1. Oleanolic acid nanoparticles-stabilized W/O Pickering emulsions: Fabrication, characterization, and delivery application.
- Author
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Liu S, Liu Y, Li Q, Song Y, Zhang L, Peng F, and Ma C
- Subjects
- Emulsions, Water, Emulsifying Agents, Particle Size, Oleanolic Acid, Nanoparticles
- Abstract
Water-in-oil (W/O) Pickering emulsions have wide applications in the food industries. However, the existing W/O Pickering particles have disadvantages such as lack of bioactivity and poor stability. In this study, naturally occurring bioactive oleanolic acid (OA) was used as a novel emulsifier for W/O emulsions. Results revealed that rod-like OA could formulate into spherical nanoparticles by self-assembly, and then be anchored onto the oil-water interface to stabilize the emulsions. Besides, both OA concentration and internal water fraction (φ) had significant effect on the properties of emulsions. Furthermore, the resulted emulsions exhibited potential application as carriers for epigallocatechin-3-gallate (EGCG), which significantly improved its UV and thermal stability. Meanwhile, it could effectively protect EGCG from gastric digestion, and controlled release in the intestine. This work demonstrated the successful application of OA as a stabilizer for W/O emulsions, and provided valuable insight into its potential as delivery system for hydrophilic instable compounds., Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2024 Elsevier Ltd. All rights reserved.)
- Published
- 2024
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