Ovalbumin fibril-stabilized oleogel-based Pickering emulsions improve astaxanthin bioaccessibility

IF 7 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY Food Research International Pub Date : 2022-11-01 DOI:10.1016/j.foodres.2022.111790

Zihua Wang , Yuxing Gao , Zihao Wei , Changhu Xue

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引用次数: 18

Abstract

The present study aimed to enhance the bioaccessibility of hydrophobic astaxanthin (AST) by developing food-grade emulsion systems. Ovalbumin (OVA) fibrils and candelilla wax-based oleogels were prepared for the next fabrication of AST-loaded oleogel-based Pickering emulsions. The food-grade oleogel was obtained by mixing 0.7% (w/w) candelilla wax and soybean oil. The nano-scale OVA fibrils were observed by transmission electron microscope. SDS-PAGE analysis of OVA fibrils displayed the appearance of peptides with molecular weight around 10 kDa. Contact angle measurement indicated that excellent amphiphilicity endowed OVA fibrils with satisfactory Pickering emulsifier performance. The obtained oleogel-based Pickering emulsions displayed ultrastability during 90-day storage and outstanding freeze-thaw stability. Furthermore, the superiority of AST-loaded oleogel-based Pickering emulsion was further reflected in the apparently ameliorative lipolysis extent and AST bioaccessibility compared with oleogel. This work would facilitate the utilization of OVA and the development of oleogel-based Pickering emulsions with desirable nutraceutical bioaccessibility.

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卵清蛋白原纤维稳定的油凝胶基皮克林乳剂提高虾青素的生物可及性

本研究旨在通过开发食品级乳液体系来提高疏水性虾青素(AST)的生物可及性。制备了卵清蛋白(OVA)原纤维和小烛台蜡基油凝胶，为下一步制备ast负载油凝胶基皮克林乳液做准备。以0.7% (w/w)的大豆油和小蜡烛蜡混合制成食品级油凝胶。透射电镜观察纳米级卵细胞原纤维。卵原纤维的SDS-PAGE分析显示分子量约为10 kDa的肽的外观。接触角测定表明，卵细胞原纤维具有良好的两亲性，具有良好的皮克林乳化剂性能。所得的油凝胶基皮克林乳剂在90天的储存中表现出超稳定的性能，并具有出色的冻融稳定性。此外，与油凝胶相比，负载AST的油凝胶基Pickering乳液的优势进一步体现在明显改善的脂肪分解程度和AST的生物可及性上。本研究将促进卵磷脂的利用和油脂基皮克林乳剂的开发，使其具有良好的营养生物可及性。

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来源期刊

Food Research International 工程技术-食品科技

CiteScore

12.50

自引率

7.40%

发文量

1183

审稿时长

79 days

期刊介绍： Food Research International serves as a rapid dissemination platform for significant and impactful research in food science, technology, engineering, and nutrition. The journal focuses on publishing novel, high-quality, and high-impact review papers, original research papers, and letters to the editors across various disciplines in the science and technology of food. Additionally, it follows a policy of publishing special issues on topical and emergent subjects in food research or related areas. Selected, peer-reviewed papers from scientific meetings, workshops, and conferences on the science, technology, and engineering of foods are also featured in special issues.