High internal phase Pickering emulsions stabilized by modified sturgeon myofibrillar protein for quercetin delivery

In this study, the modified sturgeon myofibrillar protein was prepared by the combination of malondialdehyde and ultrasonic induction and used as the emulsifier to form a stable high internal phase Pickering emulsion (HIPPEs) with internal phase up to 75%. The results showed that combined modificati...

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Bibliographic Details
Published in:Food hydrocolloids 2023-11, Vol.144, p.108926, Article 108926
Main Authors: Shen, Shi-ke, Chen, Yue-wen, Yu, Wen-tao, Bu, Qian-yun, Fu, Jing-jing, Pan, Zi-yi, Wang, Yi-tong
Format: Article
Language:English
Subjects:
High internal phase Pickering emulsion
Malondialdehyde
Slowed release
Sturgeon myofibrillar protein
Ultrasonic cavitation
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Summary:In this study, the modified sturgeon myofibrillar protein was prepared by the combination of malondialdehyde and ultrasonic induction and used as the emulsifier to form a stable high internal phase Pickering emulsion (HIPPEs) with internal phase up to 75%. The results showed that combined modification reduced the fluorescence intensity, enhanced the surface hydrophobicity, changed the secondary structure, and made the protein particles smooth. The confocal laser scanning microscopy confirmed the formation of a stable HIPPEs. The interfacial tension and rheological properties of protein stabilized HIPPEs were improved by the combined modification and the encapsulation efficiency of quercetin reached 89.32%. In vitro digestion showed that the combined modified protein-stabilized HIPPEs significantly improved the rate of lipid digestion and the bioavailability of quercetin while reducing the degradation of quercetin. The findings indicated that the utilization of modified sturgeon myofibrillar protein to stabilize HIPPEs hold significant promise for various biological applications, owing to its capacity as a carrier for the regulated discharge of bioactive agents. [Display omitted] •Combined induction of malondialdehyde and ultrasound enhanced the emulsifying properties of protein.•The modified myofibrillar protein was used as the stabilizer for the HIPPEs.•The modified protein increased the interfacial tension and rheological properties of HIPPEs.•Encapsulation led to ameliorative stability and the bioaccessibility of quercetin.
ISSN:0268-005X
DOI:10.1016/j.foodhyd.2023.108926