A liposomes stabilized Pickering emulsion as a delivery system for flaxseed oil was prepared, and the physicochemical characteristics were studied. The Pickering emulsions can be well stabilized by the liposomes prepared by hydrogenated soybean phosphatidylcholines. The encapsulated effect of Pickering emulsions for flaxseed oil was compared to those of conventional liposomes and emulsions. The Pickering emulsions improved the application limitations of conventional emulsions and liposomes as delivery system. The flaxseed oil loading amount of Pickering emulsions was nearly 30 times that of conventional liposomes with equal amount of phospholipids. During the digestion study, compared to conventional emulsions, the microstructure of Pickering emulsions was less susceptible to gastric condition, and the flaxseed oil bioaccessibility of Pickering emulsions was higher. The Pickering emulsions also displayed significant stability with resistance to NaCl, pH and storage at 37 °C. The Pickering emulsions stabilized by liposomes may be suitable as flaxseed oil delivery systems for food enrichment.

中文翻译：

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开发脂质体稳定皮克林乳液作为亚麻籽油的潜在输送系统

制备了脂质体稳定的Pickering乳液作为亚麻籽油的递送系统，并研究了其理化特性。氢化大豆磷脂酰胆碱制备的脂质体可以很好地稳定Pickering乳液。将 Pickering 乳液对亚麻籽油的封装效果与传统脂质体和乳液的封装效果进行了比较。 Pickering乳液改善了传统乳液和脂质体作为递送系统的应用局限性。 Pickering乳液的亚麻籽油载量是等量磷脂常规脂质体的近30倍。在消化研究中，与传统乳液相比，Pickering乳液的微观结构不易受胃条件影响，并且Pickering乳液的亚麻籽油生物可及性更高。 Pickering 乳液还表现出显着的稳定性，耐 NaCl、pH 和 37 °C 储存。由脂质体稳定的皮克林乳液可能适合作为食品浓缩的亚麻籽油输送系统。