In vitro release modeling of beta-carotene from Bene oleosome and electrosprayed Quince seed hydrocolloids loaded with oleosomes containing beta-carotene.

This research aimed to extract oleosome from the Bene kernel as a carrier of beta-carotene (3, 5, and 10 % w/w) and then use oleosomes in the Quince seed gum (QSG) electrosprayed nanoparticles for the sustained release of beta-carotene in food simulant. Oleosomes loaded with 5 % w/w beta-carotene had the highest encapsulation efficiency (94.53 % ± 1.23 %) and were used at 1, 3, and 5 % w/w in the QSG electrosprayed nanoparticles. Electrospray feed solutions containing 5 % oleosomes loaded with beta-carotene had the highest zeta potential (-34.45 ± 0.58 mV) and the lowest surface tension (23.47 ± 1.10 mN/m). FESEM images showed that with the increase of oleosomes up to 3 % w/w, the average size of the electrosprayed particles decreases. The Fourier transform infrared (FTIR) test proved the presence of protein in the oleosomes and their successful extraction from Bene seeds. Differential scanning calorimetry (DSC) and FTIR proved the successful entrapment of beta-carotene in the oleosomes structure and the successful placement of oleosomes containing beta-carotene in the electrosprayed nanoparticles. The predominant driving force involving the release of beta-carotene from the designed structures in food simulants was the Fickian release mechanism. The Peleg model was introduced as the best model describing the beta-carotene release.

Structural and interfacial properties of acetylated Millettia speciosa Champ polysaccharide and stability evaluation of the resultant O/W emulsion containing ß-carotene.

The aim of this study was to investigate the effects of acetylation modification on the structural, interfacial and emulsifying properties of Millettia speciosa Champ polysaccharide (MSCP). Besides, the influence of acetylation modification on the encapsulation properties of polysaccharide-based emulsion was also explored. Results indicated that modification resulted in a prominent reduction in molecular weight of MSCP and the interfacial layer thickness formed by acetylated MSCP (AC-MSCP) was also decreased, but the adsorption rate and ability of AC-MSCP to reduce interfacial tension were improved. AC-MSCP formulated emulsion possessed smaller droplet size (6.8 µm) and exhibited better physical stability under stressful conditions. The chemical stability of ß-carotene was also profoundly enhanced by AC-MSCP fabricated emulsion. Moreover, AC-MSCP improved lipids digestion extent, thus facilitating the formation of micelle and increasing bioaccessibility of ß-carotene. This study provided insights for rational modification of polysaccharide-based emulsifier and designing delivery system for chemically labile hydrophobic bioactive components.

The soybean lecithin-cyclodextrin-vitamin E complex nanoparticles stabilized Pickering emulsions for the delivery of ß-carotene: Physicochemical properties and in vitro digestion.

In this work, soybean lecithin (LC) was used to modify ß-cyclodextrin (ß-CD) with hydrophobic fat chains to become amphiphilic (LC-CD), and vitamin E (VE) was encapsulated in former modified ß-CD complexes (LC-CD-VE), the new Pickering emulsions stabilized by LC-CD-VE and LC-CD complexes for the delivery of ß-carotene (BC) were created. The surface tension, contact angle, zeta potential, and particle size were used to assess the changes in complexes nanoparticles at various pH values. Furthermore, LC-CD-VE has more promise as Pickering emulsion stabilizer than LC-CD because of the smaller particle size (271.11 nm), proper contact angle (58.02°), and lower surface tension (42.49 mN/m). The interactions between ß-cyclodextrin, soybean lecithin, and vitamin E were confirmed using Fourier transform infrared spectroscopy (FTIR), X-ray diffraction (XRD), nuclear magnetic resonance (NMR), and thermogravimetric analysis (TGA). The durability of Pickering emulsions was examined at various volume fractions of the oil phase and concentrations of nanoparticles. Compared to the emulsion stabilized by LC-CD, the one stabilized by LC-CD-VE showed superior storage stability. Moreover, for the delivery of BC, Pickering emulsions stabilized by LC-CD and LC-CD-VE can outperform bulk oil and Tween 80 stabilized emulsions in terms of UV light stability, storage stability, and bioaccessibility. This work could offer fresh perspectives on stabilizer alternatives for Pickering emulsion delivery systems.

