加化 guar 乳糖对充满黄素的 Pickering 乳液稳定性和生物可访问性的作用,该乳液由粉纳米颗粒稳定
Dan-Jung Choi1, Hye-Young Shin1, Jong-Yea Kim2
1Department of Food Science and Biotechnology, Kangwon National University, Chuncheon 24341, South Korea.
Food chemistry
|September 8, 2024
概括
催化 guar 增强了粉纳米粒子 Pickering 乳液,改善了黄素的稳定性和生物可访问性. 这种配方在各种条件下保持了黄素的完整性,大大提高了它的吸收.
科学领域:
- 食品科学与技术 食品科学与技术
- 合体和表面化学
- 营养科学 营养科学
背景情况:
- 黄素的治疗潜力受到稳定性差和生物可用性低的限制.
- 皮克林乳液提供了一个有前途的输送系统,但需要稳定.
- 粉纳米颗粒 (SNP) 被探索为稳定剂,但它们的有效性需要提高.
研究的目的:
- 用SNP稳定皮克林乳液提高黄素的稳定性和生物可访问性.
- 为了研究化瓜尔 (CGG) 与SNP在增强乳液特性方面的协同效应.
- 为了评估黄素封装的优化乳液系统的性能.
主要方法:
- 用SNP和CGG稳定皮克林乳液的制备.
- 在各种条件下 (pH,离子强度,冷解) 鉴定乳液稳定性的特征.
- 在优化的乳液系统中评估黄素的稳定性和生物可访问性.
主要成果:
- SNP和CGG的静电相互作用形成了一个稳定的,疏水的界面层.
- 0.4%的CGG添加确保了乳液的均性和稳定性一个月.
- 优化的乳液在pH值,离子强度,冷解,热和紫外线处理方面表现出极好的稳定性.
- 由于小肠中粉消化能力提高,黄素的生物可获得性从88.23%增加到96.92%.
结论:
- 化瓜尔显著提高了基于粉纳米颗粒的皮克林乳液的稳定性和性能.
- 优化的系统为稳定黄素提供了一个强大的平台,提高了其生物可用性.
- 这种方法有可能在食品和制药应用中开发有效的黄素输送系统.
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