Genipin-crosslinked ovotransferrin particle-stabilized Pickering emulsions as delivery vehicles for hesperidin

Zihao Wei, Yujia Cheng, Jieyu Zhu, Qingrong Huang

Research output: Contribution to journalArticle

5 Citations (Scopus)

Abstract

The present work aimed to fabricate genipin-crosslinked ovotransferrin (OVT) particle-stabilized Pickering emulsions as delivery vehicles for hesperidin. Nearly monodisperse ovotransferrin colloidal particles were prepared by employing genipin crosslinking, and reaction mechanism for the crosslinking of ovotransferrin with genipin was proposed. Genipin-crosslinked OVT particles were found to be efficient Pickering stabilizers at different oil fractions, and high internal phase Pickering emulsions (oil fraction φ = 0.75) with emulsified phase volume fraction of 100% could be solely stabilized by these particles. Visual observation and microscopic image indicated that genipin-crosslinked OVT particle-stabilized high internal phase Pickering emulsion (particle concentration c = 2.0 wt%, oil fraction φ = 0.75) was stable during one-month storage at room temperature. Optical microscopy and rheological measurements revealed that microstructures and rheological properties of genipin-crosslinked OVT particle-stabilized Pickering emulsions were dependent on both protein particle concentration and internal oil phase volume fraction. Genipin-crosslinked OVT particle-stabilized high internal phase Pickering emulsions were also stable at various pHs (2.0–4.0) and ionic strengths (0–200 mM). Optical microscopy showed that increase of pH or ionic strength resulted in a slight decrease in emulsion droplet sizes. In vitro digestion study showed that these OVT particles-stabilized high internal phase Pickering emulsions could improve both extent of lipolysis and hesperidin bioaccessibility significantly.

Original languageEnglish (US)
Pages (from-to)561-573
Number of pages13
JournalFood Hydrocolloids
Volume94
DOIs
StatePublished - Sep 1 2019

Fingerprint

Conalbumin
Hesperidin
hesperidin
Emulsions
emulsions
Oils
Ionic strength
Crosslinking
Optical microscopy
oils
Volume fraction
Osmolar Concentration
Microscopy
ionic strength
crosslinking
microscopy
genipin
Lipolysis
in vitro digestion
reaction mechanisms

All Science Journal Classification (ASJC) codes

  • Food Science
  • Chemistry(all)
  • Chemical Engineering(all)

Keywords

  • Genipin
  • Hesperidin bioaccessibility
  • High internal phase pickering emulsion
  • Microstructure
  • Ovotransferrin particles
  • Rheological property

Cite this

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title = "Genipin-crosslinked ovotransferrin particle-stabilized Pickering emulsions as delivery vehicles for hesperidin",
abstract = "The present work aimed to fabricate genipin-crosslinked ovotransferrin (OVT) particle-stabilized Pickering emulsions as delivery vehicles for hesperidin. Nearly monodisperse ovotransferrin colloidal particles were prepared by employing genipin crosslinking, and reaction mechanism for the crosslinking of ovotransferrin with genipin was proposed. Genipin-crosslinked OVT particles were found to be efficient Pickering stabilizers at different oil fractions, and high internal phase Pickering emulsions (oil fraction φ = 0.75) with emulsified phase volume fraction of 100{\%} could be solely stabilized by these particles. Visual observation and microscopic image indicated that genipin-crosslinked OVT particle-stabilized high internal phase Pickering emulsion (particle concentration c = 2.0 wt{\%}, oil fraction φ = 0.75) was stable during one-month storage at room temperature. Optical microscopy and rheological measurements revealed that microstructures and rheological properties of genipin-crosslinked OVT particle-stabilized Pickering emulsions were dependent on both protein particle concentration and internal oil phase volume fraction. Genipin-crosslinked OVT particle-stabilized high internal phase Pickering emulsions were also stable at various pHs (2.0–4.0) and ionic strengths (0–200 mM). Optical microscopy showed that increase of pH or ionic strength resulted in a slight decrease in emulsion droplet sizes. In vitro digestion study showed that these OVT particles-stabilized high internal phase Pickering emulsions could improve both extent of lipolysis and hesperidin bioaccessibility significantly.",
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author = "Zihao Wei and Yujia Cheng and Jieyu Zhu and Qingrong Huang",
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Genipin-crosslinked ovotransferrin particle-stabilized Pickering emulsions as delivery vehicles for hesperidin. / Wei, Zihao; Cheng, Yujia; Zhu, Jieyu; Huang, Qingrong.

