Effect of Fibril Entanglement on Pickering Emulsions Stabilized by Whey Protein Fibrils for Nobiletin Delivery

Abstract

The aim of the study was to investigate the effects of whey protein isolate (WPI) fibrils entanglement on the stability and loading capacity of WPI fibrils-stabilized Pickering emulsion. The results of rheology and small-angle X-ray scattering (SAXS) showed the overlap concentration (C*) of WPI fibrils was around 0.5 wt.%. When the concentration was higher than C*, the fibrils became compact and entangled in solution due to a small cross-sectional radius of gyration value (1.18 nm). The interfacial behavior was evaluated by interfacial adsorption and confocal laser scanning microscopy (CLSM). As the fibril concentration increased from 0.1 wt.% to 1.25 wt.%, faster adsorption kinetics (from 0.13 to 0.21) and lower interfacial tension (from 11.85 mN/m to 10.34 mN/m) were achieved. CLSM results showed that WPI fibrils can effectively absorb on the surface of oil droplets. Finally, the microstructure and in vitro lipolysis were used to evaluate the effect of fibrils entanglement on the stability of emulsion and bioaccessibility of nobiletin. At C* concentration, WPI fibrils-stabilized Pickering emulsions exhibited excellent long-term stability and were also stable at various pHs (2.0–7.0) and ionic strengths (0–200 mM). WPI fibrils-stabilized Pickering emulsions after loading nobiletin remained stable, and in vitro digestion showed that these Pickering emulsions could significantly improve the extent of lipolysis (from 36% to 49%) and nobiletin bioaccessibility (21.9% to 62.5%). This study could provide new insight into the fabrication of food-grade Pickering emulsion with good nutraceutical protection.

Physicochemical Quantitative Analysis of the Oil–Water Interface as Affected by the Mutual Interactions between Pea Protein Isolate and Mono- and Diglycerides

“…At the final stage, the interfacial pressure of the 0.5% MDG sample was increased, and the maximum value of the interfacial pressure was 18.78 mN/m for the 0.1% PPI–0.5% MDG. The gradual increase in E with the adsorption time was explained by an intermolecular interaction and protein adsorptions at the interface [ 28 , 29 ]. The result showed that MDG addition played a dominant part in the interfacial tension, and its potential mechanism on the interfacial film was further analyzed from the nonlinear rheology.…”

Erchen Decoction Alleviates High-Fat Diet + AOM/DSS-Induced CRC by Ameliorating Cholesterol-Bile Acid Metabolism Disorder through Regulating FXR and the Gut Microbiota

“…To some extent, microorganisms and humans have coevolved, and the symbiosis and interactions promote the development of the host and microbes by forming a strong immune system in the host [49]. The complex dialog between the host and the microbiota ensures peaceful coexistence with the bene cial ingredients in the diet and protects against potential harmful pathogens [50,51]. The relationship between ECD and lipid metabolism is achieved through the interaction between the liver, intestine and gut microbiota.…”

Pickering Emulsion Stabilized by Hordein–Whey Protein Isolate Complex: Delivery System of Quercetin

“…When di reached the end point (120 min), the FFA release rate of the emulsion was 32.7%, was almost three times that of the control group (11.1%), revealing that the forma the emulsion remarkably accelerated lipid digestion. This was mainly because phase in the Pickering emulsion was dispersed in droplets, which promoted the of enzymes with the oil [17]. The bioaccessibility of quercetin was characterized by determining the amo quercetin in the micelles at the end of digestion.…”

“…Compared with the native protein, the viscosity, gel property and emulsifying ability of whey protein isolate fibril (WPIF) are remarkably improved [ 15 , 16 ]. And WPIF has been applied as a stabilizer of Pickering emulsions to deliver bioactive substances [ 17 ]. Therefore, it is worth exploring the feasibility of constructing stable hordein/WPIF complex-stabilized O/W Pickering emulsion.…”