食品科学 ›› 2019, Vol. 40 ›› Issue (10): 1-7.doi: 10.7506/spkx1002-6630-20180619-369

• 食品化学 •    下一篇

不同大分子乳化剂构建番茄红素纳米乳液的体外消化规律比较

洪泽翰,吴婉仪,李 璐*,李 雁,解新安   

  1. 华南农业大学食品学院,广东 广州 510000
  • 出版日期:2019-05-25 发布日期:2019-05-31
  • 基金资助:
    国家自然科学基金青年科学基金项目(31501471);广东省公益研究与能力建设项目(2015A020209107)

Comparison of in Vitro Digestion of Lycopene Nanoemulsions Stabilized with Different Macromolecular Emulsifiers

HONG Zehan, WU Wanyi, LI Lu*, LI Yan, XIE Xin’an   

  1. College of Food Science, South China Agricultural University, Guangzhou 510000, China
  • Online:2019-05-25 Published:2019-05-31

摘要: 通过体外模拟消化,研究以辛烯基琥珀酸酯化(octenyl succinic anhydride,OSA)变性淀粉、乳清分离蛋白(whey protein isolate,WPI)、酪蛋白酸钠(sodium caseinate,SC)为乳化剂构建的番茄红素纳米乳液的消化规律。结果表明,消化过程中纳米乳液的液滴大小、Zeta电位和微观结构取决于乳化剂类型,OSA变性淀粉和蛋白质类乳化剂构建的纳米乳液分别在肠和胃阶段发生水解,液滴聚集,乳液平均粒径增大,同时Zeta电位绝对值达到最小。经胃肠消化后3 种乳化剂构建的番茄红素纳米乳液游离脂肪酸释放率的大小排序为OSA变性淀粉(92.25%)>SC(86.53%)>WPI(79.88%),高于对照组的48.7%,表明纳米乳液包埋体系能有效改善番茄红素的消化特性,且以OSA变性淀粉构建的纳米乳液表现出比蛋白质类乳化剂更高的番茄红素生物利用率,达到(25.60±3.08)%。

关键词: 大分子乳化剂, 番茄红素, 纳米乳液, 体外消化

Abstract: The in vitro digestion characteristics of lycopene nanoemulsions stabilized with three different emulsifiers: octenyl succinic anhydride (OSA)-modified starch, whey protein isolate (WPI) and sodium caseinate (SC) were studied. The results showed that the droplet size, zeta potential and microstructure of the nanoemulsions during digestion mainly depended on emulsifier type. Each nanoemulsion was digested in both simulated gastric and intestinal fluid, leading to droplet aggregation, increased emulsion droplet size and minimal zeta potential. The release rate of free fatty acid from these lycopene nanoemulsions followed the decreasing order: OSA-modified starch (92.25%) > SC (86.53%) > WPI (79.88%), which was higher than that (48.7%) of the control group. This indicates that the incorporation of lycopene into nanoemulsions could improve its digestion characteristics effectively. The nanoemulsions stabilized with OSA modified starch showed higher lycopene bioavailability (25.60 ± 3.08)% than those stabilized with protein emulsifiers.

Key words: macromolecular emulsifier, lycopene, nanoemulsion, in vitro simulated digestion

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