Key Laboratory of Molecular Microbiology and Technology, Ministry of Education, College of Life Sciences, Nankai University, Tianjin, China.
Key Laboratory of Molecular Microbiology and Technology, Ministry of Education, College of Life Sciences, Nankai University, Tianjin, China.
Int J Biol Macromol. 2020 Dec 1;164:597-605. doi: 10.1016/j.ijbiomac.2020.07.177. Epub 2020 Jul 18.
Food-grade emulsion gels have attracted increasing attention in food and drug manufacturing, owing to their potential as novel delivery systems for lipophilic bioactive ingredients. Emulsion gels are structurally either a polymeric gel matrix with incorporated emulsion droplets (emulsion-filled gels), or a network of aggregated emulsion droplets (emulsion particulate gels). In this study, a novel emulsion gel was prepared by formulating an oil-in-water (O/W) emulsion stabilized by sanxan alone, followed by heating and cooling treatment, resulting in a structured solid system. Stable O/W type sanxan emulsion gels (SEGs) were obtained at sanxan concentration >0.5% (w/w). Fluorescence microscopy results confirmed the adsorption of sanxan on oil droplet surfaces. The effect of temperature and sanxan/oil concentrations on the rheological and textural properties of the SEGs was evaluated: the SEG containing 1% (w/w) sanxan and 20% (w/w) sunflower oil exhibited excellent rheological and textural properties. Further, the addition of 10 mM Na or 5 mM Ca greatly enhanced the thermostability of the SEG. The potential of SEGs as sustained-release delivery systems for β-carotene was also explored. The findings are of great interest for the development of novel delivery systems based on emulsion gels stabilized by sanxan for the sustained release of lipophilic components.
食品级乳状凝胶因其作为亲脂性生物活性成分新型传递系统的潜力而在食品和药品制造中受到越来越多的关注。乳状凝胶在结构上要么是具有掺入的乳液液滴的聚合凝胶基质（乳液填充凝胶），要么是聚集的乳液液滴的网络（乳液颗粒凝胶）。在这项研究中，通过配方设计，制备了一种新型的乳状凝胶，该乳状凝胶由单独的三芪稳定的水包油（O/W）乳剂组成，然后进行加热和冷却处理，形成了结构化的固体系统。在三芪浓度>0.5%（w/w）时，可获得稳定的 O/W 型三芪乳状凝胶（SEG）。荧光显微镜结果证实了三芪在油滴表面的吸附。评估了温度和三芪/油浓度对 SEG 流变和质构特性的影响：含有 1%（w/w）三芪和 20%（w/w）葵花籽油的 SEG 表现出优异的流变和质构特性。此外，添加 10 mM Na 或 5 mM Ca 可大大提高 SEG 的热稳定性。还探讨了 SEG 作为β-胡萝卜素缓释传递系统的潜力。这些发现对于开发基于三芪稳定的乳状凝胶的新型传递系统以实现亲脂性成分的缓释具有重要意义。
