Oxidized high-amylose starch as pickering stabilizer for oil-in-water emulsion and delivery of bioactive compound

IF 4.6 Q1 CHEMISTRY, APPLIED Food Hydrocolloids for Health Pub Date : 2022-12-01 DOI:10.1016/j.fhfh.2022.100104
Zhi-Hua Zhang, Zhi-Yu Gu, Meng-Fan Li, Shan Liang, Zhi Huang, Min-Hua Zong, Xiao-Ling Wu, Wen-Yong Lou
{"title":"Oxidized high-amylose starch as pickering stabilizer for oil-in-water emulsion and delivery of bioactive compound","authors":"Zhi-Hua Zhang,&nbsp;Zhi-Yu Gu,&nbsp;Meng-Fan Li,&nbsp;Shan Liang,&nbsp;Zhi Huang,&nbsp;Min-Hua Zong,&nbsp;Xiao-Ling Wu,&nbsp;Wen-Yong Lou","doi":"10.1016/j.fhfh.2022.100104","DOIUrl":null,"url":null,"abstract":"<div><p>Polysaccharide based emulsions have received considerable attention due to their biodegradability, biocompatibility and food-safety. In this study, oxidized high-amylose starch (OHAS) is adopted for stabilization of oil-in-water (O/W) emulsion. Results showed that OHAS with oxidation degree of 90% (DO90-OHAS) exhibited higher wettability with three-phase contact angle of 70.6°. The obtained emulsion was stable within a wide range of different solution condition, with pH ranging from 3 to 7, salt concentration as high as 1.0 M and temperature ranging from -25 to 80 ℃. The gel-like network structure of DO90-OHAS effectively stabilized the emulsion and prevented the aggregation of oil droplets under different pH, as evidenced by confocal laser scanning microscopy (CLSM) observation. Furthermore, DO90-OHAS based emulsion prepared at different pH showed satisfactory long-term storage stability (up to 30 days). The fabricated emulsion was utilized for encapsulation of hydrophobic bioactive substances, with ∼72.5% encapsulation efficiency for <em>β</em>-carotene. The DO90-OHAS based emulsion enabled the controlled-release of <em>β</em>-carotene <em>in vitro</em>, with antioxidant activity maintained ∼50% of initial activity when exposed to elevated temperature (80°C). This research may provide a new avenue for OHAS based Pickering emulsions preparation and bioactive components delivery.</p></div>","PeriodicalId":12385,"journal":{"name":"Food Hydrocolloids for Health","volume":"2 ","pages":"Article 100104"},"PeriodicalIF":4.6000,"publicationDate":"2022-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2667025922000504/pdfft?md5=1c7dec1b08a3c83baed9b27a4242b11f&pid=1-s2.0-S2667025922000504-main.pdf","citationCount":"1","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Hydrocolloids for Health","FirstCategoryId":"1085","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S2667025922000504","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"CHEMISTRY, APPLIED","Score":null,"Total":0}
引用次数: 1

Abstract

Polysaccharide based emulsions have received considerable attention due to their biodegradability, biocompatibility and food-safety. In this study, oxidized high-amylose starch (OHAS) is adopted for stabilization of oil-in-water (O/W) emulsion. Results showed that OHAS with oxidation degree of 90% (DO90-OHAS) exhibited higher wettability with three-phase contact angle of 70.6°. The obtained emulsion was stable within a wide range of different solution condition, with pH ranging from 3 to 7, salt concentration as high as 1.0 M and temperature ranging from -25 to 80 ℃. The gel-like network structure of DO90-OHAS effectively stabilized the emulsion and prevented the aggregation of oil droplets under different pH, as evidenced by confocal laser scanning microscopy (CLSM) observation. Furthermore, DO90-OHAS based emulsion prepared at different pH showed satisfactory long-term storage stability (up to 30 days). The fabricated emulsion was utilized for encapsulation of hydrophobic bioactive substances, with ∼72.5% encapsulation efficiency for β-carotene. The DO90-OHAS based emulsion enabled the controlled-release of β-carotene in vitro, with antioxidant activity maintained ∼50% of initial activity when exposed to elevated temperature (80°C). This research may provide a new avenue for OHAS based Pickering emulsions preparation and bioactive components delivery.

查看原文
分享 分享
微信好友 朋友圈 QQ好友 复制链接
本刊更多论文
氧化高直链淀粉作为水包油乳剂的酸洗稳定剂及生物活性化合物的输送
多糖基乳剂因其生物可降解性、生物相容性和食品安全性而受到广泛关注。本研究采用氧化高直链淀粉(OHAS)稳定水包油(O/W)乳液。结果表明,氧化度为90%的OHAS (DO90-OHAS)具有较高的润湿性,三相接触角为70.6°。在pH为3 ~ 7、盐浓度为1.0 M、温度为-25 ~ 80℃的不同溶液条件下,所制得的乳状液具有较好的稳定性。共聚焦激光扫描显微镜(CLSM)观察表明,DO90-OHAS的凝胶状网络结构在不同pH下都能有效地稳定乳液,防止油滴聚集。此外,在不同pH下制备的DO90-OHAS基乳液表现出令人满意的长期储存稳定性(长达30天)。制备的乳液用于疏水生物活性物质的包封,β-胡萝卜素包封率为~ 72.5%。基于DO90-OHAS的乳液能够在体外控制β-胡萝卜素的释放,当暴露于高温(80℃)时,其抗氧化活性保持在初始活性的50%左右。本研究为OHAS基皮克林乳剂的制备及生物活性成分的传递提供了新的途径。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
求助全文
约1分钟内获得全文 去求助
来源期刊
CiteScore
4.50
自引率
0.00%
发文量
0
审稿时长
61 days
期刊最新文献
Encapsulation of yarrow phenolic compounds in lupin protein nanoemulsions increases stability during gastrointestinal transit and delivery in the colon Pectin oligosaccharides from Citri Reticulatae Pericarpium ‘Chachi’ promote wound healing in HaCaT keratinocytes by enhancing cell proliferation and migration Green synthesis of silver nanoparticles from mulberry leaf through hot melt extrusion: Enhanced antioxidant, antibacterial, anti-inflammatory, antidiabetic, and anticancer properties Silkworm pupae protein-based film incorporated with Catharanthus roseus leaf extract-based nanoparticles enhanced the lipid stability and microbial quality of cheddar cheese Re-processing of pharmaceutical herb residues using isolated probiotics from plant sources and their beneficial effects on diarrhea
×
引用
GB/T 7714-2015
复制
MLA
复制
APA
复制
导出至
BibTeX EndNote RefMan NoteFirst NoteExpress
×
×
提示
您的信息不完整,为了账户安全,请先补充。
现在去补充
×
提示
您因"违规操作"
具体请查看互助需知
我知道了
×
提示
现在去查看 取消
×
提示
确定
0
微信
客服QQ
Book学术公众号 扫码关注我们
反馈
×
意见反馈
请填写您的意见或建议
请填写您的手机或邮箱
已复制链接
已复制链接
快去分享给好友吧!
我知道了
×
扫码分享
扫码分享
Book学术官方微信
Book学术文献互助
Book学术文献互助群
群 号:481959085
Book学术
文献互助 智能选刊 最新文献 互助须知 联系我们:info@booksci.cn
Book学术提供免费学术资源搜索服务,方便国内外学者检索中英文文献。致力于提供最便捷和优质的服务体验。
Copyright © 2023 Book学术 All rights reserved.
ghs 京公网安备 11010802042870号 京ICP备2023020795号-1