In: Food Hydrocolloids, Vol. 94, 01.09.2019, p. 561-573.

Research output: Contribution to journalArticle

TY - JOUR

T1 - Genipin-crosslinked ovotransferrin particle-stabilized Pickering emulsions as delivery vehicles for hesperidin

AU - Wei, Zihao

AU - Cheng, Yujia

AU - Zhu, Jieyu

AU - Huang, Qingrong

PY - 2019/9/1

Y1 - 2019/9/1

N2 - The present work aimed to fabricate genipin-crosslinked ovotransferrin (OVT) particle-stabilized Pickering emulsions as delivery vehicles for hesperidin. Nearly monodisperse ovotransferrin colloidal particles were prepared by employing genipin crosslinking, and reaction mechanism for the crosslinking of ovotransferrin with genipin was proposed. Genipin-crosslinked OVT particles were found to be efficient Pickering stabilizers at different oil fractions, and high internal phase Pickering emulsions (oil fraction φ = 0.75) with emulsified phase volume fraction of 100% could be solely stabilized by these particles. Visual observation and microscopic image indicated that genipin-crosslinked OVT particle-stabilized high internal phase Pickering emulsion (particle concentration c = 2.0 wt%, oil fraction φ = 0.75) was stable during one-month storage at room temperature. Optical microscopy and rheological measurements revealed that microstructures and rheological properties of genipin-crosslinked OVT particle-stabilized Pickering emulsions were dependent on both protein particle concentration and internal oil phase volume fraction. Genipin-crosslinked OVT particle-stabilized high internal phase Pickering emulsions were also stable at various pHs (2.0–4.0) and ionic strengths (0–200 mM). Optical microscopy showed that increase of pH or ionic strength resulted in a slight decrease in emulsion droplet sizes. In vitro digestion study showed that these OVT particles-stabilized high internal phase Pickering emulsions could improve both extent of lipolysis and hesperidin bioaccessibility significantly.

AB - The present work aimed to fabricate genipin-crosslinked ovotransferrin (OVT) particle-stabilized Pickering emulsions as delivery vehicles for hesperidin. Nearly monodisperse ovotransferrin colloidal particles were prepared by employing genipin crosslinking, and reaction mechanism for the crosslinking of ovotransferrin with genipin was proposed. Genipin-crosslinked OVT particles were found to be efficient Pickering stabilizers at different oil fractions, and high internal phase Pickering emulsions (oil fraction φ = 0.75) with emulsified phase volume fraction of 100% could be solely stabilized by these particles. Visual observation and microscopic image indicated that genipin-crosslinked OVT particle-stabilized high internal phase Pickering emulsion (particle concentration c = 2.0 wt%, oil fraction φ = 0.75) was stable during one-month storage at room temperature. Optical microscopy and rheological measurements revealed that microstructures and rheological properties of genipin-crosslinked OVT particle-stabilized Pickering emulsions were dependent on both protein particle concentration and internal oil phase volume fraction. Genipin-crosslinked OVT particle-stabilized high internal phase Pickering emulsions were also stable at various pHs (2.0–4.0) and ionic strengths (0–200 mM). Optical microscopy showed that increase of pH or ionic strength resulted in a slight decrease in emulsion droplet sizes. In vitro digestion study showed that these OVT particles-stabilized high internal phase Pickering emulsions could improve both extent of lipolysis and hesperidin bioaccessibility significantly.

KW - Genipin

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KW - Microstructure

KW - Ovotransferrin particles

KW - Rheological property

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JO - Food Hydrocolloids

JF - Food Hydrocolloids

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