Sarkar, A orcid.org/0000-0003-1742-2122, Ademuyiwa, V, Stubley, S et al. (5 more authors) (2018) Pickering emulsions co-stabilized by composite protein/ polysaccharide particle-particle interfaces: Impact on in vitro gastric stability. Food Hydrocolloids, 84. C. pp. 282-291. ISSN 0268-005X
Abstract
The objective of this study was to delay the rate and extent of gastric destabilization of emulsions using composite particle-particle layers at the O/W interface. Pickering emulsions (20 wt% oil) were prepared using lactoferrin nanogel particles (LFN, Dh = 100 nm) (1 wt%) or a composite layer of LFN and inulin nanoparticles, latter was enzymatically synthetized by inulosucrase IslA from Leuconostoc citreum (INP) (Dh = 116 ± 1 nm) (1 wt% LFN 3 wt% INP). The hypothesis was that creating a secondary layer of biopolymeric particles might act as a barrier to pepsin to access the underlying proteinaceous particles. Droplet size, microscopy (optical and transmission electron microscopy (TEM)), ζ-potential and sodium dodecyl sulphate-polyacrylamide gel electrophoresis (SDS-PAGE) were used to understand the colloidal fate of these Pickering emulsions in an in vitro gastric model (pH 3, 37 ○C, pepsin). The ζ-potential measurements and TEM images confirmed that LFN and INP were at the O/W interface, owing to the electrostatic attraction between oppositely charged LFN (+29.3 ± 0.7 mV) and INP (−10 ± 1.8 mV) at both neutral and gastric pH. The SDS-PAGE results revealed that adsorbed LFN was less prone to pepsinolysis as compared to a typical protein monolayer at the interface. Presence of INP further decreased the rate and degree of hydrolysis of the LFN (>65% intact protein remaining after 60 min of digestion) by acting as a steric barrier to the diffusion of pepsin and inhibited droplet coalescence. Thus, composite particle-particle layers (LFN + INP) at droplet surface shows potential for rational designing of gastric-stable food and pharmaceutical applications.
Metadata
Item Type: | Article |
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Authors/Creators: |
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Copyright, Publisher and Additional Information: | (c) 2018, Elsevier Ltd. All rights reserved. This is an author produced version of a paper published in Food Hydrocolloids. Uploaded in accordance with the publisher's self-archiving policy. |
Keywords: | Lactoferrin nanogel particles; Pickering emulsion; Particle-particle interface; Inulin nanoparticles; Pepsin digestion; Layer-by-layer |
Dates: |
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Institution: | The University of Leeds |
Academic Units: | The University of Leeds > Faculty of Environment (Leeds) > School of Food Science and Nutrition (Leeds) |
Depositing User: | Symplectic Publications |
Date Deposited: | 21 Jun 2018 12:39 |
Last Modified: | 14 Jun 2019 00:39 |
Status: | Published |
Publisher: | Elsevier |
Identification Number: | 10.1016/j.foodhyd.2018.06.019 |
Open Archives Initiative ID (OAI ID): | oai:eprints.whiterose.ac.uk:132395 |
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