Data_Sheet_1_Storage stability and in vitro digestion of apigenin encapsulated in Pickering emulsions stabilized by whey protein isolate–chitosan complexes.PDF

Few studies have investigated the encapsulation of apigenin in solid particle-stabilized emulsions. In this work, Pickering emulsions containing apigenin and stabilized by whey protein isolate-chitosan (WPI-CS) complexes were created to enhance the bioavailability of apigenin. Different lipids including medium-chain triglycerides (MCTs), ethyl oleate (EO), and corn oil (CO) were selected to fabricate lipid-based delivery systems. The microstructure of the Pickering emulsions, as revealed by optical and cryo-scanning electron microscopies, showed that the oil droplets were dispersed evenly and trapped by a three-dimensional network formed by the WPI-CS complexes, which was further confirmed by rheology properties. After 30 days of storage, Pickering emulsions with MCTs achieved the highest apigenin retention rate, exhibiting 95.05 ± 1.45% retention when stored under 4°C. In vitro gastrointestinal tract experiments indicated that the lipid types of the emulsions also affected the lipid digestion and release rate of apigenin. Pickering emulsions with MCTs achieved a higher bioaccessibility compared to that of the other two emulsions (p < 0.01). These results indicate that the delivery system of Pickering emulsions with MCTs stabilized by WPI-CS complexes offers good storage stability and improved bioaccessibility of apigenin.

目前鲜有研究探讨芹菜素（apigenin）在固体颗粒稳定乳液中的包埋应用。本研究构建了以乳清分离蛋白-壳聚糖（WPI-CS）复合物稳定的皮克林（Pickering）乳液体系，用于提升芹菜素的生物利用度。本研究选取中链甘油三酯（MCTs）、油酸乙酯（EO）及玉米油（CO）三种不同脂质，制备基于脂质的递送系统。通过光学显微镜与冷冻扫描电子显微镜观察皮克林乳液的微观结构，结果显示油滴均匀分散，并被WPI-CS复合物形成的三维网络所包裹；流变特性分析进一步验证了这一微观结构特征。经过30天储存后，搭载中链甘油三酯的皮克林乳液展现出最高的芹菜素保留率，在4℃储存条件下其保留率可达95.05 ± 1.45%。体外胃肠道实验表明，乳液所使用的脂质类型同样会影响脂质消化过程与芹菜素的释放速率。其中，搭载中链甘油三酯的皮克林乳液的生物可及性显著高于另外两种乳液（p < 0.01）。上述结果证实，由WPI-CS复合物稳定的中链甘油三酯皮克林乳液递送系统，兼具优异的储存稳定性与提升的芹菜素生物可及性。