Zein Particle-Stabilized Water-In-Water Emulsion as a Vehicle for Hydrophilic Bioactive Compound Loading of Riboflavin.
J Agric Food Chem
; 67(35): 9926-9933, 2019 Sep 04.
Article
em En
| MEDLINE
| ID: mdl-31398027
ABSTRACT
Vitamins and flavonoids are two kinds of essential trace bioactives which are prone to photodegradation during food processing and storage. In this study, a particle-stabilized water-in-water (W/W) emulsion system composed of soy protein isolate (SPI) and guar gum (GG) was applied in loading riboflavin. Based on the significant binding affinity differences of SPI (Ka = 1.11 × 105 L mol-1) and GG (Ka = 9.00 × 103 L mol-1) to riboflavin, this hydrophilic and light-sensitive bioactive compound was loaded in SPI-rich droplets. Confocal images indicated that a stable microstructure of SPI-rich droplets suspended in GG-rich continuous phase was successfully constructed by manipulating the proportion of the two polymeric components and using zein-based particles (ZPs) as stabilizers. These negatively charged particles modified by pectin with a hydrodynamic diameter of 533 ± 5.7 nm were able to adsorb at the SPI/GG interface and subsequently stabilized the SPI-in-GG emulsion. Fluorescence spectra of riboflavin suggested that the formation of such W/W emulsion could effectively delay the photodegradation of riboflavin during an 8 h ultraviolet irradiation, and its color was maintained to a maximum extent. Therefore, this structured W/W emulsion could be a desired architecture for delivering light-sensitive cargo.
Palavras-chave
Texto completo:
1
Base de dados:
MEDLINE
Assunto principal:
Riboflavina
/
Zeína
/
Água
Idioma:
En
Ano de publicação:
2019
Tipo de documento:
Article