Study of Zn2+ complexation driven zein-based W/O/W Pickering emulsions for enhancing curcumin bioaccessibility and fluorouracil bioactivity

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids Pub Date : 2025-02-18 DOI:10.1016/j.foodhyd.2025.111243

Long Deng , Junqiu Liao , Weiqi Liu , Shiyuan Liu , Xiaoxiao Liang , Rujin Zhou , Yanbin Jiang

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引用次数: 0

Abstract

Overcoming gastrointestinal tract barriers to enhance bioavailability is a major challenge for oral delivery. The innovative design of multi-compartment functional Pickering emulsions would provide an ideal option for targeted co-delivery of bioactive components. In this study, pH-responsive water-in-oil-in-water (W/O/W) Pickering double emulsions co-loaded with curcumin and fluorouracil were fabricated by zein/anthocyanin (ACN)/Zn²⁺ nanoparticles (ZAZn NPs) via a one-step emulsification process. The unique emulsifier was designed by depositing ACN-Zn²⁺ complexes on zein nanoparticles (zein NPs). The binding of ACN to the nanoparticle surface through hydrogen bonding interaction enhanced the hydrophilization and stimuli-response of zein NPs. Furthermore, the co-ordination of Zn²⁺ and ACN facilitated the formation of nanoparticles with near-neutral wettability, which served as the dominant driving force for the one-step generation of W/O/W Pickering emulsions. The droplet size, distribution and internal structure of Pickering double emulsions were influenced by nanoparticle concentration and oil fraction. Due to Zn²⁺ complexation with curcumin at the oil/water interface, the W/O/W Pickering emulsions obtained exhibited high curcumin encapsulation efficiency (91.2%) and free fatty acid release degree (65.9%), resulting in increased bio-accessibility (71.0%). The simulated gastrointestinal release demonstrated that curcumin and fluorouracil achieved controlled intestinal release, which was driven by a pH-mediated competitive adsorption-desorption mechanism. Moreover, in vitro cell experiments showed that co-encapsulated Pickering double emulsions exhibited 2.5 times greater bio-activity than those containing fluorouracil only. This facile strategy for preparing Pickering double emulsions is promising for the co-delivery of different physico-chemical bio-active compounds, which would improve oral bio-accessibility and bio-activity.

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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.