Enhancing the storage and gastrointestinal passage viability of probiotic powder (Lactobacillus Plantarum) through encapsulation with pickering high internal phase emulsions stabilized with WPI-EGCG covalent conjugate nanoparticles

Formation, structure and stability of high internal phase Pickering emulsions stabilized by BSPI-C3G covalent complexes

“…In Addition, the potential effect of concentration on the adsorption of BSPI-C3G covalent complexes at the oil–water interface was also discussed, and it was found that the interfacial tension decreased as the concentrations of the covalent complexes increased. This was similar to the structure of previous studies, and the concentrations of the complex were found to affect the interfacial arrangement and interfacial layer thickness, with higher concentrations of particles increasing the interfacial layer thickness and further increasing the stability of the emulsion ( Qin et al, 2021 ).…”

“…The BSPI-C3G covalent complexes had a wider characteristic peak at 3286 cm −1 compared to the characteristic peak of C3G. The results indicated that the number of hydroxyl groups increased with higher covalent binding of BSPI to C3G, due to the stretching vibration of C-OH, which was consistent with the results of Qin et al (2021) . Compared with the characteristic peaks of BSPI, the absorption peak at 3428 cm −1 corresponding to the hydrogen bond in the BSPI-C3G particles redshifted to 3286 cm −1 in the covalent composite particles.…”

Application of Pickering emulsions in probiotic encapsulation- A review

“…(II) Particle size distributions, three-phase contact angles (θ), and (III) SEM images of WPI and WPI-EGCG-pH 9 covalent conjugate freeze-dried samples. Reproduced from ( Qin et al, 2021 ). …”

“…These nanoparticles had an average size of 814 nm and could effectively stabilize Pickering emulsions. Additionally, they had an inhibitory influence on digestive enzymes and improved their antioxidant properties, which resulted in a slight reduction of probiotic activity compared to free probiotics in the stomach and colon ( Qin et al, 2021 ). A summary of recent work using Pickering emulsions for the encapsulation of probiotics in food applications is summarized in Table 2 .…”

Properties and thermal stability of Pickering high internal phase emulsion prepared by TGase cross‐linked collagen fibres

“…HIPEs can be widely used in cosmetics, food, liquid explosives, oil, pharmaceutical, leather processing and other fields (Wakita & Imura, 2018; Shi et al ., 2020). In the food field, HIPEs used as nutrition carrier, the advantage lies in its high internal phase volume fraction and adjustable viscoelastic properties, where the thicker interface layer around droplets greatly hinder the diffusion of pro‐oxidant or free radicals, and maintain the oxidation stability of the encapsulated compounds (Zhu et al ., 2020b; Qin et al ., 2021). Likewise, HIPEs can also control the release of encapsulated bioactive compounds in gastrointestinal tract.…”