Interfacial reorganization and functional enhancement of nanoemulsions co-loaded with ginsenoside and non-ginsenoside extracts

IF 3.1 3区农林科学 Q3 FOOD SCIENCE & TECHNOLOGY

Food Science and Biotechnology Pub Date : 2026-04-06 DOI:10.1007/s10068-026-02131-x

Kyeong-Ok Choi, Dahyeon Kim, Taiyoung Kang

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Abstract

Nanoemulsions were prepared with a ginsenoside-rich extract (GE), a non-ginsenoside extract (NGE), and their combination to investigate how heterogeneous components influence droplet interfacial properties. All formulations produced nanoscale droplets. TEM revealed compositional differences in morphology, with NGE-containing formulations exhibiting more irregular structures. FALT analysis showed that both GE and NGE increased interfacial layer thickness compared with blank formulations, with NGE producing a greater effect, while the combined GE/NGE nanoemulsion exhibited reduced thickness, suggesting interfacial restructuring. Encapsulation efficiency depended on ginsenoside aglycone type, with PPD-type compounds showing higher incorporation than PPT-type. NGE-containing systems demonstrated improved freeze–thaw and storage stability. During simulated digestion, GE/NGE nanoemulsions exhibited the greatest lipid hydrolysis extent, consistent with altered interfacial organization. Cellular uptake assays showed selective permeability of Rb1 and Rg1, with GE/NGE achieving the highest Rb1 transport and modest downregulation of inflammatory markers. Overall, co-encapsulation modulates interfacial architecture, thereby influencing functional performance.

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人参皂苷与非人参皂苷共载纳米乳的界面重组与功能增强

采用富含人参皂苷提取物（GE）和非人参皂苷提取物（NGE）制备纳米乳液，并研究它们的组合对液滴界面性质的影响。所有的配方都能产生纳米级液滴。透射电镜显示，含nge的配方表现出更不规则的结构。FALT分析显示，与空白配方相比，GE和NGE均增加了界面层厚度，其中NGE的作用更大，而GE/NGE复合纳米乳的厚度则有所减少，表明界面重构。包封率与人参皂苷苷元类型有关，ppd型包封率高于ppt型包封率。含有nge的系统表现出更好的冻融和储存稳定性。在模拟消化过程中，GE/NGE纳米乳表现出最大的脂质水解程度，这与界面组织的改变一致。细胞摄取试验显示Rb1和Rg1的选择性通透性，GE/NGE实现了最高的Rb1转运和适度的炎症标志物下调。总的来说，共封装调节了接口架构，从而影响了功能性能。

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来源期刊

Food Science and Biotechnology FOOD SCIENCE & TECHNOLOGY-

CiteScore

5.40

自引率

3.40%

发文量

174

审稿时长

2.3 months

期刊介绍： The FSB journal covers food chemistry and analysis for compositional and physiological activity changes, food hygiene and toxicology, food microbiology and biotechnology, and food engineering involved in during and after food processing through physical, chemical, and biological ways. Consumer perception and sensory evaluation on processed foods are accepted only when they are relevant to the laboratory research work. As a general rule, manuscripts dealing with analysis and efficacy of extracts from natural resources prior to the processing or without any related food processing may not be considered within the scope of the journal. The FSB journal does not deal with only local interest and a lack of significant scientific merit. The main scope of our journal is seeking for human health and wellness through constructive works and new findings in food science and biotechnology field.