Fabrication, characterization and simulated gastrointestinal digestion of sea buckthorn pulp oil microcapsule: effect of wall material and interfacial bilayer stabilization.

IF 3.3 2区农林科学 Q1 AGRICULTURE, MULTIDISCIPLINARY Journal of the Science of Food and Agriculture Pub Date : 2024-10-10 DOI:10.1002/jsfa.13950

Ge Bai, Man Zhao, Xiao-Wei Chen, Chuan-Guo Ma, Yan Ma, Huang Xianqing

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Abstract

Background: Sea buckthorn (Hippophae rhamnoides L.) pulp oil is rich in functional components; however, low water solubility and stability limit its applications. This study fabricated sea buckthorn pulp oil microcapsules using whey protein isolate (WPI), soy protein isolate (SPI), sodium caseinate (NaCN), gum arabic (GA), starch sodium octenylsuccinate (OSAS) and SPI mixed with chitosan (CHI). The influences of these wall materials on physicochemical properties, release behavior and digestibility were explored.

Results: Protein-based wall materials (WPI, NaCN, SPI) demonstrated lower bulk densities due to their porous structures and larger particle sizes, while GA and OSAS produced denser microcapsules. Encapsulation efficiency was the highest for protein-based microcapsules (79.41-89.12%) and the lowest for GA and OSAS. The surface oil percentage of protein-based microcapsules (1.41-4.40%) was lower than that of the other microcapsules. Protein-based microcapsules showed concave and cracked surfaces, while GA and OSAS microcapsules were spherical and smooth. CHI improved reconstitution performance, leading to faster dissolution. During simulated gastrointestinal digestion, protein-based microcapsules released more free fatty acids (FFAs) in the intestinal phase, while CHI-modified SPI microcapsules showed a delayed release pattern due to thicker walls.

Conclusion: Protein-based wall materials were more effective for sea buckthorn pulp oil microencapsulation, providing higher encapsulation efficiency, better flow properties and releasing more FFAs. The addition of CHI led to the layer-by-layer self-assembly of the microcapsule wall and resulted in sustained release during in vitro intestinal digestion. These findings suggested the potential of protein-based microcapsules for targeted delivery and improved applications of bioactive oils in the food industry. © 2024 Society of Chemical Industry. Published by John Wiley & Sons Ltd.

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沙棘果肉油微胶囊的制造、表征和模拟胃肠道消化：壁材料和界面双层稳定的影响。

背景：沙棘（Hippophae rhamnoides L.）果肉油含有丰富的功能性成分；然而，低水溶性和稳定性限制了其应用。本研究使用乳清蛋白分离物（WPI）、大豆蛋白分离物（SPI）、酪蛋白酸钠（NaCN）、阿拉伯树胶（GA）、辛烯基琥珀酸淀粉钠（OSAS）和 SPI 与壳聚糖（CHI）混合制成沙棘果肉油微胶囊。研究探讨了这些壁材对理化性质、释放行为和消化率的影响：结果：基于蛋白质的壁材（WPI、NaCN、SPI）因其多孔结构和较大的颗粒尺寸而表现出较低的体积密度，而 GA 和 OSAS 产生的微胶囊密度较大。蛋白基微胶囊的封装效率最高（79.41%-89.12%），而 GA 和 OSAS 的封装效率最低。蛋白基微胶囊的表面油百分比（1.41-4.40%）低于其他微胶囊。蛋白基微胶囊表面凹陷且有裂纹，而 GA 和 OSAS 微胶囊则呈球形且光滑。CHI 改善了重组性能，从而加快了溶解速度。在模拟胃肠道消化过程中，蛋白质基微胶囊在肠道阶段释放出更多的游离脂肪酸（FFA），而 CHI 改性 SPI 微胶囊由于壁更厚而显示出延迟释放模式：结论：基于蛋白质的壁材对沙棘果肉油微胶囊更有效，能提供更高的封装效率、更好的流动性和释放更多的游离脂肪酸。CHI 的添加导致了微囊壁的逐层自组装，并在体外肠道消化过程中实现了持续释放。这些研究结果表明，基于蛋白质的微胶囊具有靶向递送和改善生物活性油在食品工业中的应用的潜力。© 2024 化学工业协会。John Wiley & Sons Ltd.出版。

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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.