High internal phase emulsions stabilized by fluorescent phycocyanin for improved stability and bioaccessibility of β-carotene
文献类型：期刊论文
| 作者 | Cheng, Yu2; Sun, Xiaolin2; Zhang, Zhong2; Li, Wenjun1 ; Yuan, Li2; Yang, Xingbin2
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| 刊名 | JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
 |
| 出版日期 | 2024-09-10 |
| 页码 | 11 |
| 关键词 | high internal phase emulsions beta-carotene phycocyanin 3D printing |
| ISSN号 | 0022-5142 |
| DOI | 10.1002/jsfa.13868 |
| 通讯作者 | Zhang, Zhong(zzhang@snnu.edu.cn) |
| 英文摘要 | BACKGROUNDHigh internal phase emulsions (HIPE) are distinguished from ordinary emulsions by higher oil-phase percentage and better storage stability. Recently, HIPE stabilized with protein-based particles has received more attention. However, organic precipitation, chemical cross-linking and thermal denaturation are often needed to stabilize emulsions with natural proteins, and there is an urgent need to reduce the pollution of organic reagents.RESULTSHIPE loaded with beta-carotene stabilized by phycocyanin was prepared under mild conditions. It demonstrated strong stability in terms of temperature and storage, as evidenced by its 94.17% retention rate and 81.06% bioavailability. This stability was ascribed to the efficient defense against heat and UV rays, which was probably associated with the oil-droplet environment and interfacial protection of phycocyanin. It is speculated that the possible main interaction site between phycocyanin and sorbitol exists near amino acids 110 to 120 of the B chain. The hydrogen bond and hydrophobic interaction between them make the phycocyanin fully adsorbed on the oil-water interface when sorbitol is stable, forming a strong oil-water structure, which increases the stability of the emulsion.CONCLUSIONThe outstanding fluorescence characteristics provide a feasible alternative for fluorescent emulsions to distribute and trace active compounds in vitro. HIPE loaded with beta-carotene might have potential as a 3D printing material for edible functional foods. (c) 2024 Society of Chemical Industry. |
| WOS关键词 | PARTICLES ; MICROGELS ; DIGESTION ; DELIVERY |
| WOS研究方向 | Agriculture ; Chemistry ; Food Science & Technology |
| 语种 | 英语 |
| WOS记录号 | WOS:001308485900001 |
| 资助机构 | National Key Research and Development Program of China ; National Natural Science Foundation of China |
| 源URL | [http://ir.yic.ac.cn/handle/133337/35629]  |
| 专题 | 海岸带生物学与生物资源利用重点实验室 烟台海岸带研究所_海岸带生物学与生物资源利用所重点实验室 |
| 通讯作者 | Zhang, Zhong |
| 作者单位 | 1.Chinese Acad Sci, Yantai Inst Coastal Zone Res, Yantai, Peoples R China 2.Shaanxi Normal Univ, Engn Res Ctr High Value Utilizat Western Fruit Res, Shaanxi Engn Lab Food Green Proc & Safety Control, Coll Food Engn & Nutr Sci,Shaanxi Key Lab Hazard F, Xian 710119, Peoples R China |
| 推荐引用方式 GB/T 7714 | Cheng, Yu,Sun, Xiaolin,Zhang, Zhong,et al. High internal phase emulsions stabilized by fluorescent phycocyanin for improved stability and bioaccessibility of β-carotene[J]. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE,2024:11. |
| APA | Cheng, Yu,Sun, Xiaolin,Zhang, Zhong,Li, Wenjun,Yuan, Li,&Yang, Xingbin.(2024).High internal phase emulsions stabilized by fluorescent phycocyanin for improved stability and bioaccessibility of β-carotene.JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE,11. |
| MLA | Cheng, Yu,et al."High internal phase emulsions stabilized by fluorescent phycocyanin for improved stability and bioaccessibility of β-carotene".JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2024):11. |
入库方式： OAI收割
来源：烟台海岸带研究所
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