Yang Ye , Guixiang Jia , Fei Chen , Xinyue Gou , Qihang Shui , Yang Wang , Yang Liu
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引用次数: 0
Abstract
In this study, the role of Pickering emulsions stabilized with soybean isolate protein (SPI)/curcumin (Cur) conjugates in preserving the storage and gastrointestinal digestive activity of Lactobacillus plantarum powder is demonstrated. At pH 9, SPI-Cur conjugate exhibited excellent particle size, wettability, interfacial properties, and emulsification characteristics. Stabilization of O/W Pickering emulsion by SPI-Cur conjugate resulted in the smallest particle size (6.60 μm) and the best stability at a water-oil fraction (φ) of 0.8 and an emulsifier concentration (c) of 3 g/100 mL. The viability of Lactobacillus plantarum encapsulated in the Pickering emulsion was significantly higher than that of free Lactobacillus plantarum (4.1 × 106 CFU/g), with values of 1.11 × 107 CFU/g and 2.02 × 107 CFU/g, respectively. These results demonstrate that the Pickering emulsion effectively protects probiotic viability. Therefore, this emulsification technology provides a novel strategy to safeguard probiotics and enhance their ability to resist harsh environments.
期刊介绍:
LWT - Food Science and Technology is an international journal that publishes innovative papers in the fields of food chemistry, biochemistry, microbiology, technology and nutrition. The work described should be innovative either in the approach or in the methods used. The significance of the results either for the science community or for the food industry must also be specified. Contributions written in English are welcomed in the form of review articles, short reviews, research papers, and research notes. Papers featuring animal trials and cell cultures are outside the scope of the journal and will not be considered for publication.