荷载姜黄素的Pickering乳液流变学特性和稳定性研究:姜黄素溶解在乙醇和油中的比较

Rheological properties and stability of curcumin-loaded Pickering emulsions:A comparison of curcumin in aqueous and oil phases

该文以黄原胶和玉米醇溶蛋白(zein)为原料构建荷载姜黄素(curcumin,Cur)的Pickering乳液,研究层层组装(layer-by-layer self-assembly,LBL)、复合组装(directly mixing,DM)和姜黄素溶解位置(溶于油cur-oil和乙醇cur-etoh)对乳液微观结构、流变学特性和稳定性的影响。微观结构结果表明,无论Cur溶解在哪个位置,复合组装的乳液中zein分布在乳液界面层和连续相当中,而层层组装乳液zein主要分布在界面层。三段式触变测试结果显示所有乳液的回收率高达90%以上,具有良好的触变恢复性能。所有乳液都具有较好的加热稳定性、贮藏稳定性和离心稳定性,而在冻融稳定性上体现出明显差异,其中乳液LBL-etoh(层层组装策略下姜黄素以溶于乙醇方式荷载的乳液)的冻融稳定性最好。乳液DM-etoh(复合组装策略下姜黄素以溶于乙醇方式荷载的乳液)对于姜黄素的封装效率最高,可达98.12%。该研究为Pickering乳液设计荷载姜黄素和其他亲脂性功能成分提供新思路。

In this paper,the Pickering emulsion loaded with curcumin(Cur)was constructed using xanthan gum(XG)and zein as raw materials,and the effects of assembly methods,layer-by-layer(LBL)and directly mixing(DM),and curcumin dissolution location(soluble in oil cur-oil and ethanol cur-etoh)on the microstructure,rheological properties and stability of the emulsion were studied.The microstructure results showed that no matter where Cur was dissolved,zein in the DM emulsion was distributed in the emulsion interface layer and continuous equivalence,while zein in the LBL emulsion was mainly distributed in the interface layer.The three interval thixotropic test result showed a more than 90%recovery rate for all emulsions,with good thixotropic recovery properties.All emulsions had good heating,storage and centrifugation stability,and there were obvious differences in freeze-thaw stability,among which the emulsion LBL-etoh(the emulsion loaded with curcumin dissolved in ethanol under the layer-by-layer strategy)had the best freeze-thaw stability.The emulsion DM-etoh(the emulsion loaded with curcumin dissolved in ethanol under the direct mixing strategy)had the highest encapsulation efficiency for curcumin,reaching 98.12%.This study provides a new idea for the design loading of Pickering emulsions with curcumin and other lipophilic functional components.