Structural characteristics and stability analysis of coconut oil body and its application for loading ß-carotene.

In this work, we investigated structural characteristics and stability analysis of the coconut oil body (COB) and its application for loading ß-carotene (ß-CA). The COB contained neutral lipids (81.1 ± 2.1 %), membrane proteins (0.6 ± 0.0 %), and moistures (18.3 ± 3.2 %), in which the molecular weights of membrane proteins ranged from 12 kDa to 40 kDa, as analyzed by the SDS-PAGE. The COB exhibited a small droplet diameter (5.1 ± 0.3 µm) with a monomodal diameter distribution, as reflected by the dynamic light scattering. The COB showed stable states at alkaline pH values (pH 8-10) and instability against ionic strengths (50-200 mmol/L) and thermal treatment (30-90℃) after analyzing the instability indexes. COB-based emulsions were favorable for the loading and retention of ß-CA, as reflected by free fatty acids release rates and bioaccessibility in the simulated gastrointestinal digestion. This study will contribute to using the coconut oil bodies for loading bioactive nutraceuticals to enhance their bioaccessibility.

Improved bioavailability and antioxidation of ß-carotene-loaded biopolymeric nanoparticles stabilized by glycosylated oat protein isolate.

The limited bioavailability of ß-carotene hinders its potential application in functional foods, despite its excellent antioxidant properties. Protein-based nanoparticles have been widely used for the delivery of ß-carotene to overcome this limitation. However, these nanoparticles are susceptible to environmental stress. In this study, we utilized glycosylated oat protein isolate to prepare nanoparticles loaded with ß-carotene through the emulsification-evaporation method, aiming to address this challenge. The results showed that ß-carotene was embedded into the spherical nanoparticles, exhibiting relatively high encapsulation efficiency (86.21 %) and loading capacity (5.43 %). The stability of the nanoparticles loaded with ß-carotene was enhanced in acidic environments and under high ionic strength. The nanoparticles offered protection to ß-carotene against gastric digestion and facilitated its controlled release (95.76 % within 6 h) in the small intestine, thereby leading to an improved in vitro bioavailability (65.06 %) of ß-carotene. This improvement conferred the benefits on ß-carotene nanoparticles to alleviate tert-butyl hydroperoxide-induced oxidative stress through the upregulation of heme oxygenase-1 and NAD(P)H quinone dehydrogenase 1 expression, as well as the promotion of nuclear translocation of nuclear factor-erythroid 2-related factor 2. Our study suggests the potential for the industry application of nanoparticles based on glycosylated proteins to effectively deliver hydrophobic nutrients and enhance their application.

Development of high internal phase Pickering emulsions stabilized by egg yolk and carboxymethylcellulose complexes to improve ß-carotene bioaccessibility for the elderly.

The work aimed to develop the multi-protein mixture of egg yolk as natural particles to stabilize high internal phase Pickering emulsions (HIPPEs) to improve the bioaccessibility of ß-carotene in the elderly. The results showed that the depletion attraction drove the adsorption of egg yolk protein particles at the oil-water interface and the formation of osmotic droplet clusters due to the attachment of particle-coated droplets in the dispersed phase, leading to kinetic blocking and stable gelation of HIPPEs. Rheological measurements showed that HIPPEs had shear thinning, low shear stress, viscoelastic properties, and structural recovery properties, which facilitated easy consumption for the elderly. The stability of HIPPEs was verified by ionic and centrifugal stability tests, demonstrating their potential for application to complex gastric environments. HIPPEs have been applied to the International Dysphagia Dietary Standardization Initiative (IDDSI) test and simulated in vitro digestion in older adults, demonstrating their safe swallowability and high ß-carotene bioaccessibility. Our findings suggest solutions for food practitioners facing the aging problem and provide new insights for preparing age-friendly foods.

Carotenoid degradation rate in milled grain of dent maize hybrids and its relationship with the grain physicochemical properties.

