Food-grade olive oil Pickering emulsions stabilized by starch/β-cyclodextrin complex nanoparticles: Improved storage stability and regulatory effects on gut microbiota
Food-grade olive oil Pickering emulsions stabilized by starch/β-cyclodextrin complex nanoparticles: Improved storage stability and regulatory effects on gut microbiota
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由淀粉/β-环糊精复合纳米粒子稳定的食品级橄榄油皮克林乳液：改善储存稳定性和对肠道微生物群的调节作用
DOI：
10.1016/j.lwt.2021.112950
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发表时间：
2022-02
期刊：
影响因子：
--
通讯作者：
Hong Gao
中科院分区：
文献类型：
--
作者：
Qiaolei Li;Yanni Huang;Yaliyi Du;You Chen;Yanping Wu;Kai Zhong;Yina Huang;Hong Gao
食用橄榄油的有益效果使其成为全球领先的健康食用油之一。然而，橄榄油的水不溶性和氧化性阻碍了它的应用。本研究开发并表征了淀粉/β-环糊精纳米颗粒(淀粉/β-CD纳米颗粒)稳定的食品级水包油橄榄油腌制乳液(OOPEs)。淀粉/β-CD纳米粒子的浓度和油相含量对乳液的液滴尺寸、zeta电位和储存稳定性有显著影响。激光共聚焦扫描显微镜观察表明，淀粉/β-CD纳米粒子主要位于油滴界面，形成了稳定乳液的网络结构。流变学分析表明，淀粉/β-CD纳米粒子具有剪切变稀行为，凝胶状结构稳定了OOPEs。此外，与纯橄榄油相比，得到的OOPEs通过抑制油脂氧化，显著提高了氧化稳定性和贮藏稳定性。此外，动物实验表明，OOPEs调节了小鼠肠道微生物区系，增加了丰富度和多样性，导致促进健康的细菌增加。值得注意的是，高剂量的OOPE显著降低了细菌门/拟杆菌的比率。这些发现有助于开发对肠道微生物群具有良好稳定性和健康效果的橄榄油腌制乳剂在食品中的应用。
The beneficial effects of olive oil consumption make it be one of the leading healthy edible oils worldwide. However, the water insolubility and oxidation of olive oil hinder its applications. In this study, food-grade oil-in-water olive oil Pickering emulsions (OOPEs) stabilized by hybrid starch/β-cyclodextrin nanoparticles (starch/β-CD NPs) was developed and characterized. The starch/β-CD NPs concentration and oil phase fraction had a significant influence on the droplet size, zeta potential and storage stability of emulsions. Confocal laser scanning microscopic observation revealed that the starch/β-CD NPs mainly located at the interface of oil droplets, forming a network structure to stabilize emulsions. Rheological analysis indicated the shear-thinning behavior and gel-like structure of starch/β-CD NPs stabilized OOPEs. Additionally, the obtained OOPEs remarkably improved the oxidative stability and storage stability by inhibiting the lipid oxidation compared to pure olive oil. Furthermore, animal experiments indicated that OOPEs modulated the gut microbiota in mice with an enhanced richness and diversity, resulting in an increased abundance of health-promoting bacteria. Notably, high-dosage OOPEs significantly decreased the ratio of phyla Firmicutes/Bacteroidetes. These findings could facilitate the development of olive oil Pickering emulsion with excellent stability and health effects on gut microbiota for applications in foods.
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影响因子：
6.1
作者：
Onsaard, E;Vittayanont, M;McClements, DJ
通讯作者：
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DOI：
10.1073/pnas.0504978102
发表时间：
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影响因子：
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影响因子：
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