Department of Food Science, Cornell University, Stocking Hall, Ithaca, NY 14853, USA.
PepsiCo Inc., Hawthorne, NY 10532, USA.
Food Chem. 2020 Mar 30;309:125795. doi: 10.1016/j.foodchem.2019.125795. Epub 2019 Oct 26.
The efficiency of drug delivery and sensory perception is intertwined with mucoadhesive systems. The physiochemical characteristics of mucus induce flocculation of emulsion droplets, which could significantly influence their sensory perception. In this study, we investigated the interactions between pectin- and carrageenan-coated nanoemulsions with mucin. The size and ζ-potential changes in the nanoemulsions were investigated at pHs 3.0-5.0. The results showed no significant differences (p > 0.05) in size without the addition of gums; however, the ζ-potential decreases from 2.92 mV to -2.51 mV as pH increased. The stability of nanoemulsions over the extended time (15 days) and at elevated temperature (60 °C) resulted in minimal degree of phase separation observed. The mucin particle size method was employed to characterize mucin-nanoemulsion interactions. Results confirmed that mucin-emulsion complexes were formed instantaneously mostly due to electrostatic interactions. The contact angle analysis and UV-Vis spectroscopy confirmed contribution of wetting and absorption mechanisms in the mucin interactions.
药物输送和感官感知的效率与黏膜黏附系统交织在一起。黏液的物理化学特性会引起乳液液滴的絮凝，这会显著影响它们的感官感知。在这项研究中，我们研究了果胶和卡拉胶包被的纳米乳液与黏蛋白之间的相互作用。在 pH 值为 3.0-5.0 时，研究了纳米乳液的粒径和 ζ-电位变化。结果表明，在没有添加胶的情况下，粒径没有显著差异（p > 0.05）；然而，随着 pH 值的升高，ζ-电位从 2.92 mV 降至-2.51 mV。纳米乳液在延长时间（15 天）和升高温度（60°C）下的稳定性导致观察到最小程度的相分离。采用黏蛋白粒度法来表征黏蛋白-纳米乳液相互作用。结果证实，由于静电相互作用，黏蛋白-乳液复合物瞬时形成。接触角分析和紫外可见光谱证实了润湿和吸收机制在黏蛋白相互作用中的贡献。
