School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, People's Republic of China; Key Laboratory of Geriatric Nutrition and Health, Beijing Technology and Business University, Ministry of Education, 100048, People's Republic of China; School of Science, RMIT University, Bundoora West Campus, Plenty Road, Melbourne, VIC 3083, Australia.
Key Laboratory of Geriatric Nutrition and Health, Beijing Technology and Business University, Ministry of Education, 100048, People's Republic of China.
Food Res Int. 2023 Oct;172:113135. doi: 10.1016/j.foodres.2023.113135. Epub 2023 Jun 21.
The poor water solubility and rhein (RH) stability limit its application in the functional food industry. In the present study, the RH-loaded water-in-oil-in-water nano emulsion and microcapsules were prepared using the conjugates of pullulan-Jiuzao glutelin (JG) (m/m, 2:1, PJC-2) obtained by Maillard reaction and enteric-soluble materials (polymethlacrylic acid, hydroxypropyl methylcellulose phthalate, cellulose acetate phthalate, and D-mannitol). The effects of different formulations on the microstructure, physicochemical properties, and storage stability of microcapsules were analyzed. The results showed that microcapsules exhibited stability against different external environments. The encapsulation efficiency of RH in the four enteric-soluble-PJC-2 double-deck microcapsules (70.03 ± 3.24%-91.08 ± 4.78%) was significantly improved than PJC-2 ones (61.84 ± 0.47%). The antioxidant activity and stability of RH in the microcapsules were improved (ABTS, 49.7%-113.93%; DPPH, 40.85%-101.82%; FRA, 62.32%-126.42%; and FCA, 70.58%-147.20%) after in vitro simulated digestion and extreme environmental conditions compared to free RH. This work provides a microcapsule based on PJC-2 with enteric-soluble materials for insoluble functional ingredients to improve solubility, stability, and bioactivity in the food industry.
其较差的水溶性和rhein（RH）稳定性限制了其在功能性食品工业中的应用。在本研究中，使用通过美拉德反应获得的普鲁兰-九枣谷朊蛋白（JG）（m/m，2：1，PJC-2）与肠溶材料（聚甲基丙烯酸、羟丙基甲基纤维素邻苯二甲酸酯、醋酸纤维素邻苯二甲酸酯和 D-甘露醇）的轭合物制备了 RH 负载的油包水包水纳米乳液和微胶囊。分析了不同配方对微胶囊微观结构、理化性质和储存稳定性的影响。结果表明，微胶囊表现出对不同外部环境的稳定性。四种肠溶-PJC-2双层微胶囊中 RH 的包封效率（70.03±3.24%-91.08±4.78%）明显高于 PJC-2 微胶囊（61.84±0.47%）。RH 在微胶囊中的抗氧化活性和稳定性得到提高（ABTS，49.7%-113.93%；DPPH，40.85%-101.82%；FRA，62.32%-126.42%；和 FCA，70.58%-147.20%），经过体外模拟消化和极端环境条件后，与游离 RH 相比。这项工作为不溶性功能性成分提供了一种基于 PJC-2 的肠溶微胶囊，以提高其在食品工业中的溶解度、稳定性和生物活性。
