Cellulose nanocrystal-stabilized Pickering emulsion improved sesamolin’s physicochemical properties, stability, and anti-tyrosinase activity

IF 5.6 3区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Structure-Netherlands Pub Date : 2023-04-01 DOI:10.1016/j.foostr.2023.100324

Reny Rosalina , Khanita Kamwilaisak , Khaetthareeya Sutthanut , Natthida Weerapreeyakul

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引用次数: 2

Abstract

This work aimed to formulate oil-in-water Pickering emulsions using carboxylated-cellulose nanocrystal (cCNC) to encapsulate sesamolin to overcome sesamolin’s poor solubility. The formulations were prepared by varying the oil/water ratio, cCNC, and sesamolin concentrations. Their droplet size, charge, morphology, stability, and an in vitro tyrosinase inhibitory activity were investigated. Sesamolin was successfully loaded at a concentration 21 times greater than that found naturally in sesame oil. The droplet size of the emulsion was a micron size (38–95 µm), with a higher oil concentration and a zeta potential between − 26 to − 36 mV. Formulation with 1%w/v of cCNC and 10%v/v of oil showed the best stability during storage under the condition studied. High-loaded-sesamolin emulsion showed a similar creaming index to an emulsion containing only sesame oil, demonstrating that high-loaded sesamolin did not decrease the stability. The most stable formulation exerted anti-tyrosinase activity 11 times higher than pure sesamolin. The Pickering emulsion successfully loaded and enhanced the solubility of sesamolin in the aqueous system. The obtained stable emulsion was compatible with the hydrophilic phase. Consequently, Cellulose-based Pickering emulsion has the potential as a sesamolin delivery system in vitro or in vivo further studies.

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纤维素纳米晶稳定的Pickering乳液改善了芝麻素的理化性质、稳定性和抗酪氨酸酶活性

利用羧化纤维素纳米晶体(cCNC)包封芝麻素，制备水包油Pickering乳状液，以克服芝麻素溶解性差的问题。通过改变油/水比、cCNC和芝麻素浓度来制备配方。研究了它们的液滴大小、电荷、形态、稳定性和体外酪氨酸酶抑制活性。芝麻油的浓度是天然芝麻油的21倍。乳液的液滴尺寸为微米(38 ~ 95µm)，油浓度较高，zeta电位在−26 ~−36 mV之间。在所研究的条件下，以1%w/v的cCNC和10%v/v的油为最佳的贮存稳定性。高负荷芝麻素乳液的乳化指数与仅含芝麻油的乳液相似，表明高负荷芝麻素不会降低乳液的稳定性。最稳定配方的抗酪氨酸酶活性比纯芝麻素高11倍。皮克林乳液成功地负载了芝麻素，并提高了其在水体系中的溶解度。所制得的稳定乳液与亲水性相相容。因此，纤维素基皮克林乳剂在体外或体内进一步研究中具有作为芝麻素输送系统的潜力。

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来源期刊

Food Structure-Netherlands Chemical Engineering-Bioengineering

CiteScore

7.20

自引率

0.00%

发文量

期刊介绍： Food Structure is the premier international forum devoted to the publication of high-quality original research on food structure. The focus of this journal is on food structure in the context of its relationship with molecular composition, processing and macroscopic properties (e.g., shelf stability, sensory properties, etc.). Manuscripts that only report qualitative findings and micrographs and that lack sound hypothesis-driven, quantitative structure-function research are not accepted. Significance of the research findings for the food science community and/or industry must also be highlighted.