Эмульсии Пикеринга на основе модифицированных полисахаридов бурых водорослей для получения пищевых систем нового поколения

Введение. Формирование сегмента продуктов питания нового поколения, обладающих устойчивыми функциональными свойствами связано с рядом проблем, обусловленными значительной вариативностью качества исходного сырья. Одним из путей реализации данного направления может стать использование эмульсии Пикеринга как матрицы для доставки пищевых биоактивных ингредиентов. В качестве стабилизирующих частиц перспективным является использование микроструктурированых растительных полисахаридов, что обусловливает актуальность представленных исследований.

Цель исследования — исследование применимости нетепловых эффектов ультразвука для модификации растительных полисахаридов, которые будут использоваться в качестве стабилизирующих частиц в технологии эмульсий, используемых при получении пищевых систем.

Материалы и методы. В качестве объектов исследования выступали образцы эмульсий Пикеринга с липидной фракцией на основе льняного масла холодного отжима из семян сорта селекции «Уральский», стабилизированные микроструктурированными Фукоиданом и альгинатом натрия (Alg—Na). Для микроструктурирования применены эффекты кавитации с параметрами: 22 ± 1,65 кГц и интенсивностью излучения не менее 10 Вт/см2.

Результаты. В ходе исследования оценивали антиоксидантную активность, дисперсные характеристики и морфологические изменения структуры частиц, а также характер встраивания их в эмульсии Пикеринга. Установлены рациональные режимы микроструктурирования. Отмечено увеличение антирадикальной активности для Фукоидана — в 5,2 раза (630 Вт/л; 30 мин), для Alg—Na – в 7,4 раза (630 Вт/л; 18 мин). После сонохимического микроструктурирования микрочастицы полисахаридов по-разному укладываются в системе эмульсии Пикеринга, что влияет на их вязкость и устойчивость.

Выводы. Представленные исследования подтверждают эффективность микроструктурирования полисахаридов бурых водорослей для стабилизирования эмульсий Пикеринга, что обеспечивает возможность их применения в технологии пищевых систем нового поколения. 

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