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Updated: Jan 11, 2026
Cellular Affinity of Particle-Stabilized Emulsion to Boost Antigen Internalization
Published on: September 2, 2022
High internal-phase pickering emulsions stabilized by mung bean protein-glycyrrhizin complexes for β-carotene
Haoling Yang1, Bing Wang2, Yanjun Wei3
1College of Chemical Engineering, Qingdao University of Science and Technology, Qingdao, China; Intravenous Drug Administration Center, Department of Pharmacy, The Third People's Hospital of Qingdao, Qingdao, China.
Abstract:
Novel mung bean protein (MBP)-glycyrrhizin acid (GA) complexes were fabricated via non-covalent interactions, optimized for particle size, zeta potential, solubility, and emulsifying properties. GA addition order (pre/post pH-ultrasonic treatment) influenced complex characteristics. MBP-GA effectively stabilized high internal-phase Pickering emulsions (HIPPEs), forming dense interfacial networks that enhanced physical stability. Compared to MBP alone, MBP-GA improved β-carotene encapsulation efficiency by 97.99 % and significantly enhanced its thermal/photo-stability in HIPPEs, with GA addition order affecting stability outcomes. In vitro digestion revealed MBP-GA increased β-carotene bioaccessibility by 39.88 %. In vivo, MBP-GA-stabilized HIPPEs boosted total antioxidant capacity in mouse eyeballs versus MBP systems. This study demonstrates MBP-GA as a multifunctional emulsifier for HIPPEs, enabling efficient β-carotene delivery with enhanced stability and bioactivity, highlighting its potential in functional food applications.
