Xiao Jie, Li Chao, Huang Qingrong
Department of Food Science, Rutgers University , 65 Dudley Road, New Brunswick, New Jersey 08901, United States.
College of Light Industry and Food Science, South China University of Technology , Wushan Road 381, Guangzhou 510640, China.
J Agric Food Chem. 2015 Dec 2;63(47):10263-70. doi: 10.1021/acs.jafc.5b04385. Epub 2015 Nov 19.
Kafirin nanoparticle-stabilized Pickering emulsions (KPEs) were used to encapsulate curcumin. The stability of KPEs under processing conditions and their protective effects against photo-oxidation of curcumin and lipid oxidation of oil in emulsions, as well as the digestion profiles in gastrointestinal tract, were investigated. KPEs were found to be more stable under acidic than basic environment, and elevated temperature induced their structural instability. The protective effect of KPEs on the chemical stability of curcumin was manifested when subjected to UV radiation as compared to other comparable formulations, such as bulk oil or Tween 80 stabilized emulsions (TEs). Meanwhile, the lipid oxidation rate was retarded in KPEs as compared to those of TEs. Due to hydrolysis of pepsin, KPEs could not survive through the gastric digestion process. After the intestinal digestion process, the extent of lipolysis of KPEs and the curcumin bioaccessibility fell between those of TEs and bulk oil. These results will fill the gap between the physicochemical properties of protein particle-based Pickering emulsions and their realistic applications in the oral delivery of functional food ingredients.
使用 kafirin 纳米颗粒稳定的皮克林乳液（KPEs）来包封姜黄素。研究了 KPEs 在加工条件下的稳定性、其对姜黄素光氧化和乳液中油的脂质氧化的保护作用，以及在胃肠道中的消化情况。发现 KPEs 在酸性环境下比碱性环境下更稳定，升高温度会导致其结构不稳定。与其他类似配方（如散装油或吐温 80 稳定的乳液（TEs））相比，KPEs 在受到紫外线辐射时对姜黄素的化学稳定性具有保护作用。同时，与 TEs 相比，KPEs 中的脂质氧化速率有所减缓。由于胃蛋白酶的水解作用，KPEs 无法在胃消化过程中存活。在肠道消化过程后，KPEs 的脂肪分解程度和姜黄素的生物可及性介于 TEs 和散装油之间。这些结果将填补基于蛋白质颗粒的皮克林乳液的物理化学性质与其在功能性食品成分口服递送中的实际应用之间的空白。