Carotenoids in maize grain degrade during storage, but the relationship between their stability and the physicochemical properties of the grain is unclear. Therefore, the carotenoid degradation rate in milled grain of three dent hybrids differing in grain hardness was evaluated at various temperatures (-20, 4 and 22 °C). The carotenoid degradation rate was calculated using first-order kinetics based on the content in the samples after 7, 14, 21, 28, 42, 56, 70 and 90 days of storage and related to the physicochemical properties of the grain. The highest grain hardness was found in the hybrid with the highest zein and endosperm lipid concentration, while the lowest grain hardness was found in the hybrid with the highest amylose content and the specific surface area of starch granule (SSA). As expected, carotenoids in milled maize grain were most stable at -20 °C, followed by storage at 4 and 22 °C. Tested hybrids differed in the degradation rate of zeaxanthin, α-cryptoxanthin and ß-carotene, and these responses were also temperature-dependent. In contrast, all hybrids showed similar degradation rate for lutein and ß-cryptoxanthin regardless of the storage temperature. Averaged over the hybrids, the degradation rate for individual carotenoids ranked as follows: lutein < zeaxanthin < α-cryptoxanthin < ß-cryptoxanthin < ß-carotene. The lower degradation rate for most carotenoids was mainly associated with a higher content of zein and specific endosperm lipids, with the exception of zeaxanthin, which showed an opposite pattern of response. Degradation rate for lutein and zeaxanthin negatively correlated with SSA, but interestingly, small starch granules were positively associated with higher degradation rate for mostcarotenoids. Dent-type hybrids may differ significantly in carotenoid degradation rate, which was associated with specific physicochemical properties of the maize grain.

Effect of beta glucan coating on controlled release, bioaccessibility, and absorption of ß-carotene from loaded liposomes.

Recently, the use of biopolymers as coating material to stabilise phospholipid-based nanocarriers has increased. One such class of biopolymers is the dietary fibre beta-glucan (ßG). In this study, we developed and characterized beta-carotene (ßC) loaded ßG coated nanoliposomes (GNLs) to investigate the effect of ßG coating on the stability, controlled release, bioaccessibility, diffusion and subsequent absorption of the lipophilic active agent. The size, charge (Z-potential), and FTIR spectra were measured to determine the physicochemical stability of GNLs. ßG coating reduced the bioaccessibility, provided prolonged release and improved the antioxidant activity of the nanoliposomes. Multiple particle tracking (MPT) data suggested that ßC-GNLs were less diffusive in porcine intestinal mucus (PIM). Additionally, the microviscosity of the PIM treated with GNLs was observed to be higher (0.04744 ± 0.00865 Pa s) than the PIM incubated with uncoated NLs (0.015 ± 0.0004 Pa s). An Ex vivo experiment was performed on mouse jejunum to measure the absorption of beta-carotene from coated (ßC-GNLs) and uncoated nanoliposomes (ßC-NLs). Data showed that after 2 hours, 27.7 ± 1.3 ng mL-1 of ßC encapsulated in GNLs and 61.54 ± 3 ng mL-1 of the ßC encapsulated in uncoated NLs was absorbed by mouse intestinal mucosa. These results highlight that coating with ßG stabilise NLs during gastrointestinal digestion and provides more sustained release of ßC from nanoliposomes.

Emulsion for stabilizing ß-carotene and curcumin prepared directly using a continuous phase of polysaccharide-rich Schizophyllum commune fermentation broth.

In this study, we examined the effect of Schizophyllum commune fermentation broth (SCFB) rich in polysaccharides (SCFP) on the stability and bioaccessibility of ß-carotene and curcumin. An SCFB-stabilized oil-in-water (o/w) emulsion (SCFBe) was prepared using SCFB as the continuous phase, and then evaluated for storage stability using an SCFP-based emulsion (SCFPe) as the control. The findings revealed that SCFBe is more stable at 60 °C than SCFPe, and stratification or droplet size varied at differing pH levels (3-9) and concentrations of Na+ (0.1-0.5 M) and Ca2+ (0.01-0.05 M). Since the absolute value of the zeta potential of SCFBe is much lower at 60 °C than that at 4 °C and 25 °C, a higher temperature (60 °C) may enhance the reactivity of polysaccharides and proteins in SCFB to improve the stability of SCFBe. Both the protective impact of SCFB on functional food molecules and their capacity to block lipid oxidation increased as polysaccharide content improved. The bioaccessibility of ß-carotene after in vitro simulated gastrointestinal digestion is 11.18 %-12.28 %, whereas that of curcumin is 31.64 %-33.00 %. By fermenting edible and medicinal fungi in liquid, we created a unique and environmentally friendly approach for getting food-grade emulsifiers without extraction.

