茶多酚对辛烯基琥珀酸淀粉酯乳状液氧化稳定性的影响

In this study,oil-in-water emulsion was prepared by using octenyl succinic anhydride modified starch (OSA Starch), the effect of droplets size on the physical and oxidation stability of emulsion was firstly investigated. Tea polyphenols (TPs) was then added as antioxidants, and the effect of the additon amount and addition menthod of TPs on oxidation stability of emulsion were further studied, the mechanism of TPS affecting the oxidation stability of emulsion was discussed The results showed that the oxidation rate of OSA starch emulsion with smaller droplets size was faster at the initial stage of storage, and the oxidation degree of emulsion at the later stage of storage was related to the long-term physical stability of emulsion. Adding TPs directly to the emulsion inhibited the production of peroxides, however, when the addition amount of TPs exceeded 0.75% (w/v), TPs interacts with the interface OSA starch, causing a rapid decline in the physical stability of the emulsion and reducing the oxidative stability. When TPs and OSA starch were mixed before emulsion preparation, the stability of emulsion was significantly improved. This study provided useful insights into the development of OSA starch emulsion system with antioxidant stability.