Stability and gastrointestinal behavior of curcumin-loaded emulsion stabilized by multi-conformation soy proteins: Influence of oil volume fraction
文献类型： 外文期刊
作者： Lu, Jiayan 1 ; Wang, Ying 1 ; Cao, Wenhui 1 ; Yan, Yan 2 ; Guo, Fengxian 3 ; Li, Jianlin 1 ; Li, Weiwei 1 ;
作者机构： 1.Nanjing Normal Univ, Sch Food Sci & Pharmaceut Engn, Nanjing 210023, Peoples R China
2.Anhui Acad Agr Sci, Inst Agroprod Proc, Hefei 230031, Peoples R China
3.Quanzhou Normal Univ, Coll Oceanol & Food Sci, Key Lab Dev Bioact Mat Marine Algae, Quanzhou 362000, Peoples R China
关键词： Soy protein; Curcumin; Emulsion; Stability; Digestion
期刊名称：FOOD CHEMISTRY （ 影响因子：8.8； 五年影响因子：8.6 ）
ISSN： 0308-8146
年卷期： 2024 年 440 卷
页码：
收录情况： SCI
摘要： The aim of this work was to assess the potential of nanoemulsions stabilized by mixed soy protein with multiconformation as curcumin carrier, and the influence of oil volume fraction on stability and gastrointestinal behavior of curcumin-loaded emulsion was investigated. Loading efficiency showed a slight increase with higher oil content, though the difference was not statistically significant. With the increase of oil, the viscosity (Pa ‧s), thixotropy (area of hysteresis loop) and particle size of the emulsion increased, which facilitated the physical and chemical stability of curcumin-loaded emulsion. However, the free fatty acid release rate and bioaccessibility of curcumin was negatively correlated with the oil volume fraction and the particle size of emulsion after gastric digestion. Notably, the digestion in stomach did not affect the structure of interfacial protein, demonstrating that protein-based nanoemulsions exhibited resistance to gastric digestion. This study provides theoretical guidance for the application of protein-based emulsion in curcumin delivery.
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