负载藜麦皂苷Pickering乳液的制备、性质表征和体外消化特性

Preparation,characterization and in vitro digestion properties of Pickering emulsion loaded with quinoa saponin

由于藜麦皂苷具有苦味,对人体黏膜有刺激性作用,研究用新型Pickering乳液递送系统包埋藜麦皂苷。制备了不同藜麦皂苷添加量、大豆油含量的多组乳液。通过表征乳液的包埋率、粒径、流变、微观结构、色度和苦味值对乳液性质进行研究,通过模拟体外消化实验测定负载藜麦皂苷Pickering乳液中藜麦皂苷在消化过程中的释放情况和生物利用率。结果表明,藜麦皂苷含量为1%(w/v)、大豆油含量为80%(v/v)的Pickering乳液(1%-80%)具有最高的包埋率、最小的粒径、最致密的微观结构和最稳定的乳液状态,并且可以有效遮盖藜麦皂苷的苦味。1%-80%组负载藜麦皂苷Pickering乳液在消化过程中藜麦皂苷释放较为缓慢,藜麦皂苷释放百分比较高且其生物利用率较高。因此,1%-80%组负载藜麦皂苷Pickering乳液具有良好的性质,可以作为递送系统包埋藜麦皂苷,在食品工业、医药领域上具有广阔的应用前景。

Due to the bitter taste of quinoa saponins and their irritating effect on human mucosa,a novel Pickering emulsion delivery system was used to encapsulate quinoa saponins.Several groups of emulsions with different quinoa saponin additions and soybean oil contents were prepared.The emulsion properties of the Pickering emulsion loaded with quinoa saponin were investigated by characterizing the encapsulation rate,particle size,rheology,microstructure,chromaticity and bitterness values of the emulsion.In vitro digestion experiments were performed to determine the release and bioavailability of quinoa saponins from the Pickering emulsion loaded with quinoa saponin during digestion.The experimental results showed that the Pickering emulsion(1%-80%)with 1%(w/v)quinoa saponin content and 80%(v/v)soybean oil content had the highest encapsulation rate,the smallest particle size,the densest microstructure and the most stable emulsion,and could effectively mask the bitter taste of quinoa saponin.The 1%-80%Pickering emulsion group had a slower release of quinoa saponins during digestion,a higher percentage of quinoa saponin release and higher bioavailability of quinoa saponin.Therefore,the 1%-80%group Pickering emulsion had good properties to be used as a delivery system to encapsulate quinoa saponins,the 1%-80%Pickering emulsion will have broad application prospects in the food industry and pharmaceutical field.