischer–Tropsch waxes were given the best assessment by the panel for secondary skin feeling. Comments from the panel include that these products feel silky and light on the skin. The higher the Fischer–Tropsch wax content, the lower viscosity was at high shear rate (? = 500 s^?1) and the higher the assessment by the panel. Rheological measurements can be used to objectively determine skin sensation when products are applied to the skin; this may shorten research and development times. A rheology boundary of certain product viscosity and shear stress applied is associated with good primary skin feeling for lotions, creams and petroleum jellies. Lower product viscosity at high shear rate seems to be associated with better secondary skin feeling. Products with higher Fischer–Tropsch wax content appear to be rated higher in terms of secondary skin feeling.     

Effect of skin addition on the technological properties of comminuted chicken meat emulsions

Possibility of using skin supplement as collagen raw material (substituting leg muscles) in highly comminuted sausages made from breast muscles was investigated. It was found that 5% skin added to the comminuted breast muscles resulted in the collagen content equal to that obtained with 40% leg muscles. Addition of 5% skin to the breast muscles decreases emulsifying capacity of protein extracts but increases thermal stability, and changes the flow curve of meat emulsions more than the addition of dark muscles. The skin used instead of leg muscles does not change sausage binding (shear force) and overall sensory value, but reduces water-holding capacity and palat-ability of sausages.     

Formation of oil‐in‐water (O/W) pickering emulsions via complexation between β‐cyclodextrin and selected organic solvents

Cyclodextrins (CDs) are cyclic oligosaccharides derived from the enzymatic degradation of starch. Emulsifying functionality of β‐cyclodextrin (β‐CD) upon its complexation with selected solvents (octanol, decane, and toluene) was studied. In several tests, the three‐phase systems containing the emulsion fraction in the middle position were obtained. The examination of variations in the phase behavior of the test systems showed that the decane/β‐CD/water system had the highest emulsion phase volume when β‐CD at concentration of 10% w/v was used. A reduction in interfacial tension (IFT) of the oil–water interface in each test system was observed with the following order: toluene, decane, and octanol. The precipitated fraction obtained upon centrifugation of the emulsion phase, was structurally characterized as the inclusion complex (IC) formed between β‐CD and each of the three test solvents. The wettability of the IC particles was determined through contact angle measurement and formation of the oil‐in‐water (O/W) Pickering emulsions was confirmed (θ_ow<90°). With use of size distribution data, the ICs particles as the microparticles (1–10 µm) were found to be the main species involved in the formation and stabilization of the emulsions.     

Impact of thermal processing on the antioxidant mechanisms of continuous phase β-lactoglobulin in oil-in-water emulsions

The influence of native and thermally (50–95 °C) denatured β-lactoglobulin (β-Lg) on the oxidative stability of surfactant-stabilized menhaden oil-in-water emulsions (pH 7.0) was evaluated. β-Lg (500 μg/g oil) heated at 95 °C for 30 min provided the best protection against lipid oxidation, inhibiting the formation of lipid hydroperoxides and thiobarbituric acid reactive substances (TBARS) by 87% and 88%, respectively, following 7 days of storage. The possible mechanisms of antioxidant activity of native and heated β-Lg were evaluated by measuring peroxyl radical scavenging and iron chelating capacities of the protein treatments, as well as reactive sulfhydryl concentrations and tryptophan fluorescence (a marker of protein conformation changes). The aforementioned in vitro assays only partially corroborated the results from the oxidizing emulsion system since β-Lg heated at 95 °C exhibited the lowest iron chelation capacity and free sulfhydryl concentration, yet displayed the highest peroxyl radical scavenging capacity and inhibition of lipid oxidation in oil-in-water emulsions of all treatments tested. The results of this study demonstrate the feasibility of proteins as a natural class of antioxidants in food emulsions, and further elucidate the possible mechanisms by which proteins inhibit lipid oxidation.