Department of Food Engineering, School of Animal Science and Food Engineering, University of São Paulo (USP), Pirassununga, SP, Brazil.
Agricultural and Biological Engineering, Purdue University, West Lafayette, IN, United States; Whistler Carbohydrate Research Center, Purdue University, West Lafayette, IN, United States.
Food Res Int. 2017 Dec;102:759-767. doi: 10.1016/j.foodres.2017.09.071. Epub 2017 Sep 28.
The objective of this study was to investigate the feasibility of producing cold-set emulsion filled gels (EFG), using soy protein isolate (SPI) and xanthan gum (XG) and incorporating curcumin-loaded solid lipid microparticles (SLM). For this purpose, the formulation G (15%, w/v SPI, 0.1%, w/v XG and 5mM CaCl) was selected for the production of EFG. A comparative study on the rheological and microstructural properties of non-filled gels and EFG revealed that SLM stabilized with Tween 80-Span 80 behaved as active fillers in the gel matrix, increasing the Young's modulus from 1.1 to 2.3kPa, and also increasing the values of storage and loss moduli. The incorporation of SLM also affected the microstructural organization of the systems. Whereas unfilled gels presented a microstructural organization similar to that of interpenetrated networks, EFG exhibited a microstructure with clear phase separation. The stability of encapsulated curcumin in EFG was monitored using a colorimetric test and it was confirmed that the bioactive component showed a high stability for 15days. After that period, the color started to change, indicating a decrease in curcumin concentration. The instability of curcumin was probably related to structural alterations of the EFG, which led to decreases of hardness after 7days of storage at 10°C, and to the collapse of the structures after 30days. Although formulation improvements are required, the results indicate that the encapsulation of curcumin in SLM incorporated in EFG is a potential alternative for the replacement of yellow artificial dyes in gelled food products.
本研究旨在探讨利用大豆分离蛋白（SPI）和黄原胶（XG）生产冷凝乳液填充凝胶（EFG）的可行性，并将负载姜黄素的固体脂质微球（SLM）包埋其中。为此，选择配方 G（15%，w/v SPI、0.1%，w/v XG 和 5mM CaCl）用于生产 EFG。对非填充凝胶和 EFG 的流变学和微观结构性质进行了比较研究，结果表明，用 Tween 80-Span 80 稳定的 SLM 作为凝胶基质中的活性填料，使杨氏模量从 1.1kPa 增加到 2.3kPa，同时也增加了储能模量和损耗模量。SLM 的掺入也影响了体系的微观结构组织。未填充的凝胶呈现出类似于互穿网络的微观结构组织，而 EFG 则表现出明显的相分离微观结构。通过比色试验监测 EFG 中包埋姜黄素的稳定性，证实生物活性成分在 15 天内具有很高的稳定性。在此期间后，颜色开始变化，表明姜黄素浓度降低。姜黄素的不稳定性可能与 EFG 的结构变化有关，这导致在 10°C 下储存 7 天后硬度下降，在储存 30 天后结构崩塌。尽管需要进行配方改进，但结果表明，将姜黄素包埋在 SLM 中并掺入 EFG 中是替代凝胶食品中黄色人工染料的潜在选择。
