Construction and dynamic in vitro digestive characteristics of whey protein/chlorogenic acid/high methoxy pectin water-in-oil-in-water emulsion

被引：1

作者：

Zhang, Qinqiu ^{[1
]}

Xu, Yi ^{[1
]}

Li, Jingming ^{[2
]}

Gao, Wentao ^{[2
]}

Deng, Shixiong ^{[1
]}

Liu, Yaowen ^{[1
]}

Zhang, Qing ^{[1
]}

Lin, Derong ^{[1
]}

Lv, Jiajun ^{[1
]}

Xiong, Ziting ^{[1
]}

Qin, Wen ^{[1
]}

机构：

[1] Sichuan Agr Univ, Coll Food Sci, Sichuan Key Lab Fruit & Vegetable Postharvest Phys, Yaan 625014, Sichuan, Peoples R China

[2] China Agr Univ, Sichuan Adv Agr & Ind Inst, Chengdu 611430, Peoples R China

来源：

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES | 2025年 / 309卷

关键词：

W/O/W emulsion; Encapsulation; Dynamic in vitro digestive characteristics; Stability; COMPLEXES; PARTICLES; STABILITY; FOOD;

D O I：

10.1016/j.ijbiomac.2025.142956

中图分类号：

Q5 [生物化学]; Q7 [分子生物学];

学科分类号：

071010 ; 081704 ;

摘要：

Chlorogenic acid (CGA), while exhibiting diverse bioactive properties, but poor bioavailability and application stability, encapsulation via emulsion delivery systems represents a promising strategy to enhance its bioavailability and achieve sustained-release kinetics. In this study, bovine whey protein (BWP), CGA and high-methoxyl pectin (PEC) formed the water-in-oil-in-water (W/O/W) emulsion through the two-step emulsification. All W/O/ W emulsions showed superior particle size, absolute potential, stability, and antioxidants, especially the W/O/W emulsion of BWP: PEC = 1:5 (0.5 % BWP and 2.5 % PEC) had highest encapsulation efficiency (94.52 +/- 0.57 %) of CGA and thermal stability, this is related to the strongest hydrogel properties and grafting degree (16.98 +/- 1.17 %). Moreover, in dynamically simulated digestion, the hydrolysis of CGA in continuous gastrointestinal digestion was inhibited, demonstrated remarkable slow-release characteristics; and W/O/W emulsion with high pectin content (BWP: PEC = 1:5) demonstrated prolonged gastric retention (9.9 % residual at 90 min) and reduced proteolytic susceptibility (24.12 % digestibility after 3 h). Consequently, W/O/W emulsions stabilized by BWP-PEC complexes can be applied as a prospective delivery system for enhancing the stability, antioxidant and slow-release properties in vivo of CGA.

引用

页数：12

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