Utilization of pH-driven methods to fortify nanoemulsions with multiple polyphenols  

作　　者：Hualu Zhou Bingjing Zheng David Julian McClements 

机构地区：[1]Department of Food Science and Technology,College of Agricultural and Environmental Sciences,University of Georgia,Griffin,GA 30223,USA [2]Biopolymers and Colloids Laboratory,Department of Food Science,University of Massachusetts,Amherst,MA 01003,USA [3]Department of Food Science&Bioengineering,Zhejiang Gongshang University,Hangzhou 310018,China

出　　处：《Food Science and Human Wellness》2024年第4期1943-1950,共8页食品科学与人类健康（英文）

基　　金：the supporting from the USDA National Institute of Food and Agriculture,Agricultural and Food Research Initiative Competitive Program(2020-03921);partly supported by funding from the Good Food Institute。

摘　　要：Simple but effective methods are required to incorporate multiple bioactive polyphenols into delivery systems to increase their dispersibility,stability and bioavailability.We developed and tested three p Hdriven protocols for creating nanoemulsions loaded with multiple lipophilic polyphenols.These protocols differed in how the different polyphenols were incorporated into the nanoemulsions.The impact of these three methods on the formation,properties,and gastrointestinal fate of nanoemulsions loaded with curcumin,resveratrol,and quercetin was investigated.The three methods produced nanoemulsions with similar initial particle properties:droplet diameters(0.15,0.16,and 0.15μm)and zeta-potentials(–59,–58,and–58 m V),respectively.However,the average encapsulation efficiencies(82%,88%,and 61%),gastrointestinal stabilities(83%,97%,and 29%)and bioaccessibilities(77%,90%,and 73%)for curcumin,resveratrol,and quercetin were somewhat different.In particular,more quercetin degradation occurred using the approach that held it under alkaline conditions for extended periods.In general,the p H-driven method provides researchers with a versatile approach of incorporating multiple polyphenols with different characteristics into functional food and beverages using a simple and inexpensive method.

关 键 词：POLYPHENOLS pH-Driven encapsulation NANOEMULSIONS Gastrointestinal fate Functional foods 

分 类 号：TS201.2[轻工技术与工程—食品科学] TB383.1[轻工技术与工程—食品科学与工程]