Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Laboratory for Food Quality and Safety, Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science & Nutritional Engineering , China Agricultural University , Beijing , 100083 , P. R. China.
J Agric Food Chem. 2019 Jan 30;67(4):1197-1208. doi: 10.1021/acs.jafc.8b03240. Epub 2019 Jan 17.
In this study, both zein colloidal particles (ZCPs) and propylene glycol alginate (PGA) were simultaneously applied to prepare novel bilayer emulsions using the method of layer-by-layer (LBL) electrostatic deposition. The effects of different concentrations of PGA as well as incorporating sequences of ZCPs and PGA on physical stability and microstructure of bilayer emulsions were investigated. Furthermore, optical microscopy as well as confocal laser scanning microscopy (CLSM) showed that the oil droplets presented uniform spheres and a compact network appeared in bilayer emulsion. Compared to the Pickering emulsion stabilized by ZCPs alone, novel bilayer emulsions exhibited simultaneous and long-term stability against creaming, coalescence, and Ostwald ripening due to the unique interface framework of a particle-polysaccharide hierarchical structure. Novel bilayer emulsions synergistically stabilized by colloidal particles and biopolymers were designed by using interfacial engineering, and a promising pathway was found to produce stable bilayer emulsions for the delivery of bioactive compounds.
在这项研究中，同时使用玉米醇溶蛋白胶体粒子（ZCP）和藻酸丙二醇酯（PGA），采用层层（LBL）静电沉积的方法制备新型双层乳液。考察了不同浓度的 PGA 以及 ZCP 和 PGA 加入顺序对双层乳液物理稳定性和微观结构的影响。此外，光学显微镜和共聚焦激光扫描显微镜（CLSM）表明，油滴呈现均匀的球体，双层乳液中出现了紧密的网络。与单独由 ZCP 稳定的 Pickering 乳液相比，由于颗粒-多糖分层结构的独特界面骨架，新型双层乳液表现出协同的、长期的抗聚结、抗乳析和奥斯特瓦尔德熟化稳定性。通过界面工程设计协同稳定的新型双层乳液胶体粒子和生物聚合物，为生物活性化合物的递送找到了生产稳定双层乳液的有前途的途径。
