多重乳液-海藻酸钙水凝胶球的制备及对不同极性营养元素的传递

doi:10.3969/j.issn.1001-1803.2021.09.009

摘要/Abstract

摘要：

以β-胡萝卜素和维生素C为不同极性营养元素的模型,针对营养元素稳定性差、生物利用度低的问题,采用多重乳液-海藻酸钙水凝胶球提高其稳定性和生物利用度。采用改良的两步乳化法和注射-离子交联法制备多重乳液-海藻酸钙水凝胶球,制备的多重乳液平均粒径在6~7 μm之间,水凝胶球平均粒径在1 000 μm左右,且水凝胶球中营养元素的包封率高于多重乳液。对多重乳液和水凝胶球进行了稳定性、体外溶出和体外模拟消化表征。结果表明水凝胶球对pH和钠离子的耐受范围更宽,将多重乳液包裹于水凝胶球中可以提高营养元素的化学稳定性。水凝胶球包裹后,多重乳液中营养元素的溶出及脂肪的消化变得更加缓慢。海藻酸钠浓度越高,营养元素的溶出及脂肪的消化越缓慢。脂肪结晶会阻碍多重乳液中脂肪的消化降解,水凝胶球中营养元素的生物可给率低于多重乳液。研究表明水凝胶球二次包裹可以提高不同极性营养元素的化学稳定性,控制营养元素的释放,提高生物利用度。

关键词: 多重乳液, 水凝胶球, 海藻酸, β-胡萝卜素, 维生素C

Abstract:

In this study, β-carotene and vitamin C were used as models of different polar nutrients. Regarding the poor stability and low bio-availability of nutrients, multiple emulsions in calcium alginate microgels were prepared to improve the stability and bio-availability of nutrients. Multiple emulsions in calcium alginate microgels were prepared by the improved two-step emulsification and the injection-gelation method. The average particle size of multiple emulsions and microgels are approximately 6-7 μm and 1 000 μm, respectively, and the encapsulation efficiency of the nutrients is higher in microgels than in multiple emulsions. The prepared calcium alginate microgels are spherical orange-red particles. The optical microscope displays that the multiple emulsions have multi-layer structure. There are small droplets of oleogel inside the droplets of the multiple emulsion. The multiple emulsion can be clearly observed on the edge of the calcium alginate microgels. The stability, in vitro dissolution and in vitro digestion were further characterized. The results show that microgels have wider tolerance to pH and sodium ions. In addition, at low pH value, the average particle size of calcium alginate microgels is smaller, showing shrinkage behavior; at high pH value, the average particle size of calcium alginate microgels is larger, showing swelling behavior. The chemical stability of β-carotene and vitamin C can be enhanced by being encapsulated in the multiple emulsions in calcium alginate microgels. After being encapsulated in the multiple emulsions in microgels, the dissolution of β-carotene and vitamin C and the digestion of fatty acids become slower. The higher the concentration of sodium alginate, the slower the dissolution of the nutrients and the digestion of fatty acids. Fat crystallization can hinder the digestion or degradation of fatty acids in multiple emulsions. The in vitro dissolution results show that the behavior of calcium alginate microgels is also influenced by pH, i.e., the dissolution of β-carotene and vitamin C is slower at the pH simulated as gastric acid and is faster at the pH simulated as intestinal conditions. The bio-availability of nutrients is lower in microgels than in multiple emulsions. This study reveals that the second encapsulation by microgels can improve the chemical stability and bio-availability of different polar nutrients and control their release.

Key words: multiple emulsion, microgel, alginic acid, β-carotene, vitamin C

中图分类号:

TQ658

黄娟,蒋萍福,解文静,陈健初,施建强,扈晓佳. 多重乳液-海藻酸钙水凝胶球的制备及对不同极性营养元素的传递[J]. 日用化学工业, 2021, 51(9): 865-873.

Huang Juan,Jiang Pingfu,Xie Wenjing,Chen Jianchu,Shi Jianqiang,Hu Xiaojia. Multiple emulsions in calcium alginate microgels as a delivery system for the encapsulation of different polar nutrients: Preparation and in vitro characterization[J]. China Surfactant Detergent & Cosmetics, 2021, 51(9): 865-873.

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体系	平均粒/μm	Zeta电位/mV	负载量/%		包封率/%
体系	平均粒/μm	Zeta电位/mV	β-胡萝卜素	维生素C	β-胡萝卜素	维生素C
多重乳液-1	6.85±0.74^a	-16.7±1.9^a	0.18±0.02^a	2.48±0.04^a	92.71±1.41^a	90.42±1.26^a
多重乳液-2	6.68±0.53^a	-17.2±2.5^a	0.17±0.01^a	2.55±0.06^a	93.52±1.02^a	92.34±1.93^a
多重乳液-3	6.56±0.83^a	-16.4±2.0^a	0.18±0.02^a	2.58±0.05^a	93.84±1.05^a	92.92±1.02^a
水凝胶球-1	1 003±85^b	/	0.25±0.02^b	3.05±0.06^b	96.42±1.20^b	95.53±1.14^b
水凝胶球-2	997±97^b	/	0.25±0.02^b	3.13±0.05^b	97.57±1.93^b	96.91±1.76^b
水凝胶球-3	1 011±104^b	/	0.26±0.03^b	3.17±0.07^b	98.33±1.62^b	98.15±1.44^b