Chlorogenic acid-chitosan copolymers: Synthesis, characterization and application in O/W emulsions for enhanced ß-carotene stability.

In this study, chlorogenic acid-chitosan (CA-CS) copolymers were prepared with varying Chitosan (CS): chlorogenic acid (CA)ratios and characterized for their water solubility, antioxidant capacity, and emulsions stability. Results showed that CA-CS samples exhibited up to 90.5 % increase in DPPH scavenging efficiency and 20 % increase in hydroxyl radical scavenging efficiency compared to CS alone. CA-CS copolymers used to stabilize oil in water (O/W) emulsions, which were evaluated for their potential in encapsulating and protecting ß-carotene. Microscopic observations revealed homogeneous spherical droplets in stable emulsions, suggesting effective interfacial structures. The selected CA-CS-stabilized O/W emulsions demonstrated encapsulation efficiencies of 74.8 % and 75.26 % for ß-carotene. The CA-CS stabilized O/W emulsions provided the most effective protection against ß-carotene degradation under UV exposure, retaining over 80 % of ß-carotene content after 12 h of testing. These findings indicate that CA-CS-based O/W emulsions show promise as carriers and protectors for bioactive compounds, due to their improved antioxidant capacity, emulsions stability, and protection against degradation.

Stabilization of oil-in-water high internal phase emulsions with octenyl succinic acid starch and beeswax oleogel.

High internal phase emulsions (HIPEs) based on beeswax (BW) oleogels and octenyl succinic acid starch (OSA starch) were prepared by a facile one-step method. Effects of the oleogelation of internal phase on the formation, stability and functionality of the HIPEs were investigated. OSA starch absorbed at the interface allowed high surface charge (|ζ| > 25 mV) of the droplets, and small droplet size (d ≈ 5 m). Microstructural observation suggested that the HIPEs were of O/W type with droplets packed tightly. With the increase in BW content (0-4 %), the particle size (4-7 µm) and ζ-potential (-25 ~ -30 mV) of the HIPEs were first decreased and then increased. Stability analysis revealed that the addition of BW effectively improved emulsion stability against centrifugation, freeze-thawing, changes in pH and ionic strength, and the HIPE with 2 % BW presented the best stability. Rheological tests indicated that the HIPEs with higher content of BW exhibited higher storage modulus, solid-like properties, and shear thinning behaviors. Creep-recovery results implied that the oleogelation enhanced the structure of HIPEs and improved the deformation resistance of the systems. When subjected to light and heat, oleogel-in-water HIPEs showed advantages in protecting ß-carotene from degradation, and ß-carotene in the HIPEs with 2 % BW had the lowest degradation rate. These findings suggested that gelation of oil phase could improve the stability of HIPEs and the encapsulation capability, which would be meaningful for the development of novel healthy food.

Fabrication of self-assembled micelles based on amphiphilic oxidized sodium alginate grafted oleoamine derivatives via Schiff base reduction amination reaction for delivery of hydrophobic food active ingredients.

