Development of antioxidant gliadin particle stabilized Pickering high internal phase emulsions (HIPEs) as oral delivery systems and the in vitro digestion fate

Abstract

In this paper, we demonstrate for the first time the use of gliadin particles to structure algal oil (rich in DHA) and to exert chemical stability against lipid oxidation via the Pickering high internal phase emulsion (HIPE) strategy. The gliadin/chitosan colloid particles (GCCPs) were effectively adsorbed and anchored at the algal oil-water interface. Concomitantly, the particle-coated droplets as building blocks constructed a percolating 3D-network framework, endowing Pickering HIPEs with viscoelastic and self-supporting attributes. In addition, Pickering HIPEs loaded with shell (HIP-curEs) or core curcumin (HIPEs-cur) were constructed to depress the oxidation of algal oil. The content of primary (lipid hydroperoxides) and secondary (malondialdehyde and hexanal) oxidation products in HIPEs was lower than that in bulk oil. The oxidative stability of HIPEs was further improved in shell and core curcumin. An in vitro gastrointestinal (GI) model was constructed to characterize the lipid digestion, lipid oxidation as well as curcumin bioaccessibility of the ingested Pickering HIPEs. Lipid oxidation in the Pickering HIPEs was retarded under GI fluids, especially in the presence of core curcumin. The free fatty acid (FFA) fraction released was below 30% for all HIPEs, reflecting that the Pickering HIPEs formed restrict the digestion of fat or oil and potentially help to fight obesity. Interestingly, this route enhanced the bioaccessibility of curcumin from only 2.13% (bulk algal oil) to 53.61% (core curcumin); in particular, it reached 76.82% for shell curcumin. These results help to fill the gap between the physicochemical performance of the gliadin particle stabilized Pickering HIPEs and their potential applications as oral delivery systems of nutraceuticals. This work opens concomitantly an attractive strategy to convert liquid oils into antioxidant soft solids without artificial trans fats, as a potential alternative for PHOs.

Production of Low‐fat mayonnaise without preservatives: Using the ultrasonic process and investigating of microbial and physicochemical properties of the resultant product

“…The dispersive nanoparticles from ultrasonic-treated casein protein evidently were absorbed on the interface of Pickering high internal phase emulsions (HIPEs). These findings prove that ultrasound is a useful tool to loosen casein flocs to induce the in situ formation of stabilized Pickering HIPEs (Zhou et al, 2018). Also, Tavakoli et al (2021) indicated that about consumer acceptance, ultrasonicated preservative-free mayonnaise had acceptable sensorial attributes such as texture, odor, and taste, and the ultrasonication had no adverse effect on sensorial properties of mayonnaise.…”

Application of Advanced Emulsion Technology in the Food Industry: A Review and Critical Evaluation

“…For this reason, HIPEs have been investigated as an alternative strategy for creating solid-like textures in fatty foods. As an example, Pickering HIPEs stabilized by gliadin particles or gliadin-chitosan complexes have been shown to have the potential to replace PHOs in processed foods [72,73]. HIPEs have also been developed for application in semisolid condiments, such as mayonnaise and salad dressing [74,75].…”

Fabrication of Bacterial Cellulose Nanofibers/Soy Protein Isolate Colloidal Particles for the Stabilization of High Internal Phase Pickering Emulsions by Anti-solvent Precipitation and Their Application in the Delivery of Curcumin

“…The contents of primary lipid oxidation products [lipid hydroperoxide (LH)] and secondary lipid oxidation products [malondialdehyde (MDA)] in oil, cur-oil, HIPEs, and cur-HIPEs were determined under accelerated oxidation (60°C, 10 days) according to the method in a previous study ( 29 ).…”