Abstract
A liposomes stabilized Pickering emulsion as a delivery system for flaxseed oil was prepared, and the physicochemical characteristics were studied. The Pickering emulsions can be well stabilized by the liposomes prepared by hydrogenated soybean phosphatidylcholines. The encapsulated effect of Pickering emulsions for flaxseed oil was compared to those of conventional liposomes and emulsions. The Pickering emulsions improved the application limitations of conventional emulsions and liposomes as delivery system. The flaxseed oil loading amount of Pickering emulsions was nearly 30 times that of conventional liposomes with equal amount of phospholipids. During the in vitro digestion study, compared to conventional emulsions, the microstructure of Pickering emulsions was less susceptible to gastric condition, and the flaxseed oil bioaccessibility of Pickering emulsions was higher. The Pickering emulsions also displayed significant stability with resistance to NaCl, pH and storage at 37 °C. The Pickering emulsions stabilized by liposomes may be suitable as flaxseed oil delivery systems for food enrichment.
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