ArticleCurrent research in food science2026
A novel strategy for controlled release of sialic acid based on W1/O/W2 emulsion microencapsulation for gut microbiota modulation.
Article in Current research in food science, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
Sialic acid (Neu5Ac) possesses a wide range of bioactivities; however, its instability under acidic conditions prevents it from effectively reaching the intestine. This underscores the urgent need to develop a stable delivery system capable of protecting Neu5Ac from gastric degradation and achieving its controlled release in the intestine. To enhance the stability and achieve controlled release, Neu5Ac was encapsulated within water-in-oil-in-water (W1/O/W2) emulsion-based microcapsules in this work. S2 emulsions featured a "dual-chamber, tri-phase" structure, comprising a Neu5Ac-chitosan fluid gel (inner aqueous phase), maize oil (oil phase), and an external aqueous phase of 13% sodium starch octenyl succinate, 5% β-cyclodextrin, 1.5% sodium caseinate, and 0.5% carboxymethyl cellulose. Microstructural analyses confirmed spherical morphology with core-shell architecture and bimodal droplet distribution (1-10 μm). In addition, S2 emulsions exhibited an encapsulation efficiency (EE) of 92.44%, a zeta potential of -60.80 mV, a Sauter mean diameter (d
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