School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai, China.
School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai, China.
Colloids Surf B Biointerfaces. 2021 Oct;206:111954. doi: 10.1016/j.colsurfb.2021.111954. Epub 2021 Jun 29.
This study investigated a novel antioxidant and antimicrobial Pickering emulsion stabilized by soy protein isolate (SPI) and gallic acid (GA) as an excellent protective delivery medium for lipophilic functional food. SPI-GA complex nanoparticles were fabricated by a covalent cross-linking mechanism under alkaline conditions with a small particle size (42.93-24.91 nm) and high zeta potential (26.92-38.58 -mV), which led to improved stability at high GA concentrations. Without the addition of preservatives, it was found that SPI-GA complex nanoparticles have a certain antimicrobial ability. Using these nanoparticles as the only stabilizers, outstanding antioxidant and antimicrobial Pickering emulsions could be easily prepared, and they had a small droplet size (948.09-457.82 nm), great stability and inhibited lipid peroxidation and antibacterial ability. Oxidation and microbial protection proceeded in a GA concentration-dependent manner. This study provides a novel way to prepare functionalized Pickering emulsions as delivery media for functional lipophilic raw materials.
本研究探索了一种新型抗氧化剂和抗菌性 Pickering 乳液，由大豆分离蛋白（SPI）和没食子酸（GA）稳定，作为脂溶性功能性食品的优秀保护型递送介质。SPI-GA 复合纳米颗粒通过在碱性条件下的共价交联机制制备，具有小的粒径（42.93-24.91nm）和高的 Zeta 电位（26.92-38.58mV），这导致在高 GA 浓度下提高了稳定性。在不添加防腐剂的情况下，发现 SPI-GA 复合纳米颗粒具有一定的抗菌能力。使用这些纳米颗粒作为唯一的稳定剂，可以很容易地制备出具有出色抗氧化和抗菌性能的 Pickering 乳液，其液滴尺寸小（948.09-457.82nm），稳定性好，能抑制脂质过氧化和抗菌能力。氧化和微生物保护与 GA 浓度呈依赖性。本研究为制备功能性 Pickering 乳液作为功能性脂溶性原料的递送介质提供了一种新方法。
