W/O/W Pickering emulsions stabilized by complex modified phycocyanin

doi:10.1002/jsfa.13727

	W/O/W Pickering emulsions stabilized by complex modified phycocyanin
	Tian, Hongye 1; Zhang, Zhong 1; Li, Wenjun2 ; Sun, Xiaolin 1; Yuan, Li 1; Yang, Xingbin 1
发表期刊	JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
ISSN	0022-5142
	2024-08-05
页码	13
关键词	glycation phycocyanin vitamin B12 vitamin E water-in-oil-in-water emulsion
DOI	10.1002/jsfa.13727
通讯作者	Zhang, Zhong([email protected])
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.
资助机构	National Key Research and Development Program of China ; National Natural Science Foundation of China
收录类别	SCI
语种	英语
关键词[WOS]	WHEY-PROTEIN ISOLATE ; VITAMIN-E ; IN-VITRO ; DELIVERY ; ENCAPSULATION
研究领域[WOS]	Agriculture ; Chemistry ; Food Science & Technology
WOS记录号	WOS:001283992300001
引用统计
文献类型	期刊论文
条目标识符	http://ir.yic.ac.cn/handle/133337/35694
专题	海岸带生物学与生物资源利用重点实验室海岸带生物学与生物资源利用重点实验室_海岸带生物学与生物资源保护实验室
通讯作者	Zhang, Zhong
作者单位	1.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 2.Chinese Acad Sci, Yantai Inst Coastal Zone Res, Yantai, 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.