State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu 214122, China.
College of Light Industry and Food Engineering, Nanjing Forestry University, Jiangsu 210037, China.
Food Res Int. 2022 Oct;160:111634. doi: 10.1016/j.foodres.2022.111634. Epub 2022 Jul 9.
Developing natural, safe, and biocompatible emulsion stabilizers for highly stable emulsions remains a difficult challenge. In this study, stable nano-scale emulsions were prepared using γ-cyclodextrin (γ-CD), sodium caseinate (SC), and alginate (Alg) as emulsifiers. The synergistic stabilization of γ-CD/SC/Alg enabled the emulsions to remain stable even under high-acidic (pH 3.0), high-alkaline (pH 11.0) and high temperature (90 °C) conditions. The improved stability at acidic conditions was attributed to the positive impact of Alg. Additionally, the rheological measurements showed that the emulsions exhibited elastic gel networks and a more stable emulsion structure was formed with the increasing addition of γ-CD. Finally, the gastrointestinal behavior of the emulsions was studied using a standardized INFOGEST method. Results showed that most of the oil were digested and absorbed in the small intestine, and the bioaccessibility of curcumin was high. This work provided a new solution to prepare stable emulsions which could be used as dairy products or desirable food delivery systems for hydrophobic bioactive agents.
开发天然、安全、生物相容的乳液稳定剂以制备高稳定性乳液仍然是一个具有挑战性的难题。在本研究中，使用 γ-环糊精（γ-CD）、酪蛋白酸钠（SC）和海藻酸钠（Alg）作为乳化剂制备了稳定的纳米级乳液。γ-CD/SC/Alg 的协同稳定作用使乳液即使在高酸性（pH 3.0）、高碱性（pH 11.0）和高温（90°C）条件下也能保持稳定。Alg 的积极影响导致在酸性条件下稳定性得到提高。此外，流变学测量表明，乳液表现出弹性凝胶网络，随着 γ-CD 添加量的增加，形成了更稳定的乳液结构。最后，使用标准化的 INFOGEST 方法研究了乳液的胃肠道行为。结果表明，大部分油在小肠中被消化和吸收，姜黄素的生物利用度很高。这项工作为制备稳定乳液提供了新的解决方案，可将其用作乳制品或用于疏水性生物活性物质的理想食品输送系统。
