Abstract：
In this study, vitamins C and E were simultaneously encapsulated in water-in-oil-in-water (W/O/W) emulsion-filled sodium alginate (SA) hydrogel beads, as well as the effects of SA concentrations (0.5%, 1.0%, 1.5%, and 2.0%) on the structures and lipolysis the of hydrogel beads were investigated. With increasing SA concentration, the beads showed larger sizes, denser structures and better textures. The droplets tightly penetrated the gel network at high SA concentrations. Digestion behavior revealed the disintegrated intramolecular structure at low SA concentrations. The beads with 0.5% SA were fragmented, losing the initial shape during digestion in the intestinal fluid. Additionally, lipid phases were released as W/O/W and O/W emulsion droplets after digestion. However, the high SA concentration-containing beads exhibited a well-preserved morphological structure after digestion, and the release profiles of lipid phase were mainly O/W emulsion droplets. Furthermore, vitamins C and E encapsulated in the beads exhibited high bioaccessibility (vitamin C: 90.20% and vitamin E: 95.19%).
摘要：
在这项研究中,维生素C和E同时封装在水包油包水（W/O/W）乳液填充的海藻酸钠（SA）水凝胶珠中，以及SA浓度的影响(0.5%，1.0%，1.5%,和2.0％）对水凝胶珠的结构和脂解进行了研究。随着SA浓度的增加,珠子显示出更大的尺寸，更致密的结构和更好的纹理。在高SA浓度下,液滴紧密地渗透凝胶网络。消化行为揭示了在低SA浓度下分解的分子内结构。将含有0.5%SA的珠子片段化,在肠液消化过程中失去初始形状。此外,消化后，脂质相以W/O/W和O/W乳液液滴形式释放。然而,含高SA浓度的珠子在消化后表现出良好的形态结构，脂质相的释放曲线主要为O/W型乳滴。此外，包封在珠中的维生素C和E表现出高的生物可及性(维生素C:90.20%和维生素E:95.19%)。
