Glucosamine-magnesium composite as functional carriers: structural characteristic, controlled Mg²⁺ release and...

Area of Science:

• Food Science and Technology
• Materials Science
• Biomaterials Engineering

Background:

• Developing effective stabilizers for Pickering emulsions is crucial for food and pharmaceutical applications.
• Glucosamine hydrochloride (GlcN·HCl) has potential, but requires modification for enhanced stability and controlled release.
• Magnesium ions (Mg2+) can interact with glucosamine to form composites with unique properties.

Purpose of the Study:

• To develop a glucosamine-magnesium composite (GlcN-Mg) as a novel Pickering emulsion stabilizer.
• To characterize the structural properties and emulsification performance of the GlcN-Mg composite.
• To evaluate the stability and controlled release of Mg2+ from GlcN-Mg stabilized Pickering emulsions (PEs) during in vitro gastrointestinal digestion.

Main Methods:

• Structural analysis of GlcN-Mg composite using particle size analysis, X-ray diffraction, and pore size analysis.
• Preparation of water-in-oil (W/O) GlcN-Mg PEs under varying homogenization speeds, GlcN-Mg concentrations, and oil-to-water ratios.
• Rheological analysis and in vitro gastrointestinal digestion studies to assess emulsion stability and Mg2+ release.

Main Results:

• Mg2+ coordination significantly reduced GlcN·HCl particle size to 393.8 ± 45.42 nm, creating a porous structure.
• GlcN-Mg PEs exhibited a threshold effect and stability influenced by environmental factors.
• GlcN-Mg PEs demonstrated controlled Mg2+ release, reaching 80.42 ± 1.94% during intestinal digestion.

Conclusions:

• The developed GlcN-Mg composite is a promising Pickering emulsion stabilizer with enhanced structural properties.
• GlcN-Mg stabilized Pickering emulsions show good stability in food matrices and controlled release profiles.
• The GlcN-Mg composite holds potential for applications in complex emulsion systems requiring stability and nutrient delivery.