Emulsions stabilised by casein and hyaluronic acid: Effects of high intensity ultrasound on the stability and vitamin E digestive characteristics
This study aimed to prepare an emulsion stabilised by an ultrasound-treated casein (CAS)-hyaluronic acid (HA) complex and to protect vitamin E during in vitro digestion. It was found that high-intensity ultrasound (HIU) treatment significantly changed the hydrogen bonding, electrostatic interaction...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
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Elsevier
2023-03-01
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| Series: | Ultrasonics Sonochemistry |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S1350417723000263 |
| _version_ | 1797867686631309312 |
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| author | Ningzhe Wang Jianjun Cheng Yunqing Jiang Yao Meng Kaida Zhang Qingfeng Ban Xibo Wang |
| author_facet | Ningzhe Wang Jianjun Cheng Yunqing Jiang Yao Meng Kaida Zhang Qingfeng Ban Xibo Wang |
| author_sort | Ningzhe Wang |
| collection | DOAJ |
| description | This study aimed to prepare an emulsion stabilised by an ultrasound-treated casein (CAS)-hyaluronic acid (HA) complex and to protect vitamin E during in vitro digestion. It was found that high-intensity ultrasound (HIU) treatment significantly changed the hydrogen bonding, electrostatic interaction and hydrophobic interaction between CAS and HA, reduced the particle size of the CAS-HA complex, increased the intermolecular electrostatic repulsion, and thus significantly improved the emulsifying properties of the CAS-HA complex. Meanwhile, the creaming index (CI) and confocal laser scanning microscopy images showed that the stability of the CAS-HA-stabilised emulsion was the best when treated at 150 W for 10 min, which could be attributed to the enhanced adsorption capacity of the CAS-HA complex at the oil–water interface and the viscosity of the formed emulsion. In vitro digestion experiments revealed that the emulsion stabilised by the ultrasound-treated CAS-HA complex had a good protective effect on vitamin E. This study is significant for the development of emulsions for the delivery of lipophilic nutrients. |
| first_indexed | 2024-04-09T23:44:07Z |
| format | Article |
| id | doaj.art-c2260ef1a48b4f19913e3750302ef401 |
| institution | Directory Open Access Journal |
| issn | 1350-4177 |
| language | English |
| last_indexed | 2024-04-09T23:44:07Z |
| publishDate | 2023-03-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Ultrasonics Sonochemistry |
| spelling | doaj.art-c2260ef1a48b4f19913e3750302ef4012023-03-18T04:40:30ZengElsevierUltrasonics Sonochemistry1350-41772023-03-0194106314Emulsions stabilised by casein and hyaluronic acid: Effects of high intensity ultrasound on the stability and vitamin E digestive characteristicsNingzhe Wang0Jianjun Cheng1Yunqing Jiang2Yao Meng3Kaida Zhang4Qingfeng Ban5Xibo Wang6College of Food Science, Northeast Agricultural University, Harbin 150030, ChinaCollege of Food Science, Northeast Agricultural University, Harbin 150030, ChinaCollege of Food Science, Northeast Agricultural University, Harbin 150030, ChinaCollege of Food Science, Northeast Agricultural University, Harbin 150030, ChinaCollege of Food Science, Northeast Agricultural University, Harbin 150030, ChinaCollege of Food Science, Northeast Agricultural University, Harbin 150030, China; Department of Endocrinology, Affiliated Hospital of Jining Medical University, Jining 272007, China; Moxibustion College, Shandong University of Traditional Chinese Medicine, Jinan 250355, China; Corresponding authors at: College of Food Science, Northeast Agricultural University, Harbin, 150030, China (Q. Ban).College of Food Science, Northeast Agricultural University, Harbin 150030, China; Corresponding authors at: College of Food Science, Northeast Agricultural University, Harbin, 150030, China (Q. Ban).This study aimed to prepare an emulsion stabilised by an ultrasound-treated casein (CAS)-hyaluronic acid (HA) complex and to protect vitamin E during in vitro digestion. It was found that high-intensity ultrasound (HIU) treatment significantly changed the hydrogen bonding, electrostatic interaction and hydrophobic interaction between CAS and HA, reduced the particle size of the CAS-HA complex, increased the intermolecular electrostatic repulsion, and thus significantly improved the emulsifying properties of the CAS-HA complex. Meanwhile, the creaming index (CI) and confocal laser scanning microscopy images showed that the stability of the CAS-HA-stabilised emulsion was the best when treated at 150 W for 10 min, which could be attributed to the enhanced adsorption capacity of the CAS-HA complex at the oil–water interface and the viscosity of the formed emulsion. In vitro digestion experiments revealed that the emulsion stabilised by the ultrasound-treated CAS-HA complex had a good protective effect on vitamin E. This study is significant for the development of emulsions for the delivery of lipophilic nutrients.http://www.sciencedirect.com/science/article/pii/S1350417723000263CaseinHyaluronic acidHigh-intensity ultrasound treatmentEmulsion stabilityVitamin EDelivery carrier |
| spellingShingle | Ningzhe Wang Jianjun Cheng Yunqing Jiang Yao Meng Kaida Zhang Qingfeng Ban Xibo Wang Emulsions stabilised by casein and hyaluronic acid: Effects of high intensity ultrasound on the stability and vitamin E digestive characteristics Ultrasonics Sonochemistry Casein Hyaluronic acid High-intensity ultrasound treatment Emulsion stability Vitamin E Delivery carrier |
| title | Emulsions stabilised by casein and hyaluronic acid: Effects of high intensity ultrasound on the stability and vitamin E digestive characteristics |
| title_full | Emulsions stabilised by casein and hyaluronic acid: Effects of high intensity ultrasound on the stability and vitamin E digestive characteristics |
| title_fullStr | Emulsions stabilised by casein and hyaluronic acid: Effects of high intensity ultrasound on the stability and vitamin E digestive characteristics |
| title_full_unstemmed | Emulsions stabilised by casein and hyaluronic acid: Effects of high intensity ultrasound on the stability and vitamin E digestive characteristics |
| title_short | Emulsions stabilised by casein and hyaluronic acid: Effects of high intensity ultrasound on the stability and vitamin E digestive characteristics |
| title_sort | emulsions stabilised by casein and hyaluronic acid effects of high intensity ultrasound on the stability and vitamin e digestive characteristics |
| topic | Casein Hyaluronic acid High-intensity ultrasound treatment Emulsion stability Vitamin E Delivery carrier |
| url | http://www.sciencedirect.com/science/article/pii/S1350417723000263 |
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