التفاصيل البيبلوغرافية
| العنوان: |
牛蒡果胶多糖/玉米醇溶蛋白复合颗粒稳定的 Pickering乳液构建及对姜黄素的递送功效. (Chinese) |
| Alternate Title: |
Fabrication of Pickering Emulsions Stabilized by Burdock Rhamnogalacturonan I (RG-1)-Type Pectin/Zein Composite Particles and Their Utilization for the Delivery of Curcumin. (English) |
| المؤلفون: |
吴 彤, 冯 进, 黄午阳, 汪 晶, 李 莹, 陈小娥 |
| المصدر: |
Shipin Kexue/ Food Science; 2023, Vol. 44 Issue 14, p37-46, 10p |
| مصطلحات موضوعية: |
CALCIUM ions, IONIC strength, LOCAL delivery services, POLYSACCHARIDES, EMULSIONS, CURCUMINOIDS, PECTINS |
| Abstract (English): |
In the present work, Pickering emulsions were fabricated using burdock RG-1-type pectic polysaccharides/zein composite particles as emulsifiers. The effects of polysaccharide concentration, pH, ionic strength, and oil phase volume fraction (φ) on the physicochemical properties of the Pickering emulsions were systematically analyzed. Besides, the efficacy of the emulsions for stabilizing and delivering curcumin were also elucidated. The results showed that the optimal conditions for the formation of Pickering emulsions were pectin concentration 10 mg/mL and pH 3–5. The emulsion was stable under NaCl concentration of 40–200 mmol/L and oil volume fraction of 0.17–0.75. Rheological results showed that low concentration of calcium ion effectively strengthened the interfacial structure of the emulsion containing curcumin, while when the concentration of calcium ion increased to 4 mmol/L, the emulsion gel shrank, reducing its viscoelasticity. The thermal stability and bioavailability of curcumin were significantly improved by high internal phase emulsion encapsulation. The bioavailability of curcumin encapsulated in the cross-linked emulsion with 1 or 2 mmol/L calcium ion was highest, more than 60%. This study is of positive significance to expand the application of RG-1-type pectic polysaccharides/zein composite nanoparticles in food delivery systems. [ABSTRACT FROM AUTHOR] |
| Abstract (Chinese): |
以牛蒡RG-1型果胶多糖/玉米醇溶蛋白复合颗粒为稳定剂构建Pickering乳液, 分析多糖质量浓度、pH值、 离子强度以及油相体积分数对乳液特性的影响, 并研究高内相Pickering乳液对姜黄素的稳态化递送功效。结果表 明, 形成Pickering乳液最佳条件是果胶多糖质量浓度10 mg/mL和pH 3～5, 乳液在NaCl浓度40～200 mmol/L、油相 体积分数为0.17～0.75条件下均能保持稳定。流变学结果表明, 低浓度钙离子可以有效强化包封姜黄素的乳液界面 结构, 而浓度达到4 mmol/L时会造成乳液凝胶的收缩失水, 降低黏弹性。高内相乳液包封显著提升了姜黄素的热稳 定性和生物利用度。其中, 1 mmol/L和2 mmol/L交联乳液中姜黄素的生物利用度最高, 达到60%以上。本研究对拓 展RG-I型果胶多糖与玉米醇溶蛋白形成的纳米颗粒在食品递送体系中的应用具有积极意义。 [ABSTRACT FROM AUTHOR] |
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| قاعدة البيانات: |
Complementary Index |