Tang Xiang-Yi, Wang Zhi-Ming, Meng He-Cheng, Lin Jia-Wei, Guo Xiao-Ming, Zhang Tao, Chen Hua-Lei, Lei Cai-Yu, Yu Shu-Juan
School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China.
Sericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China.
J Agric Food Chem. 2021 Feb 3;69(4):1318-1328. doi: 10.1021/acs.jafc.0c05212. Epub 2021 Jan 22.
Betanin and curcumin hold promise as natural colorants and antioxidants for food purposes due to their anti-hypertensive, anti-inflammation, and anti-tumor effects. However, the thermal stability and bioavailability of betanin and curcumin still need improvement. Here, we fabricated sugar beet pectin-bovine serum albumin nanoparticles (SBNPs) with a mean particle size of 180 ± 5.2 nm through a genipin cross-linking strategy to stabilize a type of Pickering water-in-oil-in-water (W/O/W) emulsion and co-encapsulated betanin and curcumin. First, the W/O emulsion was homogenized with gelatin (the gelling agent) in the water phase and polyglycerol polyricinoleate (a lipophilic surfactant) in the oil phase. Later, W/O was homogenized with another water phase containing SBNPs. The microstructure of the emulsion was regulated by the particle concentration () and W/O volume fraction (Φ), especially the gel-like high internal phase emulsions were formed at the Φ up to 70%. In this case, betanin was encapsulated in the internal water phase (encapsulation efficiency = 65.3%), whereas curcumin was in the medium-chain triglyceride (encapsulation efficiency = 84.1%). Meanwhile, the shelf stability of betanin and curcumin was improved. Furthermore, the stability of bioactive compounds was potentiated by an emulsion gel in simulated gastrointestinal digestion, resulting in higher bioaccessibility. The aforementioned results suggest that SBNP-stabilized Pickering W/O/W emulsions could be a potential alternative to co-encapsulate betanin and curcumin with enhancement of shelf stability and bioaccessibility.
由于具有抗高血压、抗炎和抗肿瘤作用，甜菜红素和姜黄素有望成为食品用天然色素和抗氧化剂。然而，甜菜红素和姜黄素的热稳定性和生物利用度仍有待提高。在此，我们通过京尼平交联策略制备了平均粒径为180±5.2 nm的甜菜果胶-牛血清白蛋白纳米颗粒（SBNPs），以稳定一种皮克林水包油包水（W/O/W）乳液，并将甜菜红素和姜黄素共包封。首先，将W/O乳液与水相中的明胶（胶凝剂）和油相中的聚甘油聚蓖麻醇酸酯（亲脂性表面活性剂）进行均质化处理。随后，将W/O与含有SBNPs的另一水相进行均质化处理。乳液的微观结构由颗粒浓度（）和W/O体积分数（Φ）调节，特别是在Φ高达70%时形成了凝胶状的高内相乳液。在这种情况下，甜菜红素被包封在内水相中（包封率=65.3%），而姜黄素则存在于中链甘油三酯中（包封率=84.1%）。同时，甜菜红素和姜黄素的货架稳定性得到了提高。此外，在模拟胃肠消化过程中，乳液凝胶增强了生物活性化合物的稳定性，从而提高了生物可及性。上述结果表明，SBNP稳定的皮克林W/O/W乳液可能是一种潜在的替代方法，可用于共包封甜菜红素和姜黄素，同时提高货架稳定性和生物可及性。
