Pickering emulsions stabilized by zein-proanthocyanidins-pectin ternary composites (ZPAAPs): Construction and delivery studies

Wenjing Li; Dongjie Huang; Weixuan Song; Fangxin Ouyang; Wenxuan Li; Ye Song; Feng Li; Yang Jiang; Qingrong Huang; Dapeng Li

doi:10.1016/j.foodchem.2022.134642

Pickering emulsions stabilized by zein-proanthocyanidins-pectin ternary composites (ZPAAPs): Construction and delivery studies

Food Chem. 2023 Mar 15;404(Pt B):134642. doi: 10.1016/j.foodchem.2022.134642. Epub 2022 Oct 21.

Authors

Wenjing Li¹, Dongjie Huang¹, Weixuan Song¹, Fangxin Ouyang¹, Wenxuan Li¹, Ye Song², Feng Li¹, Yang Jiang³, Qingrong Huang⁴, Dapeng Li⁵

Affiliations

¹ College of Food Science and Engineering, Shandong Agricultural University, Key Laboratory of Food Processing Technology and Quality Control of Shandong Higher Education Institutes, Taian 271018, China.
² Jinan Fruit Research Institute, All China Federation of Supply and Marketing Cooperatives, 16001 East Road Jingshi, Jinan 250220, Shandong, China.
³ College of Food Science and Engineering, Shandong Agricultural University, Key Laboratory of Food Processing Technology and Quality Control of Shandong Higher Education Institutes, Taian 271018, China. Electronic address: jiangyang@sdau.edu.cn.
⁴ Department of Food Science, Rutgers, The State University of New Jersey, 65 Dudley Road, New Brunswick, NJ 08901, USA.
⁵ College of Food Science and Engineering, Shandong Agricultural University, Key Laboratory of Food Processing Technology and Quality Control of Shandong Higher Education Institutes, Taian 271018, China. Electronic address: dpli73@sdau.edu.cn.

PMID: 36323015
DOI: 10.1016/j.foodchem.2022.134642

Abstract

Proanthocyanidins (Pas) are widely used in the preparation of functional foods due to their diverse biological activities. Taking advantage of the effect of Pas on the stability of Pickering emulsions, this study constructed the zein-proanthocyanidins-pectin ternary composites (ZPAAPs) as stabilizer to establish Pickering emulsions with potential delivery capacity. The appearance of the emulsion was pink which could be found in visual observation. The emulsion was stable during long-term storage in the range of 0.1 ∼ 0.7 oil phase. CLSM showed that the oil droplets were coated with covering layer formed by ZPAAPs, which effectively prevented droplets congregating. The rheological results indicated that ZPAAPEs had elastic gel-like structure. In addition, ZPAAPEs still contained 54.4 % curcumin after storage for 15 d. And the bioavailability of curcumin was increased to 39.7 % ± 0.3. These studies may contribute to the controllable fabrication of Pickering emulsions for nutrient delivery in the food and pharmaceutical fields.

Keywords: Delivery; Emulsions stabilized; Pickering emulsion; Ternary composites.

MeSH terms

Curcumin* / chemistry
Emulsions / chemistry
Nanoparticles* / chemistry
Particle Size
Pectins / chemistry
Proanthocyanidins*
Zein* / chemistry

Substances

Zein
Emulsions
Pectins
Proanthocyanidins
Curcumin