期刊
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
卷 252, 期 -, 页码 -出版社
ELSEVIER
DOI: 10.1016/j.ijbiomac.2023.126421
关键词
Pickering emulsion gels; KGM; AST; Antioxidant; Bioaccessibility
Pickering emulsion gels, stabilized by xanthan gum/lysozyme nanoparticles and konjac glucomannan, demonstrated high water holding capacity and plasticity. They also showed enhanced photostability and reduced release of free fatty acids and bioaccessibility of astaxanthin.
Pickering emulsion gels have demonstrated their efficacy in delivering bioactive compounds by effectively preventing droplet aggregation, Ostwald maturation, and phase separation through gel network. Astaxanthin (AST) Pickering emulsion gels stabilized by xanthan gum/lysozyme nanoparticles (XG/Ly NPs) and konjac glucomannan (KGM) were studied from rheological tests and textural analysis. The Pickering emulsion gel demonstrated the highest water holding capacity (WHC) at concentration of 2 % XG/Ly NPs, 60 % oil phase fraction, and 0.5 % KGM concentration. The presence of KGM was observed to enhance the plasticity of Pickering emulsion gels, as evidenced by the dense gel network structure formed on the surface of the droplets. Furthermore, the utilization of Pickering emulsion gels containing AST has demonstrated enhanced photostability and a protective effect on AST, as evidenced by antioxidant experiments. Moreover, the incorporation of KGM in Pickering emulsion gels has been found to reduce the release of free fatty acids (FFA) and the bioaccessibility of AST, as indicated in vitro digestion results. Overall, these findings indicate the potential of KGM-based Pickering emulsion gels as effective vehicles for the delivery of hydrophobic bioactive compounds within the food industry.
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