Pickering emulsions synergistic stabilized with konjac glucomannan and xanthan gum/lysozyme nanoparticles: Structure, protection and gastrointestinal digestion

The effect of konjac glucomannan (KGM) on the stability and digestion characteristics of xanthan gum/lysozyme nanoparticles (XG/Ly NPs) stabilized Pickering emulsions was investigated. Results indicated that the high viscosity of KGM prompted the particles to be adsorbed toward the interface, which decreased the particle size and increased the stability of emulsions. As the concentration of KGM increased, the G ' and G '' of emulsions became larger and approached a solid-like state. When the KGM concentration was >= 0.2 %, the large amplitude sweeps of the emulsion exhibited a weak strain overshoot. The network structure formed by KGM molecular chain and particles was intertwined around the droplets to form a polysaccharide layer and fibrous network structure. Emulsions containing KGM showed a spider web epidermal network pattern. It was found by illumination for 4 h that samples with 0.2 % KGM concentration increased the retention of beta-carotene by 18.74 %. KGM decreased the release rate of fatty acids and bioaccessibility by hindering bile salt and lipase adsorption.

Automated summary

The study investigated the effect of konjac glucomannan (KGM) on the stability and digestion characteristics of xanthan gum/lysozyme nanoparticles (XG/Ly NPs) stabilized Pickering emulsions. Results showed that KGM's high viscosity promoted particle adsorption at the interface, reducing particle size and increasing emulsion stability. As KGM concentration increased, the emulsion's G' and G'' increased, approaching a solid-like state. The KGM network structure formed a polysaccharide layer and fibrous network structure around droplets. Emulsions with KGM exhibited a spider web epidermal network pattern. An illumination test for 4 hours revealed that samples with 0.2% KGM concentration increased beta-carotene retention by 18.74%. KGM hindered bile salt and lipase adsorption, decreasing fatty acid release rate and bioaccessibility.