Yang Long, Tang Xin, Bu Ningxia, Liu Dunhua
College of Food Science and Engineering, Ningxia University, 750021 Yinchuan, China.
College of Animal Science and Technology, Ningxia University, 750021 Yinchuan, China.
Food Res Int. 2025 Jun;211:116390. doi: 10.1016/j.foodres.2025.116390. Epub 2025 Apr 18.
This study aimed to enhance the stability and bioaccessibility of zeaxanthin dipalmitate (ZD) using an oil-in-water emulsion. Flaxseed gum (FG) was used as a stabilizer, while ZD was incorporated through a complex of flaxseed protein isolate (FPI) and flaxseed polyphenols (FPP) (FPI-FPP) to develop the emulsion system. The creaming index, droplet size, and zeta potential of the emulsions with varying oil phase fractions were analyzed. It was observed that as the oil phase fraction increased, the creaming index decreased. Notably, at 0.5 %FG, the droplet size reached its minimum and the distribution was most concentrated. The droplet size was the smallest after one thawing cycle, and the absolute value of zeta potential was the highest. The addition of FG significantly improved the physical and chemical stability of the emulsion. The storage stability and digestive properties of the emulsions were assessed through color difference values, lipid oxidation values, in vitro digestion, free fatty acid release and bioaccessibility. The brightness of FPI emulsions and FPI-FPP emulsions diminished over storage time. The FPI-FPP emulsion exhibited a better retention rate and bioaccessibility of ZD. The successful development of FG-stabilized oil-in-water emulsions provides a novel strategy for delivering water-insoluble bioactive substances.
本研究旨在利用水包油乳液提高二棕榈酸玉米黄质（ZD）的稳定性和生物可及性。以亚麻籽胶（FG）作为稳定剂，通过亚麻籽分离蛋白（FPI）和亚麻籽多酚（FPP）（FPI-FPP）复合物包载ZD来构建乳液体系。分析了不同油相分数乳液的乳析指数、液滴尺寸和ζ电位。结果表明，随着油相分数增加，乳析指数降低。值得注意的是，在0.5%FG时，液滴尺寸达到最小且分布最为集中。经过一次冻融循环后液滴尺寸最小，ζ电位绝对值最高。添加FG显著提高了乳液的物理化学稳定性。通过色差、脂质氧化值、体外消化、游离脂肪酸释放和生物可及性评估了乳液的储存稳定性和消化特性。FPI乳液和FPI-FPP乳液的亮度随储存时间而降低。FPI-FPP乳液对ZD表现出更好的保留率和生物可及性。FG稳定的水包油乳液的成功开发为递送水不溶性生物活性物质提供了一种新策略。
