1 research outputs found
Development of Pickering Emulsions Stabilized by Gliadin/Proanthocyanidins Hybrid Particles (GPHPs) and the Fate of Lipid Oxidation and Digestion
This
work attempted to engineer emulsions’ interface using
the special affinity between proline-rich gliadin and proanthocyanidins
(PA), to develop surfactant-free antioxidant Pickering emulsions with
digestive-resistant properties. This binding interaction between gliadin
and PA benefited the interfacial adsorption of the particles to corn
oil droplets. Pickering droplets as building units assembled into
an interconnected three-dimensional network structure, giving the
emulsions viscoelasticity and ultrastability. Oxidative markers in
Pickering emulsions were periodically monitored under thermally accelerated
storage. Lipid digestion and oxidation fates were characterized using
in vitro gastrointestinal (GI) models. The interfacial membrane constructed
by antioxidant particles served as a valid barrier against lipid oxidation
and digestion, in a PA dose-dependent manner. Briefly, lipid oxidation
under storage and simulated GI tract was retarded. Free fatty acid
(FFA) fraction released decreased by 55% from 87.9% (bulk oil) to
39.5% (Pickering emulsion), implying engineering interfacial architecture
potentially benefited to fight obesity. This study opens a facile
strategy to tune lipid oxidation and digestion profiles through the
cooperation of the Pickering principle and the interfacial delivery
of antioxidants