由茶不溶性蛋白质纳米颗粒稳定的皮克林乳液包封白藜芦醇的特性及消化情况

Characteristics and digestion of resveratrol encapsulated in Pickering emulsions stabilized by tea water-insoluble protein nanoparticles.

作者信息

Ren Zhongyang, Chen Zhongzheng, Zhang Yuanyuan, Lin Xiaorong, Weng Wuyin, Li Bin

机构信息

College of Ocean Food and Biological Engineering, Jimei University, Xiamen 361021, China.

College of Food Science, South China Agricultural University, 483 Wushan Street, Tianhe District, Guangzhou 510642, China.

出版信息

Food Chem X. 2023 Mar 13;18:100642. doi: 10.1016/j.fochx.2023.100642. eCollection 2023 Jun 30.

This study focused on the characteristics and digestion of resveratrol encapsulated in Pickering emulsions stabilized by tea water-insoluble protein nanoparticles (TWINs). The absolute value of zeta potential of Pickering emulsions stabilized by TWIPNs (TWIPNPEs) encapsulating resveratrol was above 40 mV. Resveratrol encapsulated in TWIPNPEs was located at a hydrophobic environment of emulsion droplets. Additionally, the encapsulation efficiency (EE) of TWIPNPEs at TWIPN concentrations of 3.0% and 4.0% was above 85%. The resveratrol encapsulated in TWIPNPEs at a TWIPN concentration of 4.0% was still greater than 80% after UV irradiation to reduce the susceptibility of resveratrol for photodegradation. Moreover, the bioavailability of resveratrol in TWIPNPEs was improved in the simulated digestion. The bioavailability of resveratrol in TWIPNPEs in the simulated system was two times higher than unencapsulated resveratrol. This research could be useful for the encapsulation and application of nutraceuticals like resveratrol based on TWIPNPEs.

本研究聚焦于由茶水不溶性蛋白质纳米颗粒（TWINs）稳定的Pickering乳液中包封的白藜芦醇的特性及消化情况。包封白藜芦醇的茶水不溶性蛋白质纳米颗粒稳定的Pickering乳液（TWIPNPEs）的ζ电位绝对值高于40 mV。包封在TWIPNPEs中的白藜芦醇位于乳液滴的疏水环境中。此外，TWIPN浓度为3.0%和4.0%时，TWIPNPEs的包封效率（EE）高于85%。在紫外线照射后，TWIPN浓度为4.0%的TWIPNPEs中包封的白藜芦醇仍大于80%，以降低白藜芦醇对光降解的敏感性。此外，在模拟消化过程中，TWIPNPEs中白藜芦醇的生物利用度得到提高。在模拟体系中，TWIPNPEs中白藜芦醇的生物利用度比未包封的白藜芦醇高两倍。该研究对于基于TWIPNPEs的白藜芦醇等营养保健品的包封和应用可能具有重要意义。