用非烯基琥珀酸酐（NSA）和辛烯基琥珀酸酐（OSA）改性的藜麦和玉米淀粉纳米颗粒稳定的高内相比 Pickering 乳液中阿魏酸的包封。
Encapsulation of ferulic acid in high internal phase Pickering emulsions stabilized using nonenyl succinic anhydride (NSA) and octenyl succinic anhydride (OSA) modified quinoa and maize starch nanoparticles.
机构信息
School of Chemical Sciences, The University of Auckland, Private Bag 92019, Auckland 1142, New Zealand.
School of Chemical Sciences, The University of Auckland, Private Bag 92019, Auckland 1142, New Zealand.
出版信息
Food Chem. 2023 Dec 15;429:136748. doi: 10.1016/j.foodchem.2023.136748. Epub 2023 Jul 13.
High internal phase Pickering emulsions (HIPPEs) stabilized using modified starch nanoparticles (SNPs) were studied as a delivery system for ferulic acid (FA). The quinoa (Q, 153 nm) and maize (M, 221 nm) SNPs were prepared by sono-precipitation and modified with nonenyl succinic anhydride (NSA) and octenyl succinic acid (OSA). The FA-encapsulated HIPPEs obtained showed neither coalescence nor Ostwald ripening, as reflected by emulsion index and droplet size measurements. Confocal laser scanning microscopy revealed FA entrapped droplets surrounded by the SNPs layer. The rheological measurements confirmed strong network formation and long-term stability. In vitro studies (pH 7.4, 96 h) showed sustained release of FA from the gel network. After 15 days, the encapsulation efficiencies for HIPPEs stabilized with both NSA and OSA modified QSNPs and MSNPs were close to 99%. The results showed that FA could be feasibly encapsulated in HIPPEs stabilized using modified SNPs.
采用改性淀粉纳米粒（SNPs）稳定的高内相比 Pickering 乳液（HIPPEs）被研究作为阿魏酸（FA）的递送系统。通过超声沉淀法制备了藜麦（Q，153nm）和玉米（M，221nm）SNPs，并分别用非烯基琥珀酸酐（NSA）和辛烯基琥珀酸酐（OSA）进行了改性。通过乳液指数和粒径测量，所得包封 FA 的 HIPPEs 既没有聚结也没有奥斯特瓦尔德熟化。共焦激光扫描显微镜显示 FA 包封的液滴被 SNPs 层包围。流变学测量证实了强网络的形成和长期稳定性。体外研究（pH 7.4，96h）表明 FA 从凝胶网络中持续释放。15 天后，用 NSA 和 OSA 改性的 QSNPs 和 MSNPs 稳定的 HIPPEs 的包封效率接近 99%。结果表明，FA 可以通过使用改性 SNPs 稳定的 HIPPEs 来实现有效包封。
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