Pickering emulsion of pepper essential oil stabilized by Octenyl succinic acid starch: Characterization, in vitro release and anticancer activity

文献类型： 外文期刊

第一作者： Wang, Yitong

作者： Wang, Yitong;Chen, Xiaoai;Xu, Fei;Zhu, Kexue;Zhang, Yanjun;Wang, Yitong;Chen, Xiaoai;Xu, Fei;Zhu, Kexue;Zhang, Yanjun;Wang, Yitong;Wang, Ping;Jin, Liu;Xie, Baoguo

作者机构：

关键词： in vitro digestion; MCF-7 inhibition; OSA starch; pepper essential oil; Pickering emulsion

期刊名称：JOURNAL OF FOOD SCIENCE （ 影响因子：3.4； 五年影响因子：4.1 ）

ISSN： 0022-1147

年卷期： 2024 年 89 卷 10 期

页码：

收录情况： SCI

摘要： Under high humidity and high temperature conditions, the quality of pepper essential oil easily deteriorates, and the oxidation of oil restricts its application, especially for the insolubility in water. This study investigated pepper essential oil encapsulated in Pickering emulsion with octenyl succinic acid starch, which was effectively able to reduce 100 times of the release rate. The smooth surface and complete particles of the emulsion were observed and no new chemical bonds were formed. The minimum particle sizes were 2.05 mu m and 1.89 mu m, when the Pickering emulsion was set to different storage conditions at pH 5 and 0.1 M NaCl, respectively. During gastrointestinal digestion, the release of essential oils was effectively delayed in the Pickering emulsion and the digestibility of the emulsion was 16.93% in 120 min. Compared with untreated cells, Pickering emulsion can effectively inhibit the proliferation of MCF-7 (52.71%). All these results indicate that OSA starch stabilized pepper essential oil can effectively increase solubility, improve stability, and expand the application range. Therefore, it can provide a theoretical basis for applications of pepper essential oil, especially for the functional drug application.

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