Maltodextrin vitamin E succinate: A novel antioxidant emulsifier for formulating functional nanoemulsions

IF 5.4 2区医学 Q2 MATERIALS SCIENCE, BIOMATERIALS

ACS Biomaterials Science & Engineering Pub Date : 2024-11-12 DOI:10.1016/j.foodchem.2024.141991

Xiang Luo, Yuanyuan Chen, Zhe Jiang, Hongze Wu, David Julian McClements, Chang Zhang, Yanyan Zhou, Hongliang Fu, Xuguang Yin, Wenna Huang, Zhixin Wang, Lemao Yu, Xin Tang, Kangli Li, Kewu Zhu

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Abstract

A new multifunctional emulsifier was synthesized by coupling maltodextrin with a dextrose equivalent of 19 to vitamin E succinate. Two emulsifiers with varying degrees of vitamin E succinate substitution were prepared based on different mass ratios of vitamin E succinate to maltodextrin. The molecular structure and purity of these emulsifiers were analyzed. Nanoemulsions were prepared using octenyl succinic anhydride modified starch as a control to investigate the physical stability, antioxidant capacity, oxidative stability, and in vitro simulated digestive properties of the nanoemulsions. The emulsifying and antioxidant activity of the maltodextrin-vitamin E succinate conjugate was significantly superior to that of octenyl succinic anhydride modified starch, demonstrating good physical and oxidative stability. Additionally, they were rapidly digested under simulated small intestinal conditions. This new emulsifier shows broad application potential for the encapsulation, protection, and delivery of hydrophobic bioactive substances in the fields of medicine, food, and healthcare products.

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琥珀酸麦芽糊精维生素 E：用于配制功能性纳米乳剂的新型抗氧化乳化剂

通过将葡萄糖当量为 19 的麦芽糊精与维生素 E 琥珀酸酯偶联，合成了一种新型多功能乳化剂。根据维生素 E 琥珀酸酯与麦芽糊精的不同质量比，制备了两种维生素 E 琥珀酸酯替代程度不同的乳化剂。对这些乳化剂的分子结构和纯度进行了分析。以辛烯基琥珀酸酐改性淀粉为对照，制备了纳米乳剂，以研究纳米乳剂的物理稳定性、抗氧化能力、氧化稳定性和体外模拟消化特性。结果表明，麦芽糊精-维生素 E琥珀酸酯共轭物的乳化和抗氧化活性明显优于辛烯基琥珀酸酐改性淀粉，显示出良好的物理和氧化稳定性。此外，它们还能在模拟小肠条件下被快速消化。这种新型乳化剂在医药、食品和保健品领域的疏水性生物活性物质的封装、保护和递送方面具有广泛的应用潜力。

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来源期刊

ACS Biomaterials Science & Engineering Materials Science-Biomaterials

CiteScore

10.30

自引率

3.40%

发文量

413

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