负载姜黄素/花色苷的木薯淀粉基W_(1)/O/W_(2)型Pickering双重乳液的制备及性质

Preparation and Properties of Cassava Starch-Based W_(1)/O/W_(2)Pickering Double Emulsions Loading Curcumin/Anthocyanin

以木薯纳米淀粉、木薯醋酸酯变性淀粉为颗粒乳化剂制备食品级W 1/O/W 2型Pickering双重乳液,分别于内层水相、油相对姜黄素与花色苷进行负载。考察不同木薯醋酸酯变性淀粉质量分数对双重乳液显微形态、粒径、Zeta电位、负载率及贮藏稳定性的影响,并分析其在体外消化过程的控释性能。结果表明,木薯醋酸酯变性淀粉质量分数为6%时,乳液综合性能最好。此时,乳滴分布均匀,呈“三相两膜”结构,粒径为3.65μm,Zeta电位为-14.50 mV,姜黄素、花色苷的负载率达到95.23%、93.00%,4、25、40℃时贮藏20 d均未出现明显分层;经模拟消化后乳液中姜黄素、花色苷保留率为41.59%、76.29%,与游离姜黄素、花色苷相比,二者生物利用率分别提高了约4倍、3倍。证实了木薯淀粉基双重乳液能实现在模拟消化系统中对活性物质的保护,并能有效提升其生物利用率。研究结果旨在为食品工业中淀粉基功能性乳液运载体系的构建及新型食品级Pickering双重乳液的开发提供理论参考。

Food grade W_(1)/O/W_(2)Pickering double emulsions was prepared by using cassava nanostarch and cassava acetylated starch as the particle emulsifier,which were loaded with curcumin and anthocyanin on the inner water phase and oil phase,respectively.The effects of different mass fraction of cassava acetylated starch on the micro-morphology,particle size,Zeta potential,encapsulation efficiency and storage stability of the double emulsions were investigated,and its controlled release properties during in vitro digestion was analyzed.The results showed that at 6%of cassava acetylated starch,the comprehensive properties of double emulsions were better than that of other samples.The droplet distribution of emulsions was relatively uniform,and exhibited a“three-phase two membrane”structure.Particle size was 3.65μm,Zeta potential was-14.50 mV,the encapsulation efficiency of curcumin and anthocyanin reached 95.23%and 93.00%,respectively,and there was no layering phenomenon after 20 d storage at 4℃,25℃,or 40℃.After simulated digestion,the retention efficiency of curcumin and anthocyanin were 41.59%and 76.29%,respectively.Compared with free curcumin and anthocyanin,their bioaccessibility increased by about 4 times and 3 times,which indicated that cassava starch-based double emulsions effectively protected active substance against simulated digestive system,and improved its bioaccessibility.The research results aimed to provide theoretical reference for the construction of functional starch-based emulsion delivery system in food industry and the creation of novel food grade Pickering double emulsions.