In vitro fermentation and camellia oil emulsification characteristics of konjac glucomannan octenyl succinate. Issue 7 (8th June 2020)

• Record Type: Journal Article
• Authors: Meng, Fan‐Bing; Zhang, Qian; Li, Yun‐Cheng; Liu, Shu‐Yan; Liu, Da‐Yu; Yu, Hua
• Is Part Of: Food science & nutrition. Volume 8:Issue 7(2020)
• Page Start: 3912
• Page End: 3922
• Publication Date: 2020-06-08
• Subjects: camellia oil -- in vitro fermentation -- konjac glucomannan octenyl succinate -- nanoemulsion -- stabilization; Food industry and trade -- Periodicals; Food -- Periodicals; Nutrition -- Periodicals; 664
• DOI: 10.1002/fsn3.1702
• Languages: English
• ISSNs: 2048-7177

Abstract

Abstract: It is important to select an appropriate emulsifier to overcome the poor stability and dispersibility of the vegetable oils in food system. Previous studies suggest that OSA‐modified konjac glucomannan (KGOS) has potential to be used as a food emulsifier. In this study, in vitro fermentation suggested that KGOS could promote the growth of the important intestinal probiotics Lactobacillus and Bifidobacterium and then promote intestinal fermentation to produce gas and short chain fatty acids. The emulsification experiments indicated that KGOS had good emulsification ability and stability for camellia oil. Under 40 MPa for 90 s homogenization, 0.2% (w/w) KGOS could encapsulate 20% (w/w) camellia oil. The nanoemulsion was stable at a low pH and high concentration of NaCl and ethanol. Konjac glucomannan octenyl succinate encapsulation could prevent the oxidation of camellia oil at 25°C and storage for 30 days. Abstract : KGOS could promote the growth of the important intestinal probiotics. KGOS/camellia oil nanoemulsion was stable at a low pH and high concentration of NaCl and ethanol. KGOS encapsulation could prevent camellia oil oxidation at 25°C and storage for 30 days.