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A highly stable W/O emulsion stabilized by β-cyclodextrin-citrus pectin composite nanoparticles for probiotic
Fuhui Ren1, Xinxin Cheng2, Yanxiao Liang1
1College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong, 271018, PR China.
International Journal of Biological Macromolecules
|April 18, 2026
Summary
This study developed a novel probiotic encapsulation method using synergistic β-cyclodextrin and citrus pectin nanoparticles. This strategy enhances emulsion stability and probiotic protection, offering significant industrial potential for functional foods.
Area of Science:
- Food Science and Technology
- Materials Science
- Biotechnology
Background:
- Traditional water-in-oil (W/O) emulsions for probiotic encapsulation face limitations like fragile interfaces and poor stability.
- Existing methods struggle to provide adequate protection and long-term viability for encapsulated probiotics.
Purpose of the Study:
- To develop a robust W/O emulsion system for probiotic encapsulation.
- To enhance the interfacial properties of W/O emulsions using molecular synergy.
- To improve probiotic protection and storage stability.
Main Methods:
- Formation of composite nanoparticles (β-CDPNP) from β-cyclodextrin (β-CD) and citrus pectin (CP) via hydrogen bonding and hydrophobic interactions.
- Characterization of β-CDPNP properties, including zeta potential and contact angle.
- Stabilization of W/O emulsions using β-CDPNP and evaluation of droplet size, kinetic stability, and interfacial structure via microscopy and rheology.
- Assessment of probiotic (Bifidobacterium longum) encapsulation efficiency, simulated digestion survival, and storage stability.
Main Results:
- Composite nanoparticles (β-CDPNP) with enhanced interfacial adsorption and anchoring capabilities were successfully synthesized.
- The β-CDPNP-stabilized emulsion exhibited nanoscale droplet size, excellent kinetic stability, and a dense, elastic gel network at the interface.
- High encapsulation efficiency (>80%) for Bifidobacterium longum was achieved.
- Probiotics demonstrated enhanced survival (>83%) during simulated digestion and maintained stable viability (>74%) over 28 days of storage.
Conclusions:
- Molecular synergy between β-cyclodextrin and citrus pectin provides an effective strategy for reinforcing W/O emulsion interfaces.
- The developed β-CDPNP-stabilized system offers superior probiotic encapsulation, protection, and shelf-life.
- This approach presents a promising and straightforward method for creating robust probiotic delivery systems with industrial applicability.
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