Effect of lipid type on betulin-stabilized water-in-oil Pickering emulsion: emulsion properties, in vitro digestion, and betulin bioaccessibility

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成果类型：

期刊论文

作者：

Su, Shuxian;Liu, Yugang;Li, Haiyan;Xia, Huiping;Li, Peiwang;...

通讯作者：

Guo, Shiyin;Zeng, CX

作者机构：

[Zeng, Chaoxi; Zeng, CX; Xia, Huiping; Li, Haiyan; Qin, Si; Guo, Shiyin; Shi, Meng; Su, Shuxian; Liu, Yugang] Hunan Agr Univ, Coll Food Sci & Technol, Dept Food Sci & Technol, 1 Nongda Rd, Changsha 410128, Hunan, Peoples R China.

[Li, Peiwang] Hunan Acad Forestry, State Key Lab Utilizat Woody Oil Resource, Changsha, Peoples R China.

[Zeng, Chaoxi; Guo, Shiyin] Hunan Agr Univ, Hunan Peanut Engn & Technol Res Ctr, Changsha, Peoples R China.

通讯机构：

[Zeng, CX ; Guo, SY] H

Hunan Agr Univ, Coll Food Sci & Technol, Dept Food Sci & Technol, 1 Nongda Rd, Changsha 410128, Hunan, Peoples R China.

语种：

英文

关键词：

betulin;oil type;stability of the emulsion;simulated digestion in vitro;bioaccessibility

期刊：

Journal of the Science of Food and Agriculture

ISSN：

0022-5142

年：

2025

卷：

105

期：

页码：

769-779

DOI：

10.1002/jsfa.13867

基金类别：

the National Key Research and Development Project of Hunan Province (2022NK2033) [2022NK2033]; National Key Research and Development Project of Hunan Province [2021JJ30321]; Natural Science Foundation of Hunan Province [2019YFC1604903]; Key Research and Development Program of China

机构署名：

本校为第一且通讯机构

院系归属：

食品科学技术学院

摘要：

BACKGROUND: The Pickering emulsion delivery technique is widely acknowledged for its efficacy in serving as a carrier that can encapsulate functional components effectively. Previous studies have shown significant differences in the stability of Pickering emulsions composed of different oil phases and in the bioaccessibility of the encapsulated functional ingredients. This study therefore investigated the effects of different carrier oils in the betulin self-stabilized water-in-oil (W/O) Pickering emulsion on the stability of the emulsion and b...

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Effect of lipid type on betulin-stabilized water-in-oil Pickering emulsion: emulsion properties, in vitro digestion, and betulin bioaccessibility

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