Hu Ting, Zhang Jianhong, Wu Yingmei, Li Xin, Song Hongbo, An Fengping, Luo Peng, Huang Qun
School of Public Health, The key Laboratory of Environmental Pollution Monitoring and Disease Control, Ministry of Education, Guizhou Province Engineering Research Center of Health Food Innovative Manufacturing, Guizhou Medical University, Guiyang 561113, China.
College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China.
Food Chem X. 2025 Jun 12;29:102650. doi: 10.1016/j.fochx.2025.102650. eCollection 2025 Jul.
The inherent instability and poor bioavailability of vitamin C (VC) and vitamin E (VE) significantly limit their applications in food systems. In this study, a novel microcapsule through W/O/W multiple emulsion template was developed by incorporating VC in a gelatin-based hydrogel inner phase (W), VE in the oil phase (O), and maltodextrin-whey protein isolate (MD-WPI) composite as the outer water phase (W), followed by freeze-drying. Optimized microcapsules (MD:WPI = 1:4, 0.10 wt% VC and VE) exhibited superior encapsulation efficiency (91.86 % for VC, 88.33 % for VE). Storage stability studies showed that aluminum foil-sealed packaging at 4 °C provided optimal protection, with 3.35-fold and 1.56-fold extended half-lives for VC and VE respectively. The co-loaded microcapsules exhibited enhanced DPPH radical scavenging capacity (98.56 %) and demonstrated controlled release behavior, with bioavailability increased by 2.51-fold and 2.28-fold for VC and VE respectively. This microencapsulation strategy offers promising potential for dual-vitamin delivery in functional food applications.
维生素C（VC）和维生素E（VE）固有的不稳定性和较差的生物利用度显著限制了它们在食品体系中的应用。在本研究中，通过将VC包裹于明胶基水凝胶内相（W）、VE包裹于油相（O）以及将麦芽糊精-乳清分离蛋白（MD-WPI）复合物作为外水相（W），采用W/O/W多重乳液模板制备了一种新型微胶囊，随后进行冷冻干燥。优化后的微胶囊（MD:WPI = 1:4，VC和VE含量均为0.10 wt%）表现出优异的包封效率（VC为91.86%，VE为88.33%）。储存稳定性研究表明，4℃下铝箔密封包装提供了最佳保护，VC和VE的半衰期分别延长了3.35倍和1.56倍。共负载微胶囊表现出增强的DPPH自由基清除能力（98.56%），并呈现出控释行为，VC和VE的生物利用度分别提高了2.51倍和2.28倍。这种微胶囊化策略在功能性食品应用中的双维生素递送方面具有广阔的潜力。
