{"title":"卵清蛋白原纤维稳定的油凝胶基皮克林乳剂提高虾青素的生物可及性","authors":"Zihua Wang , Yuxing Gao , Zihao Wei , Changhu Xue","doi":"10.1016/j.foodres.2022.111790","DOIUrl":null,"url":null,"abstract":"<div><p>The present study aimed to enhance the bioaccessibility of hydrophobic astaxanthin (AST) by developing food-grade emulsion systems. Ovalbumin (OVA) fibrils and candelilla wax-based oleogels were prepared for the next fabrication of AST-loaded oleogel-based Pickering emulsions. The food-grade oleogel was obtained by mixing 0.7% (w/w) candelilla wax and soybean oil. The nano-scale OVA fibrils were observed by transmission electron microscope. SDS-PAGE analysis of OVA fibrils displayed the appearance of peptides with molecular weight around 10 kDa. Contact angle measurement indicated that excellent amphiphilicity endowed OVA fibrils with satisfactory Pickering emulsifier performance. The obtained oleogel-based Pickering emulsions displayed ultrastability during 90-day storage and outstanding freeze-thaw stability. Furthermore, the superiority of AST-loaded oleogel-based Pickering emulsion was further reflected in the apparently ameliorative lipolysis extent and AST bioaccessibility compared with oleogel. This work would facilitate the utilization of OVA and the development of oleogel-based Pickering emulsions with desirable nutraceutical bioaccessibility.</p></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":null,"pages":null},"PeriodicalIF":7.0000,"publicationDate":"2022-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"18","resultStr":"{\"title\":\"Ovalbumin fibril-stabilized oleogel-based Pickering emulsions improve astaxanthin bioaccessibility\",\"authors\":\"Zihua Wang , Yuxing Gao , Zihao Wei , Changhu Xue\",\"doi\":\"10.1016/j.foodres.2022.111790\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><p>The present study aimed to enhance the bioaccessibility of hydrophobic astaxanthin (AST) by developing food-grade emulsion systems. Ovalbumin (OVA) fibrils and candelilla wax-based oleogels were prepared for the next fabrication of AST-loaded oleogel-based Pickering emulsions. The food-grade oleogel was obtained by mixing 0.7% (w/w) candelilla wax and soybean oil. The nano-scale OVA fibrils were observed by transmission electron microscope. SDS-PAGE analysis of OVA fibrils displayed the appearance of peptides with molecular weight around 10 kDa. Contact angle measurement indicated that excellent amphiphilicity endowed OVA fibrils with satisfactory Pickering emulsifier performance. The obtained oleogel-based Pickering emulsions displayed ultrastability during 90-day storage and outstanding freeze-thaw stability. Furthermore, the superiority of AST-loaded oleogel-based Pickering emulsion was further reflected in the apparently ameliorative lipolysis extent and AST bioaccessibility compared with oleogel. This work would facilitate the utilization of OVA and the development of oleogel-based Pickering emulsions with desirable nutraceutical bioaccessibility.</p></div>\",\"PeriodicalId\":323,\"journal\":{\"name\":\"Food Research International\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":7.0000,\"publicationDate\":\"2022-11-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"18\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Food Research International\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://www.sciencedirect.com/science/article/pii/S0963996922008481\",\"RegionNum\":1,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q1\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Research International","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S0963996922008481","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
The present study aimed to enhance the bioaccessibility of hydrophobic astaxanthin (AST) by developing food-grade emulsion systems. Ovalbumin (OVA) fibrils and candelilla wax-based oleogels were prepared for the next fabrication of AST-loaded oleogel-based Pickering emulsions. The food-grade oleogel was obtained by mixing 0.7% (w/w) candelilla wax and soybean oil. The nano-scale OVA fibrils were observed by transmission electron microscope. SDS-PAGE analysis of OVA fibrils displayed the appearance of peptides with molecular weight around 10 kDa. Contact angle measurement indicated that excellent amphiphilicity endowed OVA fibrils with satisfactory Pickering emulsifier performance. The obtained oleogel-based Pickering emulsions displayed ultrastability during 90-day storage and outstanding freeze-thaw stability. Furthermore, the superiority of AST-loaded oleogel-based Pickering emulsion was further reflected in the apparently ameliorative lipolysis extent and AST bioaccessibility compared with oleogel. This work would facilitate the utilization of OVA and the development of oleogel-based Pickering emulsions with desirable nutraceutical bioaccessibility.
期刊介绍:
Food Research International serves as a rapid dissemination platform for significant and impactful research in food science, technology, engineering, and nutrition. The journal focuses on publishing novel, high-quality, and high-impact review papers, original research papers, and letters to the editors across various disciplines in the science and technology of food. Additionally, it follows a policy of publishing special issues on topical and emergent subjects in food research or related areas. Selected, peer-reviewed papers from scientific meetings, workshops, and conferences on the science, technology, and engineering of foods are also featured in special issues.