C-type porous starch microgels for robust lutein Mickering emulsions
文献类型：期刊论文
| 作者 | Zhao, Can3; Cheng, Yu3; Li, Wenjun2; Yuan, Li3; Yang, Xingbin1,3; Zhang, Zhong1,3 |
| 刊名 | JOURNAL OF FOOD ENGINEERING
 |
| 出版日期 | 2026-04-01 |
| 卷号 | 408页码:14 |
| 关键词 | Mickering Microgel Soft particles Porous starch |
| ISSN号 | 0260-8774 |
| DOI | 10.1016/j.jfoodeng.2025.112883 |
| 通讯作者 | Zhang, Zhong(zzhang@snnu.edu.cn) |
| 英文摘要 | Traditional biomacromolecular stabilizers like proteins and polysaccharides are often limited by low mechanical strength and poor environmental adaptability. In contrast, microgels (MGs) offer advantages including softness, interfacial adsorption, and environmental responsiveness. However, the mechanisms underlying their emulsionstabilizing behavior remain incompletely understood. This study employed composite MGs based on casein and C-type chestnut porous starch as Mickering stabilizers. We investigated the effects of emulsification method (high-speed shear vs. ultrasonic treatment) and oil phase ratio on emulsion properties. The interfacial adsorption behavior of MGs and their potential for lutein delivery were also evaluated. At 50 % oil phase, emulsions prepared via ultrasonic treatment exhibited reduced particle size, more uniform droplet distribution, and pronounced pseudoplastic flow behavior. Fourier transform infrared spectroscopy revealed increased alpha-helix content (43.34 %) and decreased beta-turn content in interfacial adsorbed MGs, suggesting improved interfacial film strength. Simulated in vitro digestion showed that MGs-stabilized emulsions delayed lipid oxidation and lutein degradation, and significantly reduced free fatty acid release due to a dense interfacial barrier. These findings present a novel strategy for high-value utilization of C-type chestnut starch and clarify the viscoelastic interfacial network mechanism of soft particle-stabilized Mickering emulsions, driven by hydrogen bonding and hydrophobic interactions, supporting functional delivery of bioactives. |
| WOS关键词 | WHEY-PROTEIN ; RELEASE ; GELS |
| WOS研究方向 | Engineering ; Food Science & Technology |
| 语种 | 英语 |
| WOS记录号 | WOS:001628409100003 |
| 资助机构 | Open Project of China Food Flavor and Nutrition Health Innovation Center ; Shaanxi Province Market Supervision System Technology Plan Project |
| 源URL | [http://ir.yic.ac.cn/handle/133337/41673]  |
| 专题 | 海岸带生物学与生物资源利用重点实验室 |
| 通讯作者 | Zhang, Zhong |
| 作者单位 | 1.Shaanxi Normal Univ, Xian Key Lab Characterist Fruit Storage & Preserva, Shaanxi Key Lab Hazard Factors Assessment Proc & S, Xian 710062, Shaanxi, Peoples R China 2.Chinese Acad Sci, Yantai Inst Coastal Zone Res, CAS Key Lab Coastal Environm Proc & Ecol Remediat, Yantai 264003, Shandong, Peoples R China 3.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,Minist Educ, Xian 710062, Shaanxi, Peoples R China |
| 推荐引用方式 GB/T 7714 | Zhao, Can,Cheng, Yu,Li, Wenjun,et al. C-type porous starch microgels for robust lutein Mickering emulsions[J]. JOURNAL OF FOOD ENGINEERING,2026,408:14. |
| APA | Zhao, Can,Cheng, Yu,Li, Wenjun,Yuan, Li,Yang, Xingbin,&Zhang, Zhong.(2026).C-type porous starch microgels for robust lutein Mickering emulsions.JOURNAL OF FOOD ENGINEERING,408,14. |
| MLA | Zhao, Can,et al."C-type porous starch microgels for robust lutein Mickering emulsions".JOURNAL OF FOOD ENGINEERING 408(2026):14. |
入库方式： OAI收割
来源：烟台海岸带研究所
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