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 (C) was 64.32 ± 6.45 mg/L and the peak time (T) appeared at 5 h after administration of CIN/β-CD Pickering emulsion.
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| http://dx.doi.org/10.1016/j.foodchem.2023.138000 | DOI Listing |
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