High internal phase Pickering emulsion stabilized by thermally treated quinoa protein isolate: Improved stability and bioaccessibility of curcumin and astaxanthin

IF 3.2 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Journal of Food Science Pub Date : 2025-04-24 DOI:10.1111/1750-3841.70192

Jiaojiao Chang, Yong Zhao, Jingwen Xu

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引用次数: 0

Abstract

High internal phase Pickering emulsions (HIPPEs) were stabilized by thermally treated quinoa protein isolate (QPI), including atmospheric pressure boiling (AB), high pressure boiling (HPB), and baking (B), respectively, for the encapsulation of curcumin (CUR) and astaxanthin (AST) to retard its degradation during storage and improve their bioaccessibility. The QPI dispersion was sonicated to generate nanoparticles for the production of HIPPEs. Thermal treatments caused the reduction in the particle size and increased water contact angle compared to the control QPI nanoparticles, and further improving the emulsion properties of QPI. The microstructure results further supported the nature of oil-in-water of HIPPEs stabilized by QPI nanoparticles by showing that the nanoparticles formed a tight interfacial film and closely coated the surface of oil droplets. Thermal treatment reduced the droplet size by approximately 11%, 15%, and 3% for HIPPEs stabilized by AB-QPI, HPB-QPI, and B-QPI, respectively, compared to those of control QPI, which effectively improved the emulsion's viscoelasticity and storage stability. Retention rate and bioaccessibility of CUR and AST in HIPPEs were improved compared to the encapsulation by corn oil, showing HPB-QPI > AB-QPI > B-QPI > control QPI. HIPPEs stabilized by thermally treated QPI-protected lipophilic bioactive compounds and were beneficial for the advancement of functional foods based on QPI.

Practical Application

The emulsifying properties of QPI nanoparticles were significantly improved after thermal treatment. High internal phase Pickering emulsion stabilized by thermally treated QPI nanoparticles significantly improved the stability and bioaccessibility of curcumin and astaxanthin. It provides a theoretical basis for utilizing thermally treated QPI nanoparticles as emulsifiers in delivery systems, broadening the development of curcumin and astaxanthin in the food and pharmaceutical fields.

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经热处理的藜麦分离蛋白稳定的高内相皮克林乳剂：提高姜黄素和虾青素的稳定性和生物可及性

采用常压煮沸（AB）、高压煮沸（HPB）和烘烤(B)对藜麦分离蛋白（QPI）进行热稳定性处理，制备高内相Pickering乳剂（hipe），包封姜黄素（CUR）和虾青素（AST），延缓其在贮藏过程中的降解，提高其生物可及性。对QPI分散体进行超声处理，生成用于生产hipes的纳米颗粒。与对照QPI纳米颗粒相比，热处理使其粒径减小，水接触角增大，进一步改善了QPI的乳液性能。微观结构结果进一步支持了QPI纳米颗粒稳定的hipes的水包油性质，表明纳米颗粒形成了紧密的界面膜，并紧密地包裹在油滴表面。经热处理后，AB-QPI、HPB-QPI和B-QPI稳定的hipes与对照QPI相比，分别减小了约11%、15%和3%的液滴尺寸，有效地提高了乳液的粘弹性和储存稳定性。与玉米油包封相比，HPB-QPI和AST在hipes中的保留率和生物可及性都有所提高。AB-QPI祝辞B-QPI祝辞控制QPI。热处理的QPI保护的亲脂性生物活性化合物稳定了hipes，有利于基于QPI的功能食品的发展。经热处理后，纳米QPI的乳化性能明显改善。经热处理的纳米QPI稳定的高内相皮克林乳明显提高了姜黄素和虾青素的稳定性和生物可及性。为利用经热处理的QPI纳米颗粒作为乳化剂用于输送系统提供了理论依据，拓宽了姜黄素和虾青素在食品和制药领域的发展。

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来源期刊

Journal of Food Science 工程技术-食品科技

CiteScore

7.10

自引率

2.60%

发文量

412

审稿时长

3.1 months

期刊介绍： The goal of the Journal of Food Science is to offer scientists, researchers, and other food professionals the opportunity to share knowledge of scientific advancements in the myriad disciplines affecting their work, through a respected peer-reviewed publication. The Journal of Food Science serves as an international forum for vital research and developments in food science. The range of topics covered in the journal include: -Concise Reviews and Hypotheses in Food Science -New Horizons in Food Research -Integrated Food Science -Food Chemistry -Food Engineering, Materials Science, and Nanotechnology -Food Microbiology and Safety -Sensory and Consumer Sciences -Health, Nutrition, and Food -Toxicology and Chemical Food Safety The Journal of Food Science publishes peer-reviewed articles that cover all aspects of food science, including safety and nutrition. Reviews should be 15 to 50 typewritten pages (including tables, figures, and references), should provide in-depth coverage of a narrowly defined topic, and should embody careful evaluation (weaknesses, strengths, explanation of discrepancies in results among similar studies) of all pertinent studies, so that insightful interpretations and conclusions can be presented. Hypothesis papers are especially appropriate in pioneering areas of research or important areas that are afflicted by scientific controversy.