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Nanoemulsions base on the Rice bran albumin-sweet potato leaf polyphenol-dextran complexes: Interaction mechanisms, stability and Astaxanthin release behaviour

文献类型： 外文期刊

作者： Wen, Junren 1 ; Sui, Yong 1 ; Shi, Jianbin 1 ; Xiong, Tian 1 ; Cai, Fang 1 ; Mei, Xin 1 ;

作者机构： 1.Hubei Acad Agr Sci, Minist Agr & Rural Affairs, Inst Agroprod Proc & Nucl Agr Technol, Key Lab Agr Prod Cold Chain Logist, Wuhan 430064, Peoples R China

2.Huazhong Agr Univ, Coll Food Sci & Technol, Wuhan 430070, Peoples R China

关键词： Rice bran albumin; Sweet potato leaves polyphenols; Dextran; Emulsion stability; Astaxanthin

期刊名称：FOOD CHEMISTRY （ 影响因子：9.8； 五年影响因子：9.7 ）

ISSN： 0308-8146

年卷期： 2025 年 475 卷

页码：

收录情况： SCI

摘要： In this study, rice bran albumin (RBA), sweet potato leaf polyphenols (SPLPs) and dextran were conjugated through covalent or non-covalent interactions to improve the stability and bioaccessibility of astaxanthin (AST) in emulsion systems. It was shown that the RBA-SPLPs-Dex ternary covalent complex demonstrated higher polysaccharide grafting, looser secondary structure, and exposed hydrophobic groups indicating that they were favourable for emulsion stabilisation. In long-term storage tests, RBA-SPLPs emulsifier modified by 50 mg/mL dextran (Dextran50) showed smaller particle size and cream index, respectively. Besides, the retention of loaded astaxanthin was improved by 59.43 % compared to the unmodified model, along with a strengthened inhibition of lipid oxidation in the storage experiment. Besides, Dextran50 also improved the environmental stress stability of the emulsion and demonstrated more efficient AST release behaviour during intestinal digestion. In conclusion, these emulsion systems stabilised with ternary complexes have great potential for the delivery of lipid- soluble bioactive ingredients.

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