The application of hydrophobic ß-carotene in the food industry are limited due to its susceptibility to light, high temperature, pH value, and other factors, leading to poor stability and low bioavailability. To address this problem, we adopt a more green and environmentally friendly reducing agent, 2-methylpyridine borane complex (pic-BH3), instead of traditional sodium borohydride, to achieve the simple green and efficient synthesis of amphiphilic oxidized sodium alginate grafted oleoamine derivatives (OSAOLA) through the reduction amination reaction of Schiff base. The resultant OSAOLA with the degree of substitution (DS) of 7.2 %, 23.6 %, and 38.8 % were synthesized, and their CMC values ranged from 0.0095 to 0.062 mg/mL, indicating excellent self-assembly capability in aqueous solution. Meanwhile, OSAOLA showed no obvious cytotoxicity to RAW 264.7 cells, thus revealing good biocompatibility. Furthermore, ß-carotene, as the hydrophobic active ingredients in foods was successfully encapsulated in the OSAOLA micelles by ultrasonic-dialysis method. The prepared drug-loaded OSAOLA micelles could maintain good stability when stored at room temperature for 7 d. Additionally, they were able to continuously release ß-carotene and exert long-term effects in pH 7.4 PBS at 37 °C, effectively improving the bioavailability of ß-carotene, which exhibited tremendous application potential in functional food and biomedical fields.

Design, characterization and digestibility of ß-carotene-loaded emulsion system stabilized by whey protein with chitosan and potato starch addition.

The physicochemical properties and gastrointestinal fate of ß-carotene-loaded emulsions and emulsion gels were examined. The emulsion was emulsified by whey protein isolate and incorporated with chitosan, then the emulsion gels were produced by gelatinizing potato starch in the aqueous phase. The rheology properties, water distribution, and microstructure of emulsions and emulsion gels were modulated by chitosan combination. A standardized INFOGEST method was employed to track the gastrointestinal fate of emulsion systems. Significant changes in droplet size, zeta-potential, and aggregation state were detected during in vitro digestion, including simulated oral, stomach, and small intestine phases. The presence of chitosan led to a significantly reduced free fatty acids release in emulsion, whereas a slightly increasing released amount in the emulsion gel. ß-carotene bioaccessibility was significantly improved by hydrogel formation and chitosan addition. These results could be used to formulate advanced emulsion systems to improve the gastrointestinal fate of hydrophobic nutraceuticals.

High internal phase Pickering emulsions stabilized by the complexes of ultrasound-treated pea protein isolate/mung bean starch for delivery of ß-carotene.

High internal phase Pickering emulsions (HIPPEs) stabilized by edible colloid particles have gained great interest. In this study, ultrasound-treated pea protein isolate and mung bean starch complexes (UPPI/MS) were prepared and used in stabilization of HIPPEs. The emulsifying properties of UPPI/MS were found to be superior to those of pea protein isolate (PPI), as evidenced by a smaller particle size and higher surface hydrophobicity. HIPPEs stabilized by UPPI/MS displayed a higher viscoelastic and gel-like structure. Low-Field NMR (LF-NMR) revealed that HIPPEs stabilized by UPPI60/MS (UPPI60/MS-HIPPEs) showed better ability to restrict the mobility of water. UPPI60/MS-HIPPEs also revealed the best environmental stability attributed a stronger three-dimensional network structure. Encapsulation of ß-carotene within HIPPEs resulted in improving stability, with UPPI60/MS-HIPPEs exhibiting the highest retention rate of 73.58 %. Moreover, ß-carotene encapsulated in HIPPEs displayed enhanced bioaccessibility, with UPPI60/MS-HIPPEs achieving the highest value of 25.37 %. This research highlighted the potential of UPPI60/MS complexes as effective stabilizers for HIPPEs and provided new insights on HIPPEs in nutrient delivery systems.

Development of Emulsion Gels Stabilized by Chitosan and Octenyl Succinic Anhydride-Modified ß-Cyclodextrin Complexes for ß-Carotene Digestion and 3D Printing.

ß-cyclodextrin (ß-CD)-based emulsion gels encapsulated with nutrition for three-dimensional (3D) printing are promising, while obstacles such as low bioaccessibility of bioactive compounds and the molding process in food manufacturing hinder their application. This study intended to develop stable composite emulsion gels using the complexes of chitosan (CS) and octenyl succinic anhydride (OSA)-modified ß-CD (OCD) to conquer these challenges. The esterification of OSA generated more negatively charged OCD and ester groups, which aided in the combination of OCD and CS through enhanced electrostatic and hydrogen bonding interactions. The addition of CS improved the emulsification properties of the complexes and acted as a bridge link in the aqueous phase, thereby increasing the gel strength of the composite emulsion gels. Moreover, the encapsulation of ß-carotene destabilized the strength of the emulsion gels by lowering the interfacial tension. The emulsion gel stabilized by OCD3/CS-0.75% at an initial pH not only successfully encapsulated ß-carotene and presented the highest bioaccessibility of 41.88 ± 0.87% in the in vitro digestion but also showed excellent 3D printability. These results provided a promising strategy to enhance the viscoelasticity of ß-CD-based emulsion gels and accelerate their application in bioactive compound delivery systems and 3D food printing.

