Storage stability and in vitro digestion of apigenin encapsulated in Pickering emulsions stabilized by whey protein isolate-chitosan complexes.

ABSTRACT: 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

SUBMITTER: Ge R 

PROVIDER: S-EPMC9556715 | biostudies-literature | 2022

REPOSITORIES: biostudies-literature