程彩云同学在Food Chemistry期刊发表题为“β-Cyclodextrin based Pickering emulsions for α-tocopherol delivery: Antioxidation stability and bioaccessibility”的学术论文。

论文制备了β-环糊精(β-CD)酸洗乳和肉桂醛/β-环糊精(CIN/β-CD)酸洗乳，并考察了氧化和消化的影响。CIN/β-CD复合材料在油水界面的分散效果优于β-CD。由于CIN的疏水性基团锚定在油相中，而β-CD的亲水性羟基延伸到水相中，使得CIN/β-CD复合材料定向于油水界面，形成了更稳定的油水界面层。β-CD Pickering乳剂比CIN/β-CD Pickering乳剂更易发生氧化变质，其丙二醛(MDA)值高达509.41±9.37 nmol/L。消化实验表明，CIN/β-CD皮克林乳剂在小肠内油相释放，游离脂肪酸(FFA)释放率为44.32±1.08%。药动学参数显示，α-生育酚峰浓度(Cmax)为64.32±6.45 mg/L，峰时间(Tmax)出现在给药后5 h。

原文链接：

https://doi.org/10.1016/j.foodchem.2023.138000

原文摘要：

β-Cyclodextrin (β-CD) Pickering emulsion and cinnamaldehyde/β-cyclodextrin (CIN/β-CD) Pickering emulsion were prepared and the influences of oxidation and digestion were investigated. CIN/β-CD composite was better dispersed at the oil–water interface than β-CD. Hydrophobic group of CIN anchored in the oil phase and Hydrophilic hydroxyl group of β-CD extended into the aqueous phase, which allowed CIN/β-CD composite to be oriented at the oil–water interface and formed a more stable oil–water interface layer. β-CD Pickering emulsion was more susceptible to oxidative deterioration than CIN/β-CD Pickering emulsion, its malondialdehyde (MDA) value was as high as 509.41 ± 9.37 nmol/L. Digestion experiment indicated that CIN/β-CD Pickering emulsion was released inner oil phase in the small intestine and free fatty acid (FFA) release rate was 44.32 ± 1.08%. Pharmacokinetic parameters manifested that α-tocopherol peak concentration (Cmax) was 64.32 ± 6.45 mg/L and the peak time (Tmax) appeared at 5 h after administration of CIN/β-CD Pickering emulsion.