1. Preparation, characterization and in vitro digestive behaviors of emulsions synergistically stabilized by γ-cyclodextrin/sodium caseinate/alginate.
- Author
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Wang, Chenxi, Li, Xiaojing, Sang, Shangyuan, Julian McClements, David, Chen, Long, Long, Jie, Jiao, Aiquan, Wang, Jinpeng, Jin, Zhengyu, and Qiu, Chao
- Subjects
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EMULSIONS , *ALGINIC acid , *SODIUM caseinate , *CYCLODEXTRINS , *LOCAL delivery services , *ALGINATES - Abstract
[Display omitted] • Nano-scale emulsions were successfully prepared by γ-CD/SC/Alg. • The presence of Alg significantly improved the acidic stability of emulsions. • γ-CD addition could lead to more stable structures of emulsions. • Synergistic impacts of γ-CD/SC/Alg contributed to the stabilization of emulsions. Developing natural, safe, and biocompatible emulsion stabilizers for highly stable emulsions remains a difficult challenge. In this study, stable nano-scale emulsions were prepared using γ-cyclodextrin (γ-CD), sodium caseinate (SC), and alginate (Alg) as emulsifiers. The synergistic stabilization of γ-CD/SC/Alg enabled the emulsions to remain stable even under high-acidic (pH 3.0), high-alkaline (pH 11.0) and high temperature (90 °C) conditions. The improved stability at acidic conditions was attributed to the positive impact of Alg. Additionally, the rheological measurements showed that the emulsions exhibited elastic gel networks and a more stable emulsion structure was formed with the increasing addition of γ-CD. Finally, the gastrointestinal behavior of the emulsions was studied using a standardized INFOGEST method. Results showed that most of the oil were digested and absorbed in the small intestine, and the bioaccessibility of curcumin was high. This work provided a new solution to prepare stable emulsions which could be used as dairy products or desirable food delivery systems for hydrophobic bioactive agents. [ABSTRACT FROM AUTHOR]
- Published
- 2022
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