Please wait a minute...
 
 
食品与发酵工业  2021, Vol. 47 Issue (9): 1-7    DOI: 10.13995/j.cnki.11-1802/ts.025986
  研究报告 本期目录 | 过刊浏览 | 高级检索 |
负载虾青素的油凝胶纳米乳液的构建及体外消化研究
夏天航, 魏子淏*, 马磊, 奚晓鸿, 宋琳, 徐雅男, 薛长湖
(中国海洋大学 食品科学与工程学院,山东 青岛,266003)
The development and its digestion study of astaxanthin-loaded oleogel-based nanoemulsions in vitro
XIA Tianhang, WEI Zihao*, MA Lei, XI Xiaohong, SONG Lin, XU Yanan, XUE Changhu
(College of Food Science and Engineering,Ocean University of China,Qingdao 266003,China)
下载:  HTML  PDF (2737KB) 
输出:  BibTeX | EndNote (RIS)      
摘要 为提升虾青素的生物利用率,构建了油凝胶基纳米乳液,并以此为输送体系来递送虾青素。以小烛树蜡作为凝胶剂制备油凝胶,小烛树蜡的最低添加量为1.2%(质量分数,下同)。2.0%的小烛树蜡油凝胶比1.2%的具有更高的凝胶相变温度、硬度以及弹性。流变学研究表明,两者均表现出凝胶网络结构,而2.0%的小烛树蜡油凝胶网络更强。以2.0%小烛树蜡油凝胶为油相制备2种纳米乳液,同鸡蛋清白蛋白相比,以乳清分离蛋白作为乳化剂的纳米乳液具有更小的粒径和更大的ζ-电位,乳液稳定性更强。包埋虾青素的油凝胶和2种纳米乳液的体外模拟消化实验表明,纳米乳液的脂解程度和虾青素的生物利用率均显著高于油凝胶,且以乳清分离蛋白为乳化剂的纳米乳液的消化情况优于鸡蛋清白蛋白稳定的乳液。该研究将虾青素的生物利用率提高到了43.6%,为虾青素的高效利用提供了新的思路。
服务
把本文推荐给朋友
加入引用管理器
E-mail Alert
RSS
作者相关文章
夏天航
魏子淏
马磊
奚晓鸿
宋琳
徐雅男
薛长湖
关键词:  小烛树蜡  油凝胶  纳米乳液  虾青素  体外模拟消化  生物利用率    
Abstract: In this paper, in order to improve bioaccessibility of astaxanthin, an oleogel-based nanoemulsion was developed to deliver astaxanthin. Using candelilla wax as gelator, oleogel can be formed only when the mass fraction of candelilla wax is more than 1.2% (w/w). The gel-sol transition temperature, hardness and rheological properties of the oleogel with 1.2% and 2.0% candelilla wax content were characterized. The results showed that oleogels with 2.0% candelilla wax had a higher gel-sol transition temperature of 48 ℃, and its hardness is also far greater than oleogels with 1.2% candelilla wax. Their rheological studies show that both of them exhibit gel network structure, while oleogels with 2.0% candelilla wax have stronger gel network. Because of the excellent physicochemical property of oleogels with 2.0% candelilla wax, the oleogel was used as oil phase to prepare oleogel-based nanoemulsion with egg white albumin and whey protein isolate, respectively. The oleogel-based nanoemulsion emulsified by whey protein isolate had smaller particle size and larger ζ-potential than egg white albumin-coated nanoemulsion, which endowed it a stronger stability. In vitro digestion study revealed that oleogel-based nanoemulsion could improve both the extent of lipolysis and astaxanthin bioaccessibility compared with oleogel. Whey protein isolate-stabilized nanoemulsion had stronger extent of lipolysis and higher astaxanthin bioaccessibility than egg white albumin-stabilized nanoemulsion. This study demonstrates that astaxanthin bioaccessibility can be improved to 43.6%, which provides a novel approach to efficient utilization of astaxanthin.
Key words:  candelilla wax    oleogel    nanoemulsion    astaxanthin    in vitro digestion    bioaccessibility
收稿日期:  2020-10-23      修回日期:  2020-11-23           出版日期:  2021-05-15      发布日期:  2021-06-03      期的出版日期:  2021-05-15
基金资助: 中国海洋大学“青年英才工程”科研启动项目(862001013134);国家重点研发计划(2018YFC1406806)
作者简介:  硕士研究生(魏子淏教授为通讯作者,E-mail:weizihao@ouc.edu.cn)
引用本文:    
夏天航,魏子淏,马磊,等. 负载虾青素的油凝胶纳米乳液的构建及体外消化研究[J]. 食品与发酵工业, 2021, 47(9): 1-7.
