Emulsions stabilised by casein and hyaluronic acid: Effects of high intensity ultrasound on the stability and vitamin E digestive characteristics
Ningzhe Wang, Jianjun Cheng, Yunqing Jiang, Yao Meng, Kaida Zhang, Qingfeng Ban +1 more
Ultrasonics Sonochemistry
Abstract
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.
Extracted Claims
7 claims extracted from this paper into the knowledge graph
high-intensity ultrasound (HIU) improved emulsifying properties of the CAS-HA complex
“significantly improved the emulsifying properties of the CAS-HA complex”
high-intensity ultrasound (HIU) reduced particle size of the CAS-HA complex
“reduced the particle size of the CAS-HA complex”
high-intensity ultrasound (HIU) increased intermolecular electrostatic repulsion
“increased the intermolecular electrostatic repulsion”