Pickering emulsions prepared using zein-sugarcane leaves polyphenol covalent crosslinking nanoparticles via ultrasonication: Capacities in storage stability, lipid oxidation, in vitro digestion and safety evaluation

• DOI: 10.1016/j.ultsonch.2023.106549
• Publication Date: 2023-08-06T12:15:34Z
• Authors: Weiming Chen; Haihui Pan; Feilin Wang; Yuanhao Sheng; Fengyu Jiang; Yongguang Bi; Fansheng Kong
• Keywords: Pickering emulsion; Sonication; Lipid Oxidation; Lipid digestion

This study firstly used sugarcane leaf polyphenols (SGLp) to modify zein form covalent nanoparticles (SGLpZ) and SGLpZ as an emulsifier stabilize pickering emulsions (SZP) via ultrasonic method. The results showed that the addition of SGLp could alter physicochemical properties zein, including improving increasing hydrophilicity antioxidant (three basic activities test in vitro). be able a dense film on surface which inhibited lipid oxidation concentration increased at 4 ℃ for 20 days, thus stabilizing (SZP). Further assessment storage stability stabilized by was evaluated measuring free fatty acids (FFA) release vitro gastrointestinal digestion. FFA SZP decreased from 20.61 ± 0.10% 16.14 0.69%. In addition, gave yellow color, inspired food industry make yellow-colored functional foods. Finally, safety initially assessed in-vitro hemocompatibility cytotoxicity (MTT) assays. conclusion, our fingdings were beneficial further design development fields enabled new type protein-plant emulsions.