Construction of gastric-stable emulsions based on corn components: Impact of interfacial rheological properties on the dynamic bioaccessibility of lutein

文献类型： 外文期刊

第一作者： Wang, Yanqi

作者： Wang, Yanqi;Chen, Yuying;Liu, Ting;Zheng, Jinkai;Wang, Yanqi;Zhu, Siyue;Dong, Qiaoru;Huang, Qingrong;Zheng, Jinkai

作者机构：

关键词： Emulsions; In vitro digestion; Interfacial rheological properties; Stabilization mechanism; Bioaccessibility

期刊名称：FOOD HYDROCOLLOIDS （ 影响因子：12.4； 五年影响因子：13.3 ）

ISSN： 0268-005X

年卷期： 2026 年 170 卷

页码：

收录情况： SCI

摘要： Emulsions are responsible for the delivery of compounds, and their stability in the human digestive tract affects the absorption and utilization of functional components. However, there is little attention to the stability of the emulsions in the digestive tract, including extreme pH, digestive enzymes, violent gastrointestinal peristalsis, etc. In this study, gastric-stable emulsions based on corn-derived components (i.e., corn glutelin hydrolysates [GH], octenyl succinate anhydride modified corn starch [OSAS], and corn oil) were formulated. The stability of the emulsions stabilized by GH/OSAS varied with the hydrolysis degree (DH) of GH, which increased first and then decreased, reaching the best stability at the 2% GH/OSAS complex. The emulsion stabilized by 2% GH/OSAS complex showed excellent stability during the in vitro digestion process. It kept small droplet sizes until it reached the small intestine and obtained the highest dynamic bioaccessibility of loaded lutein. Investigation of interfacial properties, including interfacial tension and dilational modulus, explained the mechanism behind this phenomenon. This study provides deeper insights and methods for the nutritional functionality of emulsions, offering new directions for the development of functional foods that can improve human health.

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