Su Jiaqi, Wang Linlin, Dong Wenxia, Wei Jiao, Liu Xi, Yan Jinxin, Ren Fazheng, Yuan Fang, Wang Pengjie
Beijing Higher Institution Engineering Research Center of Animal Product, Key Laboratory of Precision Nutrition and Food Quality, Key Laboratory of Functional Dairy, Ministry of Education, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China.
College of Biological & Environmental Sciences, Zhejiang Wanli University, Ningbo, China.
Front Nutr. 2022 Feb 25;9:839761. doi: 10.3389/fnut.2022.839761. eCollection 2022.
The emulsion gels have attracted extensive interests due to their unique physical characters, remarkable stability, and control release properties of flavor and functional components compared to emulsions in liquid. In the current work, whey protein isolate (WPI)/κ-carrageenan (κ-CG) composite emulsion gels were fabricated based on the ultra-high-pressure (UHP) technology, in replacement of the traditional thermal, acid, or enzyme processing. Uniform composite emulsion gels could be fabricated by UHP above 400 MPa with minimum WPI and κ-CG concentrations of 8.0 and 1.0 wt%, respectively. The formation of UHP-induced emulsion gels is mostly attributed to the hydrophobic interaction and hydrogen bonding. The emulsion gels with different textures, rheology properties, and microstructures could be fabricated through adjusting the formulations (WPI concentration, κ-CG concentration, and oil phase fraction) as well as processing under different conditions (pressure and time). Afterward, curcumin-loaded emulsion gels were fabricated and subjected to an simulated gastrointestinal digestion in order to investigate the gastrointestinal fate of curcumin. simulated digestion results demonstrated that the UHP treatment significantly retarded the release of curcumin but had little impact on the bioaccessibility of curcumin. The results in this work provide useful information for the construction of emulsion gels through a non-thermal process, which showed great potential for the delivery of heat-sensitive bioactive components.
与液体乳液相比，乳液凝胶因其独特的物理特性、出色的稳定性以及风味和功能成分的控释特性而引起了广泛关注。在当前工作中，基于超高压（UHP）技术制备了乳清蛋白分离物（WPI）/κ-卡拉胶（κ-CG）复合乳液凝胶，以取代传统的热加工、酸处理或酶处理。在最低WPI和κ-CG浓度分别为8.0 wt%和1.0 wt%的情况下，通过400 MPa以上的超高压可以制备出均匀的复合乳液凝胶。超高压诱导乳液凝胶的形成主要归因于疏水相互作用和氢键。通过调整配方（WPI浓度、κ-CG浓度和油相分数）以及在不同条件（压力和时间）下进行加工，可以制备出具有不同质地、流变学性质和微观结构的乳液凝胶。随后，制备了负载姜黄素的乳液凝胶，并进行模拟胃肠道消化，以研究姜黄素在胃肠道中的命运。模拟消化结果表明，超高压处理显著延缓了姜黄素的释放，但对姜黄素的生物可及性影响很小。这项工作的结果为通过非热过程构建乳液凝胶提供了有用的信息，这显示出其在递送热敏生物活性成分方面具有巨大潜力。
