由结构化山茶籽油体经内部油凝胶化稳定的多隔室高内相乳液：改善流变学特性与吞咽行为

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中文摘要

本研究考察了山茶籽油体（CSOs）的内部油凝胶化对其颗粒特性以及CSO稳定的高内相乳液（HIPEs）性质的影响。这些CSOs以不同浓度的油凝胶剂进行结构化，随后用于包封姜黄素（Cur）并稳定藻油，形成多隔室HIPEs。固体脂肪含量的增加证实了内部油凝胶化的发生。由于这一结构转变，CSOs的表面疏水性增加，提示界面蛋白构象可能发生改变。此外，芘荧光所指示的微环境极性增加，意味着界面膜流动性可能降低。因此，Cur的包封效率（EE%）从14.44%提高至70.18%，凸显了结构化油核增强的包埋能力。就HIPE性质而言，观察到颗粒结晶度与乳液网络强度之间呈正相关。具体而言，线性黏弹性区的储能模量（G'LVR）从403.75 Pa增加至1916.00 Pa，流动点应力（τf）从105.27 Pa增加至273.70 Pa，触变恢复率从72.78%提高至94.60%。这种增强的网络强度进一步反映为HIPEs内聚性和弹性的改善。所有HIPEs均符合IDDSI第5级（细碎且湿润）要求。此外，对于由高结晶度CSOs稳定的HIPEs，观察到在50 s-1下更低的表观黏度以及在10和50 mm/s滑动速度下更低的摩擦系数。增强的内聚性、弹性和润滑特性提示这些HIPEs可能有助于更安全地形成食团，为设计用于吞咽困难的基于植物油脂体的功能性食品提供了一种有前景的策略。

英文摘要

This study investigated the effects of internal oleogelation of camellia seed oil bodies (CSOs) on their particle characteristics and the properties of CSO-stabilized high internal phase emulsions (HIPEs). These CSOs were structured with varying oleogelator concentrations and then used to encapsulate curcumin (Cur) and stabilize algal oil, forming multi-compartment HIPEs. Internal oleogelation was confirmed by an increase in solid fat content. Owing to this structural transition, the surface hydrophobicity of the CSOs increased, suggesting potential alterations in interfacial protein conformation. Furthermore, an increase in microenvironment polarity, as indicated by pyrene fluorescence, implies a possible reduction in the interfacial membrane fluidity. Consequently, the encapsulation efficiency (EE%) of Cur increased from 14.44% to 70.18%, highlighting the enhanced entrapment capability of the structured oil core. Regarding HIPE properties, a positive correlation was observed between particle crystallinity and emulsion network strength. Specifically, the storage modulus in the linear viscoelastic region (G'LVR) increased from 403.75 Pa to 1916.00 Pa, the flow point stress (τf) from 105.27 Pa to 273.70 Pa, and thixotropic recovery from 72.78% to 94.60%. This enhanced network strength was further reflected in improved cohesiveness and springiness of the HIPEs. All HIPEs met the IDDSI Level 5 (Minced & Moist) requirements. Furthermore, lower apparent viscosity at 50 s-1 and friction coefficients at 10 and 50 mm/s sliding speeds were observed for HIPEs stabilized by highly crystallized CSOs. The enhanced cohesiveness, springiness, and lubrication properties suggest the HIPEs may facilitate safer bolus formation, offering a promising strategy for designing plant-oil-body-based functional foods for dysphagia.