通过与姜黄素和白藜芦醇共包封来提高鱼油纳米乳液的氧化稳定性。

Improving the oxidative stability of fish oil nanoemulsions by co-encapsulation with curcumin and resveratrol.

机构信息

State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, 214122, China; National Engineering Laboratory for Agri-Product Quality Traceability, Beijing Technology and Business University, Beijing, China.

State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, 214122, China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu, 214122, China.

出版信息

Colloids Surf B Biointerfaces. 2021 Mar;199:111481. doi: 10.1016/j.colsurfb.2020.111481. Epub 2020 Dec 10.

DOI:10.1016/j.colsurfb.2020.111481

PMID:33360079

Abstract

Tuna fish oil (TFO), is a rich source of omega-3 fatty acids comprising particularly docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA), which are essential for the human's health enhancement. However, their foremost problems are poor solubility, low bioavailability, and easy oxidization, which limit their wide range of applications in food and pharmaceutical products. The aim of this research is to develop TFO nanoemulsions encapsulating curcumin (CUR) and resveratrol (RES) as co-antioxidants, stabilized with different concentrations of two modified starches including Purity Gum 2000 (PG) and Purity Gum Ultra (PGU). The effect of diverse quantities of modified starches on droplet size, droplet charges, viscosity, and oxidative stability of produced nanoemulsions was assessed at different storage temperatures (4, 25, and 40 °C). Furthermore, to assess the antioxidant activity and capacity of loaded nanoemulsions, DPPH, and ABTS assays were used, respectively. Among various samples, PGU2.5 and PG9 emulsified by PGU and PG2000 had showed the premium results of stability during storage at all temperatures over other formulations. Even at 40 °C, 199.10 μL/mL of PGU2.5 and 258.59 μL/mL of PG9 were required to attain the level of DPPH IC, which were the lowest concentration as compare to other nanoemulsions. Taken together, it was accredited that co-encapsulation of CUR and RES inside the TFO nanoemulsion-based delivery systems can be efficient for the production of functional foods.

摘要

金枪鱼油（TFO）是ω-3 脂肪酸的丰富来源，其中特别包括二十二碳六烯酸（DHA）和二十碳五烯酸（EPA），这些脂肪酸对人体健康的增强至关重要。然而，它们首先存在的问题是溶解度差、生物利用度低和易氧化，这限制了它们在食品和制药产品中的广泛应用。本研究的目的是开发含有姜黄素（CUR）和白藜芦醇（RES）作为共抗氧化剂的 TFO 纳米乳液，用不同浓度的两种改性淀粉（包括 Purity Gum 2000（PG）和 Purity Gum Ultra（PGU））进行稳定。评估了不同数量的改性淀粉对不同储存温度（4、25 和 40°C）下产生的纳米乳液的粒径、液滴电荷、粘度和氧化稳定性的影响。此外，为了评估负载纳米乳液的抗氧化活性和能力，分别使用了 DPPH 和 ABTS 测定法。在各种样品中，PGU2.5 和 PG9 用 PGU 和 PG2000 乳化的样品在所有温度下的储存稳定性均优于其他配方。即使在 40°C 下，也需要 199.10 μL/mL 的 PGU2.5 和 258.59 μL/mL 的 PG9 才能达到 DPPH IC 的水平，这与其他纳米乳液相比是最低的浓度。总的来说，将 CUR 和 RES 共包封在 TFO 纳米乳液为基础的递药系统中，可以有效地生产功能性食品。