Ren Li , Tiancong Song , Yulin Feng , Mengmeng Zhang , Huijuan Zhang , Jing Wang
{"title":"A stable double-emulsion system constructed by wheat gluten amyloid fibril and gellan gum: Application for co-delivery of anthocyanins and lutein","authors":"Ren Li , Tiancong Song , Yulin Feng , Mengmeng Zhang , Huijuan Zhang , Jing Wang","doi":"10.1016/j.foodhyd.2025.111228","DOIUrl":null,"url":null,"abstract":"<div><div>Although anthocyanin and lutein delivery systems have been constructed, the preparation of stable and efficient anthocyanin and lutein delivery systems remains a challenge. In this work, a stable W/O/WG double emulsion was constructed using wheat gluten amyloid fibril (WGF) and gellan gum. The microstructure, rheological properties, stability and formation mechanism of double emulsions were investigated, and double emulsion was used for co-delivery of hydrophilic anthocyanins and hydrophobic lutein. The addition of WGF and gellan gum decreased particle size of double emulsions, and enhanced apparent viscosity of double emulsion. There was strong hydrogen bond interaction between WGF and gellan gum, which made gellan gum and WGF cross-linked, enhanced the gel strength of outer aqueous phase, and promoted photothermal and storage stability of double emulsion. <em>In vitro</em> digestion experiments showed that compared with free anthocyanins (21.89%) and free lutein (9.16%), the bioavailability of W/O/WG encapsulated anthocyanins and lutein increased to 44.87% and 34.26%, respectively. WGF was not easily degraded by pepsin, and gellan gum was easy to form a stable gel structure under acidic conditions, thus avoiding the large release of lutein and anthocyanin in the early stage of gastric digestion. Therefore, this study may provide a novel idea for the utilization and development of foods with co-delivery system.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"164 ","pages":"Article 111228"},"PeriodicalIF":11.0000,"publicationDate":"2025-02-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Hydrocolloids","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S0268005X25001882","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"CHEMISTRY, APPLIED","Score":null,"Total":0}
引用次数: 0
Abstract
Although anthocyanin and lutein delivery systems have been constructed, the preparation of stable and efficient anthocyanin and lutein delivery systems remains a challenge. In this work, a stable W/O/WG double emulsion was constructed using wheat gluten amyloid fibril (WGF) and gellan gum. The microstructure, rheological properties, stability and formation mechanism of double emulsions were investigated, and double emulsion was used for co-delivery of hydrophilic anthocyanins and hydrophobic lutein. The addition of WGF and gellan gum decreased particle size of double emulsions, and enhanced apparent viscosity of double emulsion. There was strong hydrogen bond interaction between WGF and gellan gum, which made gellan gum and WGF cross-linked, enhanced the gel strength of outer aqueous phase, and promoted photothermal and storage stability of double emulsion. In vitro digestion experiments showed that compared with free anthocyanins (21.89%) and free lutein (9.16%), the bioavailability of W/O/WG encapsulated anthocyanins and lutein increased to 44.87% and 34.26%, respectively. WGF was not easily degraded by pepsin, and gellan gum was easy to form a stable gel structure under acidic conditions, thus avoiding the large release of lutein and anthocyanin in the early stage of gastric digestion. Therefore, this study may provide a novel idea for the utilization and development of foods with co-delivery system.
期刊介绍：
Food Hydrocolloids publishes original and innovative research focused on the characterization, functional properties, and applications of hydrocolloid materials used in food products. These hydrocolloids, defined as polysaccharides and proteins of commercial importance, are added to control aspects such as texture, stability, rheology, and sensory properties. The research's primary emphasis should be on the hydrocolloids themselves, with thorough descriptions of their source, nature, and physicochemical characteristics. Manuscripts are expected to clearly outline specific aims and objectives, include a fundamental discussion of research findings at the molecular level, and address the significance of the results. Studies on hydrocolloids in complex formulations should concentrate on their overall properties and mechanisms of action, while simple formulation development studies may not be considered for publication.
The main areas of interest are:
-Chemical and physicochemical characterisation
Thermal properties including glass transitions and conformational changes-
Rheological properties including viscosity, viscoelastic properties and gelation behaviour-
The influence on organoleptic properties-
Interfacial properties including stabilisation of dispersions, emulsions and foams-
Film forming properties with application to edible films and active packaging-
Encapsulation and controlled release of active compounds-
The influence on health including their role as dietary fibre-
Manipulation of hydrocolloid structure and functionality through chemical, biochemical and physical processes-
New hydrocolloids and hydrocolloid sources of commercial potential.
The Journal also publishes Review articles that provide an overview of the latest developments in topics of specific interest to researchers in this field of activity.
京公网安备 11010802042870号
京ICP备2023020795号-1
分享
求助内容：
应助结果提醒方式：
扫码关注我们
