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Chitosan hydrochloride/carboxymethyl starch complex nanogels stabilized Pickering emulsions for oral delivery of β-carotene: Protection effect and in vitro digestion study.
Food Chemistry ( IF 8.5 ) Pub Date : 2020-01-25 , DOI: 10.1016/j.foodchem.2020.126288 Xiao-Min Li 1 , Xuehong Li 2 , Zhengzong Wu 3 , Ying Wang 1 , Jie-Shun Cheng 1 , Ting Wang 4 , Bao Zhang 5
Food Chemistry ( IF 8.5 ) Pub Date : 2020-01-25 , DOI: 10.1016/j.foodchem.2020.126288 Xiao-Min Li 1 , Xuehong Li 2 , Zhengzong Wu 3 , Ying Wang 1 , Jie-Shun Cheng 1 , Ting Wang 4 , Bao Zhang 5
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β-Carotene was encapsulated in the Pickering emulsions stabilized by chitosan hydrochloride - carboxymethyl starch (CHC-CMS) nanogels. During ultraviolet radiation and storage, the retention of β-carotene in Pickering emulsions was higher than that of other formulations, such as Tween 80 stabilized emulsions (TEs) and bulk oil. The Pickering emulsions were found to be stable during thermal treatment. Meanwhile, lipid oxidation was delayed in Pickering emulsions compared to TEs and bulk oil. The vitro digestion results suggested that the free fatty acids (FFA) released were below 30% for all Pickering emulsions, which indicated that a physical barrier was formed by CHC-CMS nanogels to restrain the lipid hydrolysis. The bioaccessibility of β-carotene in Pickering emulsions was higher than that in bulk oil. This research helped establish a connection between the physicochemical properties of CHC-CMS stabilized Pickering emulsions with their applications in the protection effect and oral delivery of bioactive compounds.
中文翻译：
壳聚糖盐酸盐/羧甲基淀粉复合物纳米凝胶稳定的用于口服β-胡萝卜素的Pickering乳剂：保护作用和体外消化研究。
β-胡萝卜素被封装在由壳聚糖盐酸盐-羧甲基淀粉（CHC-CMS）纳米凝胶稳定的Pickering乳液中。在紫外线辐射和储存期间，Pickering乳液中的β-胡萝卜素的保留率高于其他配方，例如Tween 80稳定乳液（TEs）和散装油。发现Pickering乳液在热处理期间是稳定的。同时，与TEs和散装油相比，Pickering乳液中的脂质氧化被延迟。体外消化结果表明，所有Pickering乳液释放的游离脂肪酸（FFA）均低于30％，这表明CHC-CMS纳米凝胶形成了物理屏障来抑制脂质水解。Pickering乳液中β-胡萝卜素的生物利用度高于散装油中。
更新日期：2020-01-26
中文翻译：
壳聚糖盐酸盐/羧甲基淀粉复合物纳米凝胶稳定的用于口服β-胡萝卜素的Pickering乳剂：保护作用和体外消化研究。
β-胡萝卜素被封装在由壳聚糖盐酸盐-羧甲基淀粉（CHC-CMS）纳米凝胶稳定的Pickering乳液中。在紫外线辐射和储存期间，Pickering乳液中的β-胡萝卜素的保留率高于其他配方，例如Tween 80稳定乳液（TEs）和散装油。发现Pickering乳液在热处理期间是稳定的。同时，与TEs和散装油相比，Pickering乳液中的脂质氧化被延迟。体外消化结果表明，所有Pickering乳液释放的游离脂肪酸（FFA）均低于30％，这表明CHC-CMS纳米凝胶形成了物理屏障来抑制脂质水解。Pickering乳液中β-胡萝卜素的生物利用度高于散装油中。
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