中国食品添加剂2024，Vol.35Issue(2)：79-87,9.DOI:10.19804/j.issn1006-2513.2024.2.010
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
摘要
Abstract
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.关键词
藜麦皂苷/荞麦蛋白/Pickering乳液/包埋率/体外消化Key words
quinoa saponin/buckwheat protein/Pickering emulsion/encapsulation rate/in vitro digestion分类
轻工纺织引用本文复制引用
隋心,宋士新,陶立,王严超,于雷..负载藜麦皂苷Pickering乳液的制备、性质表征和体外消化特性[J].中国食品添加剂,2024,35(2):79-87,9.基金项目
吉林省科技发展计划项目(20190301028NY). （20190301028NY）
