Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, 193 Tunxi Road, Hefei, Anhui 230009, PR China; School of Food and Biological Engineering, Hefei University of Technology, 193 Tunxi Road, Hefei, Anhui 230009, PR China.
Department of Food and Bioengineering, Zhengzhou University of Light Industry, No. 136 Science Avenue, Zhengzhou, Henan 450000, PR China.
Food Chem. 2020 Jun 15;315:126288. doi: 10.1016/j.foodchem.2020.126288. Epub 2020 Jan 25.
β-Carotene was encapsulated in the Pickering emulsions stabilized by chitosan hydrochloride - carboxymethyl starch (CHC-CMS) nanogels. During ultraviolet radiation and storage, the retention of β-carotene in Pickering emulsions was higher than that of other formulations, such as Tween 80 stabilized emulsions (TEs) and bulk oil. The Pickering emulsions were found to be stable during thermal treatment. Meanwhile, lipid oxidation was delayed in Pickering emulsions compared to TEs and bulk oil. The vitro digestion results suggested that the free fatty acids (FFA) released were below 30% for all Pickering emulsions, which indicated that a physical barrier was formed by CHC-CMS nanogels to restrain the lipid hydrolysis. The bioaccessibility of β-carotene in Pickering emulsions was higher than that in bulk oil. This research helped establish a connection between the physicochemical properties of CHC-CMS stabilized Pickering emulsions with their applications in the protection effect and oral delivery of bioactive compounds.
β-胡萝卜素被包裹在由壳聚糖盐酸盐-羧甲基淀粉（CHC-CMS）纳米凝胶稳定的 Pickering 乳液中。在紫外线辐射和储存期间，Pickering 乳液中β-胡萝卜素的保留率高于其他配方，如 Tween 80 稳定的乳液（TEs）和块状油。发现 Pickering 乳液在热处理过程中是稳定的。同时，与 TEs 和块状油相比，Pickering 乳液中的脂质氧化被延迟。体外消化结果表明，所有 Pickering 乳液中释放的游离脂肪酸（FFA）均低于 30%，这表明 CHC-CMS 纳米凝胶形成了物理屏障，抑制了脂质水解。Pickering 乳液中β-胡萝卜素的生物利用度高于块状油。这项研究有助于将 CHC-CMS 稳定的 Pickering 乳液的物理化学性质与其在保护生物活性化合物的效果和口服递送中的应用联系起来。
