Zheng Bingjing, Zhou Hualu, McClements David Julian
Biopolymers and Colloids Laboratory, Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA.
Department of Food Science and Technology, College of Agricultural and Environmental Sciences, University of Georgia, Griffin, GA 30223, USA.
Foods. 2023 Sep 15;12(18):3432. doi: 10.3390/foods12183432.
Plant-based milk is particularly suitable for fortification with multiple nutraceuticals because it contains both hydrophobic and hydrophilic domains that can accommodate molecules with different polarities. In this study, we fortified soymilk with three common polyphenols (curcumin, quercetin, and resveratrol) using three pH-driven approaches. We compared the effectiveness of these three different approaches for co-encapsulating polyphenols. The gastrointestinal fate of the polyphenol-fortified soymilks was then studied by passing them through a simulated mouth, stomach, and small intestine, including the stability and bioaccessibility of polyphenols. All three pH-driven approaches were suitable for co-encapsulating multiple polyphenols at a high encapsulation efficiency, especially for the curcumin and resveratrol. The polyphenol-loaded delivery systems exhibited similar changes in particle size, charge, stability, and bioaccessibility as they passed through the mouth, stomach, and intestinal phases. The bioaccessibility of the co-encapsulated polyphenols was much greater than that of crystallized polyphenols dispersed in water. The poor bioaccessibility of the crystallized polyphenols was attributed to their low solubility in water, which made them more difficult to solubilize within mixed micelles. This study underscores the feasibility of pH-driven approaches for encapsulating a variety of polyphenols into the same plant-based delivery system. These fortified plant-based milks may therefore be designed to provide specific health benefits to consumers.
植物基奶特别适合用多种营养保健品进行强化，因为它含有疏水和亲水区域，能够容纳不同极性的分子。在本研究中，我们使用三种pH驱动方法，用三种常见多酚（姜黄素、槲皮素和白藜芦醇）强化豆浆。我们比较了这三种不同方法共包封多酚的有效性。然后，通过模拟口腔、胃和小肠，研究了多酚强化豆浆在胃肠道中的命运，包括多酚的稳定性和生物可及性。所有三种pH驱动方法都适合以高包封效率共包封多种多酚，尤其是对于姜黄素和白藜芦醇。负载多酚的递送系统在通过口腔、胃和肠道阶段时，在粒径、电荷、稳定性和生物可及性方面表现出相似的变化。共包封多酚的生物可及性远高于分散在水中的结晶多酚。结晶多酚生物可及性差归因于其在水中的低溶解度，这使得它们更难在混合胶束中溶解。本研究强调了pH驱动方法将多种多酚包封到同一植物基递送系统中的可行性。因此，这些强化植物基奶可以设计成给消费者带来特定的健康益处。
