Pickering emulsion gel stabilized by milk fat globule membrane/pectin enhanced probiotic stability
The milk fat globule membrane (MFGM) has been shown to improve probiotic survival in the gastrointestinal tract. However, emulsions stabilized through electrostatic interactions between MFGM and polysaccharides for probiotic encapsulation remain unexplored. This study established optimal conditions...
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| Format: | Article |
| Language: | English |
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Elsevier
2025-04-01
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| Series: | Food Chemistry: X |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157525002561 |
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| author | Yu Ji Yifan Wu Yan Wang Shuangshuang He Yishan Jiang Xin Li Liupeng Wang Qian Xu Lili Zhang Hao Wang |
| author_facet | Yu Ji Yifan Wu Yan Wang Shuangshuang He Yishan Jiang Xin Li Liupeng Wang Qian Xu Lili Zhang Hao Wang |
| author_sort | Yu Ji |
| collection | DOAJ |
| description | The milk fat globule membrane (MFGM) has been shown to improve probiotic survival in the gastrointestinal tract. However, emulsions stabilized through electrostatic interactions between MFGM and polysaccharides for probiotic encapsulation remain unexplored. This study established optimal conditions for creating MFGM-Pectin (CP) emulsions. At pH 4.0, a MFGM/CP ratio of 1 produced the smallest particle size and the highest zeta potential, ideal for emulsion stabilization. We evaluated the effects of varying complex concentrations and oil phase ratios on emulsion properties. The results indicate that CP significantly affects the apparent viscosity, oxidative stability, centrifugal stability, storage stability, and antioxidant activity of MFGM-CP emulsions. Furthermore, the encapsulation of LGG within the emulsion improved its survival and storage stability in simulated gastrointestinal fluids. These findings suggest that MFGM is a promising material for probiotic encapsulation and provide a foundation for developing MFGM-based products containing probiotics or other active ingredients. |
| format | Article |
| id | doaj-art-09fa4705128f4a92a9a276b6af577cc3 |
| institution | OA Journals |
| issn | 2590-1575 |
| language | English |
| publishDate | 2025-04-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry: X |
| spelling | doaj-art-09fa4705128f4a92a9a276b6af577cc32025-08-20T02:31:26ZengElsevierFood Chemistry: X2590-15752025-04-012710240910.1016/j.fochx.2025.102409Pickering emulsion gel stabilized by milk fat globule membrane/pectin enhanced probiotic stabilityYu Ji0Yifan Wu1Yan Wang2Shuangshuang He3Yishan Jiang4Xin Li5Liupeng Wang6Qian Xu7Lili Zhang8Hao Wang9Key Laboratory of Dairy Science, College of Food Science, Northeast Agricultural University, Harbin 150030, ChinaKey Laboratory of Dairy Science, College of Food Science, Northeast Agricultural University, Harbin 150030, ChinaKey Laboratory of Dairy Science, College of Food Science, Northeast Agricultural University, Harbin 150030, ChinaKey Laboratory of Dairy Science, College of Food Science, Northeast Agricultural University, Harbin 150030, ChinaKey Laboratory of Dairy Science, College of Food Science, Northeast Agricultural University, Harbin 150030, ChinaKey Laboratory of Dairy Science, College of Food Science, Northeast Agricultural University, Harbin 150030, ChinaKey Laboratory of Dairy Science, College of Food Science, Northeast Agricultural University, Harbin 150030, ChinaCollege of Food Science and Engineering, Tarim University, Alaer 843300, ChinaKey Laboratory of Dairy Science, College of Food Science, Northeast Agricultural University, Harbin 150030, China; Corresponding authors.College of Life Science, Northeast Agricultural University, Harbin 150030, China; Corresponding authors.The milk fat globule membrane (MFGM) has been shown to improve probiotic survival in the gastrointestinal tract. However, emulsions stabilized through electrostatic interactions between MFGM and polysaccharides for probiotic encapsulation remain unexplored. This study established optimal conditions for creating MFGM-Pectin (CP) emulsions. At pH 4.0, a MFGM/CP ratio of 1 produced the smallest particle size and the highest zeta potential, ideal for emulsion stabilization. We evaluated the effects of varying complex concentrations and oil phase ratios on emulsion properties. The results indicate that CP significantly affects the apparent viscosity, oxidative stability, centrifugal stability, storage stability, and antioxidant activity of MFGM-CP emulsions. Furthermore, the encapsulation of LGG within the emulsion improved its survival and storage stability in simulated gastrointestinal fluids. These findings suggest that MFGM is a promising material for probiotic encapsulation and provide a foundation for developing MFGM-based products containing probiotics or other active ingredients.http://www.sciencedirect.com/science/article/pii/S2590157525002561Milk fat globule membranePectinPickering emulsionProbioticsEncapsulation |
| spellingShingle | Yu Ji Yifan Wu Yan Wang Shuangshuang He Yishan Jiang Xin Li Liupeng Wang Qian Xu Lili Zhang Hao Wang Pickering emulsion gel stabilized by milk fat globule membrane/pectin enhanced probiotic stability Food Chemistry: X Milk fat globule membrane Pectin Pickering emulsion Probiotics Encapsulation |
| title | Pickering emulsion gel stabilized by milk fat globule membrane/pectin enhanced probiotic stability |
| title_full | Pickering emulsion gel stabilized by milk fat globule membrane/pectin enhanced probiotic stability |
| title_fullStr | Pickering emulsion gel stabilized by milk fat globule membrane/pectin enhanced probiotic stability |
| title_full_unstemmed | Pickering emulsion gel stabilized by milk fat globule membrane/pectin enhanced probiotic stability |
| title_short | Pickering emulsion gel stabilized by milk fat globule membrane/pectin enhanced probiotic stability |
| title_sort | pickering emulsion gel stabilized by milk fat globule membrane pectin enhanced probiotic stability |
| topic | Milk fat globule membrane Pectin Pickering emulsion Probiotics Encapsulation |
| url | http://www.sciencedirect.com/science/article/pii/S2590157525002561 |
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