State Key Laboratory of Food Science and Technology, Jiangnan University, Jiangsu, Wuxi 214122, People's Republic of China.
Collaborative Innovation Centre of Food Safety and Quality Control, Jiangsu Province, People's Republic of China.
Nanotechnology. 2021 Oct 6;32(50). doi: 10.1088/1361-6528/ac22de.
Borage seed oil (BSO), peppermint oil (PO) and lycopene (LC) have accomplished a lot of interest due to their therapeutic benefits in the food and pharmaceutical sectors. However, their employment in functional food products and dietary supplements is still precluded by their high susceptibility to oxidation. Thus, the encapsulation can be applied as a promising strategy to overcome these limits. In the present study, doubly layered water/oil/water (W/O/W) nanoemulsions were equipped using purity gum ultra (PGU), soy protein isolate (SPI), pectin (PC), whey protein isolate (WPI) and WPI-PC and SPI-PC complexes, and their physico-chemical properties were investigated. Our aim was to investigate the influence of natural biopolymers as stabilizers on the physicochemical properties of nanoemulsified BSO, PO and lycopene thru W/O/W emulsions. The droplet size of the fabricated emulsions coated with PGU, WPI, SPI, PC, WPI-PC, and SPI-PC was 156.2, 265.9, 254.7, 168.5, 559.5 and 656.1 nm, correspondingly. The encapsulation efficiency of the entrapped bioactives for powders embedded by PGU, WPI, SPI, PC, WPI-PC, and SPI-PC was 95.21%, 94.67%, 97.24%, 92.19%, 90.07% and 92.34%, respectively. In addition, peroxide and p-anisidine values were used to measure the antioxidant potential of the entrapped bioactive compounds during storage, which was compared to synthetic antioxidant and bare natural antioxidant. The collected findings revealed that oxidation occurred in oils encompassing entrapped bioactive compounds, but at a lower extent than for non-encapsulated bioactives. In summary, the findings obtained from current research prove that the nanoencapsulation of BSO surrounded by innermost aqueous stage of W/O/W improved its stability as well as allowed a controlled release of the entrapped bioactives. Thus, the obtained BSO-PO-based systems could be successfully used for further fortification of food-stuffs.
琉璃苣籽油 (BSO)、薄荷油 (PO) 和番茄红素 (LC) 因其在食品和制药领域的治疗益处而引起了广泛关注。然而，由于它们极易氧化，其在功能性食品产品和膳食补充剂中的应用仍然受到限制。因此，封装可以作为一种有前途的策略来克服这些限制。在本研究中，使用纯度 Gum Ultra (PGU)、大豆分离蛋白 (SPI)、果胶 (PC)、乳清蛋白分离物 (WPI) 和 WPI-PC 和 SPI-PC 复合物制备了双层水/油/水 (W/O/W) 纳米乳液，并研究了它们的物理化学性质。我们的目的是研究天然生物聚合物作为稳定剂对通过 W/O/W 乳液纳米乳化 BSO、PO 和番茄红素的物理化学性质的影响。用 PGU、WPI、SPI、PC、WPI-PC 和 SPI-PC 包覆的制备乳液的粒径分别为 156.2、265.9、254.7、168.5、559.5 和 656.1nm。用 PGU、WPI、SPI、PC、WPI-PC 和 SPI-PC 包埋的粉末的包封效率分别为 95.21%、94.67%、97.24%、92.19%、90.07%和 92.34%。此外，过氧化物值和对茴香胺值用于测量储存期间包埋生物活性化合物的抗氧化潜力，并与合成抗氧化剂和天然抗氧化剂进行比较。收集到的结果表明，包含包埋生物活性化合物的油中发生了氧化，但程度低于非包埋生物活性化合物。总之，本研究的结果证明，W/O/W 最内层水相包裹的 BSO 纳米封装提高了其稳定性，并允许包埋生物活性物质的控制释放。因此，获得的 BSO-PO 基系统可以成功用于进一步强化食品。
