Study on the Regulation of Lutein Release and Bioaccessibility by 3D Printing Interval Multi-layer Structure of Lutein Emulsion Gel

IF 5.3 2区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food and Bioprocess Technology Pub Date : 2025-02-22 DOI:10.1007/s11947-025-03786-w

Minghui Zhao, Yayuan Xu, Zhuqing Dai, Yunhe Lian, Zhongyuan Zhang, Lei Feng, Meimei Nie, Chunquan Liu, Dajing Li, Di Wu

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引用次数: 0

Abstract

In this study, four types of lutein emulsion gel with different interval multi-layer structures were prepared through 3D printing technology with double nozzles. The lutein release curves and the release kinetics revealed that the design of different interval multi-layer structures achieved the time-lagged release of lutein and changed its release mechanism. The kinetic changes of lutein bioaccessibility indicated that the time-lagged release of lutein leaded to the slow micellization of lutein, and improved its bioaccessibility. The release behavior of lutein was significantly correlated with its bioaccessibility. Further analysis of the FFAs release indicated that the release rate and final release degree of FFAs of the samples with lutein time-lagged release were high. Furthermore, the kinetics analysis of micellar fraction revealed that high concentrations of fatty acids, especially unsaturated fatty acids, could be found in the lutein time-lagged release samples. And the micellization rate of fatty acids had a similar trend to lutein. In addition, the particle size distribution of the mixed micellar phase suggested that the high concentration of fatty acid reduced the particle size, which enhanced lutein bioaccessibility. Overall, the regulation of lutein release characteristic through a 3D printing system with different interval multi-layer structures could enhance its bioaccessibility, which will provide new ideas for design delivery systems.

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3D打印间隔多层叶黄素乳液凝胶调控叶黄素释放及生物可及性的研究

本研究通过双喷嘴3D打印技术制备了四种不同间隔多层结构的叶黄素乳液凝胶。叶黄素释放曲线和释放动力学表明，不同间距多层结构的设计实现了叶黄素的时滞释放，改变了叶黄素的释放机制。叶黄素生物可及性的动力学变化表明，叶黄素释放滞后导致叶黄素胶束化缓慢，提高了叶黄素的生物可及性。叶黄素的释放行为与其生物可及性显著相关。进一步分析结果表明，叶黄素时滞释放样品的游离脂肪酸的释放率和最终释放度较高。此外，胶束组分动力学分析表明，叶黄素缓释样品中含有高浓度的脂肪酸，尤其是不饱和脂肪酸。脂肪酸的胶束化速率与叶黄素的趋势相似。此外，混合胶束相的粒径分布表明，高浓度脂肪酸降低了叶黄素的粒径，增强了叶黄素的生物可及性。综上所述，通过不同间隔多层结构的3D打印系统调节叶黄素的释放特性可以提高其生物可及性，这将为设计叶黄素释放系统提供新的思路。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Food and Bioprocess Technology 农林科学-食品科技

CiteScore

9.50

自引率

19.60%

发文量

200

审稿时长

2.8 months

期刊介绍： Food and Bioprocess Technology provides an effective and timely platform for cutting-edge high quality original papers in the engineering and science of all types of food processing technologies, from the original food supply source to the consumer’s dinner table. It aims to be a leading international journal for the multidisciplinary agri-food research community. The journal focuses especially on experimental or theoretical research findings that have the potential for helping the agri-food industry to improve process efficiency, enhance product quality and, extend shelf-life of fresh and processed agri-food products. The editors present critical reviews on new perspectives to established processes, innovative and emerging technologies, and trends and future research in food and bioproducts processing. The journal also publishes short communications for rapidly disseminating preliminary results, letters to the Editor on recent developments and controversy, and book reviews.