Structural stabilization and nutrients delivery of emulsion gels under electrostatic assembly of whey protein isolate fibril and Artemisia sphaerocephala Krasch polysaccharide

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids Pub Date : 2025-07-16 DOI:10.1016/j.foodhyd.2025.111763

Lirong Lu , Xiaolin Yao , Qian Ju , Dan Li , Jianxiong Yue , Ning Liu , Adam Midgley , Mouming Zhao , Katsuyoshi Nishinari , Guoliang Li

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Abstract

Emulsion gels are dual carriers of hydrophilic/hydrophobic nutrients that can be used as nutrient enhancers. This study used the mineral Fe²⁺ and the functional lipid DHA as model nutrients. The electrostatic assembly behavior of whey protein isolates fibril (WPIF) and Artemisia sphaerocephala Krasch polysaccharide (ASKP) was used to form a specific emulsion structure. When crosslinked with iron ions, a composite emulsion gel (CEG) with a random arrangement interface-semi-interpenetrated network and a phase separation emulsion gel (PEG) with an aligned arrangement interface-layered network were constructed. The results showed that PEG exhibited a looser layered network structure, lower gel strength and viscoelasticity. However, following simulated gastrointestinal digestion, both emulsion gels demonstrated the capacity to achieve intestinal targeting. Due to the stepwise crosslinking of aligned WPIF-Fe²⁺ and ASKP-Fe³⁺ in the formation of the PEG system, it exhibited sustained-release digestion behavior and nutrient release efficiency. The iron ions were almost entirely released (>98%) from both gels, and the release rate of free fatty acids (FFAs) was higher for PEG than CEG. The efficiency of nutrient absorption was significantly higher than that of the Free group, which exhibited significantly enhanced transcellular membrane capacity. The relative bioavailability of iron in PEG and CEG reached 135% and 128%, respectively. In this study, emulsion gels were constructed in a novel cross-linking manner for dual-nutrient (Fe²⁺ and DHA) synergistic delivery, showing considerable promise for enhanced nutrient delivery and controlled release.

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乳清分离蛋白原纤维与黄花蒿多糖静电组装下乳化液凝胶的结构稳定与营养传递

乳液凝胶是亲水/疏水营养物质的双重载体，可以用作营养增强剂。本研究以矿物质Fe2+和功能性脂质DHA作为模型营养素。利用乳清蛋白分离纤维（WPIF）和沙蒿多糖（ASKP）的静电组装行为形成特定的乳状结构。当与铁离子交联时，构建了具有随机排列界面半互穿网络的复合乳液凝胶（CEG）和具有排列界面层状网络的相分离凝胶（PEG）。结果表明，聚乙二醇具有较松散的层状网络结构，凝胶强度和粘弹性较低。然而，在模拟胃肠道消化后，两种乳剂凝胶都显示出了实现肠道靶向的能力。由于排列的WPIF-Fe2+和ASKP-Fe3+在聚乙二醇体系的形成过程中逐步交联，表现出缓释消化行为和养分释放效率。铁离子几乎完全从两种凝胶中释放出来（98%），PEG的游离脂肪酸（FFAs）释放率高于CEG。营养物质吸收效率显著高于游离组，跨细胞膜容量显著增强。PEG和CEG中铁的相对生物利用度分别达到135%和128%。在本研究中，以新型交联方式构建乳状凝胶，用于双营养素（铁2+和DHA）协同递送，在增强营养素递送和控释方面具有相当大的前景。

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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.