Effect of lipid type on betulin-stabilized water-in-oil Pickering emulsion: emulsion properties, in vitro digestion, and betulin bioaccessibility

IF 3.5 2区农林科学 Q1 AGRICULTURE, MULTIDISCIPLINARY Journal of the Science of Food and Agriculture Pub Date : 2024-09-11 DOI:10.1002/jsfa.13867

Shuxian Su, Yugang Liu, Haiyan Li, Huiping Xia, Peiwang Li, Si Qin, Meng Shi, Shiyin Guo, Chaoxi Zeng

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Abstract

Background

The Pickering emulsion delivery technique is widely acknowledged for its efficacy in serving as a carrier that can encapsulate functional components effectively. Previous studies have shown significant differences in the stability of Pickering emulsions composed of different oil phases and in the bioaccessibility of the encapsulated functional ingredients. This study therefore investigated the effects of different carrier oils in the betulin self-stabilized water-in-oil (W/O) Pickering emulsion on the stability of the emulsion and bioaccessibility of betulin.

Results

The results showed that the oil type was one of the main factors affecting the stability of the emulsion. Palm oil and coconut oil provided better storage stability and centrifugal stability due to the high saturated fatty acid content. The bioavailability of betulin correlated significantly with the composition and characteristics of fatty acids in carrier oils. Carrier oils rich in low-saturation long-chain fatty acids tended to release more free fatty acids (FFAs), thus forming larger and more mixed micelles with stronger swelling and dissolution ability, resulting in a relatively high bioaccessibility of betulin. In contrast, the bioaccessibility of betulin in the emulsion prepared by coconut oil (with high saturated fatty acid content) was relatively low (1.17%).

Conclusion

The results of this study indicate that selecting an appropriate carrier oil is important for the design of self-stabilized W/O Pickering emulsions to improve the bioaccessibility of betulin and other lipophilic bioactivities effectively. © 2024 Society of Chemical Industry.

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脂质类型对油包水皮克林稳定型桦木醇乳液的影响：乳液特性、体外消化和桦木醇生物可及性

背景皮克林乳液给药技术作为一种能有效封装功能成分的载体，其功效已得到广泛认可。以往的研究表明，由不同油相组成的皮克林乳液在稳定性和封装功能成分的生物可及性方面存在显著差异。因此，本研究调查了油包水（W/O）皮克林自稳定乳液中不同载体油对乳液稳定性和白桦脂生物可及性的影响。棕榈油和椰子油由于饱和脂肪酸含量高，因此具有更好的储存稳定性和离心稳定性。白桦脂素的生物利用率与载体油中脂肪酸的组成和特性有显著的相关性。富含低饱和度长链脂肪酸的载体油往往会释放出更多的游离脂肪酸（FFAs），从而形成更大、更多的混合胶束，具有更强的溶胀和溶解能力，因此桦木醇的生物利用度相对较高。结论：本研究结果表明，选择合适的载体油对于设计自稳定 W/O 皮克林乳液以有效提高白桦脂和其他亲脂性生物活性物质的生物可及性非常重要。© 2024 化学工业协会。

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来源期刊

Journal of the Science of Food and Agriculture 工程技术-农业综合

CiteScore

8.10

自引率

4.90%

发文量

634

审稿时长

3.1 months

期刊介绍： The Journal of the Science of Food and Agriculture publishes peer-reviewed original research, reviews, mini-reviews, perspectives and spotlights in these areas, with particular emphasis on interdisciplinary studies at the agriculture/ food interface. Published for SCI by John Wiley & Sons Ltd. SCI (Society of Chemical Industry) is a unique international forum where science meets business on independent, impartial ground. Anyone can join and current Members include consumers, business people, environmentalists, industrialists, farmers, and researchers. The Society offers a chance to share information between sectors as diverse as food and agriculture, pharmaceuticals, biotechnology, materials, chemicals, environmental science and safety. As well as organising educational events, SCI awards a number of prestigious honours and scholarships each year, publishes peer-reviewed journals, and provides Members with news from their sectors in the respected magazine, Chemistry & Industry . Originally established in London in 1881 and in New York in 1894, SCI is a registered charity with Members in over 70 countries.