Preparation and Characterization of a Ternary Complex Particle Emulsion System Embedding Angelica keiskei Flavonoids
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Abstract:
Zein and pectin were modified by adding short chain amylose, whereafter the effects of the different added amounts on the structure and emulsibility of the ternary complex particle were investigated. The ternary complex particles were then characterized using methods such as Fourier infrared spectroscopy and high-performance gel exclusion chromatography. Subsequently, the parameters for preparing the Pickering emulsion embedded with Angelica keiskei flavonoids were optimized using an orthogonal experimental design, aiming to develop a delivery system for flavonoids with enhanced bioavailability. Results indicated that short chain amylose addition effectively improved the amphiphilicity of zein and pectin, forming ternary complex particles with the smallest particle size of 592.6 nm and the lowest Zeta potential of -45.8 mV with short chain amylose addition of 0.4 g and a mass ratio of short chain amylose, zein, and pectin of 0.16:1:1. Moreover, the ternary complex particles formed a tightly stacked network structure, and flavonoids extracted from Angelica keiskei can be protected to tolerate the digestive environment of the oral cavity and stomach, improving the bioavailability up to 49.35%. This study provides a theoretical reference for the development of short chain amylose-based Pickering emulsions, their application in delivery systems, and improving flavonoid bioavailability.
