Production and investigation of Pickering emulsion stabilised by casein-Qodume Shirazi (Alyssum homolocarpum) seed gum complex particles: gastrointestinal digestion.

IF 3 4区医学 Q2 CHEMISTRY, APPLIED

Journal of microencapsulation Pub Date : 2024-03-01 Epub Date: 2024-01-17 DOI:10.1080/02652048.2023.2282987

Atena Modiri-Dovom, Akram Arianfar, Sara Naji-Tabasi, Vahid Hakimzadeh

{"title":"Production and investigation of Pickering emulsion stabilised by casein-Qodume Shirazi (Alyssum homolocarpum) seed gum complex particles: gastrointestinal digestion.","authors":"Atena Modiri-Dovom, Akram Arianfar, Sara Naji-Tabasi, Vahid Hakimzadeh","doi":"10.1080/02652048.2023.2282987","DOIUrl":null,"url":null,"abstract":"Recently, there has been growing research interests in designing Pickering emulsions. In this work, Alyssum homolocarpum seed gum (AHSG) and casein protein (CP) nanoparticles (NPs) fabricated as Pickering stabilizers. AHSG (0.0, 0.05, 0.10, and 0.15% (w/w))-CP (2% (w/w)) nanoparticles were fabricated and their properties were investigated (mean diameter, morphology, zeta potential, Fourier transform infra-red, and contact angle). Formation and stability of Pickering emulsion (Pes) stabilized by AHSG-CP NPs were monitored by mean diameter, rheological properties, and in vitro digestion. AHSG-CP Nps exhibited a small size (107.75 ± 0.42-201.52 ± 0.70 nm) and had wettability between 64.94 ± 3.44° and 70.92 ± 7.64°. The stability of PEs was greatly improved by 0.05AHSG-CP NPs, even after 30 days of storage, centrifugation, and in vitro digestion, owing to the reinforcement of particle structure at the oil/water interfaces.This study demonstrates that 0.05% (w/w) AHSG-CP NP showed the highest stability during storage and against gastrointestinal digestion which showed its suitability as a fat reducer emulsion structure.","PeriodicalId":16391,"journal":{"name":"Journal of microencapsulation","volume":" ","pages":"79-93"},"PeriodicalIF":3.0000,"publicationDate":"2024-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of microencapsulation","FirstCategoryId":"3","ListUrlMain":"https://doi.org/10.1080/02652048.2023.2282987","RegionNum":4,"RegionCategory":"医学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"2024/1/17 0:00:00","PubModel":"Epub","JCR":"Q2","JCRName":"CHEMISTRY, APPLIED","Score":null,"Total":0}

引用次数: 0

Abstract

Recently, there has been growing research interests in designing Pickering emulsions. In this work, Alyssum homolocarpum seed gum (AHSG) and casein protein (CP) nanoparticles (NPs) fabricated as Pickering stabilizers. AHSG (0.0, 0.05, 0.10, and 0.15% (w/w))-CP (2% (w/w)) nanoparticles were fabricated and their properties were investigated (mean diameter, morphology, zeta potential, Fourier transform infra-red, and contact angle). Formation and stability of Pickering emulsion (Pes) stabilized by AHSG-CP NPs were monitored by mean diameter, rheological properties, and in vitro digestion. AHSG-CP Nps exhibited a small size (107.75 ± 0.42-201.52 ± 0.70 nm) and had wettability between 64.94 ± 3.44° and 70.92 ± 7.64°. The stability of PEs was greatly improved by 0.05AHSG-CP NPs, even after 30 days of storage, centrifugation, and in vitro digestion, owing to the reinforcement of particle structure at the oil/water interfaces.This study demonstrates that 0.05% (w/w) AHSG-CP NP showed the highest stability during storage and against gastrointestinal digestion which showed its suitability as a fat reducer emulsion structure.

查看原文本刊更多论文

酪蛋白-白子籽胶复合颗粒稳定皮克林乳的制备与研究:胃肠消化。

目的:近年来，人们对皮克林乳剂的设计越来越感兴趣。本研究制备了茜草种子胶(AHSG)和酪蛋白(CP)纳米颗粒(NPs)作为皮克林稳定剂。方法:制备AHSG(0.0、0.05、0.10和0.15% (w/w))-CP (2% (w/w))纳米粒子，研究其平均直径、形貌、zeta电位、傅里叶变换红外光谱和接触角等性能。通过平均粒径、流变性能和体外消化监测AHSG-CP NPs稳定皮克林乳状液(Pes)的形成和稳定性。结果:AHSG-CP Nps尺寸小(107.75±0.42 ~ 200.70±0.70 nm)，润湿性在64.94±3.44°~ 70.92±7.64°之间。通过0.05AHSG-CP NPs，即使经过30天的储存、离心和体外消化，PEs的稳定性也得到了很大的提高，这是由于油/水界面的颗粒结构得到了加强。结论:0.05% (w/w) AHSG-CP NP具有最高的贮藏稳定性和抗胃肠消化稳定性，适合作为减脂乳状结构。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

求助全文

约1分钟内获得全文求助全文

来源期刊

Journal of microencapsulation 工程技术-工程：化工

CiteScore

6.30

自引率

2.60%

发文量

审稿时长

3 months

期刊介绍： The Journal of Microencapsulation is a well-established, peer-reviewed journal dedicated to the publication of original research findings related to the preparation, properties and uses of individually encapsulated novel small particles, as well as significant improvements to tried-and-tested techniques relevant to micro and nano particles and their use in a wide variety of industrial, engineering, pharmaceutical, biotechnology and research applications. Its scope extends beyond conventional microcapsules to all other small particulate systems such as self assembling structures that involve preparative manipulation. The journal covers: Chemistry of encapsulation materials Physics of release through the capsule wall and/or desorption from carrier Techniques of preparation, content and storage Many uses to which microcapsules are put.