数字农科院2.0

Pectin-based emulsion gels prepared by acidic and ionotropic methods for intestinal targeted delivery in vitro

文献类型： 外文期刊

作者： Feng L.;Wang Y.;Liu T.;Zhao C.;Chen Y.;Wang F.;Bao Y.;Zheng J.

作者机构：

关键词： Characterization;Emulsion gel;Gelation method;Pectin;Targeted delivery

期刊名称： Food Hydrocolloids

ISSN： 0268-005X

年卷期： 2024 年 154 卷

页码：

收录情况： SCIE（2024版） ; ; EI（2024版）

摘要： Considering the different potential roles of the small intestine and colon in the functions of bioactive components, this study was performed to design a pectin-based controlled delivery system targeting different intestinal sections according to emulsification gelation methods (i.e., pectin gelated with acidified ethanol, iron, and calcium: PE-H, PE-Fe, and PE-Ca, respectively). The properties and targeted delivery of pectin-based emulsion gels were compared. All emulsion gels exhibited similar diameter and acceptable roundness with naringin encapsulation efficiency of approximately 90%. Cross-sections of PE-H, PE-Fe, and PE-Ca exhibited loose networks, large voids, and dense structures, resulting in diverse time dependence during digestion. Furthermore, PE-Ca showed the fastest completion of gelation and exhibited excellent hardness properties, suggesting that it would have the strongest anti-digestive effect. PE-Fe showed time- and pH-dependent swelling behavior in simulated intestinal fluid. Simulated digestion experiments indicated burst release and slow release of naringin from PE-H and PE-Fe, respectively, due to their differences in pH responsiveness and time dependence; a similar amount of naringin was released from PE-Ca after enzyme-triggered digestion in simulated colon fluid. Overall, distinct emulsion gels achieved targeted disintegration in intestinal sites. PE-H and PE-Fe would contribute to the rapid and sustained release of naringin in the small intestine, respectively, whereas PE-Ca would contribute to naringin release in the colon. These findings provide new insights for the future design of specific delivery systems that can be used in the functional food industry; they indicate the robust potential for including pectin in emulsion-based foods with targeted functions. © 2024

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