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Ding Y, Xiao N, Tian X, Guo S, Jiang A, Ai M. Polysaccharide-addition order regulates sonicated egg white peptide stabilized nanoemulsions and β-carotene digestion in vitro. Food Res Int 2023; 169:112812. [PMID: 37254389 DOI: 10.1016/j.foodres.2023.112812] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/05/2022] [Revised: 03/04/2023] [Accepted: 04/11/2023] [Indexed: 06/01/2023]
Abstract
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 β-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 β-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.
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Affiliation(s)
- Yiwen Ding
- The National Center for Precision Machining and Safety of Livestock and Poultry Products Joint Engineering Research Center, College of Food Science, South China Agricultural University, Guangzhou 510642, China
| | - Nan Xiao
- The National Center for Precision Machining and Safety of Livestock and Poultry Products Joint Engineering Research Center, College of Food Science, South China Agricultural University, Guangzhou 510642, China
| | - Xingguo Tian
- The National Center for Precision Machining and Safety of Livestock and Poultry Products Joint Engineering Research Center, College of Food Science, South China Agricultural University, Guangzhou 510642, China
| | - Shanguang Guo
- The National Center for Precision Machining and Safety of Livestock and Poultry Products Joint Engineering Research Center, College of Food Science, South China Agricultural University, Guangzhou 510642, China
| | - Aimin Jiang
- The National Center for Precision Machining and Safety of Livestock and Poultry Products Joint Engineering Research Center, College of Food Science, South China Agricultural University, Guangzhou 510642, China
| | - Minmin Ai
- The National Center for Precision Machining and Safety of Livestock and Poultry Products Joint Engineering Research Center, College of Food Science, South China Agricultural University, Guangzhou 510642, China.
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Zou LQ, Peng SF, Liu W, Gan L, Liu WL, Liang RH, Liu CM, Niu J, Cao YL, Liu Z, Chen X. Improved in vitro digestion stability of (-)-epigallocatechin gallate through nanoliposome encapsulation. Food Res Int 2014; 64:492-499. [PMID: 30011679 DOI: 10.1016/j.foodres.2014.07.042] [Citation(s) in RCA: 92] [Impact Index Per Article: 9.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/30/2014] [Revised: 07/16/2014] [Accepted: 07/24/2014] [Indexed: 01/13/2023]
Abstract
(-)-Epigallocatechin gallate (EGCG) is unstable and degraded in near-neutral or alkaline fluids. To overcome its limitation, EGCG nanoliposome (EN) was prepared by an ethanol injection method combined with dynamic high-pressure microfluidization. EN possessed good physicochemical characterizations (high entrapment efficiency=92.1%, small average particle size=71.7nm, low polydispersity index=0.286 and zeta potential=-10.81mv). EN exhibited a relative good sustained release property. Stability of EGCG in simulated intestinal fluid (SIF) was significantly improved by nanoliposome encapsulation. After 1.5h incubating in SIF without or with pancreatin, the residual EGCG of EN was 31.2% and 47.7% respectively, but the residual EGCG in EGCG solution was only 3.4% and 3.5% respectively. The degenerations of in vitro antioxidant activities of EGCG were effectively slowed by nanoliposome encapsulation. This study expects to provide theories and practice guides for further applications of EN.
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Affiliation(s)
- Li-Qiang Zou
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, No. 235 Nanjing East Road, Nanchang 330047, Jiangxi, China
| | - Sheng-Feng Peng
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, No. 235 Nanjing East Road, Nanchang 330047, Jiangxi, China
| | - Wei Liu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, No. 235 Nanjing East Road, Nanchang 330047, Jiangxi, China.
| | - Lu Gan
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, No. 235 Nanjing East Road, Nanchang 330047, Jiangxi, China
| | - Wei-Lin Liu
- College of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang, China
| | - Rui-Hong Liang
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, No. 235 Nanjing East Road, Nanchang 330047, Jiangxi, China
| | - Cheng-Mei Liu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, No. 235 Nanjing East Road, Nanchang 330047, Jiangxi, China.
| | - Jing Niu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, No. 235 Nanjing East Road, Nanchang 330047, Jiangxi, China
| | - Yan-Lin Cao
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, No. 235 Nanjing East Road, Nanchang 330047, Jiangxi, China
| | - Zhen Liu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, No. 235 Nanjing East Road, Nanchang 330047, Jiangxi, China
| | - Xing Chen
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, No. 235 Nanjing East Road, Nanchang 330047, Jiangxi, China
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