Journal
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Volume 66, Issue 6, Pages 1461-1471Publisher
AMER CHEMICAL SOC
DOI: 10.1021/acs.jafc.7b05261
Keywords
Pickering emulsions; gliadin/proanthocyanidins interaction; lipid digestion; lipid oxidation
Funding
- National Key Research and Development Program of China [2017YFC1600405]
- National Natural Science Foundation of China [21406077, 31471628]
- Pearl River S&T Nova Program of Guangzhou [201506010063]
- Fundamental Research Funds for the Central Universities (SCUT) [2017ZD080]
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This work attempted to engineer emulsions' interface using the special affinity between proline-rich gliadin and proanthocyanidins (PA); to develop surfactant-free antioxidant Pickering emulsions with digestive-resistant properties. This binding interaction between gliadin and PA benefited the interfacial adsorption of the particles to torn oil droplets. Pickering droplets as building units assembled into an interconnected three-dimensional network structure, giving the emulsions viscoelasticity and ultrastability. Oxidative markers in Pickering emulsions were periodically monitored under thermally accelerated storage. Lipid digestion and oxidation fates were characterized using in vitro gastrointestinal (GI) models. The interfacial membrane constructed by antioxidant particles served as a valid barrier against lipid oxidation and digestion, in a PA dose-dependent manner. Briefly, lipid oxidation under storage and simulated GI tract was retarded. Free fatty acid (FFA) fraction released decreased by 55% from 87:9% (bulk oil) to 39.5% (Picketing emulsion), implying engineering interfacial architecture potentially benefited to fight obesity. This study opens a facile strategy to tune lipid oxidation and digestion profiles through the cooperation of the Pickering principle and the interfacial delivery of antioxidants.
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