W/O/W Pickering emulsions stabilized by complex modified phycocyanin
文献类型：期刊论文
| 作者 | Tian, Hongye2; Zhang, Zhong2; Li, Wenjun1 ; Sun, Xiaolin2; Yuan, Li2; Yang, Xingbin2
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| 刊名 | JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
 |
| 出版日期 | 2024-08-05 |
| 页码 | 13 |
| 关键词 | glycation phycocyanin vitamin B12 vitamin E water-in-oil-in-water emulsion |
| ISSN号 | 0022-5142 |
| DOI | 10.1002/jsfa.13727 |
| 通讯作者 | Zhang, Zhong(zzhang@snnu.edu.cn) |
| 英文摘要 | BACKGROUND: A water-in-oil-in-water (W/O/W) double emulsion can simultaneously load hydrophilic and hydrophobic sub-stances due to its unique two-membrane, three-phase structure. However, thermodynamic instability greatly limits the appli-cation of double emulsions in food processing. Further development of Pickering emulsions based on proteins, etc., canimprove the stability and loading capacity. It is of great significance to promote their practical application. RESULTS: Herein, we prepared ultrasound pretreatment complex glycation-modified phycocyanin (UMPC) to stabilize a W/O/WPickering emulsion for the codelivery of vitamin B12 (VB12) and vitamin E (VE). First, an inner water phase and oil phase con-taining polyglycerin polyricinoleate were homogenized to prepare a W/O emulsion. Subsequently, the W/O emulsion washomogenized with an outer water phase containing UMPC to obtain a W/O/W Pickering emulsion. A gel-like inner phase emul-sion with excellent storage and thermal stabilities was obtained under the condition that the W/O emulsion volume ratio was80% and the UMPC was stabilized by 10 g kg-1. The double emulsion after loading VB12 and VE showed good encapsulationeffect during the storage period, the encapsulation rate could reach more than 90%, it also showed excellent protection effectunder long-time storage and UV irradiation and the retention rate increased by more than 65%. In addition, the bioavailabilityof VB12 and VE significantly increased during simulated gastrointestinal digestion and reached 46.02% and 52.43%,respectively. CONCLUSION: These results indicate that the UMPC-stabilized W/O/W Pickering emulsion is an effective carrier for the codeliv-ery of hydrophilic and hydrophobic bioactive molecules and also provides a means for useful exploration of an efficient andstable emulsion system stabilized by biological macromolecules. |
| WOS关键词 | WHEY-PROTEIN ISOLATE ; VITAMIN-E ; IN-VITRO ; DELIVERY ; ENCAPSULATION |
| WOS研究方向 | Agriculture ; Chemistry ; Food Science & Technology |
| 语种 | 英语 |
| WOS记录号 | WOS:001283992300001 |
| 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/133337/35693]  |
| 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, Coll Food Engn & Nutr Sci, Engn Res Ctr High Value Utilizat Western Fruit Res, Shaanxi Engn Lab Food Green Proc & Safety Control,, Xian 710119, Shaanxi, Peoples R China |
| 推荐引用方式 GB/T 7714 | Tian, Hongye,Zhang, Zhong,Li, Wenjun,et al. W/O/W Pickering emulsions stabilized by complex modified phycocyanin[J]. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE,2024:13. |
| APA | Tian, Hongye,Zhang, Zhong,Li, Wenjun,Sun, Xiaolin,Yuan, Li,&Yang, Xingbin.(2024).W/O/W Pickering emulsions stabilized by complex modified phycocyanin.JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE,13. |
| MLA | Tian, Hongye,et al."W/O/W Pickering emulsions stabilized by complex modified phycocyanin".JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2024):13. |
入库方式： OAI收割
来源：烟台海岸带研究所
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