Antioxidant stability and in vitro digestion of ß-carotene-loaded oil-in-water emulsions stabilized by whey protein isolate-Mesona chinensis polysaccharide conjugates.

The aim of this study was to investigate the delivery of functional factor ß-carotene by emulsion stabilized with whey protein isolate-Mesona chinensis polysaccharide (WPI-MCP) conjugate. Results showed that the WPI-MCP complex had better antioxidant properties than WPI. Correspondingly, the emulsions stabilized by this complex also had better oxidative stability compared with protein emulsions alone. The particle size of WPI-MCP emulsion was smaller and had a better stability when MCP was added at 0.2 % (w/v). The sizes of WPI-MCP and WPI emulsions were 3594.33 and 7765.67 nm at pH 4, indicating improved emulsion stability around isoelectric point of WPI. At different NaCl concentrations, the absolute values of zeta-potential of WPI-MCP emulsions were larger than that of WPI emulsions except 0.1 % (mol/L) NaCl. The sizes of WPI and WPI-MCP emulsions were 2384.32 and 790.12 nm, respectively. During in vitro digestion, WPI-MCP stabilized emulsions slowed down the release of free fatty acids and achieved about 80 % bioaccessibility of ß-carotene, indicating that WPI-MCP-stabilized emulsions encapsulating ß-carotene can effectively control the release of bioactive substances. These studies have potential significance and value for the construction of food-grade emulsion delivery system.

Proteosomes based on milk phospholipids and proteins to enhance the stability and bioaccessibility of ß-carotene.

Proteosomes (P) based on milk fat globule membrane's phospholipids (MPs), whey protein isolate (WPI) and sodium caseinate (CasNa) were developed by ultrasonication to encapsulate ß-carotene. Entirely milk-ingredients based proteosomes (WPI-MPs-P and CasNa-MPs-P) revealed homogenous distribution with size diameters < 250 nm. WPI-MPs-P depicted positive ζ-potential values (+15.7 ± 0.5 mV), while CasNa-MPs-P demonstrated negative (-32.5 ± 3.4 mV) values of surface charge, respectively and hydrophilic nature of proteosomes was observed by measuring contact-angle (θ). AFM and SEM exhibited spherical to oval and slightly irregular morphology of nanocarriers. For various concentrations of ß-carotene, the highest encapsulation efficiency of ß-carotene was 90 ± 0.2% and 92 ± 0.8% in WPI-MPs-P and CasNa-MPs-P respectively. FTIR analyses confirmed the hydrophobic and electrostatic interactions-based encapsulation of ß-carotene. Beneficial antioxidant-potential of ß-carotene was retained after its encapsulation in the proteosomes. Proteosomes increased the digestive-stability (>50%) and bioaccessibility (>85%) of ß-carotene. Thus, milk-ingredients based proteosomes offer a novel-strategy to develop functional dairy products to overcome widespread vitamin-A-deficiency.

Screening of Structurally Distinct Lycopene ß-Cyclases for Production of the Cyclic C40 Carotenoids ß-Carotene and Astaxanthin by Corynebacterium glutamicum.

