Grafted egg white protein-stabilized Pickering emulsions mediated by saccharide: Enhancing freeze-thaw stability and delayed release of curcumin from digestion

IF 5.6 3区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Structure-Netherlands Pub Date : 2024-10-01 DOI:10.1016/j.foostr.2024.100402

Jiayi Li , Nan Xiao , Shanguang Guo , Minmin Ai

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Abstract

To improve the freeze-thaw stability of the emulsion, a Pickering emulsion stabilized by grafted protein was prepared and characterized through blending with hyaluronic acid (HA) and trehalose (TH). The results indicated that HA crosslinked with proteins to form a surface coating on the droplets. TH prevented aggregation by imparting spatial repulsion, when combined with HA, resulted in a significant reduction in emulsion particle size from 35.95 μm to 22.99 μm. The emulsion showed well stability against droplet flocculation after freeze-thaw cycles. Microstructural observation revealed that the cross-linking of HA and TH inhibited the ice crystal damage. In-vitro digestive characterization indicated that HA and TH prevented digestive enzymes from destroying the droplet structure, realising efficient delivery of curcumin. Among them, the bioaccessibility and stability of curcumin were improved by 8.19 % and 15.25 %. Moreover, ¹HNMR analysis demonstrated that the stabilization of HA and TH at the oil-water interface improved the antioxidant properties of the emulsion.

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以糖类为媒介的接枝蛋白稳定皮克林乳剂：提高姜黄素的冻融稳定性和消化延迟释放性

为了提高乳液的冻融稳定性，我们制备了接枝蛋白质稳定的皮克林乳液，并通过与透明质酸（HA）和曲哈糖（TH）的混合进行了表征。结果表明，透明质酸与蛋白质交联，在液滴上形成一层表面涂层。树胶糖通过空间斥力防止聚集，与透明质酸结合后，乳液的粒径从 35.95 μm 显著减小到 22.99 μm。乳液在冻融循环后对液滴絮凝具有良好的稳定性。微观结构观察表明，HA 和 TH 的交联抑制了冰晶的破坏。体外消化特性表明，HA 和 TH 能阻止消化酶破坏液滴结构，实现姜黄素的高效输送。其中，姜黄素的生物可及性和稳定性分别提高了 8.19% 和 15.25%。此外，1HNMR 分析表明，HA 和 TH 在油水界面的稳定性提高了乳液的抗氧化性。

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来源期刊

Food Structure-Netherlands Chemical Engineering-Bioengineering

CiteScore

7.20

自引率

0.00%

发文量

期刊介绍： Food Structure is the premier international forum devoted to the publication of high-quality original research on food structure. The focus of this journal is on food structure in the context of its relationship with molecular composition, processing and macroscopic properties (e.g., shelf stability, sensory properties, etc.). Manuscripts that only report qualitative findings and micrographs and that lack sound hypothesis-driven, quantitative structure-function research are not accepted. Significance of the research findings for the food science community and/or industry must also be highlighted.