Zhang Ruoning, Yang Jingyi, Li Jia, Gao Yanxiang, Mao Like
Key Laboratory of Healthy Beverages, China National Light Industry, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
Key Laboratory of Healthy Beverages, China National Light Industry, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; CAU Sichuan Chengdu Advanced Agricultural Industrial Institute, Chengdu (611430), Sichuan, China.
Food Chem. 2025 Mar 15;468:142448. doi: 10.1016/j.foodchem.2024.142448. Epub 2024 Dec 11.
In this study, novel bigel beads based on alginate hydrogel and monoglycerol oleogel were developed using tea saponin (TS) for interfacial modification. We investigated the impact of the structures of oleogel-hydrogel interface on the stability and bioactives release of bigel beads, with curcumin as the model hydrophobic bioactive. With higher TS content, the particle size and ζ-potential of the bigel emulsions was first decreased and then increased. Beads with lower TS levels (0-1 %) showed reduced shrinkage and enhanced swelling as TS content was increased, while higher TS levels (1 %-2 %) led to increased shrinkage and decreased swelling. The interfacial modification with TS also significantly enhanced the mechanical strength and reduced lipid oxidation of the beads. Moreover, TS-stabilized beads demonstrated prolonged curcumin release during intestinal digestion, indicating the potential for sustained delivery of bioactives. These findings highlighted the roles of interfacial engineering in improving the functionality of bigel beads for bioactives delivery.
在本研究中，以茶皂素（TS）进行界面改性，制备了基于海藻酸盐水凝胶和单甘油油凝胶的新型双凝胶珠。我们以姜黄素作为模型疏水生物活性物质，研究了油凝胶 - 水凝胶界面结构对双凝胶珠稳定性和生物活性物质释放的影响。随着TS含量的增加，双凝胶乳液的粒径和ζ电位先减小后增大。TS含量较低（0 - 1%）的珠子随着TS含量增加收缩减小、溶胀增强，而TS含量较高（1% - 2%）则导致收缩增加、溶胀减小。TS进行的界面改性还显著提高了珠子的机械强度并降低了脂质氧化。此外，TS稳定的珠子在肠道消化过程中姜黄素释放延长，表明其具有生物活性物质持续递送的潜力。这些发现突出了界面工程在改善双凝胶珠用于生物活性物质递送功能方面的作用。