XIA Tianhang,WEI Zihao,MA Lei,et al. The development and its digestion study of astaxanthin-loaded oleogel-based nanoemulsions in vitro[J]. Food and Fermentation Industries, 2021, 47(9): 1-7.
链接本文:  
http://sf1970.cnif.cn/CN/10.13995/j.cnki.11-1802/ts.025986  或          http://sf1970.cnif.cn/CN/Y2021/V47/I9/1
[1] 杨帅帅,杨国龙,刘伟,等.棕榈酸单甘酯-巴西棕榈蜡大豆油凝胶热性质及结晶动力学研究[J].河南工业大学学报(自然科学版),2020,41(5):9-15.
YANG S S,YANG G L,LIU W,et al.Study on the thermal properties and crystallization behaviors of soybean oleogel formed with monopalmitate and carnauba wax[J].Journal of Henan University of Technology (Natural Science Edition),2020,41(5):9-15.
[2] 徐杰,孙浩,张国红,等.核桃油基油凝胶的制备及特性研究[J].食品与发酵工业,2020,46(5):188-193.
XU J,SUN H,ZHANG G H,et al.Preparation and properties of walnut oil-based oleogels[J].Food and Fermentation Industries,2020,46(5):188-193.
[3] CHAVES K F,BARRERA-ARELLANO D,RIBEIRO A P B.Potential application of lipid organogels for food industry[J].Food Research International,2018,105:863-872.
[4] PATEL A R,DEWETTINCK K.Edible oil structuring:an overview and recent updates[J].Food & Function,2016,7:20-29.
[5] WEI Z H,HUANG Q R.Developing organogel-based Pickering emulsions with improved freeze-thaw stability and hesperidin bioaccessibility[J].Food Hydrocolloids,2019,93:68-77.
[6] SIRAJ N,SHABBIR M A,AHMAD T,et al.Organogelators as a saturated fat replacer for structuring edible oils[J].International Journal of Food Properties,2015,18(9):1 973-1 989.
[7] 万文博.荷载姜黄素油脂凝胶的制备及性能研究[D].广州:华南理工大学,2016.
WAN W B.Research on preparation and properties of curcumin-loaded organogel[D].Guangzhou:South China University of Technology,2016.
[8] 肖进新.表面活性剂类型对纳米乳液性质及稳定性的影响[J].日用化学品科学,2020,43(8):9-12.
XIAO J X.Effect of surfactant type on the properties and stability of nanoemulsion[J].Detergent & Cosmetics,2020,43(8):9-12.
[9] 靳学远,刘艳芳.高压微射流制备叶黄素纳米乳液及稳定性研究[J].中国食品添加剂,2020,31(10):1-5.
JIN X Y,LIU Y F.Study on preparation of nanoemulsion of lutein by high-pressure microfluidization process and its stability[J].China Food Additives,2020,31(10):1-5.
[10] 丁利君, 黄梓浩,刘丹.二氢杨梅素-Ag+纳米乳液的制备及其对金黄色葡萄球菌抑制性能与机理[J].食品科学,2020,41(15):48-53.
DING L J,HUANG Z H,LIU D.Preparation of dihydromyricetin-Ag+ nanoemulsion and its inhibitory effect and mechanism on Staphylococcus aureus[J].Food Science,2020,41(15):48-53.
[11] 李朝阳, 窦中友,张丽萍,等.载体油对槲皮素纳米乳液理化稳定性和生物利用度的影响[J/OL].食品科学,https://kns.cnki.net/kcms/detail/11.2206.ts.20200924.1612.096.html
LI C Y,DOU Z Y,ZHANG L P,et al.Effect of carrier oil on physicochemical stability and bioavailability of quercetin nanoemulsion[J/OL].Food Science,https://kns.cnki.net/kcms/detail/11.2206.ts.20200924.1612.096.html.
[12] 袁诗涵,ROBERT W L,刘芳,等.虾青素脂乳剂改善高脂饮食诱导的肠道菌群结构及功能紊乱[J].食品工业科技,2021,42(2):63-69.
