Agar-lauric acid complex-stabilized Pickering emulsions: Fabrication, stabilization, and probiotics encapsulation

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids Pub Date : 2024-09-25 DOI:10.1016/j.foodhyd.2024.110685

{"title":"Agar-lauric acid complex-stabilized Pickering emulsions: Fabrication, stabilization, and probiotics encapsulation","authors":"","doi":"10.1016/j.foodhyd.2024.110685","DOIUrl":null,"url":null,"abstract":"<div><div>Hydrophobic agar laurate small granules (AGLs) were fabricated with one-step dry ball milling. AGLs showed higher surface activity, accompanied by diminished surface and interfacial tensions compared to natural agar. AGLs exhibited an exceptional ability to stabilize high internal phase emulsions (HIPEs), requiring merely a 1% particle concentration. Laser confocal and cryo-scanning electron microscopy demonstrated that the stability of the emulsions was maintained by a three-dimensional network formed by the AGLs self-assembling and particle adsorption collectively. In emulsions with low oil content, AGLs particles adsorbed onto the droplet surfaces formed a barrier, and some particles formed a dense network structure in the aqueous phase, restricting droplet movement. As oil content increased, the droplets were in close proximity to one another and formed a bridging structure composed of HIPEs, with the spaces between the droplets forming a continuous network in which the droplets were embedded. These emulsions showed good stability under alkaline conditions, NaCl concentration not exceeding 150 mM, and temperature below 90 °C. In vitro gastrointestinal digestion simulations demonstrated that Pickering HIPEs stabilized by AGLs can serve as delivery vehicles for probiotics, protecting them from damage in the digestive environment and considerably increasing the total number of viable cells. AGLs can be used as a safe and effective Pickering emulsifier, and the Pickering HIPEs have promising applications as delivery vehicles in the food and pharmaceutical industries.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":null,"pages":null},"PeriodicalIF":11.0000,"publicationDate":"2024-09-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Hydrocolloids","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S0268005X24009597","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"CHEMISTRY, APPLIED","Score":null,"Total":0}

引用次数: 0

Abstract

Hydrophobic agar laurate small granules (AGLs) were fabricated with one-step dry ball milling. AGLs showed higher surface activity, accompanied by diminished surface and interfacial tensions compared to natural agar. AGLs exhibited an exceptional ability to stabilize high internal phase emulsions (HIPEs), requiring merely a 1% particle concentration. Laser confocal and cryo-scanning electron microscopy demonstrated that the stability of the emulsions was maintained by a three-dimensional network formed by the AGLs self-assembling and particle adsorption collectively. In emulsions with low oil content, AGLs particles adsorbed onto the droplet surfaces formed a barrier, and some particles formed a dense network structure in the aqueous phase, restricting droplet movement. As oil content increased, the droplets were in close proximity to one another and formed a bridging structure composed of HIPEs, with the spaces between the droplets forming a continuous network in which the droplets were embedded. These emulsions showed good stability under alkaline conditions, NaCl concentration not exceeding 150 mM, and temperature below 90 °C. In vitro gastrointestinal digestion simulations demonstrated that Pickering HIPEs stabilized by AGLs can serve as delivery vehicles for probiotics, protecting them from damage in the digestive environment and considerably increasing the total number of viable cells. AGLs can be used as a safe and effective Pickering emulsifier, and the Pickering HIPEs have promising applications as delivery vehicles in the food and pharmaceutical industries.

Abstract Image

查看原文本刊更多论文

琼脂-月桂酸复合稳定皮克林乳剂：制造、稳定和益生菌封装

疏水性月桂酸琼脂小颗粒（AGLs）是通过一步干球研磨法制成的。与天然琼脂相比，疏水性月桂酸琼脂小颗粒显示出更高的表面活性，同时降低了表面张力和界面张力。AGLs 在稳定高内相乳剂（HIPEs）方面表现出卓越的能力，只需要 1% 的颗粒浓度。激光共聚焦和低温扫描电子显微镜表明，乳液的稳定性是由 AGL 自组装和颗粒吸附共同形成的三维网络维持的。在低含油量的乳液中，吸附在液滴表面的 AGLs 颗粒形成了一道屏障，一些颗粒在水相中形成了致密的网络结构，限制了液滴的移动。随着油含量的增加，液滴相互靠近，形成了由 HIPEs 组成的桥接结构，液滴之间的空隙形成了连续的网络，液滴被嵌入其中。这些乳液在碱性条件下表现出良好的稳定性，NaCl 浓度不超过 150 mM，温度低于 90 °C。体外胃肠道消化模拟证明，由 AGLs 稳定的 Pickering HIPEs 可作为益生菌的输送载体，保护它们在消化环境中不受损伤，并大大增加了存活细胞的总数。AGLs 可用作安全有效的皮克林乳化剂，皮克林 HIPEs 作为输送载体在食品和制药行业的应用前景广阔。

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

Food Hydrocolloids 工程技术-食品科技

CiteScore

19.90

自引率

14.00%

发文量

871

审稿时长

37 days

期刊介绍： Food Hydrocolloids publishes original and innovative research focused on the characterization, functional properties, and applications of hydrocolloid materials used in food products. These hydrocolloids, defined as polysaccharides and proteins of commercial importance, are added to control aspects such as texture, stability, rheology, and sensory properties. The research's primary emphasis should be on the hydrocolloids themselves, with thorough descriptions of their source, nature, and physicochemical characteristics. Manuscripts are expected to clearly outline specific aims and objectives, include a fundamental discussion of research findings at the molecular level, and address the significance of the results. Studies on hydrocolloids in complex formulations should concentrate on their overall properties and mechanisms of action, while simple formulation development studies may not be considered for publication. The main areas of interest are: -Chemical and physicochemical characterisation Thermal properties including glass transitions and conformational changes- Rheological properties including viscosity, viscoelastic properties and gelation behaviour- The influence on organoleptic properties- Interfacial properties including stabilisation of dispersions, emulsions and foams- Film forming properties with application to edible films and active packaging- Encapsulation and controlled release of active compounds- The influence on health including their role as dietary fibre- Manipulation of hydrocolloid structure and functionality through chemical, biochemical and physical processes- New hydrocolloids and hydrocolloid sources of commercial potential. The Journal also publishes Review articles that provide an overview of the latest developments in topics of specific interest to researchers in this field of activity.