نوع مقاله : مقاله پژوهشی
نویسندگان
1
Department of Food Physics, Research Institute of Food Science and Technology (RIFST), Km 12 Mashhad-Quchan Highway, PO Box: 91895-157-356, Mashhad, Iran
2
Department of Food Physics, Research Institute of Food Science and Technology (RIFST), Km 12 Mashhad- Iran.
3
Laboratory of Food Process Engineering, Wageningen University and Research, Bornse Weilanden 9, 6708 WG Wageningen, the Netherlands
4
Department of Food Nanotechnology, Research Institute of Food Science and Technology (RIFST), Km 12 Mashhad-Quchan Highway, PO Box: 91895-157-356, Mashhad, Iran
5
Particle and Interfacial Technology Group, Department of Green Chemistry and Technology, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, 9000, Gent, Belgium
چکیده
The present study examines the oxidative stability and digestion behavior of vitamin D3 and E (α-tocopherol)-loaded flaxseed oil-in-water Pickering emulsions (PEs) stabilized with the insoluble fraction of Persian gum (IFPG) and polyphenolic compounds (quercetin and curcumin). The results of the oxidative stability measurements, which monitored changes in the levels of primary (lipid hydroperoxide, LH) and secondary (malondialdehyde, MDA) oxidation products, showed that IFPG-stabilized PEs were significantly more stable than non-emulsified oil during a 28-day storage period under both dark and light conditions. The incorporation of polyphenolics further enhanced the oxidative stability of the emulsions. Additionally, loading D3 and E vitamins into PEs reduced their degradation rate, with retention levels exceeding 80% after 28 days of storage. The presence of polyphenols also decreased the degradation rate of the vitamins, resulting in higher retention, potentially at the expense of their decomposition. In vitro gastrointestinal digestion studies demonstrated that IFPG-stabilized emulsions maintained their structural integrity, modulating the degree of lipolysis and bioaccessibility, with polyphenols playing a more significant role in this effect. Quantitatively, bioaccessibility of α-tocopherol and vitamin D₃ reached 29.4% and 58.9%, respectively, in PE systems, while lower values were observed in PECQ (18.1% and 26.5%), consistent with the reinforced interfacial structure and moderated lipolysis. These findings highlight the potential of IFPG-stabilized polyphenol-loaded Pickering emulsions as natural carriers for fat-soluble vitamins in functional foods, offering enhanced chemical protection, antioxidant activity, and controlled release, particularly when combined with polyphenols.
کلیدواژهها
موضوعات
عنوان مقاله [English]
Vitamin D and E-loaded Pickering emulsion stabilized with the insoluble fraction of Persian gum and polyphenols: chemical stability and in vitro gastrointestinal digestion
نویسندگان [English]
-
Maryam Mahfouzi
1
-
Rassoul Kadkhodaee
2
-
Karin Schroen
3
-
Aram Bostan
4
-
Paul VanderMeeren
5
1
Department of Food Physics, Research Institute of Food Science and Technology (RIFST), Km 12 Mashhad-Quchan Highway, PO Box: 91895-157-356, Mashhad, Iran
2
Department of Food Physics, Research Institute of Food Science and Technology (RIFST), Km 12 Mashhad- Iran.
3
Laboratory of Food Process Engineering, Wageningen University and Research, Bornse Weilanden 9, 6708 WG Wageningen, the Netherlands
4
Department of Food Nanotechnology, Research Institute of Food Science and Technology (RIFST), Km 12 Mashhad-Quchan Highway, PO Box: 91895-157-356, Mashhad, Iran
5
Particle and Interfacial Technology Group, Department of Green Chemistry and Technology, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, 9000, Gent, Belgium
چکیده [English]
The present study examines the oxidative stability and digestion behavior of vitamin D3 and E (α-tocopherol)-loaded flaxseed oil-in-water Pickering emulsions (PEs) stabilized with the insoluble fraction of Persian gum (IFPG) and polyphenolic compounds (quercetin and curcumin). The results of the oxidative stability measurements, which monitored changes in the levels of primary (lipid hydroperoxide, LH) and secondary (malondialdehyde, MDA) oxidation products, showed that IFPG-stabilized PEs were significantly more stable than non-emulsified oil during a 28-day storage period under both dark and light conditions. The incorporation of polyphenolics further enhanced the oxidative stability of the emulsions. Additionally, loading D3 and E vitamins into PEs reduced their degradation rate, with retention levels exceeding 80% after 28 days of storage. The presence of polyphenols also decreased the degradation rate of the vitamins, resulting in higher retention, potentially at the expense of their decomposition. In vitro gastrointestinal digestion studies demonstrated that IFPG-stabilized emulsions maintained their structural integrity, modulating the degree of lipolysis and bioaccessibility, with polyphenols playing a more significant role in this effect. Quantitatively, bioaccessibility of α-tocopherol and vitamin D₃ reached 29.4% and 58.9%, respectively, in PE systems, while lower values were observed in PECQ (18.1% and 26.5%), consistent with the reinforced interfacial structure and moderated lipolysis. These findings highlight the potential of IFPG-stabilized polyphenol-loaded Pickering emulsions as natural carriers for fat-soluble vitamins in functional foods, offering enhanced chemical protection, antioxidant activity, and controlled release, particularly when combined with polyphenols.
کلیدواژهها [English]
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Insoluble fraction of Persian gum
-
Pickering emulsion
-
In vitro digestion
-
Fat-soluble 25 vitamins
-
Chemical stability
)