YUAN S H,ROBERT W L,LIU F,et al.Astaxanthin lipid emulsion improves structure and dysfunction of gut microbiota induced by high-fat diet[J].Science and Technology of Food Industry,2021,42(2):63-69
[13] 齐宇,贾喆,宋茹.南美白对虾不同部位虾青素的提取及特征分析[J].安徽农业科学,2020,48(18):188-190;193.
QI Y,JIA Z,SONG R.Analysis of extraction and characteristics of astaxanthin derived from different parts of Litopenaeus vannamei[J].Journal of Anhui Agricultural Sciences,2020,48(18):188-190;193.
[14] 韩卿卿,姜小燕,黄鑫.虾青素干乳剂制备工艺研究[J].现代职业教育,2020(30):178-179.
HAN Q Q,JIANG X Y,HUANG X.Preparation of astaxanthin dry emulsion[J].The Modern Occupation Education,2020(30):178-179.
[15] SHAIKH I M,JADHAV S L,JADHAV K R,et al.Aceclofenac organogels:In vitro and in vivo characterization[J].Current Drug Delivery,2009,6(1):1-7.
[16] WEI Z H,CHENG Y J,ZHU J Y,et al.Genipin-crosslinked ovotransferrin particle-stabilized Pickering emulsions as delivery vehicles for hesperidin[J].Food Hydrocolloids,2019,94:561-573.
[17] WEI Z H,ZHANG H W,HUANG Q R.Curcumin-loaded Pickering emulsion stabilized by insoluble complexes involving ovotransferrin-gallic acid conjugates and carboxymethyldextran[J].Food & Function,2019,10(8):4 911-4 923.
[18] WEI Z H,HUANG Q R.Development of high internal phase Pickering emulsions stabilised by ovotransferrin-gum arabic particles as curcumin delivery vehicles[J].International Journal of Food Science & Technology,2020,55(5):1 891-1 899.
[19] 袁曦,刘晓娟,曹庸.赋型剂乳液粒径和菠菜加工方式对菠菜中β-胡萝卜素生物可给性的影响[J].食品科学,2019,40(21):78-87.
YUAN X,LIU X J,CAO Y.Effect of particle size of excipient emulsion and blanching on bioaccessibility of β-carotene from spinach[J].Food Science,2019,40(21):78-87.
[20] 钟金锋,覃小丽,刘雄.凝胶油及其在食品工业中的应用研究进展[J].食品科学,2015,36(3):272-279.
ZHONG J F,QIN X L,LIU X.Advances in oleogels and their applications in food industry[J].Food Science,2015,36(3):272-279.
[21] 吴非,王伟宁,于洋,等.甘蔗蜡制备稻米油基油凝胶及其相关性质[J].食品科学,2021,42(2):17-22.
WU F,WANG W N,YU Y,et al.Preparation of rice oil-based oil gel from sugarcane wax and its related properties[J].Food Science,2021,42(2):17-22.
[22] 魏子淏,高彦祥.两亲性生物聚合物及其功能因子传递研究进展[J].食品科技,2014,39(10):84-89.
WEI Z H,GAO Y X.Advances in application of biopolymeric amphiphiles in nutraceutical delivery systems[J].Food Science and Technology,2014,39(10):84-89.
[23] LU M W,CAO Y,HO C H,et al.Development of organogel-derived capsaicin nanoemulsion with improved bioaccessibility and reduced gastric mucosa irritation[J].Journal of Agricultural and Food Chemistry,2016,64(23):4 735-4 741.
[24] 魏子淏.乳蛋白-EGCG和壳聚糖—绿原酸复合物的制备、结构表征及功能评价[D].北京:中国农业大学,2015.
WEI Z H.Preparation,structural characterization and functional evaluation of milk protein-EGCG and chitosan-chlorogenic acid complexes[D].Beijing:China Agricultutural University,2015.
[25] DAVIS J P,FOEGEDING E A.Comparisons of the foaming and interfacial properties of whey protein isolate and egg white proteins[J].Colloids and Surfaces B:Biointerfaces,2007,54(2):200-210.
[26] YANG X,FOEGEDING E A.Effects of sucrose on egg white protein and whey protein isolate foams:Factors determining properties of wet and dry foams (cakes)[J].Food Hydrocolloids,2010,24(2):227-238.
