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Updated: Aug 9, 2025
Cellular Affinity of Particle-Stabilized Emulsion to Boost Antigen Internalization
Published on: September 2, 2022
The stability mechanism of Pickering emulsions fabricated by multi-functional amylose-based nanoparticles in a
Pingping Wang1,2, Yang Wang3, Chun Chen1,4,5
1SCUT-Zhuhai Institute of Modern Industrial Innovation, School of Food Science and Engineering, South China University of Technology, 381 Wushan Road, Guangzhou 510640, China. chenc@scut.edu.cn.
Abstract:
In this work, multi-functional amylose-based nanoparticles (OSA-AM-9/VE NPs) were fabricated via simple and sustainable esterification, encapsulation, and co-precipitation processes of amylose (AM), octenyl succinic anhydride (OSA), and vitamin E (VE). These nanoparticles showed a nanometer size of 243.2 nm and a regular spherical shape which contributed to their excellent physical and oxidative stability and the outstanding pH-responsive performance of a Pickering emulsion. Compared with OSA-AM-9 and OSA-AM-9 NPs, the Pickering emulsion stabilized by OSA-AM-9/VE NPs presented higher stability and stronger antioxidant capacity. The delivery system of the OSA-AM-9/VE NP stabilized emulsion could protect fish oil from gastric juice and then was digested to facilitate the absorption of ω-3 polyunsaturated fatty acids in the intestine due to the pH-induced protonation/deprotonation of carboxyl groups in OSA-AM-9/VE NPs.
