School of Food & Science Engineering, Lingnan Normal University, Zhanjiang, China.
J Microencapsul. 2023 Sep;40(6):456-474. doi: 10.1080/02652048.2023.2220387. Epub 2023 Jun 15.
To evaluate the potential applications of soy protein-glucan-catechin (SGC) complexes prepared with different ultrasound times in stabilising high internal phase Pickering emulsion (HIPPE) and delivering curcumin.
The SGC complexes were characterised by particle size, morphology, zeta potential, Fourier transform infra-red, and fluorescence spectroscopy. Formation and stability of curcumin emulsions were monitored by droplet size, microstructure, rheological property, lipid oxidation, and digestion.
Short-time ultrasound-induced complexes (SGC-U15) exhibited a small size and wettability of ∼82.5°. The chemical stability and bioaccessibility of curcumin was greatly improved by SGC-U15-stabilised HIPPEs, even after 70 days of storage, heating at 100 °C for 30 min, ultraviolet irradiation for 120 min, and digestion, owing to the formation of elastic gel-like structure at the oil/water interfaces.
Our findings may contribute to the design of emulsion-based delivery systems using ultrasound-induced protein-polysaccharide-polyphenol complexes.
评估不同超声时间制备的大豆蛋白-葡聚糖-儿茶素（SGC）复合物在稳定高内相比Pickering 乳液（HIPPE）和递送姜黄素方面的潜在应用。
通过粒径、形态、Zeta 电位、傅里叶变换红外和荧光光谱对 SGC 复合物进行了表征。通过粒径、微观结构、流变性能、脂质氧化和消化监测姜黄素乳液的形成和稳定性。
短时间超声诱导的复合物（SGC-U15）表现出约 82.5°的小粒径和润湿性。即使在储存 70 天、100°C 加热 30 分钟、紫外线照射 120 分钟和消化后，SGC-U15 稳定的 HIPPE 也极大地提高了姜黄素的化学稳定性和生物利用度，这归因于在油水界面形成弹性凝胶状结构。
我们的研究结果可能有助于设计使用超声诱导的蛋白质-多糖-多酚复合物的基于乳液的递送系统。
