数字农科院2.0

Pickering Emulsion Stabilized by Tea Seed Cake Protein Nanoparticles as Lutein Carrier

文献类型： 外文期刊

作者： Li Liang;Junlong Zhu;Zhiyi Zhang;Yu Liu;Chaoting Wen;Xiaofang Liu;Jixian Zhang;Youdong Li;Ruijie Liu;Jiaoyan Ren;Qianchun Deng;Guoyan Liu;Xin Xu

作者机构：

关键词： bioaccessibility;delivery;hydrothermal;in vitro digestion;lutein;nanoparticles;Pickering emulsion;protein;tea seed cake

期刊名称： Foods

ISSN： 2304-8158

年卷期： 2022 年 11.0 卷 12 期

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摘要： To effectively deliver lutein, hydrothermally prepared tea seed cake protein nanoparticles (TSCPN) were used to fabricate Pickering emulsion, and the bioaccessibility of lutein encapsulated by Pickering emulsion and the conventional emulsion was evaluated in vitro. The results indicated that the average size and absolute value of zeta potential of TSCPN increased along with the increase in the protein concentration, and 2% protein concentration was adopted to prepare TSCPN. With the increase in the concentration of TSCPN, the size of Pickering emulsion decreased from 337.02 μm to 89.36 μm, and when the TSCPN concentration was greater than 0.6%, all emulsions exhibited good stability during the 14 days storage. Combined with the microstructure result, 1.2% TSCPN was used to stabilize Pickering emulsion. With the increase in ionic concentration (0–400 mM), the particle size of the emulsions increased while the absolute value of zeta potential decreased. TSCPN-based Pickering emulsion was superior to the conventional emulsion for both lutein encapsulation (96.6 ± 1.0% vs. 82.1 ± 1.4%) and bioaccessibility (56.0% ± 1.1% vs. 35.2 ± 1.2%). Thus, TSCPN‐based Pickering emulsion in this study have the potential as an effective carrier for lutein.

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