2019 年 25 巻 6 号 p. 879-884
Fatty acid polyglycerol esters are commonly used as emulsifiers in flavor emulsions. In recent years, transparent beverages based on clear flavor emulsions have been developed and are becoming increasingly popular in the market. Here, the quartz-crystal microbalance (QCM) method was applied to investigate the interaction between clear flavor emulsions containing lemon essential oil and lipid bilayers supported on electrodes. Comparative QCM resonance frequency data between clear- and cloudy-type emulsions demonstrated that clear-type emulsions showed smaller frequency changes, suggesting a size-dependent interaction with 1,2-dimyristoyl-sn-glycero-3-phosphocholine (DMPC). Furthermore, as indicated by the frequency changes, the affinity of clear-type emulsions increased with the increasing 1,2-dimyristoyl-sn-glycero-3-phosphatidyl-glycerol (DMPG) to whole lipid composition ratio. This indicated that surface regions of polyglycerol fatty acid ester emulsions may specifically interact with DMPG in mixed DMPC-DMPG systems. Our results may be helpful in understanding flavor expression and retention in cell membranes.
