Pickering emulsion gel stabilized by milk fat globule membrane/pectin enhanced probiotic stability
Year: 2025
Type: article
Abstract: Milk fat globule membrane (MFGM) has been shown to enhance probiotic survival in the gastrointestinal tract. However, the use of emulsions stabilized by electrostatic interactions between MFGM and polysaccharides for probiotic encapsulation has not been investigated. 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. Results indicated that CP significantly influenced the apparent viscosity, oxidative stability, centrifugal stability, storage stability, and antioxidant activity of MFGM-CP emulsions. Furthermore, encapsulating LGG within the emulsion enhanced 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.
Source: Food Chemistry X
Authors: Yu Ji, Yifan Wu, Yan Wang, Shuangshuang He, Yishan Jiang, Xin Li, Liupeng Wang, Qian Xu, Lili Zhang, Hao Wang
Institutions: Northeast Agricultural University, Tarim University
Language: English
Topic: Proteins in Food Systems
Subfield: Food Science
Domain: Life Sciences
Open Access status: gold
Estimated APC paid: $2,330
OpenAlex ID: W4408814800