School of Chemistry and Chemical Engineering, Lingnan Normal University , Zhanjiang , China.
J Microencapsul. 2019 Nov;36(7):622-634. doi: 10.1080/02652048.2019.1662122. Epub 2019 Sep 9.
To design novel emulsifiers with the ability to improve the storage and digestion stability of curcumin emulsions, besides to investigate the influence of phenolic acids types on the emulsify ability of soy protein-pectin-phenolic acids complexes obtained by ultrasonication. The ternary complexes were characterised by particle size, morphology, zeta potential, X-ray diffraction, Fourier transform infra-red and fluorescence spectroscopy. Additionally, changes in droplet size, charge, and microstructure were monitored as quantitative stability index of curcumin emulsions. Phenolic acid types significantly affected the formation of ternary complexes. Soy protein-pectin-ferulic acid complex (S-P-F) stabilised curcumin emulsion had the best emulsifying property, followed by soy protein-pectin- ellagic acid (S-P-E), and soy protein-pectin-tannic acid complexes (S-P-T). Moreover, S-P-F emulsion was found to retain efficiently cucumin within 30 days storage (77.35%) and simulated gastrointestinal tract (64.09%). Protein-polysaccharide-phenolic acids emulsions are effective oral delivery systems for hydrophobic bioactives.
为了设计具有改善姜黄素乳液储存和消化稳定性能力的新型乳化剂，我们研究了不同类型酚酸对超声处理得到的大豆蛋白-果胶-酚酸复合物的乳化能力的影响。通过粒径、形态、Zeta 电位、X 射线衍射、傅里叶变换红外和荧光光谱对三元复合物进行了表征。此外，还监测了乳液中姜黄素的粒径、电荷和微观结构的变化，作为其定量稳定性指标。酚酸类型对三元复合物的形成有显著影响。大豆蛋白-果胶-阿魏酸复合物（S-P-F）稳定的姜黄素乳液具有最好的乳化性能，其次是大豆蛋白-果胶-鞣花酸（S-P-E）和大豆蛋白-果胶-没食子酸（S-P-T）复合物。此外，S-P-F 乳液在 30 天的储存期内（77.35%）和模拟胃肠道（64.09%）内有效地保留了姜黄素。蛋白质-多糖-酚酸乳液是疏水性生物活性物质的有效口服递送系统。
