In this paper, we demonstrate for the first time the use of gliadin particles to structure algal oil (rich in DHA) and to exert chemical stability against lipid oxidation via the Pickering high internal phase emulsion (HIPE) strategy. The gliadin/chitosan colloid particles (GCCPs) were effectively adsorbed and anchored at the algal oil–water interface. Concomitantly, the particle-coated droplets as building blocks constructed a percolating 3D-network framework, endowing Pickering HIPEs with viscoelastic and self-supporting attributes. In addition, Pickering HIPEs loaded with shell (HIP-curEs) or core curcumin (HIPEs-cur) were constructed to depress the oxidation of algal oil. The content of primary (lipid hydroperoxides) and secondary (malondialdehyde and hexanal) oxidation products in HIPEs was lower than that in bulk oil. The oxidative stability of HIPEs was further improved in shell and core curcumin. An in vitro gastrointestinal (GI) model was constructed to characterize the lipid digestion, lipid oxidation as well as curcumin bioaccessibility of the ingested Pickering HIPEs. Lipid oxidation in the Pickering HIPEs was retarded under GI fluids, especially in the presence of core curcumin. The free fatty acid (FFA) fraction released was below 30% for all HIPEs, reflecting that the Pickering HIPEs formed restrict the digestion of fat or oil and potentially help to fight obesity. Interestingly, this route enhanced the bioaccessibility of curcumin from only 2.13% (bulk algal oil) to 53.61% (core curcumin); in particular, it reached 76.82% for shell curcumin. These results help to fill the gap between the physicochemical performance of the gliadin particle stabilized Pickering HIPEs and their potential applications as oral delivery systems of nutraceuticals. This work opens concomitantly an attractive strategy to convert liquid oils into antioxidant soft solids without artificial trans fats, as a potential alternative for PHOs.

中文翻译：

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开发抗氧化剂麦醇溶蛋白稳定的Pickering高内相乳液（HIPEs）作为口服给药系统和体外消解命运†

在本文中，我们表现出的第一次使用醇溶蛋白颗粒构建藻油（富含DHA），并发挥抗脂质过氧化的化学稳定性通过Pickering高内相乳液（HIPE）策略。麦醇溶蛋白/壳聚糖胶体颗粒（GCCP）被有效地吸附并固定在藻类油水界面上。随之而来的是，颗粒包裹的小滴作为构建块构建了一个渗透的3D网络框架，赋予了Pickering HIPE具有粘弹性和自支撑特性。此外，构建了装有壳（HIP-curEs）或核心姜黄素（HIPEs-cur）的Pickering HIPE，以抑制藻油的氧化。HIPE中伯（脂质氢过氧化物）和仲（丙二醛和己醛）氧化产物的含量低于散装油中的含量。在壳和核姜黄素中，HIPEs的氧化稳定性得到进一步提高。一种在体外建立胃肠（GI）模型来表征摄入的Pickering HIPE的脂质消化，脂质氧化以及姜黄素的生物可及性。Pickering HIPEs中的脂质氧化在胃肠液中被抑制，尤其是在姜黄素核心存在的情况下。所有HIPE释放的游离脂肪酸（FFA）比例均低于30％，反映出所形成的Pickering HIPE限制了脂肪或油的消化，并可能有助于抵抗肥胖。有趣的是，这条路线将姜黄素的生物利用度从仅2.13％（散装藻油）提高到53.61％（核心姜黄素）。特别是壳姜黄素达到76.82％。这些结果有助于填补麦醇溶蛋白稳定的Pickering HIPE的理化性能与其作为营养保健品的口服给药系统的潜在应用之间的差距。