Department of Food Science and Technology, Sejong University, 98 Gunja-dong, Gwangjin-gu, Seoul 143-747, Republic of Korea.
School of Management, Kyung Hee University, 1 Hoegi-dong, Dongdaemoon-gu, Seoul 130-701, Republic of Korea.
Food Chem. 2015 Apr 15;173:7-13. doi: 10.1016/j.foodchem.2014.09.131. Epub 2014 Sep 30.
Curcumin and catechin are naturally occurring phytochemicals with extreme sensitivity to oxidation and low bioavailability. We fabricated a water-in-oil-in-water (W/O/W) double emulsion encapsulating hydrophilic catechin and hydrophobic curcumin simultaneously. The co-loaded emulsion was fabricated using a two-step emulsification method, and its physicochemical properties were characterised. Volume-weighted mean size (d43) of emulsion droplets was ≈3.88 μm for blank emulsions, whereas it decreased to ≈2.8-3.0 μm for curcumin and/or catechin-loaded emulsions, which was attributed to their capacity to act as emulsifiers. High entrapment efficiency was observed for curcumin and/or catechin-loaded emulsions (88-97%). Encapsulation of catechin and curcumin within an emulsion increased their stability significantly in simulated gastrointestinal fluid, which resulted in a four-fold augmentation in their bioaccessibility compared to that of freely suspended curcumin and catechin solutions. Co-loading of curcumin and catechin did not have adverse effects on either compound's stability or bioaccessibility.
姜黄素和儿茶素是天然存在的植物化学物质，对氧化极为敏感，生物利用度低。我们制备了一种水包油包水（W/O/W）双重乳液，同时包封亲水性儿茶素和疏水性姜黄素。共载乳液采用两步乳化法制备，并对其理化性质进行了表征。空白乳液的乳液液滴体积加权平均粒径（d43）约为 3.88μm，而姜黄素和/或儿茶素负载乳液的粒径则降至 2.8-3.0μm，这归因于它们作为乳化剂的能力。共载乳液对姜黄素和/或儿茶素的包封效率很高（88-97%）。儿茶素和姜黄素包封在乳液中，显著提高了它们在模拟胃肠道液中的稳定性，与自由悬浮的姜黄素和儿茶素溶液相比，其生物利用度增加了四倍。共载姜黄素和儿茶素对它们的稳定性或生物利用度没有不良影响。
