Han Dan, Ji Lihua, Lu Mingzhou, Li Dingran, Sheng Xiangling, Zhang Jiaxing, Wang Cheng
Department of Pharmacy, Nanjing Drum Tower Hospital, Affiliated Hospital of Medical School, Nanjing University, Nanjing, Jiangsu, China; Nanjing Medical Center for Clinical Pharmacy, Nanjing, Jiangsu, China.
School of Pharmacy, Changzhou University, Changzhou, Jiangsu, China.
Food Chem. 2025 Apr 30;472:142912. doi: 10.1016/j.foodchem.2025.142912. Epub 2025 Jan 16.
The demand for high-quality, nutritious, and sustainable food products has led to a significant interest in the development of durable and effective emulsions. Pickering emulsions are promising candidates but the currently adopted stabilizers still have limitations. Here in this study, we introduce a novel egg derived reconstituted lipid nanoparticles (E-rLNPs) as stabilizer for Pickering emulsions. The lipids extraction from de-oiled egg yolk powder was firstly optimized using response surface methodology by Box-Behnken Design and then prepared into E-rLNPs by a straightforward solvent-diffusion method. The E-rLNPs were found to form stable Pickering emulsions that can resist to various environmental stresses. Moreover, the optimal Pickering emulsion offers excellent protection and significantly improves the oral availability of curcumin. This research presents a promising approach for the development of functional foods and nutraceuticals, showcasing the potential of natural food-derived rLNPs as stabilizers for Pickering emulsions, thereby advancing delivery technologies in the food science.
对高质量、营养丰富且可持续的食品的需求引发了人们对开发耐用且有效的乳液的浓厚兴趣。皮克林乳液是很有前景的候选者，但目前采用的稳定剂仍存在局限性。在本研究中，我们引入了一种新型的源自鸡蛋的重构脂质纳米颗粒（E-rLNPs）作为皮克林乳液的稳定剂。首先使用Box-Behnken设计的响应面方法对从脱油蛋黄粉中提取脂质进行了优化，然后通过直接的溶剂扩散法将其制备成E-rLNPs。研究发现E-rLNPs能形成稳定的皮克林乳液，可抵抗各种环境压力。此外，最佳的皮克林乳液具有出色的保护作用，并能显著提高姜黄素的口服生物利用度。本研究为功能性食品和营养保健品的开发提供了一种有前景的方法，展示了天然食品衍生的rLNPs作为皮克林乳液稳定剂的潜力，从而推动了食品科学中的递送技术发展。
