Laboratory of Food Chemistry and Nutrition Science, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, No.2 Yuan Ming Yuan West Road, Haidian District, P.O. Box 5109, Beijing 100193, PR China; School of Agriculture and Food Science, University College Dublin, Belfield Dublin 4, Ireland.
Laboratory of Food Chemistry and Nutrition Science, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, No.2 Yuan Ming Yuan West Road, Haidian District, P.O. Box 5109, Beijing 100193, PR China.
Int J Biol Macromol. 2024 May;268(Pt 1):131654. doi: 10.1016/j.ijbiomac.2024.131654. Epub 2024 Apr 17.
The spray-drying process to generate microcapsules from Pickering emulsions needs high temperatures, leading to instability of emulsions and degradation of encapsulated thermosensitive compounds (β-carotene). However, these effects may be attenuated by the introduction of seaweed polyphenols into the emulsion interfacial layers, although the effects underlying this protective mechanism have not been explored. This study evaluates the effects of spray-drying/rehydration on the morphology, encapsulation efficiency, redispersibility, and stability of β-carotene loaded Pickering emulsions stabilized by chitosan (PESC) and Pickering emulsions stabilized by chitosan/seaweed polyphenols (PESCSP). The encapsulation efficiency of β-carotene in PESCSP microcapsules (61.13 %) was higher than PESC (53.91 %). Rehydrated PESCSP exhibited more regular droplet size distribution, higher stability, stronger 3D network morphology, and lower redispersibility index (1.5) compared to rehydrated PESC. Analyses of interfacial layers of emulsions revealed that chitosan covalently bound fatty acids at their hydrophobic side. Polyphenols were linked to chitosan at the hydrophilic side of emulsions through hydrogen bonds, providing 3D network between droplets and antioxidant activities to inhibit the degradation of β-carotene. This study emphasized the role of polyphenols in the interfacial layers of Pickering emulsions for the development of efficient delivery systems and protection of β-carotene and other thermosensitive bioactive compounds during spray-drying and rehydration.
喷雾干燥法从 Pickering 乳液中生成微胶囊需要高温，这会导致乳液不稳定和包封热敏化合物（β-胡萝卜素）降解。然而，通过向乳液界面层中引入海藻多酚，这些影响可能会减弱，尽管这种保护机制的潜在作用尚未得到探索。本研究评估了喷雾干燥/复水对壳聚糖稳定的 Pickering 乳液（PESC）和壳聚糖/海藻多酚稳定的 Pickering 乳液（PESCSP）负载β-胡萝卜素的 Pickering 乳液的形态、包封效率、再分散性和稳定性的影响。PESCSP 微胶囊中β-胡萝卜素的包封效率（61.13%）高于 PESC（53.91%）。与再水合的 PESC 相比，再水合的 PESCSP 表现出更规则的液滴粒径分布、更高的稳定性、更强的 3D 网络形态和更低的再分散性指数（1.5）。对乳液界面层的分析表明，壳聚糖在其疏水性侧与脂肪酸共价结合。多酚通过氢键与乳液的亲水面相连，在液滴之间形成 3D 网络，并提供抗氧化活性，以抑制β-胡萝卜素的降解。本研究强调了多酚在 Pickering 乳液界面层中的作用，对于开发高效传递系统以及保护β-胡萝卜素和其他热敏生物活性化合物在喷雾干燥和再水合过程中的作用具有重要意义。
