Journal
FOOD CHEMISTRY
Volume 378, Issue -, Pages -Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2022.132090
Keywords
Pea protein isolate-chitosan nanoparticles; Pickering emulsions; EPA; Encapsulation; Bioavailability
Funding
- National Key R&D Program of China [2018YFD0901106]
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The study successfully prepared PPI-CS nanoparticles and PPI-CS Pickering emulsions, and demonstrated that PPI-CS Pickering emulsions can be used for the delivery of EPA for digestive absorption.
The work aimed to prepare pea protein isolate-chitosan (PPI-CS) nanoparticles, fabricate PPI-CS nanoparticles stabilized Pickering emulsions (PPI-CS Pickering emulsions) and deliver EPA for digestion in vitro and in vivo. The nanoparticles were characterized by scanning electron microscopy (SEM), and PPI-CS Pickering emulsions were characterized by physicochemical and rheological properties. The results showed that the size of PPI-CS nanoparticles was 194.22 +/- 0.45 nm. Rheological measurement showed that the PPI-CS Pickering emulsions possessed a gel-like network. EPA encapsulated Pickering emulsions (EPA-PE, phi = 0.6) exhibited a high retention rate (93%) during storage and performed a lower release rate compared with EPA-PE (phi = 0.4) in vitro digestion. The area under the curve of EPA concentration of EPA-PE group and EPA-emulsions (EPA-Em) group was 1.71 and 1.48, respectively. It demonstrated that PPI-CS Pickering emulsions provided the possibility to deliver EPA for digestive absorption.
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