[27] WEI Z H,YANG W,FAN R,et al.Evaluation of structural and functional properties of protein–EGCG complexes and their ability of stabilizing a model β-carotene emulsion[J].Food Hydrocolloids,2015,45:337-350.
[1] 张涛, 邓思, 陈艳红, 杜希萍. 虾青素和β-胡萝卜素的抗氧化活性及其协同作用研究[J]. 食品与发酵工业, 2021, 47(9): 8-15.
[2] 韩宛芸, 张长懿, 顾泽鹏, 段小雨, 孙庆杰, 邱立忠, 卞希良, 邬应龙, 刘韫滔. 高产β-葡聚糖的黄伞菌株分离、鉴定及其体外模拟消化[J]. 食品与发酵工业, 2021, 47(7): 51-57.
[3] 李海枝, 王俊, 熊菲菲, 刘义凤, 王玺, 马芙俊, 段盛林, 周志桥, 潘聪, 于有强, 夏凯, 梁爱民. 不同钙制剂体外消化的稳定性比较及消化后的结构研究[J]. 食品与发酵工业, 2021, 47(7): 116-122.
[4] 孔凡华, 徐佳佳, 郭倩, 白沙沙, 李东, 方从容, 邱楠楠, 崔亚娟. 高效液相色谱法测定虾青素油中虾青素的含量[J]. 食品与发酵工业, 2021, 47(6): 214-220.
[5] 冯文旭, 吴殿辉, 蔡国林, 王璐, 翟秀超, 陆健. 精油纳米乳液对禾谷镰刀菌的抑制作用[J]. 食品与发酵工业, 2020, 46(9): 94-100.
[6] 朱秀灵, 叶精勤, 盛伊健, 孔雯瑾, 陈廷然, 傅锡鹏, 戴清源. 体外模拟消化对苹果多酚及其抗氧化活性的影响[J]. 食品与发酵工业, 2020, 46(8): 63-71.
[7] 孔庆龙, 荆雯, 张晓南, 余汪平, 游燕. 软糖类产品中虾青素的检测及稳定性研究[J]. 食品与发酵工业, 2020, 46(3): 269-275.
[8] 孙新强, 陈克杰, 杨一恭, 刘燕, 周旭燕, 邵东, 徐作武, 王小平. 优化碳源提升法夫酵母虾青素产量和占类胡萝卜素比例[J]. 食品与发酵工业, 2020, 46(21): 127-132.
[9] 彭群, 段翰英, 王超. 甜橙油纳米乳液的制备与表征[J]. 食品与发酵工业, 2020, 46(18): 148-153.
[10] 黄剑钊, 黎攀, 许锦伟, 林怀娜, 谢蓝华, 杜冰. 美藤果油纳米乳液的制备及稳定性研究[J]. 食品与发酵工业, 2020, 46(11): 216-222.
[11] 郑慧, 郑淘, 王睿捷, 唐锦瑶, 绍欣欣, 李顺祥. 粉碎粒径对油菜蜂花粉在体外模拟消化中多酚含量及发酵产酸的影响[J]. 食品与发酵工业, 2019, 45(7): 59-64.
[12] 丛心缘, 孙伟红, 张辉珍, 冷凯良, 邢丽红, 苗钧魁, 刘小芳. 南极磷虾中不同形态虾青素的分离制备、结构鉴定及含量分析[J]. 食品与发酵工业, 2019, 45(2): 174-178.
[13] 姜燕蓉, 刘锴锴, 齐筱莹, 牛宁, 郝志娜, 胡建恩, 卢航, 赵慧. 虾青素的生物功效及其运载体系研究现状[J]. 食品与发酵工业, 2019, 45(13): 250-256.
[14] 何俊杰,宋光均,邓慧萍,蹇华丽. 补料工艺对乳杆菌CHU-R产虾青素的影响[J]. 食品与发酵工业, 2019, 45(12): 146-151.
[15] 杨贵妃, 杨柳, 钟金锋, 覃小丽. 超声均质法制备以乳清蛋白-OSA变性淀粉为乳化剂的纳米乳液[J]. 食品与发酵工业, 2019, 45(12): 169-175.
No Suggested Reading articles found!
Viewed
Full text


Abstract

Cited

  Shared   
  Discussed   
版权所有 © 《食品与发酵工业》编辑部
地址:北京朝阳区酒仙桥中路24号院6号楼111室
本系统由北京玛格泰克科技发展有限公司设计开发  技术支持:support@magtech.com.cn