文献类型：期刊文献

英文题名：Effect of ultrasonic power on the stability of low-molecular-weight oyster peptides functional-nutrition W1/O/W2 double emulsion

作者：Li, Jinzhen[1,2];Wang, Shuo[2];Wang, Hua[2];Cao, Wenhong[1,2];Lin, Haisheng[1,2];Qin, Xiaoming[1,2];Chen, Zhongqin[1,2];Gao, Jialong[1,2];Wu, Leiyan[3];Zheng, Huina[1,2]

机构：[1]Guangdong Ocean Univ, Shenzhen Inst, Shenzhen 518108, Peoples R China;[2]Guangdong Ocean Univ, Coll Food Sci & Technol, Guangdong Prov Key Lab Aquat Prod Proc & Safety, Zhanjiang 524088, Peoples R China;[3]Jiangxi Agr Univ, Coll Food Sci & Engn, Nanchang 330045, Jiangxi, Peoples R China

年份：2023

卷号：92

外文期刊名：ULTRASONICS SONOCHEMISTRY

收录：SCI-EXPANDED(收录号：WOS:000918637500001)、、EI(收录号：20230213359999)、Scopus(收录号：2-s2.0-85145661340)、WOS

基金：We gratefully acknowledge the financial support provided by Special Funds for Science Technology Innovation and Industrial Development of Shenzhen Dapeng New District (Grant No. KJYF202101-07) , the Post-graduate Education Innovation Project of Guangdong Ocean University (Grant No.202260) , the Guangdong Province Modern Agricultural Industry Technology System Innovation Team Construction Project (Grant No.2022KJ146) , the earmarked fund for CARS (Grant No. CARS-49) , and the National Natural Science Foundation of China (Grant No. 32060583) . The authors also thank the National Public Service Platform for Research and Development of Marine Biomedical Resources of the South China Sea for technical support (Kefeng Wu) .

语种：英文

外文关键词：Ultrasonic power; Low-molecular-weight oyster peptides; Double emulsion; Electronic nose; Stability

外文摘要：Ultrasonic-assisted treatment is an eco-friendly and cost-effective emulsification method, and the acoustic cavitation effect produced by ultrasonic equipment is conducive to the formation of stable emulsion. However, its effect on the underlying stability of low-molecular-weight oyster peptides (LOPs) functional-nutrition W1/O/ W2 double emulsion has not been reported. The effects of different ultrasonic power (50, 75, 100, 125, and 150 W) on the stability of double emulsions and the ability to mask the fishy odor of LOPs were investigated. Low ultrasonic power (50 W and 75 W) treatment failed to form a well-stabilized double emulsion, and excessive ultrasound treatment (150 W) destroyed its structure. At an ultrasonic power of 125 W, smaller particle-sized double emulsion was formed with more uniform distribution, more whiteness, and a lower viscosity coefficient. Meanwhile, the cavitation effect generated by 125 W ultrasonic power improved storage, and oxidative stabilities, emulsifying properties of double emulsion by reducing the droplet size and improved sensorial acceptability by masking the undesirable flavor of LOPs. The structure of the double emulsion was further confirmed by optical microscopy and confocal laser scanning microscopy. The ultrasonic-assisted treatment is of potential value for the industrial application of double emulsion in functional-nutrition foods.