Pickering emulsions synergistic stabilized with konjac glucomannan and xanthan gum/lysozyme nanoparticles: Structure, protection and gastrointestinal digestion

Exploring Pickering Emulsions Stabilized by Chitosan and Multiple Seaweed Polyphenols for an Efficient Protection and Delivery of β-Carotene

“…Wei et al reported that the bioaccessibility of β-carotene encapsulated in the emulsion decreased with the increase of the concentration of zein-propylene glycol alginate-tea saponin-curcumin nanocomposite particles at the oil–water interface. In addition, the lower bioaccessibility of CP and CB compared to CS was also attributed to the adhesion of released β-carotene to the undigested emulsion interfacial layer, which was also observed in PEs stabilized by konjac glucomannan . Overall, all PEs supported better bioaccessibility than corn oil, CS showed a higher release rate and bioaccessibility of β-carotene during intestinal digestion for 2 h, while CP and CB showed stronger encapsulation ability of β-carotene and the potential as sustained-release delivery systems.…”

“…β-Carotene is a natural lipophilic carotenoid and a powerful antioxidant as well as the precursor of vitamin A, with the potential to reduce the risk of eye and cardiovascular diseases when consumed as a natural supplement. 1 However, the utilization of β-carotene as a nutraceutical and functional food is limited due to its poor bioavailability, low water solubility, and high sensitivity to environmental stresses such as light, heat, and oxygen. 2 Therefore, lipid-based delivery systems (LBDS) are currently being explored as delivery strategies to significantly enhance the shortcomings of these types of fatsoluble bioactive ingredients.…”

“…12 However, the uses of seaweed polyphenols are currently underexploited in the food sector, and there is a lack of practical applications for these compounds at the industrial level in the food industry. Moreover, the use of these PEs for the encapsulation of lipophilic high-value bioactive compounds, such as β-carotene, and the efficiency of seaweed polyphenols stabilizing PEs and by (1) chitosan (CS), (2) chitosan-L. japonica polyphenols (CP), and…”

Ultrastable Emulsion Stabilized by the Konjac Glucomannan–Xanthan Gum Complex

“…22−24 In spite of this, KGM and XG exhibit synergistic properties and hold immense potential for utilization in the formulation of emulsion. 25,26 In this work, we developed an ultrastable emulsion stabilized by KGM−XG without any surfactants. The oil phase of the emulsions was composed of alkenyl succinic anhydride (ASA), an oily liquid with a light amber appearance at room temperature.…”

“…Its favorable pseudoplastic and shear-thinning behavior effectively resists the Brownian motion of oil droplets, ensuring the static stability of emulsions. , The formation of thermoreversible gels through the combination of XG with specific galactomannans, namely, locust bean gum and KGM, is a widely recognized phenomenon. However, the exact mechanism of the gelation process remains a topic of controversy, yet prevailing studies propose that the association between XG and KGM occurs through a series of molecular interactions. − In spite of this, KGM and XG exhibit synergistic properties and hold immense potential for utilization in the formulation of emulsion. , …”