Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science & Nutritional Engineering, China Agricultural University, Box 112, No. 17 Qinghua East Road, Haidian District, Beijing 100083, P. R. China.
Food Colloids and Processing Group, School of Food Science and Nutrition, University of Leeds, Leeds LS2 9JT, U.K.
J Agric Food Chem. 2021 Oct 20;69(41):12278-12294. doi: 10.1021/acs.jafc.0c07800. Epub 2021 Sep 17.
In this study, we utilized different types of particles to stabilize β-carotene-loaded Pickering emulsions: spherical hydrophobic zein colloidal particles (ZCPs) (517.3 nm) and rod-shaped hydrophilic cellulose nanocrystals (CNCs) (115.2 nm). Either of the particles was incapable of stabilizing Pickering emulsions owing to their inappropriate wettability. When the mass ratio of ZCPs and CNCs was 1:4, the Pickering emulsion showed the best physical and photothermal stability. Compared to the ZCP-stabilized Pickering emulsion (9.29%), the retention rate of β-carotene in the Pickering emulsion costabilized by ZCPs and CNCs was increased to 60.23% after 28 days of storage at 55 °C. Confocal microscopy and cryoscanning electron microscopy confirmed that different types of particles could form a multilayered structure or induce the formation of an interparticle network. Furthermore, the complexation of ZCPs and CNCs delayed the lipolysis of the emulsion during digestion. The free fatty acid (FFA) release rate of Pickering emulsions in the small intestinal phase was reduced from 19.46 to 8.73%. Accordingly, the bioaccessibility of β-carotene in Pickering emulsions ranged from 9.14 to 27.25% through adjusting the mass ratio and addition sequence of distinct particles at the interface. The Pickering emulsion with the novel particle-particle complex interface was designed in foods and pharmaceuticals for purpose of enhanced stability, delayed lipolysis, or sustained nutrient release.
在这项研究中，我们利用了不同类型的颗粒来稳定负载 β-胡萝卜素的 Pickering 乳液：球形疏水性玉米醇溶蛋白胶体颗粒（ZCPs）（517.3nm）和棒状亲水性纤维素纳米晶体（CNCs）（115.2nm）。由于润湿性不合适，这些颗粒中的任何一种都无法稳定 Pickering 乳液。当 ZCPs 和 CNCs 的质量比为 1:4 时，Pickering 乳液表现出最佳的物理和光热稳定性。与 ZCP 稳定的 Pickering 乳液（9.29%）相比，在 55°C 下储存 28 天后，负载 β-胡萝卜素的 Pickering 乳液的保留率从 9.29%提高到 60.23%。共聚焦显微镜和冷冻扫描电子显微镜证实，不同类型的颗粒可以形成多层结构或诱导颗粒间网络的形成。此外，ZCPs 和 CNCs 的络合作用延迟了乳液在消化过程中的脂解。Pickering 乳液在小肠阶段的游离脂肪酸（FFA）释放率从 19.46%降低到 8.73%。因此，通过调整界面上不同颗粒的质量比和添加顺序，可以将负载 β-胡萝卜素的 Pickering 乳液的生物利用度从 9.14%提高到 27.25%。具有新型颗粒-颗粒复合界面的 Pickering 乳液可设计用于食品和制药领域，以提高稳定性、延迟脂解或持续释放营养物质。
