Study on stability and in vitro digestion property of Lutein Pickering emulsions encapsulated with whey protein isolate /sodium alginate/tea polyphenols

IF 2.9 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Journal of Food Measurement and Characterization Pub Date : 2024-10-30 DOI:10.1007/s11694-024-02906-y

Jichao Niu, Tingting You, Xin Wang, Hanqin Ya, Shanshan Liang, Ruobing Zhao, Yongqiang Ma

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Abstract

Lutein has high nutritional value and plays a variety of physiological functions, particularly in terms of eye protection. It presents potential value for the development of functional foods. However, different environmental factors can significantly influence the properties of lutein. In this study, we utilized whey protein isolate (WPI), sodium alginate (SA), and tea polyphenols (TP) as ternary solid particles to fabricate Pickering emulsions that encapsulate lutein through non-covalent interactions. We examined the retention rate of lutein, microstructure, and rheological properties. The light stability, thermal stability, and storage stability were determined. Additionally, an in vitro digestion model was established. These results demonstrated that WPI-SA-TP composite particles encapsulated lutein Pickering emulsions showed a uniform droplet distribution and possessed an elastic gel structure. The retention rate of lutein remained high after exposure to UV irradiation, heat, and storage for 30 days. During in vitro simulated digestion experiments under gastrointestinal conditions, the bioaccessibility and free fatty acid release rate of lutein were determined to be 14.6% and 13.55%, respectively. Therefore, the mentioned Pickering emulsions efficiently deliver lutein while providing potential insights for the development of other functional nutrient delivery systems.

Graphical Abstract

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分离乳清蛋白/海藻酸钠/茶多酚包裹叶黄素皮克林乳剂的稳定性和体外消化特性研究

叶黄素具有很高的营养价值，并发挥着多种生理功能，尤其是在保护眼睛方面。它具有开发功能性食品的潜在价值。然而，不同的环境因素会极大地影响叶黄素的特性。在这项研究中，我们利用乳清蛋白分离物（WPI）、海藻酸钠（SA）和茶多酚（TP）作为三元固体颗粒，制造出了皮克林乳剂，通过非共价相互作用将叶黄素包裹起来。我们研究了叶黄素的保留率、微观结构和流变特性。我们还测定了光稳定性、热稳定性和储存稳定性。此外，还建立了体外消化模型。结果表明，WPI-SA-TP 复合微粒包裹叶黄素的皮克林乳液液滴分布均匀，并具有弹性凝胶结构。在紫外线照射、加热和储存 30 天后，叶黄素的保留率仍然很高。在胃肠道条件下的体外模拟消化实验中，叶黄素的生物可及性和游离脂肪酸释放率分别为 14.6% 和 13.55%。因此，上述皮克林乳剂能有效地输送叶黄素，同时为开发其他功能性营养输送系统提供了潜在的启示。图文摘要

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来源期刊

Journal of Food Measurement and Characterization Agricultural and Biological Sciences-Food Science

CiteScore

6.00

自引率

11.80%

发文量

425

期刊介绍： This interdisciplinary journal publishes new measurement results, characteristic properties, differentiating patterns, measurement methods and procedures for such purposes as food process innovation, product development, quality control, and safety assurance. The journal encompasses all topics related to food property measurement and characterization, including all types of measured properties of food and food materials, features and patterns, measurement principles and techniques, development and evaluation of technologies, novel uses and applications, and industrial implementation of systems and procedures.