Emulsions and oleogels stabilized by egg white protein-tannic acid-xanthan gum conjugate: Preparation, characterization and potential application in curcumin

IF 8.7 1区化学 Q1 BIOCHEMISTRY & MOLECULAR BIOLOGY

International Journal of Biological Macromolecules Pub Date : 2025-06-01 Epub Date: 2025-05-13 DOI:10.1016/j.ijbiomac.2025.144211

Zenghong Xing , Hongtao Chen , Yuzhong Yan , Deming Gong , Guowen Zhang

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Abstract

In this study, the egg white protein (EWP)-tannic acid (TA)-xanthan gum (XG) ternary conjugate was used to construct emulsion and oleogel delivery systems to load curcumin. The effect of EWP-TA-XG conjugate concentration on the properties of emulsions and oleogels as well as the digestion characteristics of curcumin-loaded emulsion and oleogel were investigated. It was found that with the increase of EWP-TA-XG conjugate concentration, the D[4, 3] of emulsions decreased, while the absolute value of zeta potential and the stability of the emulsions increased. All emulsions showed good stability after centrifugation at different temperature, pH and ionic strength. Additionally, the emulsions at high concentrations of EWP-TA-XG conjugate (0.6–1.0 %, wt) had high viscosity and good gel property. As the concentration of EWP-TA-XG conjugate increased, the oil binding capacity of oleogels enhanced (90.38–99.87 %), and all oleogels showed solid behaviors (G′ > G″). The oleogels had a higher antioxidant activity than bulk oil, and their antioxidant capacity was positively correlated with the concentration of EWP-TA-XG conjugate. It was also found that the free fatty acid release rate and bioaccessibility of curcumin in the emulsion (66.63 % and 65.53 %) and oleogel (64.24 % and 62.20 %) systems were significantly improved compared to those in bulk oil (30.63 % and 29.75 %), indicating that the emulsion and oleogel delivery systems played a good protective role in the delivery of curcumin. This study may offer novel insights into the development of EWP-TA-XG conjugates-based emulsion and oleogel as delivery systems in encapsulating and delivering fat-soluble active substances.

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蛋清蛋白-单宁酸-黄原胶偶联物稳定乳状和油凝胶：制备、表征及其在姜黄素中的潜在应用

本研究以蛋白(EWP)-单宁酸(TA)-黄原胶（XG）三元缀合物为载体，构建了姜黄素乳状液和油凝胶载药体系。考察了EWP-TA-XG共轭物浓度对乳剂和油凝胶性能的影响，以及负载姜黄素的乳剂和油凝胶的消化特性。结果发现，随着EWP-TA-XG共轭物浓度的增加，乳状液的D[4,3]减小，zeta电位绝对值增大，乳状液的稳定性提高。在不同温度、pH值和离子强度下离心后，乳状液均表现出良好的稳定性。此外，在高浓度EWP-TA-XG共轭物（0.6 - 1.0%,wt）下，乳液具有高粘度和良好的凝胶性能。随着EWP-TA-XG共轭物浓度的增加，油凝胶的油结合能力增强（90.38 ~ 99.87%），所有油凝胶都表现出固相行为(G′>；G”)。该油凝胶的抗氧化活性高于普通油，其抗氧化能力与EWP-TA-XG共轭物的浓度呈正相关。乳剂体系（66.63%、65.53%）和油凝胶体系（64.24%、62.20%）中姜黄素的游离脂肪酸释放率和生物可及性较散装油体系（30.63%、29.75%）有显著提高，说明乳剂体系和油凝胶体系对姜黄素的传递具有良好的保护作用。该研究可能为开发基于EWP-TA-XG缀合物的乳液和油凝胶作为脂溶性活性物质的包封和递送系统提供新的见解。

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来源期刊

International Journal of Biological Macromolecules 生物-生化与分子生物学

CiteScore

13.70

自引率

9.80%

发文量

2728

审稿时长

64 days

期刊介绍： The International Journal of Biological Macromolecules is a well-established international journal dedicated to research on the chemical and biological aspects of natural macromolecules. Focusing on proteins, macromolecular carbohydrates, glycoproteins, proteoglycans, lignins, biological poly-acids, and nucleic acids, the journal presents the latest findings in molecular structure, properties, biological activities, interactions, modifications, and functional properties. Papers must offer new and novel insights, encompassing related model systems, structural conformational studies, theoretical developments, and analytical techniques. Each paper is required to primarily focus on at least one named biological macromolecule, reflected in the title, abstract, and text.