Gelatin Particle-Stabilized High-Internal Phase Emulsions for Use in Oral Delivery Systems: Protection Effect and in Vitro Digestion Study
Publication in refereed journal

香港中文大學研究人員
替代計量分析
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其它資訊
摘要The potential application of Pickering high-internal phase emulsions (HIPEs) in the food and pharmaceutical industries has yet to be fully developed. Herein, we synthesized fairly monodisperse, nontoxic, autofluorescent gelatin particles for use as sole stabilizers for fabricating oil-in-water (O/W) HIPEs in an effort to improve the protection and bioaccessibility of entrapped beta-carotene. Our results showed that the concentration of gelatin particles determined the formation, microstructure, droplet size distribution, and digestion profile of the HIPEs. For storage stability, the retention of beta-carotene in HIPEs was significantly higher than in dispersion in bulk oil, even after storage for 27 days. In addition, in vitro digestion experiments indicated that the bioaccessibility of beta-carotene was improved 5-fold in HIPEs. This study will help establish a correlation between the physicochemical properties of gelatin particle-stabilized HIPEs with their applications in the oral delivery of bioactive nutraceuticals.
出版社接受日期08.01.2017
著者Tan H, Zhao LF, Tian SS, Wen H, Gou XJ, Ngai T
期刊名稱Journal of Agricultural and Food Chemistry
出版年份2017
月份1
卷號65
期次4
出版社AMER CHEMICAL SOC
頁次900 - 907
國際標準期刊號0021-8561
電子國際標準期刊號1520-5118
語言英式英語
關鍵詞gelatin particle, Pickering high-internal phase emulsion, beta-carotene, in vitro digestion, bioaccessibility
Web of Science 學科類別Agriculture, Multidisciplinary;Chemistry, Applied;Food Science & Technology;Agriculture;Chemistry;Food Science & Technology

上次更新時間 2021-21-02 於 02:01