制备界面结晶油凝胶乳液，用于槲皮素递送，提高环境稳定性和生物可及性。

IF 3.3 2区农林科学 Q1 AGRICULTURE, MULTIDISCIPLINARY Journal of the Science of Food and Agriculture Pub Date : 2024-11-05 DOI:10.1002/jsfa.13992

Dian Zhang, Ruimin Zhong, Ziying Liao, Xin Wang, Pengcheng Xiang, Ao Zhang, Nan Su, Yong Cao, Yaqi Lan

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引用次数: 0

摘要

背景：槲皮素是一种黄酮类化合物，具有多种生物活性。然而，低溶解度、易降解和低生物可及性限制了其应用。本研究以蜂蜡为油凝胶剂，制备了一种新型的界面结晶油凝胶乳液，用于包裹槲皮素，提高其稳定性和生物可及性：利用界面流变学和偏光显微镜研究了界面结晶的过程，发现结晶密度与油相中的蜂蜡含量呈正相关。乳液稳定性与油相中的蜂蜡浓度直接相关，100 mg g-1 的浓度在储存、UVB 光照射和离子条件下显示出更高的稳定性。蜂蜡的加入明显提高了乳液的槲皮素负载能力，尤其是在 200 mg g-1 蜂蜡浓度下，负载能力提高了 285.55%，并且提高了对紫外线和 Ca2+ 的环境稳定性。最终，体外模拟消化实验表明，槲皮素的生物可及性得到了改善：结论：该策略极大地丰富了油凝胶乳液的配方及其在提供生物活性成分方面的潜在应用，并具有较高的环境脆弱性。© 2024 化学工业协会。

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Fabrication of interfacial crystallized oleogel emulsion for quercetin delivery with enhanced environmental stability and bioaccessibility

BACKGROUND

Quercetin is a flavonoid compound with numerous bioactivities. However, the low solubility, easy degradation and low bioaccessibility limit its application. In this study, a novel interfacial crystallized oleogel emulsion was fabricated, where beeswax was used as the oleogelator, for quercetin encapsulation with enhanced stability and bioaccessibility.

RESULTS

The process of interfacial crystallization was investigated using interfacial rheology and polarized microscopy, with a positive correlation between crystal density and beeswax content in the oil phase. Emulsion stability was directly linked to beeswax concentration in the oil phase, with 100 mg g⁻¹ showing enhanced stability under storage, UVB light exposure and ionic conditions. Beeswax addition significantly increased the quercetin loading capacity of the emulsion; particularly, at a 200 mg g⁻¹ beeswax concentration, the loading capacity was improved by 285.55%, and the environmental stability was enhanced against UV light and Ca²⁺. Ultimately, in vitro simulated digestion experiment indicated improved bioaccessibility of quercetin.

CONCLUSIONS

This strategy significantly enriched the formulation of oleogel emulsion and its potential applications in delivering bioactive ingredients with high environmental vulnerability. © 2024 Society of Chemical Industry.

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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.