Stable vesicle self-assembled from phospholipid and mannosylerythritol lipid and its application in encapsulating anthocyanins
文献类型： 外文期刊
作者： Fan, Linlin 1 ; Chen, Qihe 2 ; Mairiyangu, Yasheng 1 ; Wang, Ying 1 ; Liu, Xiaoli 1 ;
作者机构： 1.Jiangsu Acad Agr Sci, Inst Agroprod Proc, Nanjing 210014, Jiangsu, Peoples R China
2.Zhejiang Univ, Coll Biosyst Engn & Food Sci, Hangzhou 310058, Peoples R China
3.Xinjiang Normal Univ, Coll Life Sci, Urumqi 830054, Peoples R China
关键词： Mannosylerythritol lipid; Phospholipid; Vesicle; Anthocyanin; Encapsulation
期刊名称：FOOD CHEMISTRY （ 影响因子：7.514； 五年影响因子：7.516 ）
ISSN： 0308-8146
年卷期： 2021 年 344 卷
页码：
收录情况： SCI
摘要： Stable vesicles were formulated based on the self-assembling of L-alpha-phosphatidylcholine (PC) and mannosylerythritol lipid-A (MEL-A) in a manner of weak or non-cooperative interactions. Their structural characterization, stability and encapsulation properties were evaluated. The results showed that the predominant average diameters varied ranging from 200 nm to 700 nm with MEL-A/PC ratio changed. In case of the ratio at 5:5, 6:4 or 7:3, the vesicles performed the smaller size or turbidity and larger entrapment efficiency for hydrophilic molecules. Anthocyanins were successfully encapsulated using these vesicles, which was confirmed by the formation of egg-shaped structures with the core size less than 500 nm and an encapsulation efficiency of 54.9 +/- 1.6%. Compared with free anthocyanins, the encapsulated anthocyanins displayed higher retention rates when exposed to storage and simulated gastrointestinal fluid conditions, and their antioxidant capacity after simulated intestinal digestion was enhanced by 3-3.5 times because of protection of vesicle encapsulation and possible synergic effects.
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