Huang Meigui, Wang Yu, Ahmad Mehraj, Ying Ruifeng, Wang Yaosong, Tan Chen
Department of Food Science and Engineering, College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing, Jiangsu 210037, China.
Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology & Business University (BTBU), Beijing 100048, China.
Food Chem. 2021 Mar 31;357:129732. doi: 10.1016/j.foodchem.2021.129732.
The stabilizing effect of pecan protein (PP)/xanthan gum (XG) complex on the Pickering high internal phase emulsion (HIPE) has been examined in this study. Shear viscosity of HIPEs increased with respect to XG concentration due to the formation of hydrogen bonds between PP and XG. Confocal laser scanning microscopy (CLSM) imaging showed fairly even distribution and polygonal shapes of oil droplets (30-70 μm). When used to encapsulate quercetin, this Pickering HIPE exhibited high retention rate and improved gel strength. Furthermore, the interface film of PP/XG on oil-water interface contributed to the high retention of quercetin in Pickering HIPEs when exposure to heat, iron ions, and hydrogen peroxide in aqueous phase. The bioaccessibility of quercetin after in vitro simulated digestion were also improved by HIPE encapsulation than that in oil. To conclude, PP/XG complex stabilized HIPEs may be suitable delivery systems for improving colloidal stability and bioaccessibility of hydrophobic bioactives.
本研究考察了山核桃蛋白（PP）/黄原胶（XG）复合物对皮克林高内相乳液（HIPE）的稳定作用。由于PP和XG之间形成氢键，HIPEs的剪切粘度随XG浓度的增加而增加。共聚焦激光扫描显微镜（CLSM）成像显示油滴（30 - 70μm）分布相当均匀且呈多边形。当用于包封槲皮素时，这种皮克林HIPE表现出高保留率和改善的凝胶强度。此外，PP/XG在油水界面的界面膜有助于在水相中暴露于热、铁离子和过氧化氢时，槲皮素在皮克林HIPEs中具有高保留率。与油相比，通过HIPE包封，体外模拟消化后槲皮素的生物可及性也得到了改善。总之，PP/XG复合物稳定的HIPEs可能是用于提高疏水性生物活性物质的胶体稳定性和生物可及性的合适递送系统。