Lycopene ß-cyclase (EC 5.5.1.19) is one of the key enzymes in the biosynthesis of ß-carotene and derived carotenoids. It catalyzes isomerase reactions to form ß-carotene from lycopene by ß-cyclization of both of its ψ-ends. Lycopene ß-cyclases are widespread in nature. We systematically analyzed the phylogeny of lycopene ß-cyclases from all kingdoms of life and predicted their transmembrane structures. To this end, a collection of previously characterized lycopene ß-cyclase polypeptide sequences served as bait sequences to identify their closest homologues in a range of bacteria, archaea, fungi, algae, and plant species. Furthermore, a DeepTMHMM scan was applied to search for the presence of transmembrane domains. A phylogenetic tree suggests at least five distinct clades, and the DeepTMHMM scan revealed that lycopene ß-cyclases are a group of structurally different proteins: membrane-bound and cytosolic enzymes. Representative lycopene ß-cyclases were screened in the lycopene-overproducing Corynebacterium glutamicum strain for ß-carotene and astaxanthin production. This systematic screening facilitates the identification of new enzymes for carotenoid production. Higher astaxanthin production and less reduction of total carotenoids were achieved with the cytosolic lycopene ß-cyclase CrtL from Synechococcus elongatus and the membrane-bound heterodimeric lycopene ß-cyclase CrtYcd from Brevibacterium linens.

Soy protein isolate-citrus pectin-gallic acid ternary composite high internal phase Pickering emulsion for delivery of ß-carotene: Physicochemical, structural and digestive properties.

The structure properties, stability and ß-carotene slow-release mechanism of soybean protein isolate-citrus pectin-gallic acid complex (SPI-CP-GA) stabilized high-internal phase Pickering emulsion (HIPPE) were investigated. The results showed that compared with the SPI-CP binary complex, the turbidity of the SPI-CP-GA ternary complex increased from 2.174 ± 0.001 to 3.027 ± 0.001, the surface wettability was increased, the infrared peaks was blue-shifted, changed from hydrophilic to hydrophobic, and the equilibrium interfacial tension of particles increased from 10.77 ± 0.02 mN/m to 13.46 ± 0.03 mN/m, the complex was more stable. When the GA was 2.0 mg/mL, the encapsulation efficiency of ß-carotene was higher. With increased GA concentration and oil phase volume fraction (φ), the apparent viscosity and viscoelastic behavior of HIPPE performed well, forming a stable gel network structure. After 30 days of storage, there was no oil separation in the sample group with GA concentration of 2.0 mg/mL and φ = 0.7, and the stability was strong. After gastrointestinal digestion, the particle size of the HIPPE decreased from 13.51 ± 0.86 µm to 7.70 ± 0.68 µm, the free fatty acid (FFA) release rate was 22.03%, and the bioaccessibility of ß-carotene was 6.67 ± 0.19%, and the sustained-release effect was obvious. These results indicated that the SPI-CP-GA ternary complex is a potential stabilizer for HIPPE, and providing theoretical guidance for the design of protein-polysaccharide-polyphenol stabilized HIPPE.

Polysaccharide-addition order regulates sonicated egg white peptide stabilized nanoemulsions and ß-carotene digestion in vitro.

In this paper, the effects of the polysaccharide-addition order (before and after homogenisation) on the stability of nanoemulsion stabilised by sonicated egg white peptides and the in vitro digestive behaviour of loaded ß-carotene were investigated. The pyrene fluorescence results showed that the concentration of micelles formed by flaxseed gum (FG) in complex with peptides was significantly higher than that of peach gum (PG). The order of polysaccharide-addition affected the emulsion properties and stability; adding polysaccharides before homogenisation led to protein bridging flocculation, low polysaccharide coverage and a higher interfacial adsorbed protein content of the emulsion. PG enhanced potential spatial resistance and electrostatic repulsion, effectively prevented emulsion flocculation and improved electrostatic stability. After homogenisation, FG was added to emulsions to improve environmental stability, including ionic, temperature and storage stability. Due to the viscosity of polysaccharides and the formed polysaccharide-protein-lipid aggregates, the increasing degree of bridging flocculation promoted the prominent of apparent viscosity, and the G' and G'' exhibited a frequency-dependent increase. The polysaccharide type and mode changed the surface loading charge and droplet interface thickness, delayed the destruction of the droplet structure by protease, and slowed the release of ß-carotene to form micelles. In this study, a stable emulsion system and an efficient emulsion transport system for bioactive substances were obtained by regulating polysaccharides adding order, which is significant for constructing an efficient food emulsion delivery system.