文献类型：期刊文献

英文题名：Maltodextrin vitamin E succinate: A novel antioxidant emulsifier for formulating functional nanoemulsions

作者：Luo, Xiang[1,2];Chen, Yuanyuan[1,3];Jiang, Zhe[2];Wu, Hongze[1,2];Mcclements, David Julian[4];Zhang, Chang[2];Zhou, Yanyan[1];Fu, Hongliang[1];Yin, Xuguang[1];Huang, Wenna[1];Wang, Zhixin[1];Yu, Lemao[2];Tang, Xin[5,6];Li, Kangli[7];Zhu, Kewu[1]

机构：[1]Shaoxing Univ, Ctr Drug Delivery Syst Res, Sch Med, Shaoxing 312000, Zhejiang, Peoples R China;[2]Shaoxing Univ, Coll Chem & Chem Engn, Zhejiang Engn Res Ctr Fat soluble Vitamin, Shaoxing 312000, Zhejiang, Peoples R China;[3]Shaoxing Univ, Sch Life & Environm Sci, Shaoxing 312000, Zhejiang, Peoples R China;[4]Univ Massachusetts, Dept Food Sci, Biopolymers & Colloids Lab, Amherst, MA 01003 USA;[5]Jiangnan Univ, State Key Lab Food Sci & Resources, Wuxi 214122, Jiangsu, Peoples R China;[6]Jiangnan Univ, Sch Food Sci & Technol, Wuxi 214122, Jiangsu, Peoples R China;[7]Tianjin Univ, Zhejiang Inst, Shaoxing 312000, Zhejiang, Peoples R China

年份：2025

卷号：465

外文期刊名：FOOD CHEMISTRY

收录：SCI-EXPANDED(收录号：WOS:001361148300001)、、EI(收录号：20244717403725)、Scopus(收录号：2-s2.0-85209561341)、WOS

基金：We gratefully acknowledge the financial support provided by the National Key R & D Program of China (2023YFD2100801) , the General Scientific Research Projects of the Zhejiang Provincial Department of Education (Grant No. Y202351486) , the Joint Research Program of Shaoxing University and Shaoxing Institute, Zhejiang University (Grant No. 2023LHLG004) , the Joint Funds of Zhejiang Institute of Tianjin University, Shaoxing and Shaoxing University (Grant No.2024-QT-0004) We are very grateful to Roquette Freres (Lestrem, France) for generously providing maltodextrin with a dextrose equivalent of 19 (DE19) .

语种：英文

外文关键词：Maltodextrin; Vitamin E succinate; Nanoemulsions; Octenyl succinic anhydride modified starch; Antioxidant

外文摘要：A new multifunctional emulsifier was synthesized by coupling maltodextrin with a dextrose equivalent of 19 to vitamin E succinate. Two emulsifiers with varying degrees of vitamin E succinate substitution were prepared based on different mass ratios of vitamin E succinate to maltodextrin. The molecular structure and purity of these emulsifiers were analyzed. Nanoemulsions were prepared using octenyl succinic anhydride modified starch as a control to investigate the physical stability, antioxidant capacity, oxidative stability, and in vitro simulated digestive properties of the nanoemulsions. The emulsifying and antioxidant activity of the maltodextrin-vitamin E succinate conjugate was significantly superior to that of octenyl succinic anhydride modified starch, demonstrating good physical and oxidative stability. Additionally, they were rapidly digested under simulated small intestinal conditions. This new emulsifier shows broad application potential for the encapsulation, protection, and delivery of hydrophobic bioactive substances in the fields of medicine, food, and healthcare products.