Cao Yan, Liu Chenxing, Lu Shengming, Fujii Yoshiharu, Jin Jiaxiu, Xia Qile
State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-Products, Zhejiang Provincial Key Laboratory of Fruit and Vegetables Postharvest and Processing Technology, Ministry of Agriculture and Rural Affairs Key Laboratory of Post-Harvest Handling of Fruits, Institute of Food Science, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China.
United Graduate School of Agriculture, Tokyo University of Agriculture and Technology, Tokyo 183-8509, Japan.
Foods. 2022 Dec 28;12(1):151. doi: 10.3390/foods12010151.
There is significant evidence that double emulsion has great potential for successfully encapsulating anthocyanins. However, few research studies are currently using a protein-polysaccharide mixture as a stable emulsifier for double emulsion. This study aimed to improve the stability and in vitro digestibility of mulberry anthocyanins (MAs) by employing a double emulsion composed of pea protein isolate (PPI) and xanthan gum (XG). The influence of various XG concentrations (0%, 0.2%, 0.4%, 0.6%, 0.8%, 1.0%) and different temperatures (5 °C, 25 °C, 45 °C, 65 °C) on the physical stability and the thermal degradation of MAs from double emulsions were investigated. In addition, the physicochemical properties of double emulsions and the release performance of MAs during in vitro simulated digestion were evaluated. It was determined that the double emulsion possessed the most stable physical characteristics with the 1% XG addition. The PPI-1% XG double emulsion, when compared to the PPI-only double emulsion, expressed higher thermal stability with a retention rate of 83.19 ± 0.67% and a half-life of 78.07 ± 4.72 days. Furthermore, the results of in vitro simulated digestion demonstrated that the MAs in the PPI-1% XG double emulsion were well-protected at oral and gastric with ample release found in the intestine, which was dissimilar to findings for the PPI-only double emulsion. Ultimately, it was concluded that the double emulsion constructed by the protein-polysaccharide system is a quality alternative for improving stability and absorption with applicability to a variety of food and beverage systems.
有大量证据表明，双乳液在成功包封花青素方面具有巨大潜力。然而，目前很少有研究使用蛋白质 - 多糖混合物作为双乳液的稳定乳化剂。本研究旨在通过采用由豌豆分离蛋白（PPI）和黄原胶（XG）组成的双乳液来提高桑椹花青素（MAs）的稳定性和体外消化率。研究了不同XG浓度（0%、0.2%、0.4%、0.6%、0.8%、1.0%）和不同温度（5℃、25℃、45℃、65℃）对双乳液中MAs的物理稳定性和热降解的影响。此外，还评估了双乳液的理化性质以及MAs在体外模拟消化过程中的释放性能。结果表明，添加1% XG时双乳液具有最稳定的物理特性。与仅含PPI的双乳液相比，PPI - 1% XG双乳液表现出更高的热稳定性，保留率为83.19±0.67%，半衰期为78.07±4.72天。此外，体外模拟消化结果表明，PPI - 1% XG双乳液中的MAs在口腔和胃部得到良好保护，在肠道中大量释放，这与仅含PPI的双乳液的结果不同。最终得出结论，由蛋白质 - 多糖体系构建的双乳液是提高稳定性和吸收性的优质选择，适用于各种食品和饮料体系。
