皮克林乳液
乳状液
化学工程
化学
胶体
脂肪酶
纳米颗粒
有机化学
材料科学
纳米技术
色谱法
酶
工程类
作者
Liangdong Liu,Jingjing Wei,Kin Man Ho,Kwan Yeung Chiu,To Ngai
标识
DOI:10.1016/j.jcis.2022.09.106
摘要
Encapsulation of sensitive water-soluble bioactive materials such as fragrances, polyphenols and enzymes poses an immense challenge with capsules templated from water-in-oil (w/o) emulsions. Generation of radicals, heating, and extreme pH that are necessary for shell formation through interfacial reactions may have undesired influences on the active ingredients and thus lower their activity.To overcome these limitations, we present a method to encapsulate sensitive ingredients, whereby capsules are templated from a w/o Pickering emulsion stabilized by binary particles of different hydrophilicity levels; the particles assembled at the water/oil interface are then crosslinked by polydiisocyanate (PHDI) at room temperature and neutral pH. Zein and casein nanoparticles were used as hydrophilic stabilizers and lipase was chosen as a model sensitive biomolecule that was encapsulated in the water core.Our results indicated that the enzymes encapsulated in colloid capsules had higher activity than those encapsulated in traditional w/o Pickering emulsion without shell crosslinking. The capsule structure effectively protected enzymes from the outer environment. This method is well suited for the encapsulation and protection of sensitive ingredients and shows great application in food, drug, and cosmetic industries.
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