数字农科院2.0

Exploring Pickering Emulsions Stabilized by Chitosan and Multiple Seaweed Polyphenols for an Efficient Protection and Delivery of β-Carotene

文献类型： 外文期刊

作者： Meng, Weihao;Sun, Hongnan;Mu, Tai-Hua;Garcia-Vaquero, Marco

作者机构：

关键词： Pickeringemulsion;seaweed;polyphenol;beta-carotene;bioaccessibility;in vitro digestion

期刊名称： ACS FOOD SCIENCE & TECHNOLOGY

ISSN：

年卷期： 2024 年 4 卷 5 期

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收录情况： 无来源刊（2024版）

摘要： This study explored Pickering emulsions stabilized by chitosan (CS), chitosan-Laminaria japonica polyphenols (CP), and chitosan-Ascophyllum nodosum polyphenols (CB) as beta-carotene delivery systems. Emulsion stability was analyzed using multiple light scattering and cryogenic-scanning electron microscopy (cryo-SEM). This research also focused on the effects of thermal treatment, ultraviolet irradiation, in vitro digestion, and 8-week storage on the chemical stability of encapsulated beta-carotene. The results showed that polyphenols of CP and CB contributed to the generation of a stable three-dimensional (3D) network, providing stronger resistance and higher beta-carotene stability against thermal treatment and ultraviolet irradiation. After in vitro digestion, all emulsions exhibited higher bioaccessibility than unencapsulated beta-carotene. CP stored at low temperatures and in the dark possessed the highest beta-carotene retention and lowest lipid oxidation without microbial growth. This study demonstrates the potential of chitosan-seaweed polyphenol-stabilized Pickering emulsions for the creation of hydrophobic bioactive compound delivery systems in the functional foods and nutraceuticals industries.

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