Abstract：
After successfully addressing to mitigate bitterness of naringin through construction Pickering emulsion using pea protein (PP) and naringin (NG) in our previous study, we now probed thermal stability, antioxidant efficacy, and bioavailability. FTIR analysis and UV-vis spectroscopy indicated predominant interactions between PP and NG were hydrogen and hydrophobic bonds. TGA and DSC analyses demonstrated that PP-NG complexes exhibited superior heat-resistance compared to pure PP and NG. Thermal stability assessments indicated a significant retention of NG in the PP-NG Pickering emulsion than the control NG across varied temperatures (4 °C, 25 °C, 37 °C, and 65 °C). Moreover, the antioxidant activity of PP-NG emulsion was dependent on the concentration of NG, as evidenced by DPPH and ABTS free radicals scavenging abilities, ferric reducing power, and lipid peroxidation resistance. Additionally, PP-NG Pickering emulsion exhibited substantially high bioavailability (92.01 ± 3.91%). These results suggest a promising avenue for the application of NG with improved characteristics.
摘要：
在我们之前的研究中，通过使用豌豆蛋白（PP）和柚皮苷（NG）构建Pickering乳液成功解决减轻柚皮苷苦味之后，我们现在研究了热稳定性，抗氧化功效，和生物利用度。FTIR分析和紫外-可见光谱表明PP和NG之间的主要相互作用是氢键和疏水键。TGA和DSC分析表明，与纯PP和NG相比，PP-NG配合物表现出优异的耐热性。热稳定性评估表明，在不同温度（4°C，25°C,37°C,和65°C)。此外，PP-NG乳液的抗氧化活性取决于NG的浓度，DPPH和ABTS自由基清除能力证明，三价铁还原力，和抗脂质过氧化。此外,PP-NGPickering乳液表现出相当高的生物利用度(92.01±3.91%)。这些结果为具有改进特性的NG的应用提供了有希望的途径。
