Li Maye, Song Yuanyang, Tian Mi, Huang Xinyang, Xu Jing, Guo Zengwang, Wang Zhongjiang, Wang Lechuan, Huang Zhaoxian, Jiang Lianzhou
Key Laboratory of Food Nutrition and Functional Food of Hainan Province, School of Food Science and Engineering, Hainan University, Haikou 570228, China.
College of Arts and Sciences, Northeast Agricultural University, Harbin 150030, China.
Food Chem. 2025 Nov 15;492(Pt 1):145331. doi: 10.1016/j.foodchem.2025.145331. Epub 2025 Jun 26.
Although metal polyphenol networks (MPNs) have been widely investigated in the field of multifunctional surface modification, the exploration of their application in the hardening of microcapsules is relatively scarce. In this study, piperine (PIP)-loaded microcapsules were hardened and modified using MPNs formed by tannic acid (TA) and Fe (TA-Fe) to enhance the stability of the microcapsules and the bioaccessibility of PIP. The results showed that TA-Fe constructed a network-modified coating with a supramolecular structure on the surface of microcapsules. The TA-Fe-hardened microcapsules exhibited excellent environmental stability and illustrious encapsulation efficiency (97.7 %). In vitro digestion demonstrated that TA-Fe delayed the release of PIP in the gastrointestinal tract and improved the bioavailability of the microcapsules. This research established a vital basis for the creation of novel microcapsule systems based on MPNs and demonstrated the potential for applications in food science for the delivery and controlled release of bioactive ingredients.
尽管金属多酚网络（MPNs）在多功能表面改性领域已得到广泛研究，但其在微胶囊硬化方面的应用探索相对较少。在本研究中，使用由单宁酸（TA）和铁形成的MPNs（TA-Fe）对负载胡椒碱（PIP）的微胶囊进行硬化和改性，以提高微胶囊的稳定性和PIP的生物可及性。结果表明，TA-Fe在微胶囊表面构建了具有超分子结构的网络改性涂层。TA-Fe硬化的微胶囊表现出优异的环境稳定性和出色的包封效率（97.7%）。体外消化实验表明，TA-Fe延缓了PIP在胃肠道中的释放，并提高了微胶囊的生物利用度。本研究为基于MPNs的新型微胶囊系统的创建奠定了重要基础，并展示了其在食品科学中用于生物活性成分递送和控释的应用潜力。
