Department of Food Science, Rutgers University, 65 Dudley Road, New Brunswick, NJ 08901, United States.
Department of Food Science, Rutgers University, 65 Dudley Road, New Brunswick, NJ 08901, United States.
Food Res Int. 2019 Nov;125:108602. doi: 10.1016/j.foodres.2019.108602. Epub 2019 Jul 31.
The present study aimed to investigate protection and bioaccessibility of curcumin in ovotransferrin (OVT) fibril-stabilized Pickering emulsions. Curcumin protection of OVT fibril-stabilized emulsions against ultraviolet light exposure was studied. OVT fibril-stabilized Pickering emulsion at an ionic strength of 1000 mM provided the best curcumin protection. OVT fibril-stabilized Pickering emulsion at pH 6 provided better curcumin protection than those at pH 2 and 4. Afterwards, digestion of OVT fibril-stabilized curcumin emulsion was investigated in both TNO dynamic digestion model (TIM-1) and pH-stat static digestion model. In terms of TIM-1 result, curcumin bioaccessibility in OVT fibril-stabilized emulsion increased by 129% when compared with that in bulk oil. In pH-stat digestion model, curcumin bioaccessibility increased by 114% after formulated into OVT fibril-stabilized droplets, which was due to higher extent of lipolysis. Interestingly, both TIM-1 and pH-stat digestion models gave almost consistent measurements of improved percentage in curcumin bioaccessibility. Curcumin bioaccessibility of the emulsion in TIM-1 and pH-stat model was 15.3% and 33.8% respectively, indicating bioaccessibility overestimation in pH-stat model. The novel findings in this work could facilitate designing food-grade Pickerinng emulsion with excellent nutraceutical protection and enhanced nutraceutical bioaccessibility.
本研究旨在探讨卵转铁蛋白（OVT）纤维稳定的 Pickering 乳液中姜黄素的保护作用和生物利用度。研究了姜黄素对 OVT 纤维稳定乳液在紫外光照射下的保护作用。在离子强度为 1000mM 的情况下，OVT 纤维稳定的 Pickering 乳液提供了对姜黄素的最佳保护。在 pH 6 时，OVT 纤维稳定的 Pickering 乳液对姜黄素的保护效果优于 pH 2 和 4 时的乳液。之后，在 TNO 动态消化模型（TIM-1）和 pH -stat 静态消化模型中研究了 OVT 纤维稳定的姜黄素乳液的消化情况。根据 TIM-1 的结果，与普通油相比，OVT 纤维稳定乳液中姜黄素的生物利用度提高了 129%。在 pH -stat 消化模型中，姜黄素经 OVT 纤维稳定化后，其生物利用度提高了 114%，这是由于脂肪酶解程度更高。有趣的是，TIM-1 和 pH-stat 消化模型对姜黄素生物利用度提高的百分比的测量结果几乎一致。乳液在 TIM-1 和 pH-stat 模型中的生物利用度分别为 15.3%和 33.8%，表明 pH-stat 模型中存在生物利用度高估的情况。本工作中的新发现可以促进设计具有优异营养保护作用和增强营养生物利用度的食品级 Pickering 乳液。
