College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
Food Chem. 2022 Feb 1;369:130918. doi: 10.1016/j.foodchem.2021.130918. Epub 2021 Aug 19.
Insulin (hydrophilic) and quercetin (hydrophobic) have broad biological benefits; however, their rapid hydrolysis (via protease degradation) during digestion hinders their stability and delivery for absorption before degrading. In this study, we encapsulated insulin and quercetin using a self-assembled water-in-oil-in-water (W/O/W) double emulsion. We prepared the co-delivery emulsion by two-step emulsification and investigated the effects of the type of hydrophilic emulsifier for the outer water phase on the physicochemical properties, stability, and digestive properties. The black-bean-protein-stabilized W/O/W double emulsion had a higher absolute zeta potential value (52.80 mV), higher encapsulation efficiency (insulin: 95.7%, quercetin: 93.4%), lower viscosity, better emulsifying properties (EAI: 122.26 m/g, ESI: 224 min), and lower levels of hydroperoxides (0.86 mmol/L) and TBARS (25.80 μmol/L) than emulsions stabilized by other hydrophilic emulsifiers. The emulsion yielded a 2.60- and 4.56-fold increase in the bioaccessibility of insulin and quercetin, respectively, while increasing their chemical stability and solubility under simulated gastrointestinal conditions.
胰岛素（亲水）和槲皮素（疏水）具有广泛的生物学益处；然而，它们在消化过程中会迅速水解（通过蛋白酶降解），从而阻碍了它们在降解前的稳定性和吸收传递。在本研究中，我们使用自组装的水包油包水（W/O/W）双重乳液来包封胰岛素和槲皮素。我们通过两步乳化法制备了共递乳液，并研究了亲水性乳化剂外层水相的类型对物理化学性质、稳定性和消化特性的影响。黑豆蛋白稳定的 W/O/W 双重乳液具有更高的绝对 Zeta 电位值（52.80 mV）、更高的包封效率（胰岛素：95.7%，槲皮素：93.4%）、更低的粘度、更好的乳化性能（EAI：122.26 m/g，ESI：224 min）和更低的过氧化物值（0.86 mmol/L）和 TBARS 值（25.80 μmol/L），比其他亲水乳化剂稳定的乳液要好。该乳液使胰岛素和槲皮素的生物利用度分别提高了 2.60 倍和 4.56 倍，同时在模拟胃肠道条件下提高了它们的化学稳定性和溶解度。
